Food preferences influenced by bacteria: the secret of intestinal flora

We tend to think that bacteria are the "culprits" that cause the occurrence and development of diseases. But in fact, no matter what we do, we will be accompanied by bacteria, and we even carry more than 1,000 species of bacteria. More than 80% of them are distributed in the intestines, collectively known as the "intestinal flora". They play physiological roles such as digestion, absorption, nutrition, immunity, growth stimulation, and biological antagonism, helping us break down complex fibers and polysaccharides. With the continuous deepening of research in recent years, the status of intestinal flora has gradually improved, and it is known as the "second brain", "second genome", and "fingerprint" of the human body.

1. Classification of intestinal flora

Although intestinal bacteria are divided into beneficial bacteria, harmful bacteria and neutral bacteria, there is no absolute "good" or "bad" and probiotics cannot be taken blindly. The normal operation and benign competition of intestinal flora can provide nutrients for the human body and promote the absorption of nutrients such as protein and mineral elements. In addition, the competition mechanism of flora can form the body's resistance.

There are about 160 strains of bacteria resident in each person's body, and the differences between people are very large, which has a lot to do with our taste. The intestinal flora can also regulate our physiological and psychological state according to our preference for food.

2. Food-loving intestinal flora

Naturally born babies inherit their first beneficial bacteria from their mothers as they pass through the birth canal and drink colostrum, but as we begin to eat on our own, our diets dictate the direction of our microbiome.

Intestinal microorganisms have different needs for food. Some like vegetables, some like sugars, and some like fast food. While feasting, intestinal bacteria will produce hormones such as dopamine to tell our brain that it is correct to consume this type of food. The brain will repeat the behavior it thinks is correct. If we eat the same food for a long time, the corresponding flora can multiply and grow. We may enter a self-reinforcing cycle, which will lead to imbalance of intestinal flora and even affect human health. Even if harmful bacteria have not yet resulted in a large number of reproduction, the reduction in flora diversity and richness will make it difficult for the human body to resist the invasion of harmful bacteria or conditional pathogens, which will manifest as bacterial infection and symptoms of gastrointestinal diseases such as diarrhea, abdominal pain, vomiting, and fever.

3. How to regulate intestinal flora

(1) Supplement prebiotics

Prebiotics are nutrients that can be used by beneficial intestinal bacteria to promote the proliferation and colonization of beneficial intestinal bacteria. Fruits and vegetables rich in dietary fiber, such as garlic sprouts, enoki mushrooms, leeks, apples, pears, bananas, etc., are all foods rich in prebiotics. You can appropriately reduce the cooking process of food to avoid the loss of prebiotics; try not to squeeze fruit juice.

(ii) Rehydration

Water is not only very important for the human body, it can also participate in the life movement of bacteria, eliminate harmful toxins, help metabolism, etc. It is recommended to drink no less than 2000mL of water per day, and pay attention to strengthening exercise to promote intestinal peristalsis and health.

References

[1] Liping Zhao, Feng Zhang, et al. Gut bacteria selectively promoted by dietary fibers alleviate type 2 diabetes. [J]. Science (New York, NY) 2018 03 09;359(6380):1151-1156

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[3] Zheng JS, Wahlqvist M L. Regulobiosis: A regulatory and food system-sensitive role for fungal symbionts in human evolution and ecobiology． Asia Pacific Journal of Clinical Nutrition,2020,29(1):9-15.

[4] Riaz MS,Shi J,Mehwish HM,et a1. Interaction between dietcomposition and gut microbiota and its impact on gastrointestinaltract health． Food Science and Human Wellness,2017,6(3):l21-130