The Pros of Pre-biotics

The Pros of Pre-biotics

Right now you are probably asking yourself, “What the hell is a prebiotic?” Well, fear not ‘cause we’ll get to that in a minute.

Right now, I want to touch the surface of antibiotics and I’m sure that at some point in your life you have been prescribed antibiotics.

Like when you get a bacterial infection in your throat or your ear, skin, lungs, urinary tract or wherever, you zap it with an antibiotic, like penicillin, amoxicillin, or some other silly cillin instead of probiotics.

And yes, while we think of bacteria being bad because they cause infection, are we aware of the fact that probiotics are the trillions of good bacteria that live in our gut and promote good digestion and are essential to not only our gut being healthy, but to strengthen our immune system?

For the most part we are flooded with being told that probiotics are most commonly associated with yogurt. The problem is that most of the yogurt sold is not rich in probiotics because of pasteurization, which basically turns it into liquid fat.

Better natural sources of are found in fermented foods like tempeh, sauerkraut, kefir, kombucha, kimchi, miso and yes, pickles.

But now, what the hell are prebiotics?

Prebiotics are non-living carbohydrates and fiber compounds that the body cannot break down through the digestion process and they serve as a source of nutrients and food for probiotics, like the living bacteria that resides in our gut.

Being virtually clueless, we are eating foods that are good sources of prebiotics (unless of course we are meatheads) like onions, garlic, leeks, asparagus, apples, bananas, artichokes, chicory, whole grains and beans.

When we add fresh leafy greens, like kale, chard, spinach and broccoli, that contain soluble fiber and are rich in the mineral sulfur like the onions, garlic and asparagus, we are constantly in a win-win situation.

Yeah, some of the fiber content is altered during cooking, so eating those foods raw will preserve the highest level of prebiotics. The ultimate solution to get the best of the best is to cook the vegies in water, add your favorite spices and just before all the water evaporates add nutritional yeast, which binds everything, so no nutrients or prebiotics are lost.

Technically, you don’t need prebiotics to live as nobody has ever died because they didn’t get enough prebiotics in their body and nobody has ever died from eating too many onions or leafy greens.

Having the perfect mix of good and bad bacteria is rare, but high levels of bad bacteria sucks. Yet, most people live with that condition, which is brought about by eating unhealthy processed foods, everything that had a face and a mother, chicken periods, sugar stress, artificial sweeteners, GMOs and the ever popular prescription drugs (gimmie da money honey).

So, we do this and we wonder why we live with gas, bloating, diarrhea, constipation, muscle aches, irritable bowel syndrome, fatigue, stress, and on and on and on.

Prebiotics, despite not being essential for survival, will help to maintain a proper balance of good and bad bacteria by feeding those essential probiotics.

In combination, the prebiotics and probiotics positively support the gastrointestinal system that preserves the gut health and most of the other bodily functions.

While prebiotic research continues, the scientific studies have linked prebiotics to smoother digestion, better immune function, lower inflammation, hormonal balance, bone health, lower risk of cardiovascular disease and various types of cancer.

It’s hard to believe that I just described a vegan diet despite those that have allowed their tongues to override their intelligence.

What you also didn’t know is that human breast milk is the only food that contains both prebiotics and probiotics. And, because breast is the only food naturally produced and designed for the sole purpose of human consumption, wouldn’t you think that we should continue to consume prebiotics until we leave our bodies?

The prebiotics are the fuel and nourishment for good bacteria that keeps our gut functioning at an optimal level. And, like I said earlier, the heavily processed foods, sugar, artificial sweeteners, saturated fats, environmental toxins, stress, and prescription drugs do the opposite by forcing the body to work harder to stay healthy and they contribute to chronic illness.

Having good health or bad health is not a foregone conclusion and its not based solely on genetics. It is based upon the choices we make every day.

Isn’t it better to do what’s best for the body by welcoming prebiotics into our diet and getting rid of what comes from a can, box, drive-thru, or some dead creature that’s full of growth hormones, GMOs, stink reducers, color enhancers and carbon monoxide that extends their shelf life to 3 weeks, when the nature of a dead body is to rot, stink and turn grey within a couple of days?

Your call!


“The Mucusless Diet” by Arnold Ehret

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