Microbiota Accessible Carbohydrates (MACs) are The New Kids on the Block. It’s the newest term being used lately to describe the best way to feed your microbiome.
Two researchers, Drs. Justin and Erica Sonnenburg out of Stanford University have published a new book called The Good Gut, that explains what they have found.
The Drs. Sonnenburg also published an article in Cell Metabolism called, Starving our Microbial Self: The Deleterious Consequences of a Diet Deficient in Microbiota-Accessible Carbohydrates, in 2014, that describes some of their research.
According to the Drs. Sonnenburg, the microbiota is central to how one is predisposed to disease. The study of different indigenous populations tells us that the western microbiome has much less diversity and may be the root cause of the various diseases of civilization.
Traditional cultures consume much more fiber and have other lifestyle factors that support their microbiome.
It’s becoming clear that just because someone appears to be “healthy” that doesn’t mean that their gut microbiome is healthy. When we look at indigenous peoples who still eat their traditional diets, we see how different their microbiome is and we can see our own lack of diversity.
Tubers are very common to the hunter/gatherer – but these are wild tubers (sadly, we have breed certain characteristics out of these plants to make them more palatable).
We do not have access to these wild tubers but we can eat the tubers that are available to us and other vegetables so that we can hope to recreate the fiber content.
The Drs. Sonnenburg advise us to eat more plants that have complex fibers – not potatoes, rice or refined flour – but foods that have a lot of roughage, like vegetables, fruits and legumes.
In her Butyrate Series, Terri Fites, MD tells us,
Unfortunately we don’t have a lot of studies that tell us which fibers are the best. We do know that if the microbiota are fermenting, they produce metabolic end products – short chain fatty acids (SCFA), like butyrate that are beneficial to us.
The highest concentration of butyrate is found in the colon.
It’s produced by intestinal bacteria from indigestible carbohydrates (MACs) such as cellulose and pectin. This relationship – between the colonic bacteria and butyrate – has evolved to the extent that butyrate has become the primary source of energy of the colonocytes.
Butyrate also has potent anti-inflammatory and anti-cancer effects.
Some investigators are also suggesting that inflammatory bowel disorders may be caused or exacerbated by a deficiency of butyrate.
Can this be part of the reason for the dramatic increase in inflammatory bowel disease and other autoimmune diseases in recent years? There is already evidence that the gut bacteria in patients with inflammatory bowel disease do not make butyrate, and that they have low levels of the fatty acid in their gut.
To take it further, we know that many, if not most, diseases originate in the gut and we know how important the proper balance of gut bacteria – the microbiome – is to health.
We know that our ancestors ate 50 – 200 gms of fiber a day.
That is up to ten times more than most people eat today. When you don’t eat enough dietary fiber, the microbes are forced to consume the mucous membrane!
This has the potential of being disastrous!
Not only do you miss out on the beneficial byproducts of fermented fibers, it can also become inflammatory to the mucous membrane and potentially cause damage.
There is a lot of research that shows that the beneficial short chain fatty acids (SCFA – the byproducts of fermentation of fibers in the colon) regulate the immune system and the brain/gut axis in mice.
These SCFAs are acetate, propionate – which regulates metabolism and Treg development – and as mentioned above, butyrate which also regulates Treg development.
Tregs damper the immune response when appropriate and are very important is preventing over-activity of the immune system.
It’s hard to recommend specific foods as this is an individual issue. But here are some recommendations from Mary Ann Sanders at Gutmicrobiotaforhealth.com.
Try to maintain a highly diverse diet and eat seasonally. There is some data that shows that when primates eat seasonally, there is a large impact on the microbiota.
In other words, as the seasons change, so does the microbiota.
As the research accumulates, we can learn about which foods are best to support a healthy microbiome as well as potential therapeutics.
Some of the information for this article came from an interview between Mike Mutzel and the Drs. Sonnenburg.
Get The Good Gut by Dr. Sonnenburg here.
Having been on the GAPS diet for years, we have transitioned to include some resistant starch and other fibers in order to feed the microbiota. Have you been on GAPS for a few years? Maybe it’s time to consider expanding your diet.
I am so glad these researchers are focused in on the microbiome. What about you? Are you as excited about this research as I am? Leave a comment and let me know!