Posted on 12/09/2023 11:28:54 AM PST by ConservativeMind
Colorectal cancer (CRC) is expected to contribute to a burden of 3.2 million new cases and 1.6 million deaths by 2040.
The authors open by discussing how microbes can be used to prevent CRC. Probiotics, when administered appropriately, enhance the intestinal barrier, modulate the hosts' immune response, remodel the gut microbial composition, and even induce targeted cancer cell death.
The first-generation probiotics were formulations of lactic acid bacteria (LBA) from Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Bacillus, Saccharomyces, and Bifidobacterium genera. On the other hand, next-generation probiotics (NGPs) incorporate microbes such as Bacteroides fragilis, Clostridium butyricum, Akkermansia muciniphila, and Faecalibacterium prausnitzii.
Next, the authors discuss 'postbiotics.' Postbiotics are components derived from probiotic bacteria and protect against CRC—the most important being short-chain fatty acids.
These anti-CRC agents are in the spotlight as they do not contain live bacteria and have lower risks following consumption.
The authors further discuss several intriguing mechanisms by which probiotics can prevent CRC. According to the review, probiotics can limit the proliferation of CRC-promoting bacteria in the gut and rebalance the microbial profile. They can prevent the infiltration of harmful pathogens and restore the intestinal mucus barrier.
Probiotics can inhibit tumor proliferation and modulate the balance of anti-apoptotic and pro-apoptotic factors, which decelerate adenoma progression to CRC. They can deactivate carcinogens and mutagens or sequester them for elimination. Moreover, the probiotic bacteria induce a powerful immuno-modulatory effect on the host by preventing the excessive accumulation of pro-inflammatory T-cells and macrophages that support the tumor microenvironment and cancer progression.
Lastly, the authors discuss how probiotics can supplement CRC chemo- and immune-therapy. They can bolster the effects of chemotherapy, overcome chemoresistance caused by Fusobacterium nucleatum, and manage dysbiosis due to drug treatment. As an adjuvant in immunotherapy, probiotics can boost the anti-tumor immune response and improve the efficacy of immunotherapy treatment.
(Excerpt) Read more at medicalxpress.com ...
The cultures mentioned: Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Bacillus, Saccharomyces, and Bifidobacterium genera, Bacteroides fragilis, Clostridium butyricum, Akkermansia muciniphila, and Faecalibacterium prausnitzii.
“dives deep” is an unfortunate inclusion into the headline considering the subject.
After my heart surgery about 7 months ago I got practically addicted to kumbacha. I was drinking about 32 oz of that stuff everyday for a couple of months.
Now, I’m not going to say it mattered, but a few weeks ago my daughter and her husband got sick, and then my other daughter and her husband who are visiting from Seattle got sick, and then all three of their children got sick, and my wife and I visited them and my wife got sick right after the standard incubation period.
Now each of them was only sick for a couple of days with a lot of vomiting, but the point is I never got sick.
I don’t know, maybe it’s just coincidence. But I can’t think of any other reason that everybody, and I mean everybody, got sick except for me.
A jumble of stories about ass cancer. Trying to tell us something?
What does the Kumbucha do for you? Can you feel its effects directly?
Probiotics. It throws a few billion cultures of “good” bacteria into your stomach. And since my good bacteria were wiped out with all the anti-biotics for my surgery, they needed new friends in there.
Can I feel it? No. But I don’t get sick, and I feel great, rather than not great. 😎
😂
What does kumbacha taste like? It just sounds nasty. LOL
I make kefir with milk and drink about a cup every day. I wonder how the two compare? I enjoy kefir cold first thing in the morning. It may be an acquired taste.
Glad you’re well on the mend. I use kefir myself.
https://www.medicalnewstoday.com/articles/318353#what-is-kefir
I see it as an incredible alternative to alcohol, like beer. I love it. It’s like drinking a coke except good for you. 😁
But no, it doesn’t taste like coke. It actually comes in a lot of flavors and qualities. Costco sells an 8 pack of 16 oz bottles that is one of my favorites.
BTW, it is fermented but usually has no more alcohol in it than “alcohol free” beer.
My daughter makes Kifer! It’s delicious. Sadly, she’s moving to Italy...
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I like the Humm’s kombucha. Blood orange and ginger-lemon are my two favorites.
Started kombucha over two years ago. Just a 4-6 ounce serving each day. I’ve not had a single episode of waking up with acid reflux in two years. Benefits were almost immediate. Completely off all related meds. Her symptoms were originally worse than mine. She’s only suffered a few mild episodes during the same time.
Others for whom we’ve recommended it, experienced similar results.
Don’t particularly enjoy the taste but you get use to it. A lot of flavors available. The good stuff has an Apple cider vinegar taste to it.
Can’t comment of other potential health benefits.
Its easy to make your own sauerkraut with cabbage and non iodized or sea salt.
Cleveland Kraut company's small package of active culture Kraut is $6 or $7 and Trader Joes charges $5 for a small plastic container. We buy one and use it as a starter for a batch (rather than just leaving it to chance bacteria on the leaf.) Use Ball Wide mouth jars...we use 1/2 gallon jars...with these self burping fermentation lids: (I am not selling these, this just so you can see what they look like. The self burping appear better than the lids with holes and a water air lock.)
and glass weights. to hold whatever it is you are fermenting under the fermenting liquid.
Wide Mouth Glass fermentation weights
Takes about 4 weeks for the finished product which can then be stored refrigerated for several months.
Is it good or bad to drink kumbacha since I am drinking kefir already? Too much a good thing?
Different set of culture biome with different ferment products. Kombucha has a small amount of alchol which feeds acteobacter which produce substances like acetic, diacetic, and glucuronic acid (vinegar) and the phyto chemicals you find in tea. Kefir has things like lactic acid and the various dairy based culture bacterial. OK to use both. (As with any drink do not over do it with the kombucha.)
What happens if you drink too much kumbacha? I’m totally uninformed
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