Should have listened to spouse
On my way to the grocery store as soon as it opens
Posted on 07/28/2023 6:55:22 AM PDT by ConservativeMind
Findings from a new study suggest that taking a probiotic could help prevent the decline in memory and thinking that can accompany aging. This research may pave the way for new, non-invasive treatments that leverage the gut microbiome to mitigate cognitive decline in the aging population.
The researchers found that when study participants with mild cognitive impairment received the probiotic Lactobacillus rhamnosus GG (LGG) for three months, their cognitive scores increased. This cognitive improvement was also associated with changes in their gut microbiome.
The study involved 169 participants between 52 and 75 years old who were divided into two groups depending on whether they had no neurological issues or mild cognitive impairment. Within each group, participants either received the LGG probiotic or a placebo in a double-blind, randomized clinical trial lasting three months.
To investigate the study participants' gut microbiomes, the researchers used 16S rRNA gene sequencing to identify and compare bacteria present in stool samples. They then used whole genome sequencing to gain insights into the functional roles of the bacteria identified.
The analysis revealed that microbes in the genus Prevotella were present in a higher relative abundance in participants with mild cognitive impairment than those with no cognitive impairment. This suggests that gut microbiome composition could serve as an early indicator for mild cognitive impairment, offering opportunities for earlier interventions to slow cognitive decline.
For study participants who had mild cognitive impairment and received the LGG probiotics, the Prevotella relative abundance decreased. This change coincided with improved cognitive scores, suggesting that cognitive health in older adults could be improved by manipulating the gut microbiota.
"By identifying specific shifts in the gut microbiome associated with mild cognitive impairment, we're exploring a new frontier in preventive strategies in cognitive health," said Aljumaah.
(Excerpt) Read more at medicalxpress.com ...
One common one is “Culturelle.”
I say just eat a variety of whole foods, many raw, and avoid antibiotics if at all possible.
Good info! Will have to tell the folks about this.
Should have listened to spouse
On my way to the grocery store as soon as it opens
I try to eat greek yogurt everyday.
I can’t remember the name though...
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I say just eat a variety of whole foods, many raw, and avoid antibiotics if at all possible.
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I just put down 10 lbs of fresh home-grown sour kraut. Two weeks to finish in a crock in the basement.
Stoneyfield has this:
"Stonyfield Organic Whole Milk Probiotic Yogurt, Plain, 32 oz.. Stonyfield Organic is making it easier and more delicious to up your probiotic intake – after all, having the right balance of bacteria in your gut is vital to maintaining good health. Treat yourself to a whole milk yogurt with billions of probiotics in each serving, and live and active cultures including S. thermophilus, L. bulgaricus, Bifidobacterium BB-12®, L. acidophilus, L. paracasei and L. rhamnosus."
We use this as starter culture and culture a gallon of milk at a time split between 2 1/2 gallon containers with lids. (Once every one or two weeks.) I can usually get 3 batches on from a culture starter before I need to buy more.
Since its important to her encourage the Mrs. to learn to start making this and save some money! **Bring a gallon of milk to a simmer, about 15 min for me; Stir the bottom of the pot with a flat implement the last 6 or 7 min (To prevent it burning to the bottom of your pot!) Allow to cool, or cool in a water bath.
Once between 100 and 105 F, strain 2 cups of the milk through a fine mesh collender (To remove any congealed or burns amounts) into one of your containers; add 1-2 cups of Stoneyfield or other yoghurt starter: again using the collender, pour an additional amount in and stir again; divide the culture between your 2 containers, add additional heated milk until both are full and cover containers with the lid.
Culture in a warm space at about 85-90 degrees for about 10-12 hours. I do this in the oven with only the utility light on. (Do not accidentally turn it the oven on! Put a note on the oven if neccessary!) Once it has set up move to the refrigerator.
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