The globalist technocrats are intent on monopolizing the entire food supply. They already have a monopoly on grains and have made headway in genetically engineered (GE) seafood. The next targets include lab-grown meats and dairy substitutes
Biomilq, made from cultured breast tissue, will be marketed as a breast milk substitute
The company Helaina is working on creating glycoproteins “identical to those found in breast milk.” Those proteins can then be added to a variety of infant formulas, seniors’ nutrition and, eventually, all sorts of foods
The justification for creating synthetic milk substitutes is, of course, preventing and reversing “climate change.” That’s the justification used to sell virtually all fake foods. In reality, however, they will perpetuate and worsen adverse effects on the environment
Lab-created foods are ultraprocessed and therefore qualify as junk food. Fake meat and dairy cannot replace the complex mix of nutrients found in grass fed beef and dairy, and it’s likely that consuming ultraprocessed meat and milk alternatives may lead to many of the same health issues that are caused by a processed food diet
The starting ingredients in fermented synthetic biology products are cheap sugars derived from GE corn and soy. All GE crops are grown in environmentally destructive monocultures, and use loads of herbicides such as glyphosate, pesticides like neonicotinoids and synthetic fertilizers. As a result, they’re loaded with chemical residues that end up in the final product
The globalist technocrats are intent on monopolizing the entire food supply. They already have a monopoly on genetically engineered (GE) grains and have made headway in GE seafood. The next targets are lab-grown meats and dairy substitutes. There’s even a lab-made breast milk alternative on the way called Biomilq, which is made from cultured breast tissue.1
Another company, Helaina, aims to create glycoproteins “identical to those found in breast milk,”2 which can then be added to a variety of infant formulas. They may also be used in seniors’ nutrition and eventually, all sorts of foods.
Many familiar globalists are invested in these faux dairy ventures. Biomilq investors, for example, include Bill Gates, Jeff Bezos, Mark Zuckerberg, Richard Branson, Masayoshi Son, Jack Ma, Michael Bloomberg and Marc Benioff.3
The first Biomilq product is expected to be ready for the market within the next three to five years.4 Other animal-free milk products are expected to hit the shelves sometime between 2023 and 2024.5,6 That includes ice cream made with lab-grown diary, which will go into Ben & Jerry’s product line.7
In the Environmental Health Symposium video above, Alan Lewis reviews what goes into the making of synthetic biology. Synthetic biology goes by many names, including “gene edited fermentation” and “precision fermentation products.”
While that sounds fairly innocuous, synthetic biology manufacturers rarely ever discuss what goes into the feed they use to grow the target organism, or what happens to the waste at the end of the fermentation process. That’s understandable, as both raise a number of serious questions.
What Are the Base Ingredients?
As explained by Lewis, the starting ingredients in fermented synthetic biology products are cheap sugars derived from GE corn and soy. All GE crops are grown in environmentally destructive monocultures with taxpayer subsidies, and use loads of herbicides such as glyphosate, pesticides like neonicotinoids and synthetic fertilizers. As a result, they’re loaded with chemical residues that end up in the final product.
In addition to a base of sugars, hundreds of other ingredients may be added to the ferment in order to produce the desired end product, such as a certain protein, color, flavor or scent.
As explained by Lewis, the most-often used microorganism in the fermentation process is E.coli. The E.coli is gene-edited to produce the desired compound through its digestive process. It also needs to be antibiotic-resistant, since it needs to survive the antibiotics used to kill off other undesirable organisms in the vat.
Aside from the desired target metabolite, these gene-edited organisms may also be spitting out any number of non-target metabolites that have completely unknown environmental consequences and health effects.
How Are Synthetic Biology Ferments Created?
As explained by Lewis, the various “feed” ingredients are placed in a fermentation bioreactor set at 87 to 90 degrees Fahrenheit for anywhere from 24 to hundreds of hours to grow the target microorganism. The target organisms in the ferment consume the nutrients they need, and what’s left over after those organisms are extracted is hazardous biowaste.
Importantly, while traditional fermentation processes, such as the making of beer, produces waste products that are edible by animals, compostable and pose no biohazard, the same cannot be said for these GMO synthetic biology ferments. The biowaste must first be deactivated, and then it must be securely disposed of. It cannot go into a landfill.
It’s important to realize that they are creating GMO organisms that have never existed on earth before, and these organisms and their waste are neither edible nor compostable, and there are unknown risks involved with unintentional or intentional release of these organisms into the environment.
They may also result in novel foodborne illnesses. And, since antibiotics are used to prevent the growth of undesirable organisms in the ferment, antibiotic-resistant organisms are automatically integrated into the final product. The types of foodborne illness that might be caused by gene-edited E.coli and its metabolites are anyone’s guess at this point. Nobody knows what such illness might look like.
The Fake Justification for Fake Foods
The justification for creating synthetic biology for food, including milk substitutes, is to prevent and reverse “climate change.” As reported by CNBC in June 2020:8
“Biomilq co-founder and CEO Michelle Egger … and her co-founder, CSO Leila Strickland, hope that the breast milk produced by Biomilq from culturing mammary epithelial cells will help reduce the carbon footprint from the global infant formula market …
‘Right now, by the estimations we have been able to make, at least 10% of the dairy market globally ends up in infant formula,’ Eggers said. ‘That means per-infant-fed formula in the U.S., 5,700 metric tons of CO2 are produced, and 4,300 gallons of freshwater are consumed each year to feed a child. Parents want to do what’s best for their kids but shouldn’t have to decide between feeding their children and protecting the planet.'”
While the push for synthetic biology is built on the idea that it will somehow save the environment from the ravages of factory farming, concentrated animal feeding operations (CAFOs) and monocultures, it’s incredibly misleading, because it doesn’t address the fact that there are environmentally beneficial ways to farm, and we really should switch to those instead of transitioning into factory laboratories where everything that comes out of it is a biohazard.
In February 2021, the Good Food Institute (GFI), a nonprofit group behind the alternative protein industry, released a techno-economic analysis of cultivated meat, which was prepared by consulting firm CE Delft.9 In it, they developed a model to reduce the current costs of cultured meat production down to a point that would make it economically feasible in full-scale plants by 2030, a model they said is “feasible.”
In attempting to create cultured meat on the scale that would be necessary to feed the world, logistical problems are numerous and, possibly, insurmountable. There are waste products — catabolites — to deal with, as even cultured cells excrete waste that is toxic.
Oxygen and nutrients must also be adequately distributed to all the cells, something that’s difficult in a large reactor. Stirring the cells faster or adding more oxygen may help, but this can cause fatal stress to the cells.10
The environmental “benefits” are also on shaky ground when you factor in soy production as well as the use of conventional energy sources. When this is factored in, GFI’s life-cycle analysis found that cultured meat may actually be worse for the environment than conventionally produced chicken and pork.11,12
Repeat of a Failed System
Yet, the push for the creation of synthetic biology continues. In the foreword to Navdanya International’s report “False Solutions That Endanger Our Health and Damage the Planet,” Vandana Shiva details how lab-grown foods are catastrophic for human health and the environment, as they are repeating the mistakes already made with industrial agriculture:13
“In response to the crises in our food system, we are witnessing the rise of technological solutions that aim to replace animal products and other food staples with lab-grown alternatives. Artificial food advocates are reiterating the old and failed rhetoric that industrial agriculture is essential to feed the world.
Real, nutrient-rich food is gradually disappearing, while the dominant industrial agricultural model is causing an increase in chronic diseases and exacerbating climate change.
The notion that high-tech, ‘farm free’ lab food is a viable solution to the food crisis is simply a continuation of the same mechanistic mindset which has brought us to where we are today — the idea that we are separate from and outside of nature.
Industrial food systems have reduced food to a commodity, to ‘stuff’ that can then be constituted in the lab. In the process, both the planet’s health and our health have been nearly destroyed.”
Lab-Made Foods Are Junk Foods
It’s important to realize that all lab-created “foods” are ultraprocessed, and will likely impart the same kind of ill health effects as other ultraprocessed foods. In 2018, Friends of the Earth (FOE), a grassroots environmental group, released a report that posed critical questions about the trend toward synthetic biology. In it, they stressed the highly-processed nature of these products:14
“Various ‘processing aids’ are employed to make some of these products, including organisms (like genetically engineered bacteria, yeast and algae) that produce proteins, and chemicals to extract proteins.
For example, chemicals like hexane are used to extract components of a food, like proteins (from peas, soy, corn etc.) or compounds (from genetically engineered bacteria) to make xanthan gum … disclosure of these ingredients is not required.
Other processing aids (e.g. bacteria, yeast, algae), including those that are genetically engineered to produce proteins, are also not currently required to be disclosed on package labeling. The lack of transparency makes it difficult to assess the inputs and impact of their use.”
Basically, what the globalist cabal is attempting to do is to eliminate conventional farming methods like raising cattle for beef and dairy products, and replace them with synthetic, patented reproductions. In short, they’re taking whole foods and turning them into ultraprocessed junk foods, all while trying to convince you the junk food is healthier for you.
Synthetic Biology Is Part of a Control Scheme
Aside from the potential health hazards, lab-grown foods rely on monocultured crops that destroy the soil, resulting in carbon release. So, right there, the climate change justification falls apart. Since synthetic biology relies on GMO monoculture, it creates the very things they claim to counteract: environmental degradation that results in climate change.
As noted by Lewis, synthetic biology, which is the latest addition to the patented, genetically modified organism (GMO) food system, also results in a “massive shift in ownership and concentration of wealth … and control over our food supply.”
In short, synthetic biology creates reliance on industry that can then be used to manipulate and control the population in any number of ways. In the long term, people will eventually lose the know-how of producing their own food using traditional methods, and this may well be part of the plan.
The globalist cabal intends to create a one world government, and what better control tool than having everyone completely dependent on the state for all of its food?
Protect Your Health by Avoiding Frankenfoods
The drive for plant-based alternatives to real animal food, be it meat or dairy, isn’t due to health, or even to support vegan or vegetarian diets. Those truly interested in eating a plant-based diet can do so by eating real plants, after all, and in so doing can enjoy the many health benefits that eating plant foods provides. No, it’s about creating a system of control through food. It’s also a way to control people’s health.
It’s already known that the consumption of ultraprocessed food contributes to disease,15 but manufactured fake meat and dairy may also pose additional unknown risks.16 The benefactor of ill health, of course, is Big Pharma.
The processed food industry has spent many decades driving chronic illness that is then treated with drugs rather than a better diet. Synthetic foods will likely be an even bigger driver or chronic ill health and early death.
The fact is, fake meat and dairy cannot replace the complex mix of nutrients found in grass fed beef and dairy, and it’s likely that consuming ultraprocessed meat and milk alternatives may lead to many of the same health issues that are caused by a processed food diet. So, if you want to really protect your health and the environment, skip pseudofoods that require patents and stick to those found in nature instead.
Children who aren’t exposed to germs on a regular basis have different microbiomes than those who are. The microbiome, in turn, plays a decisive role in how well one’s immune system works
Exposure to nonpathogenic microorganisms helps prevent immune-mediated chronic disorders, as they act as immunomodulatory signaling agents. They basically train your immune system to function normally and not react excessively or unnecessarily
There’s also evidence suggesting that certain childhood infections may reduce your risk of certain chronic illnesses. Measles infection, for example, could potentially lower your risk of cancer in the future
In August 2021, a French group of pediatric infectious disease experts warned that “immunity debt” caused by a lack of exposure to common viruses and bacteria during COVID lockdowns and school closures may predispose children to suffer more infections in the future
The potential benefits of natural infections have fallen by the wayside as the single-minded focus on vaccination has taken over. We now see the medical industry trying to erase knowledge about the lifelong benefits associated with infections, especially childhood infections
As reported by The Atlantic1 in early November 2022, children who aren’t exposed to germs on a regular basis have different microbiomes than those who are. In April 2021, a year into widespread COVID lockdowns and the obsessive focus on antibacterials, microbiologist Brett Finlay predicted that, “five years from now we are going to see a large number of kids with asthma and obesity.”2
Contact With Microbes Trains Your Immune System
The “hygiene hypothesis” was initially proposed by epidemiologist Dr. David Strachan in 1989.3,4,5 He believed the rising incidence of allergies was linked to reduced exposure to viruses and bacteria, thanks to smaller family sizes, which means fewer siblings from whom infants are exposed to germs and infections.
In 2003, Graham Rook refined the hypothesis, renaming it the “old friends” hypothesis6 (a name that never stuck). Rather than including both good and bad germs, Rook’s version of the hygiene hypothesis emphasized the importance of exposure to nonpathogenic (friendly) microorganisms in the building of robust immune function.
According to this narrowed view of the hygiene hypothesis, exposure to nonpathogenic microorganisms is an important way by which immune-mediated chronic disorders are prevented, as they act as immunomodulatory signaling agents,7 basically training your immune system to function normally and not react excessively or unnecessarily.
The video below reviews how feedback loops in the natural world, where X affects Y and Y affects X, help keep nature in balance and promote resilience in natural systems. The same kind of feedback loops exist within the human body, between microbes and various systems such as your immune system, and between your body and its environment.
Can Certain Infections Provide Long-Term Benefits?
There’s also evidence suggesting that certain childhood infections may reduce your risk of certain chronic illnesses. One such theory is that measles infection may lower your risk of cancer.
Researchers have found 1 in 4 cancer patients lacked antibodies against measles, and more than 1 in 3 lack antibodies against mumps,8 which suggests they were never sick with mumps or measles, and any vaccination has worn off.
Incidentally, measles virus is also being used as part of cancer treatment. In one reported case, a woman with incurable blood cancer went into remission after receiving a huge bolus of measles virus.9
Unfortunately, the potential benefits of natural infections have fallen by the wayside as the single-minded focus on vaccination has taken over. The idea nowadays is to prevent all infection, even if there are benefits to infection, and even if there are downstream adverse events to vaccination.
The COVID Immunity Debt Bubble Is Bursting
In August 2021, a French group of pediatric infectious disease experts warned10 that “immunity debt” caused by a lack of exposure to common viruses and bacteria during COVID lockdowns and school closures may predispose children to suffer more infections in the future.
They predicted the decrease in viral and bacterial exposure that train your immune system may result in a rebound of a variety of infectious diseases, including influenza and respiratory syncytial virus (RSV), which is what we’re seeing now, as we head into winter in 2022. According to the authors:11
“While NPIs [non-pharmaceutical interventions] limited the transmission of SARS-CoV-2, they also reduced the spread of other pathogens during and after lockdown periods … The lack of immune stimulation due to the reduced circulation of microbial agents … could have negative consequences when the pandemic is under control and NPIs are lifted.
The longer these periods of ‘viral or bacterial low-exposure’ are, the greater the likelihood of future epidemics. This is due to a growing proportion of ‘susceptible’ people and a declined herd immunity in the population.”
In an article for Wired, journalist Maryn McKenna in late April 2021 also wrote:12
“Social distancing, lockdowns, and masking … seem to have quenched some of the other respiratory diseases that circulate in the winter. Influenza, respiratory syncytial virus (RSV), enterovirus D68 — this year, the surveillance networks that keep track of those diseases could barely find them …
This is good … And yet, some researchers are worried. The downward trends in flu and other respiratory diseases … may also be a warning of unintended consequences to come.
It is accepted doctrine in immunology that exposure to routine infections and common microbes early in life helps our immune systems learn what they should target and what to leave alone. Failure to get those exposures at the right time leaves the immune system overreacting to every minor insult …
While acting out of best intentions … we may have created a worldwide natural experiment in reducing exposure to microbes of all kinds. ‘Every other example in our history in which we disrupt exposure to good microbes has had unintended consequences,’ says B. Brett Finlay …
Finlay is one of 23 prominent researchers from six countries who warned in February in the Proceedings of the National Academy of Sciences13 about the long-term consequences to children of a hyper-hygienic, locked-down world.”
The Role of Your Gut Microbiome
In November 2022, epidemiologist Dr. Keren Landman published an article in Vox, in which she not only reviewed the hygiene and immunity debt hypotheses but also the role of your gut microbiome:14
“There are … misconceptions, the researchers say, about which microbes help ‘train’ our immune system most effectively. It’s not respiratory viruses like the cold and flu.
Rather, it’s the billions of microbes that live peacefully in our bodies, sometimes called the microbiome, said Marsha Wills-Karp, an immunologist at Johns Hopkins Bloomberg School of Public Health who studies the environmental determinants of allergic airway diseases.
Within that microbiome, there are many ‘teachers,’ like bacteria that educate infants’ immune systems to develop lymphoid centers, the B-cell factories that contribute to antibody production, or that train macrophages and other immune cells to respond to pathogenic invaders (i.e., germs).
A lot of work that’s supported the hygiene hypothesis suggests that most of the microbiome’s important immune system education originates in the gut — and, therefore, that what kids swallow contributes more to their immune development than what they breathe in …
There is a small microbiome in the upper airways and the lungs, but it’s much less diverse than the digestive tract’s, said Wills-Karp. Although the respiratory microbiome does play a role in health and disease states, ‘in population studies and animal studies, the hygiene hypothesis seems to be more linked to a healthy gut microbiome,’ she said.
The bottom line here: There’s currently not much evidence to support the idea that adding more viruses to a person’s respiratory tract does anything to improve the immune system or to otherwise improve health …
[I]mmune systems should get trained on the safe environmental and comestible microbes that live in our guts — exposures children and adults get anyway by living in non-sterile environments, but which are enriched by certain factors like living with animals and eating fermented and fiber-rich foods.”
COVID Measures Have Altered Gut Microbiomes Around the World
According to Landman,15 alternative media have misconstrued what the immunity debt theory actually is in order to promote the idea that we should not protect ourselves against viral infections and even go out of our way to get infected. As for me, I’ve not come across anyone actually advocating for that.
In the end, Landman directs us to the role of the gut microbiome, stressing that this is where most of the immune training actually takes place, not through exposure to viruses.
This, I believe, is true — and the fact is, children’s gut microbiomes have indeed been adversely affected through our COVID measures. It’s not just that they’ve been less exposed to infections, but that they’ve been less exposed to beneficial microbes as well.
In fact, the negative impact on the gut microbiome is the focus of the Proceedings of the National Academy of Sciences paper cited in the earlier quote. In it, Finlay and his coauthors note that:16
“Current pandemic control measures and practices will have broad, uneven, and potentially long-term effects for the human microbiome across the planet, given the implementation of physical separation, extensive hygiene, travel barriers, and other measures that influence overall microbial loss and inability for reinoculation …
[The] intersection of the past century’s hygienic practices and recent COVID-19 pandemic control measures may negatively affect the microbiome and thus human health across multiple timescales. As morbidity and mortality increase in relation to these microbial changes, human evolutionary trajectories may also change.
Studies in mice, for instance, have shown that once particular microbial taxa are lost from a population over generations, they are difficult to recover. The associated loss of microbial function can severely limit host ability to survive in certain environments or to resist infections.
A fundamental question, then, is what microbial functions might we lose as a result of COVID-19 prevention efforts? What are the consequences as humans continue to encounter nutritional and immune challenges in future generations, and what can be done to mitigate them?
It is worth considering how to deploy physical distancing and hygiene practices to prevent COVID-19 transmission, but also to sustain and protect diversity of the microbiome.
It is important to understand more fully how these practices affect the microbiome, and then, in response, to develop public measures and practices that can, if appropriate, increase exposure to beneficial microbes and simultaneously reduce risk of COVID-19 transmission.”
The Resistance Conundrum
Adding to the problem is that vaccinating billions of people against a virus during an active outbreak promotes the emergence of resistant variants, and we’ve certainly seen that over the past year and a half. I use the term “vaccinating” loosely here, as the COVID jabs are technically not vaccines. At best, they’re gene therapies. At worst, they’re bioweapons. Either way, the mechanism for resistance remains the same.
No doubt you’ve heard of antibiotic resistance,17,18 which occurs when bacteria are inadequately treated with antibiotics so that some of the bacteria survive, and when antibiotics or antibacterial products are overused. Surviving bacteria will be hardier than those that succumbed during treatment and, over time, their resistance grows until the antibiotic ceases to have any effect.
The same happens when pests are overtreated with pesticides,19 and when a vaccine is “leaky,” meaning a vaccine that doesn’t prevent infection and/or spread of a virus.
In mid-March 2021, The New York Times reported20 that COVID-19 variants “likely evolved inside people with weak immune systems.” The answer, The NYT suggested, is to make sure the immunocompromised get the shot first, to “lower the risk that their bodies turn into incubators for the world’s next supercharged mutant.”
Some six weeks later, the journal Cell published research21 showing half of the 10 circulating SARS-CoV-2 variants tested had already developed resistance against the spike antibodies induced by the COVID shots. Three were highly resistant to neutralization. As noted by the authors, “a relatively small number of mutations can mediate potent escape from vaccine responses.”
Fast-forward just three months to the end of July 2021, and U.S. Centers for Disease Control and Prevention director Dr. Rochelle Walensky warned we were just “a few mutations away” from a totally vaccine-resistant variant.22
Those jab-resistant variants probably did not mutate inside the unvaccinated. No, they mutated inside those who got the shot and were infected anyway, as the jab doesn’t prevent infection. Since the shots also do not prevent spread, those mutated strains then were passed from one jabbed person to another, rapidly overtaking previous variants.
The Human Body Was Not Designed to Live in a Bubble
The idea that your immune system requires regular “workouts” in the form of exposure to microorganisms, be they benign or pathogenic, rests on a strong scientific foundation. For a real-world case, look at David Vetter,23 a young Texas boy who was forced to live inside a sterile plastic bubble due to severe combined immunodeficiency (SCID).
Born in 1971, his mother held him in her arms for the first time in 1977, after NASA engineers designed a “space suit” for him to wear outside the bubble. He died at age 12, after a bone marrow transfusion from his sister introduced the Epstein-Barr virus into his system.
Vetter’s immune system did not work due to a rare genetic anomaly. But isolating at home where everything has been obsessively sterilized in many ways mimics what happened to this young boy. Without a steady stream of immune challenges, your immune system becomes more and more susceptible to illness whenever a foreign invader does manage to get in.
Vaccine Propaganda Makes a Mockery of Science
Unfortunately, while the hygiene hypothesis gained scientific strength and support over the past three decades, the medical system is now trying to wind back the clock. They want you to believe there is never a benefit to getting ill, and that the hygiene hypothesis is misunderstood and misapplied.
It’s not a hard sell, considering no one really wants to get sick. But when it comes down to it, this idea that you can safely circumvent all illness through vaccination is nothing but vaccine propaganda. It’s neither rational nor healthy.
Tragically, we now see the medical industry trying to erase knowledge about the lifelong benefits associated with infections, especially childhood infections. At bare minimum, you develop immunity. At best, you may reduce your risk of other chronic conditions such as asthma, allergies or cancer. These are no minor tradeoffs.
COVID Jab Reprograms Both Adaptive and Innate Immune System
Also, when we’re talking about COVID shots, we must remember that they’re NOT conventional vaccines. They do not confer immunity, and they do not induce antibodies against the whole virus. They make your body produce a genetically modified spike protein that is similar to, but different from, the spike protein found in SARS-CoV-2. Your body then produces antibodies against that spike.
It’s a very narrow antibody response, which is why the virus can rapidly mutate to avoid neutralization. Viruses have multiple parts, and when infected naturally, your immune system will react and respond to all of them, not just the spike. This is part of why natural immunity is so much better.
The COVID shots also appear to be directly degrading your immune system. According to a paper24 published in early May 2021, the Pfizer/BioNTech COVID jab “reprograms both adaptive and innate immune responses,” causing immune depletion. I wrote about this in “How the Endless Boosters Will Destroy Immune Function.”
Practice Good Hygiene, but Don’t Go Overboard
We should all practice good hygiene, such as washing our hands with warm water and soap. But antibacterial soaps, wipes and sanitizers do more harm than good, as they’re one of the primary contributors to antibacterial resistance. If antibiotics cease to work, bacterial infections that used to be simple to treat become deadly. If you truly want to do something for “the greater good,” stop using antibacterial products.
Similarly, a world in which people are vaccinated against viral infections of all kinds can backfire, resulting in more aggressive and resistant viruses that cause more severe infections. I suspect the immunity debt hypothesis is on the money, and that this is why we’re now seeing an uptick in children being hospitalized with RSV and influenza.
The best long-term answer is not to shoot them up with more vaccines and gene therapies, but to work with the natural feedback loops inherent in the human body, and between the body and its environment, so that their immune systems can develop greater resilience. This would include doing things like:
Eating plenty of pro- and prebiotic foods, such as fermented vegetables and fiber-rich organic fruits and vegetables (organic to avoid pesticides such as glyphosate, which kills beneficial gut bacteria)
Getting enough sun exposure to maintain a healthy vitamin D level above 40 ng/mL
Adding about 1 teaspoon of herbs and spices to your meals daily led to improvements in the gut microbiome after just four weeks, research from Penn State revealed
The blend of blend of herbs and spices evaluated included cinnamon, ginger, cumin, turmeric, rosemary, oregano, basil and thyme
After four weeks of consuming herbs and spices, diversity of gut bacteria increased in the study participants, particularly after three-fourths teaspoon- or 1.5-teaspoon daily doses
Decreased diversity in the gut microbiome is considered unhealthy and has been linked to chronic conditions such as obesity and Type 2 diabetes
Consuming a diet high in herbs and spices, including basil, thyme, cinnamon and turmeric, for four weeks was previously found to lower systolic blood pressure
Trillions of microorganisms live in your intestinal tract. Their makeup plays a profound role in your health, affecting everything from mental health1 and heart disease2 to obesity3 and sleep problems.4 What you eat is a key player in the health of your gut microbiome. A healthy diet helps create an optimal environment for beneficial gut bacteria, while decreasing pathogenic or disease-causing bacteria, fungi and yeast.
What may surprise you is how even minor dietary changes can make a significant difference in your gut health. Adding about 1 teaspoon of herbs and spices to your meals daily led to improvements in the gut microbiome after just four weeks, research from Penn State revealed.5
Add Herbs and Spices to Meals to Boost Gut Health
It’s previously been found that consuming capsules of spices — specifically cinnamon, oregano, ginger, black pepper and cayenne pepper — favorably affected gut bacterial composition after two weeks.6
But the Penn State study, published in The Journal of Nutrition,7 delved into how typical culinary exposure to herbs and spices affects your gut. It involved 54 adults at risk of cardiovascular disease who added a blend of herbs and spices, including cinnamon, ginger, cumin, turmeric, rosemary, oregano, basil and thyme, to a controlled diet. Three different doses — about one-eighth teaspoon per day, three-fourth teaspoon per day or 1.5 teaspoons per day — were evaluated.
After four weeks of consuming herbs and spices, diversity of gut bacteria increased in the study participants, particularly after the three-fourths-teaspoon or 1.5-teaspoon daily doses. This is a good thing, as decreased diversity in the gut microbiome is considered unhealthy and has been linked to chronic conditions such as obesity and Type 2 diabetes. In general, gut microbial diversity decreases with age.8
“Research has shown that people who have a lot of different microbes have better health, and a better diet, than those who don’t have much bacterial diversity,” study author Penny Kris-Etherton, Evan Pugh University professor of nutritional sciences at Penn State said.9
Specifically, an increase in the Ruminococcaceae bacterial group, which are beneficial for immune function and liver metabolism,10 was noted. Past research suggests enrichment of the Ruminococcaceae family may also suppress long-term weight gain and diet-induced obesity.11 Enrichment of Faecalibacterium and Agathobacter genus was also noted. These groups are known to produce anti-inflammatory short-chain fatty acids (SCFAs), including butyrate and propionic acid.
SCFAs play a role in building the gut barrier, making it less permeable to disease-causing microorganisms.12 The researchers explained that butyrate is the primary energy source for colonocytes (epithelial colon cells), which help shape the makeup of gut microbiota. “Colonocyte metabolism functions as a control switch, mediating a shift between homeostatic and dysbiotic communities,” researchers wrote in the journal Science.13
Further, butyrate “is essential for intestinal epithelium maintenance, barrier function, and regulation of cell turnover,” the Penn State researchers explained.14 It’s also been shown to induce programmed cell death of colon cancer cells.15 Considering adding herbs and spices to a meal is simple, flavorful and great for your gut, there’s really no downside to doing it. Kris-Etherton added:16
“It’s such a simple thing that people can do. The average American diet is far from ideal, so I think everyone could benefit by adding herbs and spices … flavoring foods in a way that makes them palatable and, in fact, delicious! Taste is really a top criterion for why people choose the foods they do.”
Herbs and Spices Support Health in Many Ways
The beauty of using herbs and spices in your meals is that they support health from various angles. They’ll not only boost your gut health, for instance, but will also support healthy blood pressure. Prior research by Kris-Etherton and colleagues evaluated mixed herbs and spices, including basil, thyme, cinnamon and turmeric, consumed as part of a typical U.S. diet against the risk factors for heart disease.
The researchers discovered those consuming a diet high in herbs and spices for four weeks had lower systolic blood pressure than those who consumed the diet with medium or low-dose herbs and spices.17 What’s more, they noted, “Intake of a single meal containing herbs and spices attenuates postprandial lipemia, hyperglycemia, and oxidative stress, and improves endothelial function.”18
It’s likely that the greater the variety of herbs and spices you consume, the more benefits you’ll reap. Take cumin, for example. The plant has anticancer and antidiabetes properties, which are thought to be due to its active components, including terpens, phenols and flavonoids.19
In fact, cumin has been found to work better than the antidiabetes drug glibenclamide in treating diabetic rats.20 There’s even research showing cumin could aid in weight loss. When overweight participants took cumin for eight weeks, they lost a similar amount of weight as those taking the weight loss drug orlistat120 — and even experienced the additional benefit of improved insulin metabolism.21
Plant scientists from Purdue University in West Lafayette, Indiana, have also identified compounds in oregano and thyme that suppress tumor development, noting that this is just one of their many benefits:22
“Thymol and carvacrol are phenolic monoterpenes found in thyme, oregano, and several other species of the Lamiaceae. Long valued for their smell and taste, these substances also have antibacterial and anti-spasmolytic properties. They are also suggested to be precursors of thymohydroquinone and thymoquinone, monoterpenes with anti-inflammatory, antioxidant, and antitumor activities.”
Turmeric is another powerhouse spice, and is in the same botanical family as ginger, another powerful spice with proven, health-beneficial compounds. One of turmeric’s active compounds, curcumin, may help patients with chronic heart failure by increasing skeletal muscle strength, endurance and exercise capacity,23 among other benefits.
Meanwhile, there’s also some evidence that suggests black pepper plays a role in gut health by altering the makeup of intestinal microbiota and possibly acting as a prebiotic.24
Fermented Foods Increase Microbiome Diversity
In addition to herbs and spices, consuming fermented foods is another solid strategy for optimizing the health of your gut microbiome. A study assigned 36 adults to consume a diet high in fermented foods or high-fiber foods for 10 weeks. Those consuming fermented foods had an increase in microbiome diversity as well as decreases in markers of inflammation.25
“Fermented foods may be valuable in countering the decreased microbiome diversity and increased inflammation pervasive in industrialized society,” the study concluded.26 Effects were strongest in those consuming larger servings of the fermented foods, such as yogurt, kefir and fermented vegetables.
Study author Justin Sonnenburg, with Stanford School of Medicine, noted, “This is a stunning finding. It provides one of the first examples of how a simple change in diet can reproducibly remodel the microbiota across a cohort of healthy adults.”27
What Else Is Good for Your Gut Health?
There’s no doubt that focusing your diet on a diverse variety of whole foods, including plentiful herbs and spices, is great for your gut. But what else works to keep your gut microbiota in top shape? Consider the following:
Eat plenty of fermented foods — Healthy choices include lassi, fermented grass fed kefir, natto (fermented soy) and fermented vegetables.
Antibiotics, unless absolutely necessary. If you do use them, make sure to reseed your gut with fermented foods and/or a high-quality probiotic supplement.
Take a probiotic supplement — If you don’t eat fermented foods on a regular basis, a probiotic supplement can be useful.
Conventionally-raised meats and other animal products, as CAFO animals are routinely fed low-dose antibiotics.
Boost your soluble and insoluble fiber intake, focusing on vegetables, nuts and seeds, including sprouted seeds.
Chlorinated and/or fluoridated water — This includes during bathing or showering.
Get your hands dirty in the garden — Exposure to bacteria and viruses in soil can help strengthen your immune system and provide long-lasting immunity against disease.
Processed foods — Excessive sugars, along with otherwise “dead” nutrients, feed pathogenic bacteria.
Food emulsifiers such as polysorbate 80, lecithin, carrageenan, polyglycerols, and xanthan gum may have an adverse effect on your gut flora.
Artificial sweeteners have also been found to alter gut bacteria in adverse ways.28
Open your windows — Research shows opening a window and increasing natural airflow can improve the diversity and health of the microbes in your home, which in turn benefit you.29
Agricultural chemicals, glyphosate (Roundup) in particular is a known antibiotic and could potentially kill many of your beneficial gut microbes if you eat foods contaminated with it.
Wash your dishes by hand instead of in the dishwasher — Research has shown washing your dishes by hand leaves more bacteria on the dishes than dishwashers do.
Eating off these less-than-sterile dishes may decrease your risk of allergies by stimulating your immune system.30
Antibacterial soap, as it kills off both good and bad bacteria and contributes to the dev
A “Next Pandemic” themed meeting has been announced by the World Economic Forum for DAVOS 2023, with key elements allegedly around combating racial disparities. Alongside this, the concept of “healthcare” is being changed to include concepts that most people would not associate with normal healthcare. Meanwhile, President Joe Biden recently signed the “Respect for Marriage” Act into law, which will force churches with a nonprofit status to host LGBT weddings if requested. We speak with Pastor Brian Gibson about the implications this will have for churches and for religious liberty. #pandemic#worldeconomicforum#davos