Prebiotics
Published: Wed, 01/02/19
January 2, 2019
Prebiotics David Christopher, M.H.
Most everyone knows about probiotics, the microflora that inhabits your intestinal tract. This flora is essential to proper absorption and is used as a selective barrier for contaminants and microbial invaders. The need for probiotics has developed an alternative industry which has flourished due to an unprecedented assault on your microflora. This assault is the result of the indiscriminate use of antibiotics by the medical and agricultural industries. Replacing the micro-flora is essential and has led to the concept of creating an environment conducive for continued propagation. It has been discovered that high fiber foods nourish this essential microflora. Dietary fibers are only found in wholesome plant foods. The recommendation is to eat plenty of these foods. In particular: fruits, vegetables (especially root vegetables), legumes (peas/bean/lentils), barley and oats, and the soluble and insoluble fibers found in the bran layers of whole grains.
Promoting good foods isn't a money maker, so the industry came up with the prebiotics inulin and FOS (fructo-oligosaccharides). These chemicals are found naturally in foods. Particularly in foods such as chicory, Jerusalem artichoke, garlic, onions, leeks, burdock, jicama, cocoa beans, and to a lesser extent apples and bananas. Separating these chemical derivatives from the foods they are naturally found in doesn't mean that they are still safe or effective. Similarly, sucrose is found abundantly in many foods but it certainly doesn't make it safe when isolated. Stevia leaf is a wonderful sweetener but its' chemical derivative will eventually be proven unsafe.
The simple concept, taught at the School of Natural healing, is that the whole is greater than its parts and in the whole lies the safety.
David Christopher is a Master Herbalist and the director of The School of Natural Healing. He also co-hosts the popular radio show "A Healthier You" and is a popular international teacher and lecturer.
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Garlic and Onion Soup
3-4 large onions sliced thin
3-4 garlic cloves minced
3 T. olive oil
5 C. water
Liquid aminos or sea salt to taste
2 twigs of fresh Thyme or 1 t. dried Thyme
Pinch of cayenne (optional)
A splash of balsamic vinegar (optional)
Slice onions thin and place in a 6 quart pot. Sauté the onions in the olive oil on low to medium heat until very soft, about 25 minutes. Mince garlic until fine and set aside. After the onions are soft, add the garlic and sauté for 1 minute. Add water, liquid aminos and thyme. Next add balsamic vinegar if desired and a pinch of cayenne. Set lid on and set aside for 5 minutes to let flavors blend. Remove thyme twig and enjoy! Serves 4
When serving children I sometimes will blend the soup all up and then add some toasted bread crumbs or a sandwich for them to dip in their soup. Trick them into liking this onion garlic treat!
Recipe by Kelly Pomeroy
3-4 large onions sliced thin
3-4 garlic cloves minced
3 T. olive oil
5 C. water
Liquid aminos or sea salt to taste
2 twigs of fresh Thyme or 1 t. dried Thyme
Pinch of cayenne (optional)
A splash of balsamic vinegar (optional)
Slice onions thin and place in a 6 quart pot. Sauté the onions in the olive oil on low to medium heat until very soft, about 25 minutes. Mince garlic until fine and set aside. After the onions are soft, add the garlic and sauté for 1 minute. Add water, liquid aminos and thyme. Next add balsamic vinegar if desired and a pinch of cayenne. Set lid on and set aside for 5 minutes to let flavors blend. Remove thyme twig and enjoy! Serves 4
When serving children I sometimes will blend the soup all up and then add some toasted bread crumbs or a sandwich for them to dip in their soup. Trick them into liking this onion garlic treat!
Recipe by Kelly Pomeroy
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