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Boost the Probiotics in Your Gut with These Polyphenols

Contrary to popular belief, red wine is not the best source of polyphenols in the diet. Alcohol is expansive and will only feed Candida overgrowth. Try fermented veggies instead for a healthy dose of polyphenols to prevent premature aging!

Image Credits: Elan Sun Star

A small study published in the American Journal of Clinical Nutrition suggests that polyphenols, the most abundant antioxidants in our diet, may boost friendly intestinal bacteria. (1)

The study also tied polyphenols to:

  • Lower blood pressure.
  • Decreased levels of triglycerides (a common marker for heart disease and type 2 diabetes) and total cholesterol.
  • Decreased levels of C-reactive protein, which is a measure of inflammation.
A polyphenol is a class of compounds that all have a similar structure. In nature, many of these polyphenols promote health and minimize the effects of aging.

Besides the wide range of benefits that we receive from naturally occurring polyphenols, it turns out that these compounds are picked up and used by the beneficial bacteria in the digestive system.

Polyphenols may have a prebiotic effect in the body. (2) In other words, polyphenols generate the perfect environment and the perfect food for good bacteria to thrive!

Beware of the Media Hype Surrounding Polyphenols in Wine

In spite of what research suggests of polyphenols, the Body Ecology Diet does not recommend drinking red wine because:

  • The sugars in wine will feed yeast and Candida overgrowth.
  • Alcohol is too expansive in nature.

Both sugar and alcohol are expansive in nature. This means that when we consume too many of these foods, we can feel confused and unfocused.

Keep in mind that Candida overgrowth itself is an expanding, rapidly growing condition within the body. The Body Ecology Principle of Expansion and Contraction tells us that when we choose foods that are too expansive in nature, we support the growth and proliferation of Candida albicans.

This contributes to Candida overgrowth - rather than controlling it.

Instead of sipping on red wine, you can increase your consumption of polyphenols and support the growth of friendly bacteria with these additions to your diet:

  • Fermented vegetables. Cabbage and other vegetables contain a wide array of beneficial polyphenols.
  • Green tea. Another well-documented source of anti-aging polyphenols that can nourish your inner ecology.
  • Vitality SuperGreen. A green superfood formula that has been uniquely designed to feed good bacteria with a blend of fermented polyphenol-rich foods.
  • Berries. Including unsweetened pomegranate, cranberry, and black currant juice.

What to Remember Most About This Article:

Polyphenols are the most abundant antioxidants found in your diet, and they can boost friendly intestinal bacteria. Polyphenols have also been linked with lower blood pressure, decreased cholesterol, and lower levels of triglycerides to reduce the risk of heart disease and type II diabetes.

On top of that, polyphenols promote health and prevent premature aging! Polyphenols may also have a prebiotic effect on the body by providing nourishment for healthy bacteria to thrive.

But first… Beware of the recent media hype surrounding polyphenols in red wine. The Body Ecology Diet doesn't recommend drinking red wine because the sugars in wine will only feed Candida overgrowth and contribute to a long list of related symptoms.

Instead, get a healthy boost of polyphenols in your diet with the following additions:

Here’s to your health! 

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  1. MI Queipo-Ortuno, et al. Influence of red wine polyphenols and ethanol on the gut microbiota ecology and biochemical biomarkers. Am J Clin Nutr. 2012 Jun;95(6):1323-34. Epub 2012 May 2.
  2. RA Kemperman, et al. Novel approaches for analysing gut microbes and dietary polyphenols: challenges and opportunities. Microbiology. 2010 Nov;156(Pt 11):3224-31. Epub 2010 Aug 19.

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  • Kathleen

    What about non-sweet white wines and vodka???? ;-)

  • The Omnivore

    If red wine is combined with contracting foods, would they balance each other out and minimize the wine's expanding properties?

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