Fibrous foods can reduce antibiotic resistance

Research has now shown that fiber-rich foods cause changes in the gastrointestinal tract that reduce the risk of antibiotics becoming less effective.

In a study published in the journal Biobio, adults were asked to eat 8 to 10 grams of dissolved fiber daily, which would be extremely beneficial for them. These fibers can alter the condition of the gastrointestinal tract (bacteria) and prevent the body's resistance to antibiotics. Otherwise, there may be times when even tertiary antibiotics do not work. Antibiotic resistance has now become a major issue in the medical world.

There are countless patients around the world whose illnesses do not take into account common medications such as tetracycline and aminoglycoside. This is because some bacteria and viruses cleverly transform themselves, making these drugs ineffective.

We know that it has its roots in the human stomach and intestines, where many types of microbes are genetically protected from antibiotics.

Fiber foods can play an important role in this regard. Daniel Lemme and colleagues at the ARS Center in Davis, California, found that low-meat, high-fiber diets reduced the antibacterial resistance gene (ARG) in the digestive tract. Then the lower the ARG rate, the higher the number of these aerobic microbes in the stomach. It is also a good example of healthy bowel movements in the gut and stomach.

Experts recommend eating pulses, barley, beans, nuts, and whole grains (whole grains) for dual health. However, fiber is also found in broccoli, carrots and berries.

In this regard, little research has been done on 290 people. All individuals were divided into two groups and fed fiber and non-fiber foods and their gastrointestinal microbiota was examined


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