Carrots – seasonal veggie inspirations

Carrots are a versatile vegetable and nutritionally a great source of Beta-Carotene, Vitamins B6 and K as well as minerals such as potassium . The beta carotene in carrots can be converted to Vitamin A. They are also good food for the microbiome as the soluble starch in carrots is largely pectin.

Carrots have the advantage of being ideal raw or cooked. Carrots are available year round and are usually very reasonably priced so a great addition to the weekly shop.

How do you include carrots in your meal plan? Well in addition to being a great side dish on their own they combine well with so many flavours to add to a meal. Often the base of many casseroles or pasta sauce is to start by sauteeing carrot and onion as these “fragrant” vegetables add to the flavour profile of a dish. Adding a carrot can be a good way to increase the quantity of vegetables in a dish.

Here is a list of recipe suggestions for including more carrots in your cooking. Some of these are from recent blogs and others are just recipes I use all the time at home. Carrots are also a favourite to add to roasts as they absorb flavours beautifully specially if you cook them with the lamb or chicken.

Turkey Mince bolognaise – turkey mince is a good light option for pasta sauce.

Carrot and Apple Salad – an easy and quick combination from Carol Ray with walnuts and a lemony dressing. A nice change from coleslaw.

Carrot Pumpkin and Coriander Dip this is a slightly spicier combination but makes a really interesting change from humuus.

Carrot and Onion Side Dish

  • 500 g carrots peeled and cut into rings
  • 2 brown onions peeled and sliced in thick rings
  • 2 Tblsp fresh chopped continental parsley
  • Olive Oil

Steam carrots lightly for 3-4 minutes so they are still crisp but cooked. Saute onions in olive oil for 3-4 minutes until clear and then add carrots. Saute for 2-3 minutes. Serve with chopped continental parsley.

My favourite way to serve carrots is roasted however this combination with roasted parsnip (Maple roasted carrots and parsnip) is simple and a delicious way to get children to eat more vegetables as well.

Christine Pope is a naturopath and nutritionist based at Elemental Health St Ives. You can make an appointment on 8084 0081 or online.

Microbiome or genome – what tells you more?

shutterstock_609019046What tells us more about your risk of developing a disease, DNA or your microbiome? The explosion of DNA testing has meant that we have developed much more knowledge about an individual’s DNA. It’s also clear that simply having a particular gene or a snip does not mean you will necessarily develop the relevant condition. Our DNA is the terrain but the environment is the trigger.

The microbiome on the other hand can tell us more about whether the environment is triggering a condition. Microbial diversity is more critical to health. Loss of diversity seems to have a more negative impact on health and an overgrowth of particular strains of bacteria can also contribute to a higher risk of developing chronic diseases.

Cholesterol is a good example. Looking at the risk factors for cholesterol levels close to 50% is derived from your underlying genetics and 50% from your microbiome. A good diet which increases microbial diversity can make all the difference to your cardiovascular risks. In fact the microbiome strongly influences many of our metabolic risks including factors such as fasting glucose, lactose intolerance and waist circumference.

The bacteria in our gut enable exert their effects by the production of key metabolites. Certain gut bacteria can control the production of these metabolites and therefore significantly influence our function. An example of this is Bifidobacterium lactis. It increases the production of short chain fatty acids in the bowels. These activate the vagal nerve and signal that we feel full. So a deficiency of Bifidobacterium lactic can mean that we don’t have that signal working quickly and therefore we are prone to overeating.

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In conditions such as Rheumatoid Arthritis, Osteoarthritis and Ankolysing Spondylitis the gut bacteria is often low in strains that produce a metabolite called butyrate. It is often the case that the microbiome has an elevated level of Prevotella Copri or another problematic strain. That is why treatment needs to be focused as much on rebalancing the microbiome to support the strains that are healthy and to crowd out the problematic strains. Prebiotic fibres such as Saccharomyces cerevisiae (Boulaardi) can be a useful part of treatment. The other critical factor is to ensure that you are feeding the microbiome and my blog on 6 Tips for feeding your gut bacteria right! is a useful guide.

There is still a lot of emerging research in this area so please follow my blog to see the latest updates.

Christine Pope is a naturopath and nutritionist based at Elemental Health at St Ives in Sydney. If you think your microbiome needs some attention you can make an appointment online at http://www.elementalhealth.net.au or phone on 8084 0081.

 

 

Prebiotic vs probiotic ?

shutterstock_583825927You are taking a probiotic and you think you understand what that does. Now people are talking about prebiotics and you’re not sure whether you should be taking that as well ?

A prebiotic is a food that feeds the  gut bacteria whereas a probiotic is a  combination of strains of various gut bacteria. Different types of prebiotics can feed different strains of bacteria so the prebiotic can be used therapeutically to promote beneficial strains at the expense of more problematic strains.

Lots of different foods are prebiotics as well as various supplements. For an appropriate  list  of foods look at my most recent blog Feed your Good Gut Bacteria . In terms of prebiotic supplements there are a number of interesting options to consider.

  1. Hydrolysed Guar Gum is a partially broken down soluble fiber which is extracted from the Indian Cluster bean.
  2. Galacto-oligodisaccharidases (GOS) are made from either a milk product source or from chicory roots.  It is helpful if someone is also constipated and may increase bifidobacteria as well.
  3. Larch is the bark of a tree. It supports the production of a key fuel to support the integrity of the gut lining known as butyrate. It also has been shown to support the growth of good gut bacteria such as Bifidobacteria and Lactobacillus which reducing the growth of E Coli and Clostridia. It is thought that the larch stimulates the immune system and therefore keeps opportunistic bugs in check.
  4. Lactulose is made of up of two sugars galactose and fructose and is used to treat constipation. It is not digested like other sugars and therefore when it moves through to the colon the bacteria can feed on it and it draws water into the stool making it easier to pass.

Once you know the composition of your gut flora you can really assist in building better diversity by supporting the growth of beneficial strains or by crowding out problem bacteria. Ideally using testing such as a Comprehensive Digestive Stool Analysis or directly through a group like Ubiome you can improve your knowledge of your gut bacteria.

If you need assistance with gut health please make an appointment with Christine Pope on 8084 0081.