Category Archives: Bacteria

Lactose Intolerance, Calcium and Dairy Products

Posted on September 16, 2014 by Robert Barrington
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The Digestion of Dietary Fibre

Posted on August 28, 2014 by Robert Barrington

The nutritional literature is increasingly proving a diverse role for fibre in human physiology. Fibre is the carbohydrate component of plant foods that are indigestible to human enzymes. It is falsely assumed by many therefore that fibre contributes nothing to … Continue reading →

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Gut Feelings: The Influence of Microbiota on Colon Cancer

Posted on July 9, 2014 by Robert Barrington

Epidemiology is the study of the way that disease relates to particular populations. This is a useful tool in nutrition because although cause and effect cannot be ascribed from observational epidemiological studies, they give a broad understanding of disease risk … Continue reading →

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Red Wine And Lipopolysaccharides

Posted on May 16, 2014 by Robert Barrington

Lipopolysaccharides (LPS) are signal molecules attached to the outer cell membrane of Gram negative bacteria. It is thought that LPS can be absorbed in humans where they act as endotoxins and cause inflammation and oxidative stress. A link between high … Continue reading →

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More On Fibre And Cancer

Posted on May 14, 2014 by Robert Barrington

Poor diet is now considered to play a significant role in the development of cancer. In particular, the low quality foods that characterise the typical Western diet are thought to be particularly problematic. Plant foods are thought to confer protection … Continue reading →

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Lipopolysaccharides

Posted on March 28, 2014 by Robert Barrington

Lipopolysaccharides (LPS) are a component of Gram-negative bacteria (e.g. bacteroides) that have been implicated in triggering low grade inflammation. Reducing Gram-negative bacteria (by increasing Gram-positive strains; i.e. bifidobacteria and lactobacilli) may therefore reduce inflammation. Fibre such as fructooligosaccharides (FOS) and … Continue reading →

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