Bacteria in Colon

Our ancestors lived on plant-based food (fruits, vegetables, nuts) and hunted meat. When fertilizers were introduced, they destroyed some of our food. We lost some fungi, some bacteria, and the nature’s chemicals in the soil.

When we were on the farm with animals, we were exposed to some allergens, which helped us build some antibodies against serious diseases like asthma and rheumatoid arthritis. Now we have moved inside. Our contact with the outside world is less. We are down to the last ecology system, the relationship of bacteria in the colon with fruits and vegetables. This System is under threat by too many calories, too much fat, too much sugar, a little or no fruits and vegetables.

Bacteria in the colon are important. There is strength in numbers.

The more bacteria, the better.

Bacteria are produced and diversified. Fiber (non-digestible parts of fruits and vegetables, e.g. lignin, inulin, cellulose) is fermented by the gut bacteria because of the acid pH in the gut.

Fermentation of fiber makes bacteria multiply and diversity.

Fermentation also makes SCFA (sort chain fatty acids). These chemicals are surrogates for bacteria.