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Cell Host & Microbe, the findings generate invaluable insight into how gut microbes break down processed foods and lower the risk of health conditions often associated with those foods, such as obesity and diabetes.
Microbes mitigate the effects of processed foods
When food is processed or cooked at high temperatures, a chemical reaction between amino acids and sugars leads to the formation of chemicals known as Maillard Reaction Products (MRPs). Depending on how the food was processed, MRPs can either be beneficial or toxic. With processed foods, it is often the case that the MRPs are toxic. Fructoselysine, for instance, a kind of MRP found in whey protein, has been linked to the development of diabetes and atherosclerosis, or the buildup of plaque along the arteries. If left unchecked, atherosclerosis raises the risk of heart disease and its complications. ....

Jeffrey Gordon , Edison Family Center , Genome Sciences , University Of Florence , Washington University School Of Medicine , Natural News Research , Natural News , Cell Host , Maillard Reaction Products , Systems Biology , Washington University School , Biomedical Research , Disease Treatments , Anti Diabetes , Digestive Health , Good Health , Gut Bacteria , Gut Microbiota , Health Science , Processed Foods , ஜெஃப்ரி கோர்டந் , எடிசன் குடும்பம் மையம் , மரபணு அறிவியல் , பல்கலைக்கழகம் ஆஃப் புளோரன்ஸ் , வாஷிங்டன் பல்கலைக்கழகம் பள்ளி ஆஃப் மருந்து , இயற்கை செய்தி ஆராய்ச்சி ,