Information on All Natural Prebiotics and Probiotics
Studies show that all natural prebiotics and good bacterial gut balance play a direct role in mental and physical health. People who consume prebiotics on a daily basis have fewer issues with anxiety, depression and stress (wheat grass has a similar effect and both are in this all natural prebiotic nutrition bar). When saliva was tested, it contained lower levels of cortisol. High levels of this hormone have been linked directly to mental health disorders. So when you couple 1) a natural prebiotic from 2) a natural food with 3) wheat grass, chia, cinnamon, dates, and B12 4) daily or weekly, you get serious benefits for your nervous and digestive system and other physical and mental health benefits! What you have is B12BAR/NutritionTherapy(TM) and if you're not already eating super healthy, we know you will see a change. Prebiotics, unlike probiotics, are not affected by heat or bacteria and are not destroyed in the body. Getting the full benefits of prebiotics is easy.
"Prebiotics are indigestible carbohydrates, or at least indigestible to us, that reach the colon intact and selectively feed many strains of beneficial bacteria (Probiotics). Prebiotics are generally classified into three different types: non-starch polysaccharides (such as inulin and fructooligosaccharide), soluble fiber (including psyllium husk and acacia fibers), and resistant starch (RS). Each of these types of prebiotics feeds different species of gut bacteria, but among these, RS is emerging as uniquely beneficial.
The distinctive benefits of RS seem to be unequivocally recognized, even amongst advocates of a low carbohydrate diet."
The friendly bacteria that are responsible for the primary amount of healthy colonic fermentation are called the probiotics (pro-life) and include the Bifidobacteria and Lactobaccillus genuses. Along with providing beneficial fermentation products, probiotic bacteria keep pathogenic, or disease-promoting bacteria, from colonizing your colon. Certain fibers in food, called prebiotics, specifically support these probiotic bacteria. Prebiotics include such molecules as inulin and fructooligosaccharides, which are found in chicory and Jerusalem artichoke, and may include some other carbohydrates such as galactooligosaccharides, arabinogalactans, and arabinoxylans, which are found in soy and rice fibers, and in larch tree extracts.
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The reality is that while many doctors and scientists support people regularly eating foods that provide probiotics, or foods that are considered "prebiotic" foods, which feed the growth of existing healthy bacteria in your digestive track - they are a lot more divided on whether or not people should take probiotic supplements.
The one thing they do agree on, however, is that if you believe a daily all natural probiotic supplement regimen is something you are interested in trying, you should speak to your primary care physician before you begin. First, your doctor will be able to tell you which specific strain of probiotics you should be looking for and in what amounts. It will do you no good to start on a regimen of probiotics which will not be helpful to you, but it is helpful to feed your natural, correct probiotics with B12BAR.
Second, there is the possibility of negative side effects with a daily probiotic regimen. Though probiotics are credited with alleviating upset stomachs and other digestive issues, people who take an unnecessary strain of probiotics can actually create gastrointestinal problems for themselves. The bigger problem, however, is that they can actually cause much more serious and significant health problems if you take a strain of probiotics which are known to aggravate other medical conditions you may have.
Finally, there is not really any scientific evidence that shows the need to be on a daily probiotic regimen for longer than a week or two at a time. That should be more than enough time to allow the good bacteria to take root in your digestive track and begin multiplying on their own (if they are being fed correctly in your guts - which in our society is a big if).
Inulin is present inside the roots of plants as a means of storing energy and regulating the plant’s internal temperature. It has osmotically active properties (a benefit to plants because this helps them resist cold temperatures and survive), a high molecular weight, the ability to absorb a high amount of liquid and a natural resistance to enzymes produced by humans.
What does this translate to when it comes to human health? Inulin takes up a lot of room in the digestive tract once eaten, helping to make you feel fuller; absorbs water, which helps to form stool; clings to cholesterol to help prevent metabolic syndrome; and allows you to go to the bathroom more easily. There are among the top six benefits of inulin.
Improves Gut Health
Inulin is a type of carbohydrate called an oligosaccharide, which means its chemical composition consists of several simple sugars linked together to form what’s known as a fructan. This composition makes inulin a non-digestible prebiotic, which allows it to pass through humans’ small and large intestines unabsorbed. During this process, inulin naturally ferments and feeds the healthy intestinal microflora (bacterial organisms, including bifidobacterium) that populate the gut.
A 2005 report published in the British Journal of Nutrition stated that insulin and other frucan fibers can help improve gut health. This has very far-reaching benefits: improved immune functioning, protection from heart disease and diabetes, better weight management, improved nutrient absorption, healing leaky gut syndrome, and much more. Oligofructose acts like a prebiotic that impacts the lining of the gut and colon, changing the profile of organisms present and modulating the endocrine and immune functions.
Fermentation of inulin-type fructans in the large bowel stimulates bacteria to grow, which causes significant positive changes in the composition of the gut microflora and significant decreases in the number of potentially harmful yeast, parasites and bacterial species living in the body that trigger inflammation. This is why inulin-type fructans have been found to reduce the risk of colon carcinogenesis and improve management of inflammatory bowel diseases.
Helps Curb Appetite
Dietitians recommend that people looking to lose weight eat plenty of fiber in order to feel more satisfied and deal with fewer blood sugar fluctuations. When combined with water, inulin bulks up and forms a gel-like substance that expands in the digestive tract. This can help decrease appetite and cravings — potentially helping with weight loss — because it slows the process of food emptying from the stomach and takes up more volume, which decreases appetite hormones.
The result is that you feel full for longer after eating and deal with fewer hunger pangs. That’s why consuming fiber leads to satiety.
A 2016 study conducted by the Department of Human Health and Nutritional Sciences at the University of Guelph in Canada confirmed this. For eight days, inulin was added to a yogurt breakfast in young, healthy females in a randomized, controlled trial. Researchers concluded that “the addition of 6 grams inulin to a commercially available yogurt affected feelings of appetite, but not energy intake, after repeated consumption. These results suggest that inulin may be a suitable ingredient to increase dietary fibre consumption, with potential to impact appetite.” (4)
Boosts Heart Health and Lowers Metabolic Syndrome Risk Factors
As it passes through the digestive system unabsorbed by digestive enzymes, inulin takes with it toxins, waste, fat and cholesterol particles. This is exactly the reason a high-fiber diet has been tied to heart health in numerous studies.
Research shows some soluble fibers may help lower blood cholesterol, risk for arteriosclerosis and glucose levels. There seems to be an inverse association between fiber intake and systolic and diastolic blood pressure, total cholesterol levels, and triglycerides. Soluble fibers in the diet can help lower LDL (“bad”) blood cholesterol by interfering with the absorption of dietary cholesterol and reduce the risk for hypertension, heart disease and metabolic syndrome.
Another benefit of inulin is the fact that it doesn’t cause insulin to be secreted and won’t raise blood sugar since its carbohydrates/sugars cannot be broken down. The body has limited abilities to process fructans, yet inulin’s fiber is still absorbed, which means it has benefits for stabilizing blood sugar. It’s considered suitable for treating diabetics and potentially helpful in managing metabolic syndrome risk factors and blood sugar-related illnesses.
Increases Calcium Absorption
Certain studies have found that inulin helps improve absorption of electrolytes, including calcium and possibly magnesium. How so? It comes down to inulin’s beneficial prebiotic effects within the gut, specifically how it helps the growth of beneficial intestinal bacteria that are needed for various metabolic functions.
Inulin Fiber Uses
Studies have linked the consumption of inulin-type prebiotics to many other health benefits as well, including:
- better infant nutrition, growth and development
- gastrointestinal health
- colon cancer prevention
- better blood sugar control
- healthier cholesterol levels and improved lipid metabolism
- improved bone mineralization
- protection from fatty liver disease
- protection from obesity
- better immunity
Because inulin fiber is not digested by enzymes in the human body, it’s essentially “calorie-free.” It winds up passing through the digestive system without being fully broken down, in the process helping to feed the good bacteria in your gut (also known as probiotics). This is what it means for inulin dietary fiber to have “prebiotic effects.” It helps the healthy probiotics that make up the human microbiome thrive, repopulate and survive.
Good bacteria basically live off of fibers within the diet, which is why high-fiber foods like fruit, leafy greens and beans/legumes are said to be good for gut health.
You can use inulin as a fiber supplement or look for foods that already contain it. Because of its lubricating, water-absorbing, enzyme-resistant qualities, inulin is used in food manufacturing very often to give products a uniform texture and add chewiness and bulk. It’s added to more and more packaged foods because it has adaptable, unique characteristics in terms of its ability to blend with any taste well, improve the food’s “mouth feel,” and even to replace other ingredients like sugar, fat and flour.
That being said, the best way to get inulin is through natural foods. Some of the best food sources of inulin include:
- ground chicory root (the most common source of inulin)
- dandelion root
- coconut nectar
- leeks and onions
- bananas and plantains (especially when they’re slightly green)
- sprouted wheat (such as the kind used in Ezekiel bread)
- fresh herbs
- burdock root
- camas root
- coneflower, also called echinacea
- yacon root
I was diagnosed with some degree of B12 deficiency. Too much processed sugar, and not enough B12, was causing noticeable damage. The fact is that too much processed sugars, and lab-manipulated, cancer causing, chemically altered sugar such as Sucralose, Aspartame, and Saccharin, AKA Splenda, Equal, NutraSweet and others, can actually keep our intestines from processing enough of the nutrients we take in, such as, any vitamin. A major reason for this is that sugar feeds bad bacteria that kills your natural probiotics in your gut. The overgrowth of bad bacteria (often called Candida) further decreases our good bacteria (Probiotics) that we need to process food. This is the main cause of America's B12 deficiency and nutrient deficiency epidemic. This results in increased dementia, Alzheimer's, nerve damage and many other diseases and ailments.
Since my deficiency -about eight years ago, I have researched the topic as well as the ingredients and sources for the B12BAR. I have developed this superfood based digestive nutrition bar to be a SUPER-HEALTHY, daily diet supplement that is fulfilling, tastes awesome, and gives you hours of natural energy. We are proud of the only natural carbs and fat in our bars, and they do not come from any processed or chemically manipulated sugar that skirts the nutrition label, but possibly gives you cancer, such as Sucralose and the like. After about six months of research, I started with something close to our Bar. I exhaustively researched for options of ingredients that would be best, and then I set out to get each natural ingredient from a good source and use only those ingredients in a way that tastes delicious.
About three years ago, I had the first version of the B12EnergyBar. The B12 Prebiotic Energy Bar. They were good, and they were healthy; however, I had to use the only available prebiotic and it did not have wheat grass, chia, or the best protein on the market. Now they do! I challenge any company, or group of people in the world, to show me a healthier way to get a more lasting boost of energy.