Dr Dingle's Blog / wellness
Most people do not realise that the majority of the chronic illnesses we suffer from today are not only preventable but many are also reversible.So what better way to show you than individual case studies. But these are only a few of the hndreds and hundreds we have seen
Ann was diagnosed with systemic sclerosis at 24yrs and after 8 months she was totally able to reverse the condition. She is now 41yrs old.
Claire was diagnosed in 2009 as a type II diabetic suffering extreme cramps in my calves, feet, hands, abdominal muscles when bent over and in my neck muscles when yawning too hard. Night time was a nightmare – the worse one was when I had leg cramp ten times in one night, each episode taking up to 20 – 30 minutes to “walk off”. All her results are back within normal limits.
Robyn was suddenly taken ill in the in the early '90s and was diagnosed with everything from Multiple Chemical Sensitivity, Chronic Fatigue Syndrome to Fibromyalgia and became moderately depressed. She started changing her cleaning and personal care items and noticed small improvements. She eats no refined foods, avoids people and situations that don't have a positive input into our lives, including TV and newspapers. She meditates 20 minutes twice every day and goes to bed early and get up early ensuring a good 8-9hrs sleep every night. She now uses a treadmill each day, and can jog for 40 mins and hasn’t felt so good since that last day she played tennis 2 decades ago. She said she now feels about 40yrs old instead of 64yrs and is almost free from all the pain she endured for all that time. “Life is good (again)”.
At 61, Derek started to experience pain in my chest and was referred to a heart specialist and was told that my main artery was 75% to 80% blocked and another two were 30% blocked. He was told that although a good diet would help some, it was not possible to clear the blockages completely and he would require a stent. He made changes in his diet and lifestyle and a year later he went back for another stress test. His stamina and heart function were so greatly improved and his cardiologist could not believe it. The blockages were reduced to the point that they hardly registered at all. In fact, the cardiologist was so impressed he wanted Derek to talk to his team about what I did to get such amazing results. Derek is now 65 and says he feels great. “Peter’s book is filled with amazing information and is the first step to educating yourself”
At 65 Sam had shingles, sleep apnoea, 4 hours of ordinary sleep a night and acid reflux. After just one month of adopting an anti-inflammatory, antioxidant anti- acid producing diet and a few practices to help with his stress he felt like a new man. Still a long way to go he hasn’t felt this good in decades.
Rebecca was 16 and had almost every possible skin condition including eczema, psoriasis and acne. She was tired and because of her skin very antisocial. Applying some anti-inflammatory nutrients like aloe vera and green tea extract to her skin along with strong probiotics, prebiotics and foods to feed the gut microbiota Rebecca saw big changes in just 2 months. She also used low toxicity skin care products without parabens, phthalates and solvents and cut out sugar, sweets and processed food from her diet.
Belinda’s blood pressure was as high as 204/105. Yesterday it was 116/56. “Diet and drug companies are not overjoyed when I speak. I am 81 and the body is better now than 60 years ago”. The secret is she walks briskly 30 minutes a day and average 7,000 steps a day, eat five times a day (small nutritious portions) and avoid processed high salt and sugar, drink lots of water… lots of it. No sugar drinks. Belinda now talks to clubs, businesses and groups all over East Texas with a fun simple message of transforming to a healthy, happy life no matter how old or young you are.
Barry’s blood pressure recently shot up to over 220/110. He saw five different doctors. They all had the same answer: pharmaceuticals. Turns out the root cause was that I recently had an appendectomy, and during the surgery they had misaligned my C1 vertebra. Along with improved nutrition and a healthier lifestyle my chiropractor fixed me.
Amanda followed the program we teach and has one or two smoothies every day, supplements and off sugar and processed foods and within one month her blood pressure dropped more than 50 points, her psoriasis disappeared and she more energy than I had 20 years ago.
It is amazing what the body can do once it has the good nutrition and lifestyle factors to heal itself
Artificial sweeteners or Non-caloric artificial sweeteners (NAS) are commonly added to food with increasing controversy regarding their potential ability to promote metabolic imbalances and lead to weight gain instead of weight loss and diabetes type 2. Unfortunately, many people see these drinks and additives as being healthy. The research shows the opposite
The first report on NAS interactions with the microbiome dates back to the early 1980s. Since then, diets containing non-caloric artificial sweeteners (including saccharin, sucralose, and aspartame) have been linked to gut dysbiosis and glucose intolerance even at relatively low doses (5–7 mg/kg/d, equivalent to an adult consuming two to three cans of diet soda per day).
A study of Splenda, a nonnutritive sweetener containing 1% sucralose, found that the substance impaired the growth of gut bacteria in rats. Ace-K, like sodium saccharin and sodium cyclamate, belongs to sulfonamides, a chemical class associated with antimicrobial activity. In previous studies, saccharin was recognised to enrich the biosynthesis pathway of lipopolysaccharides (LPS) of the mouse gut microbiome, which is a common trigger of inflammation and leaky gut. Studies have also shown different and healthier bacterial diversity for nonconsumers compared to consumers of artificial sweeteners.
In another experiment where commercial formulations of saccharin, sucralose, or aspartame were added to the drinking water of lean mice for 11 weeks all three NAS-consuming groups developed glucose intolerance. NAS was also shown to induce changes in gut microbiota previously observed in T2DType 2 diabetes; notably, the over-representation of gram-negative Bacteroides and under-representation of gram-positive Clostridiales. Another study of 800 healthy and prediabetics showed variability in their after meal (postprandial) glucose responses to the same foods attributed to differences in gut microbiota. While a study of 345 Chinese volunteers revealed that diabetics have a decrease in butyrate-producing bacteria and an increase in opportunistic pathogens relative to healthy subjects.
On the positive side, the sugar alcohol xylitol inhibits the growth of some negative bacterial species including Streptococcus mutans. It is used as a food additive to prevent dental caries and in rats fed a high-fat diet, xylitol improved lipid/fat metabolism. Dietary supplementation with low- or medium-dose xylitol significantly positively altered the fecal microbiota composition in studied mice.
So what are you having in your next drink??
If you have been to one of my talks you would have heard me emphasize the importance of inflammation and the need to lower your body's chronic inflammation levels. Of course one of the major sources of ongoing chronic inflammation is the gut.
Inflammation is literally the body “on fire” and is a primary immune mechanism response of the body to a range of noxious stimuli. This can include infectious agents, such as bacteria or virus, oxidation or acidosis, damaged or diseased tissues.
The main function of inflammation is a short-term response to resolve infection and to repair damage in order to achieve homeostasis (balance) in the body. The ideal inflammatory response is therefore rapid and destructive, yet specific and very limited. This is the reddening and swelling you see around any infected or injured area. Most of us are familiar with redness, heat, swelling, and pain associated with inflammation. These symptoms are created by the activity of immune cells working to break down injured and dying tissues so that new, healthy ones can replace them.
Unfortunately, we have created a situation in which we now suffer from chronic low-level inflammation over decades of our lives as a result of our unhealthy and unbalanced lifestyles and diet. Chronic inflammation is being shown to be involved in the onset and the development of most, if not all, chronic illnesses that are currently at epidemic proportions in our society. These include atherosclerosis (damaged and blocked arteries), heart disease, stroke, obesity, neurodegenerative diseases, depression, Alzheimer’s, Parkinson’s disease, thyroid disorders, diabetes, asthma, autism, arthritis, celiac disease, eczema, psoriasis, multiple sclerosis, lupus, migraines, periodontal disease, sleep apnea, chronic kidney failure, cancer and ageing. This is a long list, yet these are only the most common conditions.
Even though chronic inflammation in the body is hard to detect, there are some common symptoms for which we should be on the lookout. These include the following:
Chronic pain in the joints and/or muscles
Allergies or asthma
Elevated blood pressure
Fluctuations in blood sugar levels
Gut issues (constipation or diarrhoea)
Aches, pain and sorenessThe inflammatory process is driven by the immune system. In order to reduce the incidence of disease, you must reduce inflammation, and to reduce inflammation you must identify and eliminate immune system trigger(s). The typical approach of allopathic medicine is to treat the symptoms of the disease itself, or the immune system (with immune-suppressive drugs) or inflammation (with anti-inflammatory drugs) directly without addressing the underlying cause of the disease. Sustainable health, on the other hand, looks at identifying and eliminating the sources of the inflammation to address the situation at its cause.
 Shelton and Miller 2010.
 Schwarzenberg and Sinaiko 2006.
 Taubes 2002; Ridker et al. 1997, 2000.
Previously I have written on the emulsifiers so I hope you have made some changes. The sulfites and other preservatives are considered food additives intended to limit bacterial contamination and are generally regarded as safe. However, as expected, bactericidal chemicals have been shown to damage beneficial bacteria in the human gut. Sodium bisulfite and sodium sulfite have been shown to have negative effects on our beneficial gut microbiota including Lactobacillus species after two hours of exposure at concentrations of sulfites between 250–500 ppm, concentrations typically found in foods.Sulfites are added to beer, wine, juices, dried fruit, processed fish, seafood, meats, and some canned goods and are intended primarily for controlling microbial growth, preventing browning and food spoilage. The sulfite concentration in red and white wine is around 70 mg/L and 122 mg/L respectively. This means that drinking about two glasses of wine (450 mL) a day equates to an intake of 75% to 130% of ADI for a 60-kg person. A glass or two of wine may have a benefit on the gut microbiome but the preservative in it doesn’t. Combined with typical additional intake of sulfites common in a Western diet, the average total dietary exposure to sulfites could come to a total of 294% of ADI for adults, well over the amount generally regarded as safe and a level likely to do harm to the gut microbiota.
 Irwin et al., 2017.
 Leclercq et al., 2009.
Until very recently little research has been done on the impact of food additives on the gut microbiome, despite their widespread use. Food additives are substances intentionally added during production, processing, packaging, transportation, or storage of commercial food products. However, many food additives including emulsifiers, flavor enhancers, non-caloric artificial sweeteners, organic solvents, gluten and nanoparticles are increasingly used in food processing and being shown to negatively impact microbiota composition.
Emulsifiers, a ubiquitous component of processed foods, and often considered inert have been shown to adversely affect the composition of the gut microbiota and lead to low-grade inflammation. In the intestines a multilayered mucus structure covers the intestinal surface allowing the vast majority of gut bacteria to be kept at a safe distance from gut cells that line the intestine. It seems that emulsifiers, which have detergent-like molecules dissolve and damage the mucous membrane leading to bacterial and toxin movement across gut wall.
In experiments the commonly used food additives, carrageenan (407) and carboxymethylcellulose (466) (CMC) are used to develop intestinal inflammation in animal models. Animal and human studies consistently report that carrageenan and CMC induce cell changes that are typical of inflammatory bowel disease while altering the microbiome, disrupting the intestinal lining and stimulating inflammation. Carrageenan is commonly used and has substantially increased over the last 50 years as a thickening and emulsifying food additive to improve the texture of commercial food products. It is found in milk alternatives such as almond and soy milk, processed meats, and soy-based products, dairy products such as chocolate milk, ice cream, cottage cheese, sour cream, and yogurt, mayonnaise and infant formula.
Two recently studied synthetic dietary emulsifiers polysorbate 80 (P80) and carboxymethylcellulose (CMC) promote inflammatory gut disorders and act directly our microbiome to increase inflammation. As a result the studies suggest that broad use of emulsifying agents might be contributing to increased incidence of obesity, metabolic syndrome and other chronic inflammatory diseases. To support this transferring feces from emulsifier-treated mice to healthy mice resulted in similar host and microbial alterations observed in mice directly treated with emulsifiers including tumor development and low-grade gut inflammation. Carboxymethylcellulose use is widespread throughout the food industry in products typically consumed by children including candy, chewing gum, “snack foods,” ketchup, and various baked goods, and currently, there are no quantitative restrictions on its use nor does its addition to food require to be declared in most countries.
 Lerner and Matthias, 2015.
 Chassaing et al., 2015.
 Johansson et al., 2008.
 Roberts et al., 2010.
 Martino et al., 2017.
 Tobacman et al., 200; Borthakur et al., 2007.
 Borthakur et al., 2007.
 Chassaing et al., 2017.
 Viennois et al., 2017.
 Swidsinski et al., 2009.
Many studies have been done on psychosocial factors and their impact on our health and even how long we live. More recently some of these have been able to show that having a sense of purpose can have many health benefits from lowering stress to reducing the risk of cardiovascular disease cancer and even living longer and it doesn’t matter how old you are. The benefits of perceiving and living a life directed toward a broader purpose are widespread and feeling that you have a sense of purpose in life may help you live longer, no matter what your age.
At a biological level having a sense of purpose has been shown to be associated with more positive body biochemistry and lower cortisol (stress) levels and lower levels of proinflammatory cytokines 1, the chemicals linked to cancer, heart attacks and chronic disease which represents one possible mechanism through which purpose in life influences mortality.
Having a purpose in life provides individuals with a sense of direction and goals for the future, as well as a marker of flourishing and a life well-lived. A strong sense of purpose buffers us from the storms of life. It like the roots of a tree, keeping us steady and grounded even in stormy weather. It provides us with a greater sense of controlling our direction in life, are more motivated and may even feel inspired. However, our sense of purpose is not to make money it has to be directed at something greater than yourself.
In research among teens and young adults having a sense of purpose enabled them to look beyond themselves to appreciate their role in the world and to build the psychological resilience necessary to overcome adversity. There is evidence that focusing on personally meaningful and valued goals can buffer the negative effects of stress by allowing individuals to reinforce a sense of who they are and that creating opportunities for individuals to cultivate a sense of purpose is important as we move forward as a society2.
Having a high sense of purpose in life has also been associated with lower risk of heart disease and stroke. In a review of 10 relevant studies with the data of more than 137,000 people they defined purpose in life as a sense of meaning and direction, and a feeling that life is worth living. Previous research has linked purpose to psychological health and well-being and this study found that a high sense of purpose is associated with a 23 percent reduction in death from all causes and a 19 percent reduced risk of heart attack, stroke, or the need for coronary artery bypass surgery or a cardiac stenting procedure. This is better than any drug and has multiple other benefits.
Previous studies have suggested that finding a purpose in life lowers risk of mortality above and beyond other factors that are known to predict longevity. Purposeful adults tend to outlive their peers and experience a diminished risk for both cognitive decline and disability in older adulthood. Moreover, having a purpose in life appears to lead to unique health benefits relative to other aspects of psychological well-being, such as having positive relations with others. In this study of 749 people with an average age of 60 found that the participants’ sense of purpose was positively associated with multiple positive health qualities including vigorous and moderate activity, vegetable intake, flossing, and sleep quality 3.
In another study of 6985 adults between the ages of 51 to 61 and a follow up for 14 years life purpose was significantly associated with all-cause mortality. Those with the strongest sense of purpose almost 2 and a half times more likely to be alive comparing those in the lowest life purpose category. Particularly compelling was the reduction in deaths from heart, circulatory, and blood conditions. Purpose had similar benefits for adults regardless of retirement status, a known mortality risk factor. And the longevity benefits of purpose in life held even after other indicators of psychological well-being, such as positive relations and positive emotions, were taken into account. These findings suggest that there's something unique about finding a purpose that seems to be leading to greater longevity 4.
These findings point to the fact that finding a direction for life, and setting overarching goals for what you want to achieve can help you actually live longer, regardless of when you find your purpose. So the earlier someone comes to a direction for life, the earlier these protective effects may be able to occur.
So what is your sense of purpose?
Write it down
1 Ryff CD, Singer BH, Dienberg Love G. Positive health: connecting well-being with biology. Philos Trans R Soc Lond B Biol Sci. 2004;359(1449):1383-1394.
2 A. L. Burrow, P. L. Hill. Derailed by Diversity? Purpose Buffers the Relationship Between Ethnic Composition on Trains and Passenger Negative Mood. Personality and Social Psychology Bulletin, 2013; DOI: 10.1177/0146167213499377
4 . P. L. Hill, N. A. Turiano. Purpose in Life as a Predictor of Mortality Across Adulthood. Psychological Science, 2014; DOI: 10.1177/0956797614531799
Medical statistics are often used to justify the overuse of pharmaceuticals because they use different types and they are hard to understand then there is even a simpler number which is used in medicine, the Number Needed to Treat (NNT). This is how many people you need to treat to stop one negative outcome occurring. The negative outcome might be heart attack, stroke, cancer or even recurring ear infection. The NNT offers a measurement of the impact of a medicine or therapy by estimating the number of patients that need to be treated in order to have an impact on one person. In this case the higher the number the worse it is and the lower the number the more effective the medication. So an NNT of 1 is fantastic and an NNT of 100 is absolutely useless.
If a new drug reduced the death from heart attacks by say 50% (absolute statistics) then the number needed to treat is around 2 (NNT =2). So you only need to treat two people to have a benefit and save one life. This is great. If the new drug cuts the heart attack rate by only 25%, that is 1 in 4 then the NNT is 4. If the drug is only one percent effective which means of the 100 people given the drug it will only potentially (remember we are not even considering the side effects here) save one life, like the statin drugs, then the NNT is 100.
Fortunately the NNT is well established in medicine but not widely promoted. One website however TheNNT.com puts all this information in one place. Even for the most skeptical GP’s and specialists and it is available free to everyone. Just as important it is a group of physicians, medical doctors, that have collected the information. They only use the highest quality, evidence-based studies (frequently, but not always Cochrane Reviews), and they accept no outside funding or advertisements so they are independent of pharmaceutical companies.
In addition, for every therapy they review, they provide a color-coded summary for you to use (borrowed from the traditional stoplight). Unlike most sites this group also report harm that may be caused by the drug or the procedure and then they rate them into a stoplight colour coded. They have developed a framework and rating system to evaluate therapies based on their patient-important benefits and harms. The therapies rated green are the best you can get – there is clear evidence of benefits which clearly outweigh any associated harms. For example: Steroids for Asthma Attack: if you give steroids to 8 patients with asthma attack in the emergency department, you prevent one from having to be admitted to the hospital. There are definitely side effects to steroids – high blood sugar, hyperactivity – but are considered minor in comparison. The NNT for this treatment is 8. Remember the lower the number the better. Therapies rated yellow require more study because they don't think the data is conclusive or substantial enough to be able to give a clear rating yet. So they are not recommended but if you do use them go with caution. Red suggests that while there may be some benefits, they are far outweighed by the harms. One extreme example: if a medicine were to save 2% of people's lives, but cause strokes in 10% of people, it's hard to say that this medicine clearly is overall helpful. Black is the "worst" or "lowest" rating. Therapies rated black have very clear associated harms to patients without any recognizable benefit. What is frightening is that most of the major medications and procedure used for cardio vascular disease fit into the black.
While there are many drugs and procedures listed I will start with some of the common procedure for cardio vascular disease as this is the biggest killer and there is just not enough space here to cover all the listings on TheNNT.com web site. For statin drugs for acute coronary syndrome the NNT is 0% in other words no person who took the drug were helped (life saved; heart attack, stroke, or heart failure prevented) however, an unknown number were harmed (medication side effects/adverse reactions). This was put on the black list. Statins Given for 5 Years for Heart Disease Prevention (With Known Heart Disease) NNT was 83. In fact they reported 96% saw no benefit however 1% were harmed by developing diabetes and 10% were harmed by muscle damage, just two of the side effects. This is also put on the black list as the harm outweighs any insignificant benefit of the drugs. Statin Drugs Given for 5 Years for Heart Disease Prevention (Without Known Heart Disease) also put on the black list and has a NNT of 104 for non-fatal heart attack but they reported 0% life saved and 1 in 100 were harmed, they develop diabetes and 1 in 10 had severe muscle damage. In contrast, they reported the Mediterranean Diet for Secondary Prevention After Heart Attack got the green light and a NNT of 30 for mortality and no negative side effects and as low as 1 in 18 were helped. Not to mention the other benefits in other conditions such as cancer and diabetes.
Beta Blockers for Acute Heart Attack (Myocardial Infarction) are also commonly prescribed by specialists are put on the black list and listed with no benefit, but 1 in 91 were harmed by cardiogenic shock. Hormone Replacement Therapy for Cardiovascular Prevention of a First Heart Attack or Stroke, black list and no benefit found but 1 in 250 were harmed (heart attack due to HRT oops, exactly what they were supposed to prevent), 1 in 200 were harmed (stroke due to HRT) and 1 in 100 were harmed (blood clot in the leg/lung). To support this a recent study which investigated 27 trials found only one trial showing a 0.7% benefit and 26 trials that suggest no aggregate mortality benefit to beta-blockers. All the more recent, and larger, trial that utilized double-blind techniques (COMMIT, 2004) found no benefit.
Even putting a stent (a little piece of artificial artery) in an artery got on the black list. In the case of Coronary Stenting for Non-Acute Coronary Disease Compared to Medical Therapy none were helped, that is no life saved, no heart attack prevented, and no symptoms reduced, however, 1 in 50 were harmed including complications such as bleeding, stroke, kidney damage. Coronary Artery Bypass Graft Surgery (Heart Bypass) for Preventing Death over Ten Years was marginally better. The NNT was 25 to prevent death however, 1 in 83 died, 1 in 100 had stroke, 1 in 43 had kidney failure, 1 in 28 in the operation, 1 in 14 required extended life support and get this, 1 in 3-5 had cognitive decline. Not such a good outcome if you look at the whole picture and any wonder it was put on the black list
Aspirin Given Immediately for a Major Heart Attack (STEMI). Got the green light. So if you have a heart attack taking an aspirin straight away has some benefit. The NNT was 42 for mortality as 1 in 42 were helped (life saved) but 1 in 167 were harmed (non-dangerous bleeding). However, with Aspirin to Prevent a First Heart Attack or Stroke the NNT was 1667 for cardiac benefit, that is 1 in 1667 were helped (cardiovascular problem prevented), 1 in 2000 were helped (prevented non-fatal heart attack) and 1 in 3000 were helped (prevented non-fatal stroke). But no deaths prevented and 1 in 3333 had a major bleeding event.
The NNT for Blood Pressure Medicines for Five Years to Prevent Death, Heart Attacks, and Strokes were 125, 1 in 67 prevented stroke, and 1 in 100 prevented heart attack. However, 1 in 10 had side effects and stopped taking the drug. Treatment of Mild Hypertension for the Primary Prevention of Cardiovascular Events was given the yellow light and the there was no NNT as no benefit was found. However, 1 in 12 experienced medication side effects.
On a positive note oral anticoagulants (warfarin) for primary stroke prevention (no prior stroke) got the green light and the NNT was 25 for prevented stroke and 1 in 42 were helped (preventing death from any cause). However, 1 in 25 were harmed (having bleeding), 1 in 384 were harmed (intracranial hemorrhage).
It seems we spend billions of dollars, even trillions of dollars on drugs and procedures that don’t work and and are likely to be doing more harm than anything just because of trust and a lack of knowledge on statistics. While I am likely to criticized for presenting this information and you might question your doctor or specialist, remember I am just the messenger presenting factual numbers. See for yourself www.TheNNT.com.
After initial breakdown by chewing, food is churned by the smooth muscles of the stomach and is broken down by hyrdochlooric acid and stomach juices (enzymes). The pH of the stomach is highly acidic, around 1.5 (1.0-2.5) due to the hydrochloric acid which helps to kill harmful microorganisms, denature protein for digestion, and help create favorable conditions for the enzymes in the stomach juices such as pepsinogen (Adbi. 1976, Martinsen et al 2005). Not to mention sending messages along the GI tract that everything is working well in the stomach. If the pH is too high, say 3 or 4 (more alkaline) then the system does not work and you end up with digestive and health complications.
The small intestine is more alkaline as the acid contents from the stomach are neutralised so that digestion and adsorption of carbohydrates, proteins and fats can occur. As the mixed juices (chime) from the stomach moves into the small intestine, the pancreas secretes sodium bi carbonate and the gallbladder releases bile which is produced in the liver, to make it slightly alkali to a pH of 7 to 8. Bile salts play an important role in the balance of the gut microbiota and like the pH in the stomach are important in controlling disease microorganisms entry into our system.
Further breakdown of protein and fat takes place, and absorption of nutrients through the use of enzymes which break down complex molecules into simpler ones. However, all enzymes need certain conditions, including pH to work. At pH's that are not optimum, the enzyme becomes less efficient until it cannot work at all. In the small intestine, the enzymes that "work" there need an alkaline pH in order to have optimum working conditions. Inadequate acid neutralization in the small intestine likely interferes with nutrient absorption by diminishing further digestive enzyme activity (Borowitz et al 2015).
The more alkaline pH also favours the non-acid loving bifidobactria which produce short chain fatty acids (SCFA) such as acetic, propionic, and butyric acid, and hydrogen ions (Vernia et al 1988) which lower the pH of the food as it moves through to make it more acid, again for the more acid loving bacteria including lactobacilis species further down the large intestine. The large intestine absorbs water and salts, and stores the leftover material ready for excretion out of the anus is a little more acidic and favours the acidopholus species. The pH of the large intestine might go as low as 3.
The pH of the gut, right from the mouth to the anus is incredible important in determining the type of gut microbiota, gut health and your own health. In the stomach if it is not acid enough (no not too much acid) it sets of a chain of events that favours the wrong type of microbiota including helicobacteror and candida species known for causing stomach ulcers and other gut health problems as well as an overgrowth of lactobacillus which should not be there and lead to Stomach Bacterial Overgrowth (SBO). So optimal functioning of the gut relies on the optimal pH for that part of the GI tract. Even in the mouth if it is too acidic it favours lactobacteria, acid loving bacteria, which in the large intestine are really beneficial, but in the mouth contribute to tooth decay and periodontal disease. Similarly, if the pH in the small intestine is out of balance it contributes to an overgrowth of lactobacillus and a condition called Small Intestinal Bacterial Overgrowth (SIBO). It all comes down to the pH and getting it right from the start.