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Dysbiosis diet

Our gut usually has an abundance of beneficial microorganisms that help us break down food and manufacture some of the vitamins that we need. Occasionally, the amount of good bacteria drops low or is overtaken by bad gut bacteria. When this happens, we need to tip the scales back towards more beneficial gut flora. To do this, some physicians recommend a dysbiosis diet.

Let’s take a look at a diet that many say can increase the amount of good flora in your intestines and improve health problems like bloating, diarrhea, tiredness, malnourishment, and constipation.

Good Dysbiosis Diet

The dysbiosis diet focuses on avoiding sugary foods and fruit juices. When the fiber in fruit has been discarded, the sugars from the juice are available to the body all at once and act as pure sugar. The dysbiosis diet is low in starchy foods of any kind. It’s thought that these foods provide fuel for intestinal yeasts as well as bad bacteria.

Foods to Avoid

If your doctor has suggested you follow a dysbiosis diet, you’ll need to stay away from refined carbohydrates (white flour, rice flour, and corn flour) and all sugars including fructose, maple syrup, and honey.

You’ll also want to avoid yeasty foods like breads, yeast pastries, vinegar, and alcoholic drinks. Occasionally, B vitamin and multivitamin supplements contain yeast. Other foods that many people following a dysbiosis diet avoid include vinegar-based foods such as ketchup, pickles, salad dressing, and soy sauce.

Foods to Eat

The dysbiosis diet allows for free eating of vegetables, non-dairy yogurts with minimal sugar, whole fresh fruits (not overly ripe or moldy), teas, and fruits commonly classified as vegetables, like tomatoes and peppers.  Dysbiosis supplements are also recommended as part of your daily diet.

If you have been diagnosed with a yeast overgrowth, your doctor may prescribe a dysbiosis diet. Consider supplementing your diet with probiotics for women to increase the amount of healthy flora in your gut.

Copyright © 2016 Good Gut Solution.

Kelly Croteau September 30, 2015