Are Antibiotics Making your Kids FAT?

Antibiotics are life-saving medicine, but their overuse has been linked to a number of health concerns, not least of which include antibiotic-resistant superbugs that kill thousands of people each year.

Now, new research adds to growing evidence that over-exposure to antibiotics contributes to another problem: weight gain.

In the largest study on the subject to date, Dr. Brian Schwartz and his researchers from Johns Hopkins found that children who take antibiotics regularly throughout their childhood gain weight significantly faster than those who do not. 

For the study a team analyzed the health records of more than 160,000 children between the ages of 3 and 18 from 2001 to 2012. They collected data on height and weight to determine body mass index (BMI), as well as antibiotic use in the previous year and any earlier years for which health records were available.

The results showed that at age 15, children who had received antibiotics seven or more times during childhood weighed about three pounds more than those who had never taken the drugs. Approximately 21 percent of the study participants -- about 30,0000 kids -- had taken antibiotics seven or more times during childhood.

Scientists have long known that antibiotics promote weight gain in animals, which is why they are given to livestock in animal feed at modern industrialized farms.

But growing evidence shows that in humans, antibiotics could lead to weight gain because of the effect they have on the microbiota or microbiome -- microorganisms that inhabit the body. Antibiotics work by killing off harmful bacteria but the medicine can also deplete "good" bacteria that are vital to health. Research shows repeated antibiotics use can forever alter the microbiome, which can change the way it breaks down food in the digestive tract, increasing the calories absorbed and leading to weight gain.

Of course, the findings don't suggest that children should never take antibiotics, but Schwarz said physicians need to be diligent in prescribing the drugs only when needed.

For parents, he gives the following advice: "Bottom line: If your doctor tells you that you or your child does not need antibiotics, don't ask for them, don't take them, don't try to find another doctor who will provide them. Eat healthy and your gut microbiota will be very good to you. Don't change your gut microbiota unnecessarily by taking antibiotics if you don't need them."

READ MORE...Article Source: CBS News | Photo Credit

Sauerkraut - Nature's Beneficial Bacteria!

Homemade Sauerkraut

~Sauerkraut: Fermented Cabbage or other Veggies~

Written by Dr. Andrew Iverson

Amazon.com

Recipe From Nature's Diet Cookbook

This is Nature’s source of beneficial bacteria! You don’t need to buy expensive probiotics at the health food store if you are eating fermented vegetables regularly. I remember growing up on the dairy farm and the smell of the silage pits that we used to store the grass for the cows to feed over winter. Wooo-weeee-peeee-eewww!—yuck, gag, blah!…(get the picture?) I assure you, these fermented veggies taste way better than that stuff smelled--and they are super healthy for you too!

Ingredients:
8 oz white cabbage
(or any other vegetable: purple
cabbage, carrots, beets,
turnips, radishes, daikon, onions,
ginger etc)

¼ tsp sea salt

1 tsp herbs/spices: dill, caraway,
fennel, anise, chili; or pickling
spice mix from 'Grandma's Pickles'
(see recipe, pg. 100, Nature's Diet Cookbook)

The addition of spice or peppers is optional.

Instructions:
Chop the cabbage or other veggie by hand or in a food processor and toss with the salt and optional seasonings. Pack the veggies in a pint sized wide mouth jar and pack and pound down very tightly with a meat hammer or your fingers to release the natural juices. Keep pushing down until the cabbage is completely submerged by its own juices.
Alternatively, you can do it like Grandma and Grandpa used to- in a crock. Place all veggies in a crock or pickle press and apply pressure to release juices. Cover with a plate so the cabbage stays submerged under the juices
Choose to leave at room temperature for 7-10 days being sure that the veggies stay below the fluid line. If they rise up push them back down. This won’t be necessary in a 'kraut crock' because the plate on top will keep it submerged. If a layer of scum forms on top just scrape it off and discard.
After fermenting to your desire, store in the fridge up to 8 weeks and serve cold on top of hamburgers, soups, grains, salads and anywhere else you want a healthy dose of Nature's probiotics!