I came across Biofilms recently and thought I would write about them in my blog post today. Biofilms are complex micro-organisms communities that can develop nearly everywhere there is a surface, nutrients and a liquid, including the natural and artificial environment as well as the human body. It has been shown that the micro-organisms within a biofilm present as much as a thousand time more resistance to antibiotics than planktonic micro-organisms. Just as biofilms are complex entities, our herbal and fungal allies are complex beings that can address microbiota imbalances quite differently than the one-drug-one-pathogen model that was prevailing over the last few decades.
Did you know that Maltodextrin can cause biofilms. Maltodextrin (MDX) is a man-made polysaccharide (a starch) made from corn or wheat; “The starch is cooked, and then acid and/or enzymes are used to break the starch into smaller polymers ” (1). The starch is not absorbable by yeasts, and some bacteria, but for some reason bad bacteria seem to love it, thus is has the ability to throw the microbiome balance out of whack. Not only do these pathogenic bacteria love it, including e.coli, but they also utilize it make biofilms, at a much higher rate than they do with other starches and sugars such as glucose. MDX also improves the adhesion ability of these pathogens to stick to the intestinal wall, separate from their biofilm enhancements.
So what can we do about this? Avoid boxed and processed foods as much as possible and read labels. If the label says anything about “maltodextrin” or “modified (corn, wheat, etc.) starch” it should be avoided. Click here to read the original article