Our Founder's work on gut health and Parkinson's was featured in Science News!
by Charlie Genry February 20, 2020
Check out this article about key research on gut health, Parkinson's, and our Founder.
We caught the eye of Science News in late 2019. They shared some of Martha Carlin's journey. How and why our Founder connected the dots between Parkinson's disease and gut health.
It's personal. Finding real world solutions for those suffering from Parkinson's is the mission that drove her to create The Biocollective to do microbiome research and then launch BiotiQuest to sell Prebiotic + probiotic blends based upon The BioCollective's research.
More and more research is showing that our microbiome health is being connected to many conditions and aspects of our overall wellbeing. Here's the Science New's look at one breakthrough that people were talking about:
We all try to make better choices: opting for whole foods, cutting back on sugar, and maybe even choosing organic. But hidden in even the most “healthy” foods are invisible disruptors that can silently wreak havoc on your gut health, metabolism, and immune function.
Growing your own food is rewarding—but did you know it can also improve digestion? Certain vegetables and herbs naturally support gut health by balancing bacteria, aiding digestion, and reducing bloating? Many vegetables and herbs contain fiber, enzymes, and plant compounds that help balance gut bacteria, encourage smooth digestion, and reduce bloating.
Did you know that a simple jar of fermented cabbage can contain more probiotics than a bottle of store-bought supplements? Fermentation isn’t just an ancient tradition—it’s a science-backed way to boost your gut health.
As the days grow longer and the first signs of spring emerge, our bodies begin to shift—just like the world around us. More daylight encourages movement, fresh seasonal foods become available, and our microbiome, the intricate ecosystem of bacteria within us, responds in kind. Just as nature awakens after winter’s rest, so too does your gut, adapting to new rhythms, foods, and environmental cues.