Bloated stomachs, intestinal problems, and summer heat. Berrino: “Here’s what to eat.”

 

The intestine is at the center of a delicate balance that can also be affected by eating habits.

In summer, with changes in routine and a different diet, some ailments can become more evident.

Bloating, irregularity, and a feeling of heaviness are signs that push many to question their diet.

According to Franco Berrino,  many of the ailments we suffer from in summer are linked to poor nutrition.

But which foods can promote greater balance? Berrino’s advice appears on the second page .

 

 

When we eat, we nourish not only our bodies, but also the trillions of microorganisms that inhabit our intestines. The microbiota includes numerous species of bacteria, viruses, and fungi and, according to Berrino, participates in important functions, from digestion to regulating metabolism and the body’s defenses.

Precisely for this reason, dietary variety plays a key role. A diverse diet provides different substances that can be utilized by intestinal microorganisms. Conversely, according to Berrino’s approach, a diet rich in saturated fats and processed foods low in fiber can contribute to a decline in microbial biodiversity.

Among the most important foods, plant fibers are especially important . Whole grains, legumes, vegetables, fruits, and seeds provide substances used by intestinal microbes. Resistant starches can also be a resource: they are found, for example, in durum wheat pasta and starchy foods such as potatoes and cereals after refrigeration.

Berrino also draws attention to certain foods particularly rich in beneficial microbiota components, such as Jerusalem artichokes, artichokes, leeks, onions, apples, and flaxseed. During the warmer months, dandelion is also mentioned, along with the use of spices, medicinal herbs, and seeds. Another suggestion concerns fermented foods, including miso, kefir, kimchi, kombucha, and sauerkraut.

The key, therefore, is to focus on variety and favor plant-based foods rich in fiber . According to Berrino, fermented foods can offer a greater diversity of microorganisms than common probiotic products, the use of which is not always without consequences. The stated goal is simple: choose foods at the table that support a more varied and balanced microbiota.