The Surprise Benefits Of Carbon Dioxide In Lacto-Fermented Foods For Health And Healing

The following report is by Dr. Joseph Mercola:

STORY AT-A-GLANCE

• Carbon dioxide (CO2) is a driver of mitochondrial energy production and improves the delivery of oxygen into your cells. It also protects against the harmful effects of lipid peroxidation.
• CO2 is also part of the “magic” that makes fermented foods so good for you. During lacto-fermentation, certain lactic acid-producing bacteria break down sugars into acids and CO2. The CO2 is what creates the fizziness in fermented foods
• CO2-producing bacteria include Lactobacillus brevis, L. reuteri and L. fermentum
• Like L. brevis, L. reuteri is well-known for its ability to promote gut health. L. reuteri also upregulates systemic immune responses, thereby promoting wound healing, mental health, metabolism and myoskeletal maintenance, and has been shown to have “antiaging” effects
• All Lactobacillus strains also inhibit the growth of gram-negative endotoxin-producing bacteria through competitive inhibition. Endotoxin is one of several factors that destroy mitochondrial function, promotes glycolysis and, ultimately, cancer metabolism

Over the past few months, I’ve published several articles discussing the remarkable health benefits of carbon dioxide (CO2), which is produced in the Krebs cycle in your mitochondria. CO2 is a driver of mitochondrial energy production, and improves the delivery of oxygen into your cells. It also protects against the harmful effects of lipid peroxidation.

It’s rather surprising that the benefits of CO2 have become forgotten considering its historical use. Asian cultures, for example, have a long history of using carbonated water for its health benefits.

The Romans recommended taking baths in naturally carbonated water for all kinds of ailments but especially arthritis, infertility and psychiatric ailments, and this practice extended well into the Middle Ages when monks prescribed it. To this day many visit natural hot springs, and the likely benefit in many of these springs is the CO2 content of the water.

In the 20th century, Russian scientists did loads of research on CO2, and to this day, many Russian clinics offer CO2 baths and other CO2 treatments. There’s even a suit that can be filled up with CO2, which then diffuses into your tissues. You’ll start feeling hot very rapidly and this is a sign of vasodilation, which is one of the cardiovascular effects of CO2.

It’s been shown that CO2 can, over the long term, reverse arterial calcification, as well as other kinds of damage caused by the aging process. In fact, while this may come as a shock to most people, I believe CO2 is one of the most effective longevity interventions available. It may also be a crucial component of cancer prevention and treatment, as discussed in one of my interviews with Georgi Dinkov.

Certain Bacteria Produce CO2 During Fermentation

CO2 is also part of the “magic” that makes fermented foods so good for you. During lacto-fermentation, certain lactic acid-producing bacteria break down sugars into acids, alcohol and CO2 (among other things). CO2 is what creates the fizziness in fermented foods like sauerkraut or pickles, while the acids create an environment with low pH that is free of oxygen, thereby preventing spoilage.

During lacto-fermentation, certain lactic acid-producing bacteria break down sugars into acids and CO2.

Lactic acid bacteria, such as Lactobacillus brevis—one of 16 Lactobacillaceae strains—also produce antimicrobial compounds such as bacteriocins that prevent the growth of harmful bacteria that can make you sick. The Conversation recently highlighted Lactobacillus brevis, referring to it as a “fermentation superstar” for all these reasons.(1)

Aside from fermented veggies, L. brevis is also found in raw milk, wine, sourdough bread and certain cheeses. (2) It’s known to promote digestive health in general and can help prevent and treat gastric ulcers by inhibiting Helicobacter pylori. Other health benefits of L. brevis include improved cognitive function and immune function. (3)

Health Benefits of L. Reuteri

Two other strains in the Lactobacillaceae family—L. reuteri(4) and L. fermentum (5)—are also CO2 producers. Like L. brevis, L. reuteri is well-known for its ability to promote gut health. It also upregulates systemic immune responses, thereby promoting wound healing, mental health, metabolism and myoskeletal maintenance, (6) and has been shown to have “anti-aging” effects.

Research (7) published in 2013 found that aged mice fed a commercially available L. reuteri-containing probiotic yogurt experienced skin and fur changes that mimic the “peak health and reproductive fitness characteristic of much younger animals,” including a thicker dermis, and thicker, shinier, more lustrous coats. In contrast, age-matched controls that ate chow alone had dull fur and suffered from occasional alopecia and dermatitis…