The first population-level study on the link between gut bacteria and mental health identifies specific gut bacteria linked to depression and provides evidence that a wide range of gut bacteria can produce neuroactive compounds. Jeroen Raes (VIB-KU Leuven) and his team published these results today in the scientific journal Nature Microbiology.

Studies of the relation between gut bacteria and depression show a clear connection between the two. Researchers have identified specific groups of microorganisms that positively or negatively correlated with mental health. Two of which were consistently depleted in individuals with depression, regardless of antidepressant treatment. 

The link between low microbial count and biodiversity in the gut is being shown in studies as having a link to depression and a reduced quality of life.

Traditional Chinese Medicine (TCM- including Acupuncture) is very effective in treating depression and  righting issues with the gut. TCM diagnoses each patient on an individual basis and treats the specific symptoms, while addressing the root cause of the illness. 
 
To read more about the connection of gut bacteria and depression, here.

Dietary Suggestions to Support Your Gut Carbohydrate-rich foods such as winter squash, carrot, rutabaga, parsnip, turnip, garbanzo beans, black beans, peas, sweet potato, yam, pumpkin (no, a pumpkin-spice latte does not count!), onion, leek, ginger, cinnamon, fennel, and garlic all help support your gut and keep you healthy. Try adding these to your diet and come see us so we can help you get back to a better life. 

Dairy-Free Savory Squash Soup Recipe: (serves 4)
2 1/2 C butternut squash- peeled, seeded, and diced
1 large russet potato diced 
1 medium yellow onion, chopped
1 clove garlic- chopped
Pinch each of oregano, basil, rosemary, and thyme (are we going to Scarborough Fair?)
1/4 C green peas
1/4 t fresh lime juice
Parsley- finely chopped

1. Bring 3 cups of water to a boil in a large pot. Add squash, potato, onion, garlic, and herbs. Reduce heat to medium and cook covered for 20 minutes, or until the vegetables are soft. 
2. Puree the soup, then add green peas and lime juice. Cook 5-7 minutes, or until peas are tender.

Serve hot and garnish with parsley and enjoy!

*source: Forks Over Knives- The Cookbook, by Del Sroufe