Gut microbes could be key to fighting toxic, long-lasting 'forever chemicals,' research says

A new study suggests gut microbes can help protect humans from toxic, long-lasting "forever chemicals."

Scientists at the University of Cambridge have identified that a natural "gut microbiome could play a helpful role in removing toxic PFAS chemicals from our body" following a study on mice, according to a media release. 

Per- and polyfluoroalkyl substances, better known as PFAS, "are widely used, long lasting chemicals, components of which break down very slowly over time," the U.S. Environmental Protection Agency said. 

"We found that certain species of human gut bacteria have a remarkably high capacity to soak up PFAS from their environment at a range of concentrations, and store these in clumps inside their cells," Dr. Kiran Patil, from the University of Cambridge’s MRC Toxicology Unit and senior author of the report, said in a statement. 

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"Due to aggregation of PFAS in these clumps, the bacteria themselves seem protected from the toxic effects," he said. 

Researchers say that more than 4,700 PFAS chemicals are widely used today. Some quickly exit the body through urine; others could linger for years.

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"We’re all being exposed to PFAS through our water and food – these chemicals are so widespread that they’re in all of us," Dr. Anna Lindell, a researcher at the University of Cambridge’s MRC Toxicology Unit and first author of the study, said in a statement.

"PFAS were once considered safe, but it’s now clear that they’re not. It’s taken a long time for PFAS to become noticed because at low levels they’re not acutely toxic. But they’re like a slow poison," she said. 

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Patil and Lindell are now working to create probiotic supplements to increase the amount of the beneficial microbes in people's guts to help protect against harms from PFAS.

Until then, researchers say people can help protect themselves from PFAS exposure by avoiding PFAS-coated cooking pans and by using a "good water filter."

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"Given the scale of the problem of PFAS ‘forever chemicals’, particularly their effects on human health, it’s concerning that so little is being done about removing these from our bodies," Patil said. 

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Best and worst breads for your health, according to nutrition experts

After Joe Rogan voiced his concerns about the bread offerings in America, experts are sharing their tips on choosing the healthiest varieties.

On a recent episode of "The Joe Rogan Experience," the famed podcaster claimed that most of the breads in the U.S. are unhealthy and contribute to inflammation.

"A lot of inflammation comes from diet," Rogan said. "Our bread is f***d — if you go overseas, and go eat bread in Italy, you won’t feel bad at all."

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The podcaster then shared an Instagram reel from holistic health influencer Dennis Echelbarger (Denny_Dure) claiming that bread can leave people feeling "bloated, brain-fogged and tired."

Many point to gluten as the culprit, Echelbarger said in the video, but he claims it’s "just the scapegoat."

"The real issue is ultraprocessed, chemically altered, bleached, bromated, fake vitamin-filled wheat soaked in glyphosate," he concluded.

Rogan added, "I know when I cut that stuff out of my diet, it made a giant difference."

He noted that one exception is sourdough bread, which he said is "great for you."

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For those who do eat bread, Rogan said, "You have to get it from a place that has heirloom wheat." 

(Heirloom wheat, also known as heritage wheat, refers to older varieties that have not been genetically modified and may have higher nutritional value.)

New Jersey-based dietitian Erin Palinski-Wade, author of "2-Day Diabetes Diet," says it’s not necessary to completely avoid bread to improve your health, but pointed out that not all varieties are created equal.

"There’s a wide range of breads — from those that can negatively impact your health to options that offer potential health benefits," she said in an interview with Fox News Digital.

Breads made from refined flours, such as white bread, can cause rapid spikes and crashes in blood sugar, increasing the risk of weight gain and type 2 diabetes over time, the dietitian warned. 

Instead, she recommends opting for whole-grain and high-fiber breads that break down more slowly, helping to stabilize blood sugar and improve long-term glycemic control.

When choosing a bread, it’s important to read labels carefully and assess the ingredient list, Palinski-Wade advised.

"The first ingredient is what makes up the majority of the bread, so this should be a whole grain," she said. "From there, the shorter the ingredient list, the better."

An ingredient list made up of whole grains, yeast and a bit of salt — as well as limited added sugars and preservatives — is ideal, according to the dietitian. "Some brands add seeds or legumes as well," she added.

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Among store-bought breads, one of Palinski-Wade’s top recommendations is Ezekiel bread, which includes sprouted whole grains and legumes, uses minimal processing and has limited added sugars and preservatives.

"Another easy-to-find option is the line of breads from Dave’s Killer Bread," she shared. "Made with organic whole grains, this line of bread contains minimal preservatives, added sugars or refined grains."

Overall, the dietitian said, it’s best to choose bread that contains mostly whole grains with little added sugars and preservatives, has a taste you enjoy, and works for your lifestyle.

Julie Stefanski, RDN, a spokesperson for the Academy of Nutrition & Dietetics in Chicago, said that lumping all bread together as potentially harmful is a "big oversimplification." 

"As Americans, we have access to an enormous number of food choices," she told Fox News Digital. "When deciding what type of bread to purchase, a person should consider how often they choose it, how large a portion they consume and their own medical issues."

Those who eat bread frequently or in multiple servings may want to prioritize choosing a healthier, whole-grain option, she advised.

"When choosing bread with fewer preservatives and simpler ingredients, consumers need to be aware that the bread will not last as long, and may need to be frozen and toasted to eventually make use of an entire loaf," Stefanski pointed out.

Sourdough bread has been shown to have a lower glycemic index (GI) than white bread, Stefanski noted, and thus can be easier to digest than other wheat breads.  

"A lower glycemic index (which measures how quickly any given food spikes a person’s glucose levels) means the bread digests and turns into blood sugar slightly slower than typical white bread," she said. 

"In the process of making sourdough bread, the bacteria and yeast in the starter for the bread partially breaks down the carbohydrates that are in the wheat."

People who are typically sensitive to digesting the sugars in wheat may notice less bloating, gas and digestive issues when eating sourdough bread compared to other varieties, according to Stefanski.

Palinski-Wade agrees that sourdough bread is a good choice, but "not superior."

"Whole-grain sourdough would be better than white sourdough, but sprouted grain breads would most likely be superior in antioxidants, fiber and nutrient composition," she told Fox News Digital.

Making your own sourdough bread at home can be a healthy choice, Palinski-Wade added — but that isn’t always a feasible option for people who are short on time or traveling.

Dr. Jason Fung, a Toronto-based physician who is also an expert in intermittent fasting, agreed that bread’s effect on health hinges not only on its carbohydrate content, but also on how quickly the starches are absorbed into the bloodstream. 

"If you eat commercial white bread, the glucose in that starch is very, very quickly turned into glucose in the blood," he reiterated to Fox News Digital.

"This is because the flour is very refined — removing fiber, fats, proteins and bran, which all slow absorption — and is also very finely machine ground. This fine grind creates white flour, which is a dust that is quickly absorbed by intestinal cells."

The texturizers and emulsifiers in commercial white breads — which are added to make them softer and easier to eat — also cause them to be more quickly digested and absorbed, Fung noted.

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"You can see the effect of this on the glycemic index, which measures how quickly bread spikes your glucose," he said. 

The GI is a scale of 0 to 100, with 100 being the highest glucose spikes. White bread has a very high GI of 73, Fung said, while machine-ground whole wheat is not much better, at 70.

To counteract this effect, Fung recommends choosing any of the following healthier options.

"You can also slow down the absorption of glucose by eating bread with olive oil and also vinegar," Fung advised.

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Palinski-Wade agreed that it’s important to carefully choose what bread is paired with.

"Choosing breads with a low glycemic index and pairing them with foods rich in fat, protein or fiber can help minimize blood sugar spikes and support better glucose management," she said.

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