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We typically begin with well-tolerated prebiotic fibers like: Partially Hydrolyzed Guar Gum (PHGG) Galactooligosaccharides (GOS) Acacia fiber We also use prebiotic-rich whole foods , such as: Artichokes, leeks, garlic and onions Polyphenol-rich berries Resistant starches from green banana flour, cooked-and-cooled potatoes and rice or well-prepared legumes (as tolerated) Well often titrate these slowly

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