Guest guest Posted June 25, 2007 Report Share Posted June 25, 2007 probiotic foods What is Probiotic Food? Probiotic food is food that contains live bacteria, which is considered beneficial and not harmful to humans. The first example of probiotic food was the introduction of acidophilus to milk, which in some cases helped people who had difficulty digesting milk to be able to tolerate milk better. The specific bacteria used in probiotic food like acidophilus milk is Lactobacillus acidophilus. Such milk was available in the 1920s, and yogurt predates it, but was not specifically supplemented for probiotic effects. One can still find probiotic food like acidophilus milk. However, the field has opened up to contain other strains of bacteria and other types of food. One naturally thinks of yogurt as a probiotic food, and it may contain lactobacillus acidophilus. One may also see other bacteria listed on probiotic food like yogurt, primarily Lactobacillus bulgaricus, lactobacillus GG, and variants of bifidobacteria. Most probiotic food is fermented at least partially. A short list of probiotic food choices includes miso soup, some soft cheeses, yogurt products like kefir, sauerkraut and many pickles. Those who feel probiotic food is beneficial are now also interested in prebiotic food. It does not generally contain bacteria but appears to help healthy bacteria grow in the intestines. Prebiotic foods include Jerusalem and regular artichokes, oats, honey, many fruits, and goat’s milk. Human breast milk is also thought to have prebiotic properties that may explain why it so benefits the human newborn. Many people add probiotic bacteria to their food or take it in capsule form. However, it is unclear how well probiotic bacteria work. Lactobacillus GG, one of the newest probiotics, has shown that it can survive processing by the gut and be especially beneficial to the colon. Not all probiotics have shown evidence that they promote better intestinal health. Some studies do show that eating yogurt during antibiotic treatment may help prevent diarrhea, and is beneficial in reducing risk of yeast infections in women. Some experts in alternative medicine claim many other benefits to eating probiotic food or using supplements. Such claims include reduction in eczema, cessation or reduction in mental illness, improved immunity, and reduction of childhood allergies and asthma. These claims have yet to be verified, though in most cases few derive harm from probiotic food or supplementation. Some people may experience mild stomach upset, diarrhea or flatulence during the first few days of probiotic supplementation. Further, some people may be allergic to or intolerant of certain probiotic supplements, or to the probiotic food in which they are presented. However, in most cases, probiotic food is well tolerated, and at the very least, may provide one with better intestinal health. Eating prebiotic foods may also be a good way to promote regularity, and certain prebiotic foods like oats have other benefits, like increasing one’s daily fiber and lowering cholesterol. http://www.wisegeek.com/what-is-probiotic-food.htm Have you Fed your 'Good Bugs' Today? by: Marjorie Geiser, RD Most consumers have heard of probiotics and know that they are foods containing live, beneficial bacteria. Foods such as yogurt, buttermilk, miso or kefir are the most recognized foods providing ‘good’ bacteria for the gut. But are you aware of the health benefits of prebiotics? In a nutshell, prebiotics are the food to help the probiotics grow and multiply. They are the food for your ‘good bugs’. A quick review of probiotics will help in understanding prebiotics. The advantage of beneficial living organisms in food, particularly lactic acid bacteria, has been known for centuries. In fact, the Roman historian, Plinius, in 76 BC, recommended fermented milk for treating gastroenteritis. In the early 1900’s, a Russian zoologist, Elie Metchnikoff, wrote about the health benefits of “friendly bacteria” and hypothesized that consumption of fermented milk products were responsible for the long, healthy lives that Bulgarian peasants enjoyed. Probiotics means “pro-life”. The digestive tract is home to over 400 species of microorganisms. Some are ‘good bugs’ and are ‘bad bugs’ or unhealthy bacteria. Probiotics are the ‘good bugs’. Two of the most common strains are lactobacilli and bifidobacteria. It is believed that if a positive balance of good bacteria is maintained, the bad bacteria are less able to cause disease and irritation. Here are some health benefits to taking probiotics: inhibits growth of ‘bad bugs’, or bacteria that cause disease synthesizes vitamins, primarily B vitamins increase availability of nutrients decrease lactose intolerance decrease symptoms of GERD (gastro-esophageal reflux disease) decrease prevalence of allergies boosts the immune response As mentioned earlier, prebiotics are food for probiotics. Consequently, the more you can feed and care for your ‘good bugs’, the healthier you can be! The Japanese have known the benefits of prebiotics for years. In fact, a commercially prepared prebiotic (“Neosugar”) is currently used in over 500 Japanese food products, from infant formulas to health products. The two most common prebiotics are inulin and oligofructose. As a supplement, it will be listed as either inulin or FOS (fructooligosaccharides). Inulin or oligofructose are present in over 36,000 plant foods as plant storage carbohydrates. Excellent food sources are chicory and Jerusalem artichokes. In fact, most commercially prepared inulin comes from chicory, or else synthesized from sucrose. Other food sources include wheat, barley, rye, onions, garlic and leeks. Because flatulence, bloating and abdominal cramps can be an undesirable consequence of taking prebiotics (and even probiotics), it is recommended that anyone considering taking these in supplement form contact a healthcare professional familiar with such products for individualized recommendations. Those who could benefit from taking probiotic and prebiotic supplements include: People taking antibiotics which kill off the ‘good bugs’ in the intestinal tract. People who suffer from diarrhea, constipation, gastrointestinal distress, and/or irritable bowel syndrome. Women who suffer from chronic yeast and/or Candida infections. Probiotic supplements are available as freeze-dried, powdered, capsules, wafers and liquids. Doses of Acidophilus and Bifidobacteria are expressed in billions of live organisms and a typical dose, unless otherwise recommended, is between 3 billion to 5 billion live organisms. Because probiotics are living organisms and are fragile, they should always be refrigerated. Products found on a shelf, therefore, are not going to contain live organisms and not be as effective. The product label should guarantee a certain number of live organisms by the expiration date of the product. There should always be an expiration date. Prebiotics can be found either with a probiotic product or separately, because FOS and inulin are food for the probiotics. If purchased separately, they can be taken together. Some people, because of the high number of ‘bad bugs’ in their gastrointestinal tract, cannot handle the two products taken together in the beginning. This is where an experienced healthcare professional can be beneficial. The suggested intake of FOS is 2-3 grams per day. Products containing vitamin C, whey protein, or cysteine may improve the effectiveness of probiotics. This information is not intended to substitute for medical advice or care that you would receive from your healthcare professional, so always check with your provider. If you are taking medications, or have health issues, make sure you start these products under the care of a professional. Some people will notice no harmful effects and these products are generally very safe, but individual sensitivity can alter the effects of such products. If something as simple as providing and feeding your ‘good bugs’ in the intestinal tract can improve subtle or severe health issues, it’s certainly time to start feeding our ‘good bugs’ today! Reprinted from ArticleCity.com http://www.mamashealth.com/nutrition/goodbugs.asp Food-Friendly Bugs Do The Body Good Food Insight March/April 2003 Trillions of bacteria naturally occur in your gut, but don't be alarmed! Many of the bacteria are good and may help protect the body from certain diseases. A number of factors can upset the balance between the levels of good and bad bacteria. However, there is evidence that consuming foods that have " good " bacteria, called probiotics, and foods that aid the function of probiotics, called prebiotics, may help maintain a healthy balance of bacteria in the body and help improve certain disease conditions. " Food-Friendly Bugs " Our bodies have four lines of defense against infection: skin, mucosal lining, immune system, and gut microflora, sometimes referred to as gut microbiota. Research has shown that adding " friendly " bacteria to your diet will improve the health of your gut microflora, and may help protect both the lining of your intestinal tract and your immune system. An article written by Negendra Shah, associate professor of food science at the School of Life Sciences and Technology, Victoria University of Technology, Australia, in the November 2001 issue of Food Technology, highlights the common practice of adding probiotics, similar to bacteria already present in your body, to fermented foods such as yogurt. Probiotics are defined as live microbial food ingredients that have a beneficial effect on human health, when ingested live and in sufficient numbers. Knowledge of the health benefits of probiotics can be traced back many years when a Nobel Prize winning scientist and director of the Pasteur Institute, Elie Metchnikoff, hypothesized that Bulgarian peasants owed their health and longevity to the consumption of fermented milk products containing lactobacillus, a probiotic bacterium. By 1997, the use of probiotics was becoming well established in Europe, with fermented dairy products accounting for 65 percent of the European " functional food " market. According to an article by Catherine Stanton and colleagues in the American Journal of Clinical Nutrition in 2001, health-conscious Americans are realizing the potential health benefits of supplementing their diets with good bacteria and are the fastest growing segment of consumers of probiotic foods. Different Types of Probiotics The two most common bacteria added in the production of probiotic foods are lactobacilli and bifidobacteria. According to an article by Fooks and Gibson, published in a supplement of the British Journal of Nutrition in 2002, there are numerous species of lactobacilli and bifidobacteria; the main species thought to have probiotic characteristics are L. casei, B. lactis, L. johnsonii, B. breve, L. bulgaricus, B. animalis, L. rhamnosus, B. infantis, L. reuteri, B. longum, and L. acidophilus. Today there are more than 70 lactic acid bacteria-containing products worldwide, including sour cream, buttermilk, yogurt, powdered milk, and frozen desserts. According to Shah, more than 53 different types of probiotic milk products are marketed in Japan alone. In an article published in the American Journal of Clinical Nutrition in 2000, Belgian expert Marcel Roberfroid states that probiotics have traditionally been consumed as fermented dairy products such as yogurt but have also recently been incorporated into drinks, and in the future may be found in fermented vegetables and meats. They are also being marketed as dietary supplements in tablet, capsule, and freeze-dried preparations. Health Effects of Probiotics The health of the gut largely relies on the balance between good and bad bacteria, and probiotics may help the gut prevent an imbalance in which there are too many harmful bacteria. Most of the research on probiotics has been conducted through small clinical studies or epidemiological (observational) studies. This research has shown that probiotics may be promising as treatments for a number of diseases and conditions including: lactose intolerance, diarrhea secondary to antibiotic use or E. coli infections, other gastrointestinal infections, vaginal candida (yeast) infections, and lactose malabsorption due to chemotherapy. Research has reasonably well established that probiotics improve the body's ability to resist intestinal infection and improve digestion. Only limited evidence, however, suggests that probiotics have cholesterol-lowering benefits, reduce the risk of cancer, produce vitamins, and reduce the risk of urogenital infections other than candida. Although there is relatively little harm in taking probiotics, more research is necessary to establish a firm basis for using probiotics for specific health benefits. Prebiotics, The Companion Nutrient Gut microflora need an environment in which to thrive. Dennis T. Gordon, Ph.D., professor and chair of the department of cereal science at North Dakota State University, explains, " Fermentable dietary fiber is a source of prebiotics and the necessary energy source for our intestinal microbiota. " According to an article by Christopher Duggan of Children's Hospital in Boston, Mass., published in the American Journal of Clinical Nutrition in 2002, inulin and oligofructose are the two most commonly studied prebiotics. Both inulin and oligofructose are found naturally in many fruits and vegetables as well as in whole-grain foods. They are also widely used commercially to add fiber to foods without adding bulk. Health Effects of Prebiotics Most of the research on the potential health benefits of prebiotics has been done in studies with animals or in vitro (in a test tube). Studies of inulin have shown that it may have a promising role to play in providing relief from constipation and suppressing diarrhea. Some studies also suggest a possible benefit for reduced risk of osteoporosis through increased calcium absorption, reduced risk of atherosclerosis through decreased cholesterol and triglycerides and improved insulin response, obesity and possibly type 2 diabetes (Roberfroid, American Journal of Clinical Nutrition, 2000). The Lowdown on Consuming Probiotics and Prebiotics Probiotics and prebiotics are safe to eat and have many positive health benefits. Eating a combination of pre- and probiotic foods, or symbiotic foods, those that contain both pre- and probiotics, may provide the most health benefits. Probiotic and prebiotic products are now widely available. Manufacturers formulate their products with different types and amounts of probiotic bacteria. Most work best when refrigerated or vacuum-packed to preserve the freshness of the bacteria. Currently, there are no established recommended consumption levels of pre- and probiotics for beneficial effects. More research is needed to determine who will benefit most from consumption of those foods, and who should potentially avoid them. For example, as stated by Sanders in an article published in the November 1999 issue of Food Technology, immuno-compromised individuals (e.g., young, elderly, patients with AIDS, Crohn's Disease or enteric infection, etc.) should check with their doctor before consuming probiotics and prebiotics. As always, it is important that individuals not self-diagnose any health condition and speak to their healthcare professionals for advice on the nutritional component of any treatment plan. The Future of Probiotics and Prebiotics Pre- and probiotics are exciting areas of food and nutrition research, however, more studies are needed to substantiate some of the links between these nutrients and health. Dr. Gordon sums up the current state of the science by saying, " Probiotics are helping us to not only understand but also improve intestinal health. Emerging research is also revealing an important supporting role for prebiotics. " The determination of specific strains of beneficial bacteria may help address various gastrointestinal diseases including Crohn's disease and ulcerative colitis, irritable bowel syndrome, and infections in the stomach and small intestine. Research may also find ways for probiotics to improve tube feedings and infant formula as well as improve the nutritional health of the elderly. Food Sources of Probiotics Yogurt Buttermilk Kefir Tempeh Miso Kim Chi Sauerkraut Other " fermented " foods (source: www.cancer.med.umich.edu/news/pro09spr02.htm) Food Sources of Prebiotics Oatmeal Flax Barley Other whole grains Onions Greens (especially dandelion greens, but also spinach, collard greens, chard, kale, and mustard greens) Berries, bananas, and other fruit Legumes (lentils, kidney beans, chickpeas, navy beans, white beans, black beans, etc.) (source: www.cancer.med.umich.edu/news/pro09spr02.htm) http://ific.org/foodinsight/2003/ma/friendlybugsfi203.cfm What is the gut flora? What can affect the balance of the gut flora? What are probiotics? What are some examples of probiotic foods? How do probiotics work? What are the health benefits of probiotics? What is Lactobacillus GG? What are the health benefits of Lactobacillus GG? What are prebiotics? What are synbiotics? What is the gut flora? Billions of bacteria inhabit the human digestive system. They form over a kilo (2.2. pounds) of our body weight. These bacteria are referred to as the gut flora. The gut flora is needed to break down food remains that have not been digested earlier in the digestive system and to discourage harmful bacteria and yeasts from invading the body. The gut flora also produces beneficial substances such as vitamins like vitamin K. The gut flora consists of 400 different species of bacteria. Some of these are beneficial and others are potentially harmful. A balance between the two is vital for health and well-being. What can affect the balance of the gut flora? Illness, poor diet, stress, aging, infection by food poisoning and the use of medications can disturb the balance between the beneficial and harmful bacteria. Antibiotics are particularly harmful. Unfortunately antibiotics are unable to distinguish between beneficial and harmful bacteria and they can wipe out the beneficial bacteria, which leaves the bowel vulnerable for the invasion of potentially dangerous bacteria. This can lead to side effects such as gastrointestinal upset, involving diarrhoea, wind and bloating. What are probiotics? One way of maintaining a balance between the beneficial and harmful bacteria in the gut is to consume a source of beneficial bacteria in the diet. Probiotics are beneficial bacteria that can be introduced into the digestive system through food. Probiotics that are added to foods can be derived from a human, animal or vegetable source. Most commercially promoted fermented milk products with probiotic properties contain strains of Lactobacillus bacteria or Bifidobacteria. They are also naturally normally present in the human intestine. What are some examples of probiotic foods? Probiotic foods are a group of functional foods. Most commercially promoted products with probiotic properties contain strains of Lactobacillus bacteria or Bifidobacteria. These are often fermented milk products. Examples of products include: Probiotic Lactobacillus casei Shirota Lactobacillus casei Immunitas Lactobacillus rhamnosus GG Lactobacillus rhamnosus GG Product Yakult® Actimel® Everybody® Avonmore Milk Plus How do probiotics work? Most live bacteria that are ingested die when they reach the acid conditions of the stomach. For a beneficial bacterium to be classified as a probiotic it must be resistant to gastric, bile and pancreatic juices to reach the colon alive. The probiotics attach to the wall of the intestine where they increase the number of beneficial bacteria and fight against harmful bacteria thus maintaining a balance between the beneficial and harmful bacteria. What are the health benefits of probiotics? Generally probiotics help to maintain a healthy digestive system by maintaining a balance between the harmful and beneficial bacteria in the gut. They are of benefit especially when taken during and after antibiotic treatment or when travelling abroad where the body encounters different types of bacteria than it is used to. Other possible health benefits include immune system stimulation, treatment of acute diarrhoea and other GI disorders and improved lactose digestion. What is Lactobacillus GG (LGG)? Lactobacillus GG or LGG is the world's most clinically researched probiotic culture. Over 200 papers have now been published on LGG. What are the health benefits of LGG? LGG is proven to tolerate intestinal conditions such as stomach and bile acids. LGG reduces the risk of diarrhoea, shortens the duration of acute diarrhoea and reduces the risk of antibiotic associated intestinal symptoms. LGG balances the intestinal flora during a period of diarrhoea and enhances the immune response. LGG has been shown to enhance the immune system and to promote the formation of antibodies. Regular consumption of LGG milk by children has been shown to reduce the rate of respiratory infections and a need to treat infections with antibiotics. Simultaneously, the absence of children from day care centres due to illness was reduced. Calcium and phosphorus in milk help strengthen developing teeth and lactose, the milk sugar, is non-cariogenic. Research on children has shown that the role of milk in protecting teeth is intensified by LGG, as LGG prevents the growth of caries, which cause bacteria. It is possible that the risk of allergy in infants can be reduced by maintaining a good bacterial balance in pregnant mothers or by modulating the intestinal flora of the infant with probiotic bacteria. LGG has shown to prevent the risk of allergy and to speed recovery in allergy in infancy. Research in the area of rheumatoid arthritis, inflammatory bowel diseases such as Crohn’s disease, irritable bowel syndrome and cystic fibrosis has also shown promising results. What are prebiotics? Prebiotics support the growth of beneficial bacteria in the gut. They are a natural food for probiotic bacteria. What are synbiotics? Synbiotics is a term to describe a food, which contains both a probiotic and a prebiotic. http://www.irishhealth.com/clin/ffl/probiotics.html Prebiotics and Probiotics (adapted from " Food & Nutrition " 2nd Edition, edited by Professor Mark Wahlqvist) Introduction Although eating food containing specific bacteria has been popular for hundreds of years, only recently has this become accepted scientifically. Yoghurt is probably the best known example of a fermented food that provides beneficial bacteria to the intestine. Probiotics are claimed to prevent and control diarrhoea, lessen the effects of lactose intolerance, relieve constipation, lower cholesterol, prevent and control thrush (a vaginal yeast Infection) and even prevent bowel cancer, as well as stimulate the immune system. The intestine The intestine contains millions of bacteria -- many of them friendly and essential for good health. They aid digestion, stimulate the immune system and inhibit the growth of food-poisoning and disease-causing bacteria. However, because some bacteria aren't good for us, keeping the different types in balance plays an important role in our general health and wellbeing. Healthy people have a good balance of intestinal bacteria. The gastrointestinal tract normally contains large numbers of bacteria (natural microflora) including 10x7-8 organisms in the oral cavity (predominantly Streptococcus, Veillonella, Neisseria), 10x2-3) organisms in the stomach and small intestine (Lactobacillus, Streptococcus), and 10x10-11 organisms in the large intestine and colon (Bifidobacterium, Bacteroides, Eubacterium, Peptostreptococcus). Microorganisms in the right side (proximal) of the colon grow at a fast rate due to a good supply of nutrients, resulting in short chain fatty acid (SCFA) production thereby causing a decrease in pH. In contrast, in the left side (distal) colon bacteria grow more slowly due to a restricted supply of nutrients and therefore the pH often approaches neutrality. Several factors (such as poor diet, stress, antibiotics, aging) can tip the scales in the direction of the pathogenic bacteria and perhaps probiotic bacteria can help in this situation. Two similar terms are used in this area: probiotics and prebiotics. Probiotics & Prebiotics Probiotic foods are those foods which contain a live microbiological culture either as a result of fermentation or as an intentional addition to beneficially affect the host by improving the intestinal microbial balance. Probiotics are cultures of bacteria that are healthful for normal intestinal function; they often prevent harmful bacteria from causing disease. In contrast, a prebiotic is a nondigestible component which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of colonic bacteria thereby improving the health of the host. In other words, prebiotics are nutrients that the bacteria use as a fuel source; these include dietary fibre and carbohydrates (e.g lactose in the lactose intolerant) that resist absorption in the upper, small intestine, reaching the large intestine where most of your bacteria thrive. Foods metabolised by colonic bacteria include resistant starch and non-starch polysaccharides. By definition, these foods are classified as dietary fibre because they are not digested nor absorbed in the small intestine. However, in order for a component to be classified as a prebiotic, it must satisfy the following criteria; a prebiotic must not be hydrolysed nor absorbed in the upper gastrointestinal tract; be a substrate for growth or activity of one or a limited number of beneficial colonic bacteria; be therefore able to alter the colonic microflora towards a healthier composition and to induce luminal or systemic effects which are beneficial to the health of the host. While many components of dietary fibre such as resistant starch and non-starch polysaccharides provide substrates for fermentation by colonic bacteria, to date only fructooligosaccharides have met all of the criteria mentioned previously to qualify as a prebiotic. Fructooligosaccharides are short- and medium-length chains of b-D fructans. Short-chains are referred to as oligofructose and medium-length chains are known as inulin. Foods containing oligofructose and inulin include garlic, onion, artichokes and asparagus. Commercially available ingredients include Raftilose (inulin hydrolysate) and Raftiline (inulin) derived from chicory roots. Potential Health Benefits and Mechanisms It has been proposed that in the intestine these bacteria may: 1. bind, block or remove carcinogens 2. inhibit bacteria which directly or indirectly convert procarcinogens to carcinogens by enzyme activity 3. activate the host's immune system to antitumorigenesis 4. reduce the intestinal pH, thereby altering microbial activity, solubility of bile acids, mucus secretion 5. alter colonic motility and transit time. More studies are needed to confirm the potentially protective effects of fermented food products on carcinogenesis in animals and humans. Unfortunately most of the health claims have only a limited scientific foundation. Most of the evidence to date is anecdotal, or comes from studies conducted with only a small number of people or with animals. Also, a probiotic's effect will vary depending on your age, race, diet, health and medical history, to name but a few. The potential benefits of probiotic foods include: prevention and treatment of diarrheoa caused by rotavirus, especially in children (the evidence for this is quite good), immune system enhancement reducing some allergic reactions treating and preventing respiratory infections, especially in children (emerging good evidence) decreased faecal mutagenicity decrease in the levels of pathogenic bacteria decreased faecal bacterial enzyme activity prevention of the recurrence of superficial bladder cancer the restoration of the correct balance of natural microflora after stress, antibiotic treatment, alcohol use and chemotherapy For fermentation of dietary fibre and oligosaccharides in the colon with the production of volatile fatty acids (VFA) which lower the pH of the colonic contents and provide a substrate for the colonic mucosa which may help to reduce the risk of developing colon cancer. Further research is required to elucidate the mechanisms involved and to test the proposed theories. A medical news story in the September 20, 2000 edition of the Journal of the American Medical Association highlights some of the research going on with beneficial bacteria. http://jama.ama-assn.org/issues/v284n11/ffull/jmn0920-1.html . Limitations In addition, you will not get all potential benefits from just one type or strain of organism. Examples of probiotic microorganisms used in foods include Lactococcus lactis, Lactobacillus sp., Streptococcus, Enterococcus, Bifidobacterium sp., Pediococcus, Propionibacteria sp. The choice of strain of microorganism is important to avoid removal of micronutrients from the food, to avoid production of adverse components such as vasoactive amines and to avoid opportunistic lactic acid bacterial pathogens. As an example of the wide range of strains that are available, the genus Lactobacillus contains up to 60 species (including L. acidophilus and L. casei -- the ones most commonly added to yoghurts and drinks). Within each of these species are separate strains, of which there can be hundreds. Although very closely related, each strain may have different effects on health. Probiotic foods must contain living microorganisms in appreciable numbers at the end of the product's shelf-life. To have any effect in the colon, the bacteria need to survive food processing and storage in large numbers, then survive the passage through the acids and digestive enzymes in the stomach and small intestine, and still survive once they reach the colon. The evidence regarding the survival of bacteria through to the colon is limited. In Australia, fermented milk products, including yoghurt, must contain a minimum viable count of 10x6 organisms per gram at the end of the shelf-life. To have the desired effect, scientists believe at least a million of each probiotic bacteria per gram of yoghurt or drink are needed e.g if a yoghurt contains three different types of probiotic bacteria, it should contain at least a million of each of them per gram. The yoghurt Vaalia contains 3 different types of bacteria at these desirable levels; yoplus has 2 different bacteria and LC1 and Yakult have 1 bacteria at these levels. Safety Safety of probiotics currently on the market? It appears that the worst that can happen if you choose to eat or drink these products is that they do nothing extra for you. You will just get the calcium and other nutrients you would normally get from yoghurt or a yoghurt drink. However, a couple of the fermented drinks on the market are not that high in calcium. If you would like to give them the benefit of the doubt, a good starting point is to choose a product you can rely on to have consistently high enough levels of bacteria to have any effect. Last Updated: April 5, 2002. http://www.healthyeatingclub.com/info/articles/func-foods/probiotics.htm Vol. No: 29:02 Posted: 2/15/04 Probiotics Food-Friendly Organisms Trillions of bacteria naturally occur in the intestines, and most help protect the body from disease. These protective bacteria are called probiotics. Foods that nourish these " good " bacteria are termed prebiotics. A number of factors can upset the balance between the levels of " good " and " bad " bacteria. There is evidence that consuming foods that are rich in " good " bacteria and foods that nourish these bacteria may help maintain a healthy balance of bacteria in the body and help improve certain disease conditions. Food-Friendly Bugs The body has four lines of defense against infection: skin, mucosal lining, immune system, and gut microflora, sometimes referred to as gut microbiota. Research has shown that adding " friendly " bacteria to the diet will improve the health of gut microflora and may help protect both the lining of the intestinal tract and the immune system. Probiotics are defined as live microbial food ingredients that have a beneficial effect on human health, when ingested live and in sufficient numbers. It is now common practice to add probiotics, similar to bacteria already present in the body, to fermented foods such as yogurt. Knowledge of the health benefits of probiotics can be traced back many years when a Nobel Prize & shy;winning scientist and director of the Pasteur Institute, Elie Metchnikoff, hypothesized that Bulgarian peasants owed their health and longevity to the consumption of fermented milk products containing lactobacillus, a probiotic bacterium. By 1997, the use of probiotics was becoming well established in Europe, with fermented dairy products accounting for 65% of the European " functional food " market. Health conscious Americans are the fastest-growing segment of consumers of probiotic foods. Different Types of Probiotics The two most common bacteria added in the production of probiotic foods are lactobacilli and bifidobacteria. There are numerous species of lactobacilli and bifidobacteria; the main species thought to have probiotic characteristics are L casei, B lactis, L johnsonii, B breve, L bulgaricus, B animalis, L rhamnosus, B infantis, L reuteri, B longum, and L acidophilus. Today there are more than 70 lactic acid bacteria & shy;containing products worldwide, including sour cream, buttermilk, yogurt, powdered milk, and frozen desserts. More than 53 different types of probiotic milk products are marketed in Japan alone. Probiotics have traditionally been consumed as fermented dairy products such as yogurt. They have also recently been incorporated into drinks and, in the future, may be found in fermented vegetables and meats. They are also being marketed as dietary supplements in tablet, capsule, and freeze-dried preparations. Health Effects of Probiotics The health of the gut largely relies on the balance between good and bad bacteria, and probiotics may help the gut prevent an imbalance in which there are too many harmful bacteria. Most of the research on probiotics has been conducted through small clinical studies or epidemiological studies. This research has shown that probiotics may be promising as treatments for a number of diseases and conditions, including lactose intolerance, diarrhea secondary to antibiotic use or E coli infections, other gastrointestinal infections, vaginal candidiasis infections, and lactose malabsorption due to chemotherapy. Research has reasonably well established that probiotics improve the body's ability to resist intestinal infection and improve digestion. Only limited evidence, however, suggests that probiotics have cholesterol-lowering benefits, reduce the risk of cancer, produce vitamins, or reduce the risk of urogenital infections other than Candida. Although there is relatively little harm in taking probiotics, more research is necessary to establish a firm basis for using probiotics for specific health benefits. Prebiotics: The Companion Nutrient Gut microflora need an environment in which to thrive. Dennis T. Gordon, PhD, Professor and Chair of the Department of Cereal Science at North Dakota State University, explains, " Fermentable dietary fiber is a source of prebiotics and the necessary energy source for our intestinal microbiota. " According to an article titled Protective Nutrients and Functional Foods for the Gastrointestinal Tract in the American Journal of Clinical Nutrition (75[5]:789-808), by Christopher Duggan et al of Children's Hospital, Boston, inulin and oligofructose are the two most commonly studied prebiotics. Both inulin and oligofructose are found naturally in many fruits and vegetables as well as in whole-grain foods. They are also widely used commercially to add fiber to foods without adding bulk. Health Effects of Prebiotics: Most of the research on the potential health benefits of prebiotics has been done in animal or in vitro studies. Studies of inulin have shown that it may have a promising role to play in providing relief from constipation and suppressing diarrhea. Some studies also suggest a possible benefit for reduced risk of osteoporosis through increased calcium absorption, reduced risk of atherosclerosis through decreased cholesterol and triglycerides, and improved insulin response, thus leading to reduced obesity and possibly type 2 diabetes. Table 1 lists same as article above: Food Sources of Probiotics Yogurt Buttermilk Kefir Tempeh Miso Kim Chi Sauerkraut Other " fermented " foods (source: www.cancer.med.umich.edu/news/pro09spr02.htm) Food Sources of Prebiotics Oatmeal Flax Barley Other whole grains Onions Greens (especially dandelion greens, but also spinach, collard greens, chard, kale, and mustard greens) Berries, bananas, and other fruit Legumes (lentils, kidney beans, chickpeas, navy beans, white beans, black beans, etc.) (source: www.cancer.med.umich.edu/news/pro09spr02.htm) Consuming Prebiotics and Probiotics Prebiotics and probiotics are safe to eat and have many positive health benefits. Eating a combination of prebotic and probiotic foods (or symbiotic foods, those that contain both prebiotics and probiotics) may provide the most health benefits. Prebiotic and probiotic products are now widely available. Manufacturers formulate their products with different types and amounts of probiotic bacteria. Most work best when refrigerated or vacuum-packed to preserve the freshness of the bacteria. Currently, there are no established recommended consumption levels of prebiotics and probiotics for beneficial effects. More research is needed to determine who will benefit most from consumption of those foods and who should potentially avoid them. Nutrition scientists also recommend that immunocompromised individuals (eg, the young, the elderly, or patients with AIDS, Crohn's disease, or enteric infection) should check with their doctor before consuming probiotics and prebiotics. As always, it is important that individuals not self-diagnose any health condition but speak to their health care professionals for advice on the nutritional component of any treatment plan. The Future of Probiotics and Prebiotics Dr. Gordon sums up the current state of the science by saying, " Probiotics are helping us to not only understand but also improve intestinal health. Emerging research is also revealing an important supporting role for prebiotics. " The determination of specific strains of beneficial bacteria may help address various gastrointestinal diseases including Crohn's disease and ulcerative colitis, irritable bowel syndrome, and infections in the stomach and small intestine. Research may also find ways for probiotics to improve tube feedings and infant formula as well as improve the nutritional health of the elderly. This article is adapted from Food Insight, published by the International Food Information Council, Washington, DC. Vol. No: 29:02 Posted: 2/15/04 http://www.uspharmacist.com/index.asp?show=article & page=8_1216.htm U.S. health food consumers discover probiotics By Andrew Martin Monday, January 22, 2007 NEW YORK: The fastest way to consumers' hearts may be through their troubled stomachs. In the year since Dannon introduced Activia, a line of yogurt with special live bacteria that is marketed as aiding regularity, sales in U.S. stores have soared well past the $100 million mark, a milestone that only a small percentage of new foods reaches each year. Now other food makers, eyeing Activia's success, are scrambling to offer their own products with special live microbes that offer health benefits, known as probiotics. Probiotic foods have been popular in Europe and Asia for decades; in fact, Activia has been sold overseas since 1987. But there are challenges in replicating that success in the United States, including an American public that eats far less yogurt than Europeans and a culture that has traditionally relied on pills, rather than food and natural remedies, to remain healthy. Still, given Activia's popularity and the growing public demand for natural products in the United States, some experts say probiotics have the potential to be this decade's oat bran, which became a food sensation in the 1980s after it was shown to lower cholesterol levels. " I know marketers will start looking to put it on everything, " said Bob Goldin, executive vice president of Technomic, a food industry research and consulting firm. But probiotic foods will sell only if they taste good and consumers believe they are credible, he said. There is broad agreement that probiotics may help improve health, plus a growing body of research linking them to relief of irritable bowel syndrome, yeast infections, and diarrhea that results from certain illnesses. But so far there is no definitive proof for some extravagant claims. Already, manufacturers have suggested that probiotics may help ward off everything from allergies to colon cancer. The U.S. Food and Drug Administration takes a neutral position, policing food packages to make sure that companies do not try to equate probiotic products with disease-curing drugs (unless they have scientific evidence to back up a claim). One scholarly group that has addressed the topic recently, the American Academy of Microbiology, said in a 2006 report that " at present, the quality of probiotics available to consumers in food products around the world is unreliable. " The oat bran craze fizzled in part because its health benefits were overstated, and some nutrition and medical experts say the situation may be the same with probiotics. Detractors say a lot of fuzzy claims are being made, and it is unclear how much a person would have to eat — or how often they would have to eat it — to obtain any benefits. But the doubts do not seem to have toned down the marketing for probiotics. " They are gaining a reputation as being good for you in some way, and there is an element of truth in that, " said David Schardt, a senior nutritionist at the Center for Science in the Public Interest, a nutrition advocacy group. " But it is a very narrow element of truth, in certain very specific diseases where it's been proven to be helpful. " Probiotics in food are part of a larger trend toward " functional foods, " which stress their ability to deliver benefits that have traditionally been the realm of medicine or dietary supplements. Whether or not their claims are to be believed, some food companies say their orange juice with omega 3 fatty acids is good for the heart, that their green tea drinks can burn calories and that their granola bars with plant sterols can lower cholesterol. Nutritionists scoff at some of these claims, and not all foods marketed as functional have been hits. The ones that come across to consumers as less natural, like fortified soft drinks, have not sold as well as those that seem inherently healthy, like yogurt and orange juice. For Activia — which Dannon recommends eating daily to derive health benefits — it did not hurt that yogurt sales have been soaring and that millions of Americans complain of stomach problems. So far, most probiotic products can be found in the dairy case or as dietary supplements. TCBY sells a probiotic frozen yogurt, and Stonyfield Farm is introducing a dairy-based energy drink called Shift with probiotics. Both Dannon and Stonyfield Farm are owned by Group Danone, a French company. But there is also a trickle of non- dairy probiotic food, including a cereal called Kashi Vive and " wellness bars " from a company called Attune Foods. At a Whole Foods store in New York, there are several shelves of probiotic dairy products, including DanActive, a new offering from Dannon, as well as Wildwood Soyogurt Smoothie and Probugs Organic Whole Milk Kefir, from Lifeway Foods. Susan Kramer, a 50-year-old mother who was shopping at the store, said she regularly bought DanActive. " I assume it has more probiotics than regular yogurt, " she said. " It just makes me feel good to drink it, and my kids like it. " Probiotics include bacteria that are used to ferment food, whether it is yogurt, cheese or pickles. While there are thousands of different probiotics, only a handful have been tested in clinical trials and been shown to deliver specific health benefits when eaten regularly. Critics say some food products' labels do not say which bacterial strains they contain nor how much of the ingredient is in each package. The growth of probiotics in food comes as some scientists are focused on the role of beneficial bacteria in people's intestinal tracts in aiding digestion, boosting the body's natural defenses and fighting off harmful bacteria that could cause health problems. Gary Huffnagle, a professor of internal medicine at the University of Michigan and a strong proponent of probiotics, says there is independent research that shows that probiotics help with some bowel problems, plus strong but not conclusive evidence that probiotics help alleviate yeast infections and the stomach woes often associated with taking antibiotics. http://www.iht.com/articles/2007/01/22/business/food.php Probiotics / Fermented Foods Health problems rarely occur in isolation or for obvious reasons Instead of guessing at what might be wrong and hoping that a suggestion will work, wouldn't you prefer to know what is really going on inside your body, based on the many signs it is giving? For less than the cost of a doctor's visit or a bottle of pills, you can gain access to this essential information about yourself - including full explanations and recommendations. Click here for an in-depth online health analysis by The Analyst™, e-mailed to you. There are more than 400 different species of bacteria in the human digestive tract. The most important of these are Lactobacillus acidophilus and Bifidobacterium bifidum. They are called probiotics, the opposite of antibiotics, because they aid in creating a healthy balance of microflora in the gut. " , " " ); //--> Please note that it is extremely important to obtain an accurate diagnosis before trying to find a cure. Many diseases and conditions share common symptoms: if you treat yourself for the wrong illness or a specific symptom of a complex disease, you may delay legitimate treatment of a serious underlying problem. In other words, the greatest danger in self-treatment may be self-diagnosis. If you do not know what you really have, you can not treat it! Knowing how difficult it is to weed out misinformation and piece together countless facts in order to see the " big picture " , we now provide simple, inexpensive online access to The Analyst™. Used by doctors and patients alike, The Analyst™ is a computerized diagnostic tool that sits on a vast accumulation of knowledge and research. By combining thousands of connections between signs, symptoms, risk factors, conditions and treatments, The Analyst™ will help to build an accurate picture of your current health status, the risks you are running and courses of action (including appropriate lab testing) that should be considered. Full information is available here. The primary use of probiotics is to restore the normal flora in the intestines that often occurs because of poor diet or the use of antibiotics. They do this first by competing with other organisms for nutrients. They secrete lactic acid and acetic acid that decrease the pH of the vagina and intestines, making the environment less favorable for the pathogenic bacteria to thrive. Antibiotics can alter the bacteria in the gastrointestinal tract, decreasing the numbers of healthy bacteria and causing diarrhea. Probiotics, taken during or after antibiotic therapy, can reduce or prevent this effect. Probiotics produce certain antimicrobial compounds that kill some of the undesirable pathogens in the intestines, including yeasts, virii and bacteria. The associated decrease in the production of potentially cancer-causing toxins by the unfavorable microorganisms may help decrease the incidence of colon cancer. Probiotics also make certain vitamins needed by the body including folic acid, vitamin B6, niacin and vitamin K. When large doses of probiotics are first taken, mild gastrointestinal symptoms may occur and flu-like symptoms may also occur within 3 days. Low counts of Lactobacillus and Bifidobacterium, with an increase in less desirable bacteria in the intestines can cause gas, diarrhea, constipation, mucosal irritation and contribute to the development of allergies. As the number of undesirable bacteria increases, the absorption of certain nutrients, including the B vitamins, decreases, leading to the possibility of deficiencies. Symptoms of toxicity from taking probiotics are rare. If supplementation is needed, start by taking at least 1-10 billion viable L. acidophilus or B. bifidum cells daily divided into 3 or 4 doses. Take them on an empty stomach or at least 30-60 minutes before eating. Take 15-20 billion viable organisms daily to prevent diarrhea from antibiotic therapy. Generally you should use products that contain a mixture of live organisms and have an expiration date on the label. Extreme heat or freezing can kill the live cells. Food sources of probiotics include yogurt and milk with live cultures. Problems with Lactobacillus administration include the failure of organisms to adhere to the intestinal mucosa or to survive damage from gastric acid and bile. The acidophilus sweepstakes has led to the search for newer and better strains for medical uses. Supplements of fructooligosaacharrides (FOS) promote the growth of Bifidobacteria. Bifidobacteria use the fiber from foods such as fruits, vegetables, legumes and grains to make short-chain fatty acids, including butyrate. Butyrate is an important source of energy for the cells lining the colon and promote a healthy colon. The recommended dose of FOS is 2-3gm per day. Foods containing fructooligosaacharrides include onions, asparagus, garlic and Jerusalem artichokes. Many years ago, food preservation was accomplished through lacto-fermentation, a process that adds a host of beneficial microorganisms to food, making them easier to digest and increasing the healthy flora in our intestinal tracts. Because fermentation is an inconsistent process, commercial food processors developed techniques like pasteurization (which kills all microorganisms) to help standardize more consistent yields. Sadly, modern culture has sacrificed many of the advantages of traditionally fermented healthy foods for faster and cheaper methods of mass production. Increases in viruses, intestinal parasites and chronic health problems are warning signs that it’s time to return to the use of traditionally fermented foods. The living cultured foods commercially available include some brands of kefir, yogurt, miso, sauerkraut and a pickled Chinese cabbage called kimchee. Probiotics / Fermented Foods can help with the following: Addictions Current Smoker Supplementation with a rose-hip drink containing Lactobacillus plantarum 299v (500,000,000 colony-forming units/mL; 400 mL/d) reduced blood pressure and improved markers of cardiovascular disease risk in a study of 36 heavy smoking adults. [Am J Clin Nutr 2002;76(6): pp.1249-55] Allergy Allergies Indoor Supplementation with one pound (1/2kg) of yogurt, but not partially skimmed milk at the same dose, improved symptom scores and immune markers of allergic reactivity in a study of 13 people with allergic rhinopathy. [Eur J Clin Nutr 2002;56(12): pp.1155-61] Allergic Rhinitis / Hay Fever Supplementation with one pound (1/2kg) of yogurt, but not partially skimmed milk at the same dose, improved symptom scores and immune markers of allergic reactivity in a study of 13 people with allergic rhinopathy. [Eur J Clin Nutr 2002;56(12): pp.1155-61] Allergy to Cow's Milk Oral administration of probiotic bacteria has been shown to stabilize intestinal integrity, promote local IgA production and reduce intestinal inflammation in atopic individuals with cow’s-milk allergy. Autoimmune Crohn's Disease Use of a good probiotic product can help keep the bacterial flora in balance and reduce inflammation. Caution is advised with active inflammation, as bacteria may penetrate the gut wall and enter the blood stream. Ulcerative Colitis Dr. McCann, originally with Kaiser Permanente in Ohio, has pioneered a dramatic, experimental treatment for inflammatory bowel disease which has induced a rapid remission in 16 out of 20 patients with ulcerative colitis. A two-day course of multiple broad-spectrum antibiotics to " decontaminate " the gut is followed by administration of defined strains of E. coli, and Lactobacillus acidophilus to produce a " reflorastation " of the colon. Others have not achieved this same degree of success. In another clinical trial, 77% of those treated with a probiotic bacteria mixture experienced relief of their mild to moderate ulcerative colitis. Of the 34 patients treated, 26 demonstrated improvement in their condition, with most of those experiencing a complete remission. Only three patients found their condition worsened after the treatment. [American Journal of Gastroenterology July 2005; 100(7):1539-46] The mixture of eight lactic acid bacterial species is believed to work by: Reducing the number of " bad " bacteria Reducing the amount of inflammation Increasing the mucus layer in the gut Increasing the amount of anti-inflammatory molecules in the intestine Microscopic Colitis Digestion IBS (Irritable Bowel Syndrome) Whenever antibiotics are used to treat bacterial overgrowth, probiotics should be used during and/or afterwards to help restore a healthy balance of gut flora. Diarrhea A study of hospitalized children showed that a combination of Lactobacillus acidophilus and Bifidobacterium infantis was effective in treating acute diarrhea. One of the more common causes for hospitalization of infants and young children is dehydration related to acute diarrhea, especially from a rotavirus. Lactobacilli in the intestines play an important role in developing natural defenses against both intestinal bacterial and viral infections. In the study group, the frequency of diarrhea improved on the first and second day of hospitalization and the duration of diarrhea during hospitalization also decreased. The researchers concluded " Oral bacterial therapy is an effective adjuvant therapy in rotavirus positive and negative children with diarrhea and can safely be administered during an episode of acute diarrhea. " [Acta Paediatr Taiwan 2001 Sep-Oct; 42(5): pp.301-5] Probiotics appear to be effective in treating acute diarrhea, according to researchers from Johns Hopkins Bloomberg School of Public Health. They conducted a meta-analysis of 34 masked, randomized, placebo-controlled trials. One was carried out in a developing country, while the others were carried out in health-care settings in developed countries. They found that probiotics reduced: Antibiotic-associated diarrhea by 52% Traveler's diarrhea by 8% Acute diarrhea of diverse causes by 34% Further, risk of acute diarrhea among children and adults was reduced by 57% and 26%, respectively, when probiotics were used. Several probiotic strains, including Saccharomyces boulardii, Lactobacillus rhamnosus GG, Lactobacillus acidophilus, Lactobacillus bulgaricus, and others, were evaluated. No significant difference was found between the different strains used, alone or in combination. [The Lancet Infectious Diseases June 2006, Vol. 6, No. 6: 374-382] Dr. Mercola, of Internet fame, says " When treating acute infectious diarrhea, large therapeutic doses are required (typically an entire bottle over a day's time or about an eighth of a bottle every hour until the problem is resolved). Most often, the symptoms will subside within four hours. " Heartburn / GERD The use of acidophilus capsules has helped relieve heartburn in some patients. Constipation In a controlled trial of one month, 56 weaning infants were supplemented with fructo-oligosaccharides in their cereal ( 0.75g FOS per serving of cereal; average FOS consumption 0.74g per day). This resulted in more regular, softer stools and less frequent symptoms of constipation. [br J Nutr 2003;90(3): pp.581-8] Emergency Care Upcoming Surgical Procedure Probiotic use before surgery can be helpful in maintaining a healthy colonic flora if antibiotics are going to be used after your surgery. Do not use probiotics without your doctor's approval if your immune system is seriously compromised. Immunity Immune System Imbalance (TH2 Dominance) The specific bacteria that that help balance a TH2 dominant immune system are: Lactobacillus Plantarum and L casei - potent inducers of IL-12 and IFN-gamma. They support mucosal immunity. Bifidobacterium longum - increases IgA (supports mucosal immunity) - reduces candida albicans - improves lactose tolerance. Acidophilus - promotes resistance to colonization of candida albicans. Soil Based Organisms (SBOs) (bacillus subtilis and lichenformis) produce surfactin that inactivates lipid envelope viruses (HIV, CMV, herpes etc), kills mycoplasmas, many bacteria and candida albicans. By reducing candida albicans, SBOs reduce TH2 cytokines. Infections Dysbiosis, Bacterial One of the ways to help reestablish a balanced bacterial population in the GI tract is the use of probiotics. There are many products on the market containing a variety of organisms and a general approach could be taken using a broad spectrum probiotic formula. However, a better method is to discover the type of imbalance by testing and then supplementing those specific bacteria that are needed. Bringing these normally-occurring bacteria into balance will help prevent the overgrowth of more pathogenic organisms. Bifidobacteria are the predominant lactic acid bacteria of the colon with a concentration that is 1000 times higher than Lactobacilli. Administration of Bifidobacterium brevum to humans and animals reduces fecal concentrations of Clostridia and Enterobacter species, ammonia, and toxin-releasing bacterial enzymes including beta-glucuronidase and tryptophanase. Bacillus laterosporus, a novel organism classified as non-pathogenic to humans, produces unique metabolites with antibiotic, antitumor and immune modulating activity. This organism is available as a food supplement in the United States. It has been found to be an effective adjunctive treatment for control of symptoms associated with small bowel dysbiosis in a number of patients. Fructose-containing oligosaccharides (FOS), found in vegetables like onion and asparagus, have been developed as a food supplement for raising stool levels of Bifidobacteria and lowering stool pH. Lyme Disease If taking antibiotics for Lyme disease, remember that they will kill both good and bad microorganisms. Replacing the friendly intestinal organisms killed with antibiotics by eating live culture yogurt or taking probiotic capsules regularly for at least six months is recommended. The aim of this treatment is to recolonize the intestine both during and after antibiotic use. Helicobacter Pylori Infection Supplementation for one month with Lactobacillus and Bifidobacterium yogurt after one week of triple antibiotic therapy enhanced H. Pylori eradication. Only those patients supplemented with yogurt showed restoration of Bifidobacterium in their stools compared to the levels at the beginning of the trial. [Aliment Pharmacol Ther 2002;16(9): pp.1669-1676] Using Lactobacillus johnsonii from a fermented milk product for 4 months reduced gastric inflammation and H. pylori density and improved mucus thickness in a well-controlled study of 50 patients with gastritis and H. pylori. [Aliment Pharmacol Ther 2003;18(8): pp.805-14] A review of thirteen human studies concluded that probiotics may have a place as prophylaxis and supportive treatment of Helicobacter pylori infections. [int J Antimicrob Agents 2003;22(4): pp.360-6] Yeast / Candida The use of probiotics to help keep candidal overgrowth from occurring is a common part of many antifungal programs. However, in a privately funded study, Lactobacillus acidophilus, when used alone as a treatment for candida overgrowth, failed to produce any benefit. L. acidophilus, along with other bacteria, should be used as part of a more comprehensive treatment approach for known or suspected candidal overgrowth. Cystitis, Bacterial Bladder Infection Dr. Andrew Bruce, Chief of Urology, and Dr. Gregor Reid, Director of Urology Research, at Toronto General Hospital have been studyed women with chronic bladder infections. " When we looked at the two groups of women, those who did not have infections, had beautiful growths of lactobacilli, " Dr. Bruce commented in the Toronto Star (Apr13/92). " The lactobacilli seem to have a protective effect. A significant number of women who had repeated infections had a poor population of lactobacilli. " As a result, Dr. Bruce and his research team developed an experimental vaginal suppository called Restoration Plus. It contains two key strains of lactobacilli called lactobacillus casei and lactobacillus fermentum. In the study, one group of 28 women with four proven bladder infections within the past 12 months, was treated with the acidophilus suppositories; the other group with inert suppositories. Another arm of the study treated 40 women with acute bladder infections with a three-day course of antibiotics followed by a three-month course of Restoration Plus, and compared it to results with 20 women treated with antibiotics followed by three months of placebo.The results of this study have shown Restoration Plus to be a very effective preventative treatment for bladder infections. The treatment is given once a week for six to 12 months. This experimental product does not appear to be available to the public at this time. A similar product, Urex-Cap-5, developed by Urex Biotech Inc., seems poised for marketing but does not yet appear to be available either. Organ Health Prostatitis Probiotics should be taken after a course of antibiotics. The long term use of antibiotics for prostatitis has been found to destroy the normal urethral flora that would otherwise interfere with virulent organisms. Pancreatitis See the link between Pancreatitis and Dysbiosis, Bacterial. Uro-Genital Pregnancy-Related Issues Possible Gastrointestinal alterations in bacterial flora are common in infants suffering from allergic disease or who will develop allergic disease later. Probiotic supplementation helps normalize and strengthen the lining of the GI tract in infants. Eczema symptoms have been reduced in infants when they were supplemented with probiotics. In addition, probiotic supplementation in mothers for 6 months before and after birth reduced the incidence of eczema in their children by 50%. [brit J Nutr 2002 Sep; 88 Supp 1: pp. S19-27] Antibiotic use in early infancy has been associated with an increased risk of allergic disease in later childhood, which is in keeping with the understanding that a disturbed GI flora will contribute to an allergic tendency. A family history of atopic disorders like dermatitis further suggests that probiotic supplementation would be wise both pre- and postnatally. Vaginitis/Vaginal Infection Twice-daily vaginal douches, using 2 teaspoons full of acidophilus / bifidus powder in a quart of warm water, will help treat many recurrent vaginal yeast infections. Even just taking probiotics orally will increase the colonization of these organisms in the vagina and help prevent infections from occurring. The use of 'live culture' yogurt can also reduce or eliminate vaginal yeast infections as the organisms are able to find their way to the vagina, helping to establish a more candida resistant environment. Several lactobacillus species given in suppository form have shown clinical efficacy as a treatment for vaginal infections. Acidophilus suppositories seem to stimulate the normal growth of lactobacilli in the vagina, reducing bacterial vaginosis and have reduced the frequency of urinary tract infections as well. If no specifically designed product is available to you, inserting a capsule of mixed acidophilus species (designed for oral use) once per day should accomplish the task of reestablishing a friendly floral environment and normalizing vaginal pH. One study using intravaginal capsules of bacteria showed that the specific type of one bacteria over another related one may be better at recolonizing the vagina. The administration of Lactobacillus rhamnosus GR-1 and L. fermentum RC-14 promoted healthy vaginal ecology and helped prevent the development of yeast vaginitis. However, Lactobacillus GG, which has been well documented as a beneficial organism for the human digestive tract, was less able to colonize the genitourinary tract. [JAMA 2002;287: pp.1940-1941] There is an OTC product made by Jarrow called Fem-dophilus which contains GR-1 and RC-14. It is designed to be taken orally. The oral use (taken by mouth) of these bacteria in two trials have demonstrated the ability to restore a healthy vaginal balance of bacteria. [FEMS Immunol Med Microbiol, 2003;35: pp.131-134] Motherhood Issues Gastrointestinal alterations in bacterial flora are common in infants suffering from allergic disease or who will develop allergic disease later. Probiotic supplementation helps normalize and strengthen the lining of the GI tract in infants. Eczema symptoms have been reduced in infants when they were supplemented with probiotics. In addition, probiotic supplementation in mothers for 6 months before and after birth reduced the incidence of eczema in their children by 50%. [brit J Nutr 2002 Sep; 88 Supp 1: pp. S19-27] Antibiotic use in early infancy has been associated with an increased risk of allergic disease in later childhood, which is in keeping with the understanding that a disturbed GI flora will contribute to an allergic tendency. A family history of atopic disorders like dermatitis further suggests that probiotic supplementation would be wise both pre- and postnatally. KEY May do some good Likely to help Highly recommended GLOSSARY Acidophilus: A microflora (good bacteria) that acts as a digestive aid and lives in your intestines helping your body fight disease. Allergy: Hypersensitivity caused by exposure to a particular antigen (allergen), resulting in an increased reactivity to that antigen on subsequent exposure, sometimes with harmful immunologic consequences. Antimicrobial: Tending to destroy microbes, hinder their multiplication or growth. Bacteria: Microscopic germs. Some bacteria are " harmful " and can cause disease, while other " friendly " bacteria protect the body from harmful invading organisms. Bile: A bitter, yellow-green secretion of the liver. Bile is stored in the gallbladder and is released when fat enters the first part of the small intestine (duodenum) in order to aid digestion. Butyrate: Butyrate is an important short chain fatty acid that provides fuel for colon cells and may help protect against colon cancer. The most potent dietary source is butter (3%). Cancer: Refers to the various types of malignant neoplasms that contain cells growing out of control and invading adjacent tissues, which may metastasize to distant tissues. Chronic: Usually Chronic illness: Illness extending over a long period of time. Colon: The part of the large intestine that extends to the rectum. The colon takes the contents of the small intestine, moving them to the rectum by contracting. Constipation: Difficult, incomplete, or infrequent evacuation of dry, hardened feces from the bowels. Diarrhea: Excessive discharge of contents of bowel. Fatty Acids: Chemical chains of carbon, hydrogen, and oxygen atoms that are part of a fat (lipid) and are the major component of triglycerides. Depending on the number and arrangement of these atoms, fatty acids are classified as either saturated, polyunsaturated, or monounsaturated. They are nutritional substances found in nature which include cholesterol, prostaglandins, and stearic, palmitic, linoleic, linolenic, eicosapentanoic (EPA), and decohexanoic acids. Important nutritional lipids include lecithin, choline, gamma-linoleic acid, and inositol. Folic Acid: A B-complex vitamin that functions along with vitamin B-12 and vitamin C in the utilization of proteins. It has an essential role in the formation of heme (the iron containing protein in hemoglobin necessary for the formation of red blood cells) and DNA. Folic acid is essential during pregnancy to prevent neural tubular defects in the developing fetus. Gastrointestinal: Pertaining to the stomach, small and large intestines, colon, rectum, liver, pancreas, and gallbladder. Gram: (gm): A metric unit of weight, there being approximately 28 grams in one ounce. Mucosa: Mucous tissue layer lining tubular structures (nasal passages, ear canal, etc.). Niacin: (Vitamin B-3): A coenzyme B-complex vitamin that assists in the breakdown of carbohydrates, fats and proteins. Essential for the health of the skin, nerves, tongue and digestive system. It is found in every cell of the body and is necessary for energy production. Niacin is also needed for DNA formation. Parasite: An organism living in or on another organism. pH: A measure of an environment's acidity or alkalinity. The more acidic the solution, the lower the pH. For example, a pH of 1 is very acidic; a pH of 7 is neutral; a pH of 14 is very alkaline. Stomach: A hollow, muscular, J-shaped pouch located in the upper part of the abdomen to the left of the midline. The upper end (fundus) is large and dome-shaped; the area just below the fundus is called the body of the stomach. The fundus and the body are often referred to as the cardiac portion of the stomach. The lower (pyloric) portion curves downward and to the right and includes the antrum and the pylorus. The function of the stomach is to begin digestion by physically breaking down food received from the esophagus. The tissues of the stomach wall are composed of three types of muscle fibers: circular, longitudinal and oblique. These fibers create structural elasticity and contractibility, both of which are needed for digestion. The stomach mucosa contains cells which secrete hydrochloric acid and this in turn activates the other gastric enzymes pepsin and rennin. To protect itself from being destroyed by its own enzymes, the stomach’s mucous lining must constantly regenerate itself. Virus: Any of a vast group of minute structures composed of a protein coat and a core of DNA and/or RNA that reproduces in the cells of the infected host. Capable of infecting all animals and plants, causing devastating disease in immunocompromised individuals. Viruses are not affected by antibiotics, and are completely dependent upon the cells of the infected host for the ability to reproduce. Vitamin B6: Influences many body functions including regulating blood glucose levels, manufacturing hemoglobin and aiding the utilization of protein, carbohydrates and fats. It also aids in the function of the nervous system. Vitamin K: Helps the blood clot when the body is injured. http://www.digitalnaturopath.com/treat/T145521.html Never miss an email again! Toolbar alerts you the instant new Mail arrives. Check it out. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.