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Probiotics
Tuesday, June 13, 2006 (15:53:15)
Posted by Cougar
Probiotics
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Probiotics refer to friendly bacteria which contribute to the health
of the intestinal tract.
1. Positive Health Affects
-----------------------
A selection of the positive health affects of probiotics can be
summarized with the following excerpts from "Probiotics" by
Leon Chaitow and Natasha Trenev.
Probiotics by Leon Chaitow and Nathasha Trenev
- They manufacture B-vitamins, such as biotin, niacin (B3),
pyridoxine (B6) and folic acid.
- They act as anti-carcinogenic (anti-cancer) factors, with
powerful anti-tumour potentials.
- They act as 'watchdogs' by keeping an eye on, and effectively
controlling, the spread of undesirable microorganisms (by
altering the acidity of the region they inhabit and/or producing
specific antibiotic substances, as well as by depriving rival
unfriendly bacteria of their nutrients). The antibiotics some
of the friendly bacteria produce are effective against many
harmful bacteria, viruses and fungi. Not the least of the
potentially harmful yeasts controlled by some lactobacilli is
"Candida albicans," now implicated in many health problems in
people who are malnourished or whose immune systems are depleted.
- They effectively help to control high cholesterol levels,
thereby affording us protection from the cardiovascular damage
which excessive levels of this nevertheless important substance
can create.
- They sometimes act to relieve the symptoms of anxiety.
- They play a role in protecting against the negative effects of
radiation and toxic pollutants, enhancing immune function.
- They help considerably to enhance bowel function. Where bowel
bacteria are absent, the function of peristalsis is impaired, and
the amount of time it take for food to pass completely through
the system is much increased.
- 60 percent of the circulating female hormones such as estrogen
are excreted into the GI tract in the bile. The hormones are
then, in normal conditions, acted upon--a process known as
deconjugation--by bacterial enzymes such as sulphatase catalyse
before most of it (some is excreted in the faeces) is re-absorbed
into the bloodstream. From there, it is sent back to the liver
for reactivation into a biologically active form. [The author
goes on to discuss how problems with the beneficial bacterial
population in the intestines cause by antibiotics (for example)
can lead to much lower levels of hormones being recirculated
into the bloodstream. This can be a major problem for women.]
2. Causes of Loss of Probiotics
----------------------------
Probiotics can be negatively affected by the following:
- Unhealthy diet, especially a diet that leads to regular
indigestion.
- Poor digestion of food from various causes and/or poor
elimination of wastes.
- Antibiotics can kill a significant percentage of beneficial
bacteria in the intestines. The amount killed is largely
dependant upon whether they are narrow-spectrum or wide-
sprectrum antibiotics and how long they are used for. If you
are forced to use antibiotics, use narrow-spectrum antibiotics
for as short a time as possible and subsequently take probiotic
suppliments.
- Chlorinated water used on a regular basis can kill beneficial
bacteria in the intestines.
- Stress, especially on-going stress negatively affects beneficial
bacteria.
- Other pharmaceuticals such as steroids and NSAIDS
(non-steroidal, anti-inflammatory drugs) can have a negative
affect on the beneficial bacteria in the intestines.
- Radiation (i.e., x-rays)
3. Negative Health Affects From Loss of Probiotics
-----------------------------------------------
- Lack of reciculation of female hormones such as estrogen.
- Overgrowth of detrimental, disease-causing bacteria and yeasts
such as Clostridium dificile, Candida albicans, Staphylococcus
aureus, E. coli, Yersinia enterocolitica, etc.
- Production of endotoxins in the GI Tract contributing to lupus
erythematosus, psoriasis and other skin conditions, and
pancreatitis (to mention just a few).
- Allows partially digested proteins to enter the bloodstream
contributing to eczema, nervous system disorders, rheumatoid
arthritis, and a variety of immune system disorders.
- GI tract problems such as leaky bowel syndrome, ulcerative
colitis, IBS, etc. are contributed to by loss of probiotics and
appearance of detrimental bacteria.
- Specific strains of detrimental bacteria may cause health
problems. For example, E. coli may lead to problems with
insulin and blood sugar function. Yersinia enterocolitica
produces substances which cause the over-production of thyroid
hormone. This detrimental bacteria can also contribute to
autoimmune diseases.
Choosing a *High Quality* Probiotics Suppliment
-----------------------------------------------
It is extremely important to choose carefully when selecting
a probiotics suppliment. Most of the suppliments of the market
run anywhere from worthless to slightly useful. Spending the
extra time looking for the right product and spending a little extra
money purchasing the right product will pay off in the long run.
You may be fooling yourself if you rely on the "conscientiousness"
of your favorite natural food store or manufacturer to choose a
good probiotic products for you.
Below are a few things to look for or to avoid in a probiotics
suppliment:
a. Number of Organisms
-------------------
Product should say on the label a guarantee of the number of
viable organisms in the product. It should be at least 1
billion organisms per gram for a therapeutic dosage. The
label should ideally give a guarantee of the number of viable
organisms at the expiration date since it will be less than
the manufacture date.
Manufacturers should have an *independant* lab analyze their
product for potency on a regular basis. They should be able
to send you a copy of the lab results upon request.
b. Type of Organisms
-----------------
i. Single-strain products are strongly prefered because in
multiple-strain products, one strain can begin to dominate
during storage leaving little viable L. acidophilus or B.
bifidum. It is better to take two or three single-strain
products than one multi-strain product (which may have little
viable organisms in it at consumption time). For
example, strains of L. acidophilus and L. bulgaricus should
not be put together as the L. bulgaricus would take over. Some
double-strain products with both L. acidophilus and B. bifidum
such as those made by Natren (see below) are okay to use.
ii. The most important types of bacteria to take *therapeutically*
are:
- L. acidophillus
- B. bifidum
- L. bulgaricus
- S. thermophilus
L. bulgaricus and S. thermophilus are very useful for
encouraging the growth of B. bifidum in the intestines.
I believe that there are a few others that would be very
helpful such as some of the strains found in products like
miso, but you won't find such strains in products on the
market (at least I don't think so).
iii. The *strain* of the type of bacteria is extremely
important. The strain must be able to:
- survive the stomach digestive acids and the bile acids.
- attach itself to the intestinal wall.
- accepted by the immune system.
- produce substances such as natural antibiotics that
help destroy significant numbers of pathenogenic
organisms.
INT 9, DDS-1, and NAS strains of L. acidophilus are all
good strains to use.
The Malyoth strain of B. Bifidum is an example of good
strain.
The LB-51 strain of L. bulgaricus is an example of good
strain.
Many labels do not list the strains of the bacteria. You
may have to check with the manufacturer.
c. Type of Processing
------------------
It is very important that the product *not* have been processed
using centrifuging. Centrifuging has the following
detrimental effects on a probiotics product:
1. Damages colonies
----------------
The g-forces produced by centrifuging damages the
acidophilus colonies causing growth after implantation to
be poor. A healthy acidophilus colony may have 20 organisms
which tends to have a much greater ability to implant and
grow. Centrifuging breaks these colonies in much smaller
bits. This raises the *apparent* number of viable organisms,
but the implantation and growth of these organisms in the
human body will be reduced tremendously.
2. Damages Cell
------------
Centrifuging damages the cell walls of the bacteria
reducing its viability.
3. Supernatant Lost
----------------
The Supernatant is the growth medium of the probiotics
culture. During the culturing process, the bacteria
secretes or synthesizes chemicals which are very powerful
for inhibiting pathenogenic bacteria and fungus (e.g.,
lactic acid, hydrogen peroxide, and antibiotic-like
substances -- acidophilin, for example). The Supernatant
also protects the probiotic bacteria from stomach acids
and provides food for the bacteria to help them flourish
once they reach their destination in the intestines.
Centrifuging removes the Supernatant from the bacteria.
If the product does not say on the label that it is
uncentrifuged, you need to get a guarantee from the manufacturer
that this is the case. Since most companies do not manufacture
their own probiotic suppliments (they just put their label on
the bottle), you may have to do a little detective work to track
down the manufacturer.
Some products that are not centrifuged are ultra-filtrated.
Ultra-filtration does not damage the product as much as
centrifuging, but it does remove the Supernatant from the
bacteria.
Finally, some manufacturers add chemicals and/or hormones to
stimulate the growth of the bacteria. Since they are processing
agents, they do not have to be listed on the label. Please
check with the manufacturer to be certain that they do not add
these chemicals to their product.
d. Base of Product
---------------
A milk base is an ideal base for the organisms in a probiotics
suppliment. Since this is such a small part of the diet, I believe
it is okay to use a milk base *if* you do not have a negative
reaction from the product. If a milk base is used it is preferable
that the product contain the DDS-1 strain of L. acidophilus which
produces plenty of lactose to help digestion of the dairy.
It is preferable to find a quality product that has a
dairy-free base. It is also preferable that a non-dairy base
be one that provides an adequate diet for the acidophilus so
that they remain viable. A rice base is one example.
e. Form
----
Ideally the product should be in powdered form. If you use
powdered form, it is crucial that you keep the jar sealed and
in the refrigerator when not in use and that you only touch the
powder with a *clean* spoon so as not to damage the product.
The second best choice is encapsulated powder. The number of
viable organisms go down quicker when encapsulated, especially
if the encapsulation process is not done correctly.
Avoid liquid products.
f. Packaging
---------
The product should be packaged in glass to avoid condensation
inside the container. Amber (dark) colored glass should be used
to keep the light from destroying the product. Avoid plastic
containers if possible.
g. Storage
-------
The product should always be refrigerated. *Some* products are
viable without refrigeration for a short period of time (e.g., a
few weeks), but it is a good idea to refrigerate once
purchased.
Check with the retailer you purchase from to be certain that
they are carefully refrigerating the probiotics product and not
turning off or turning down their cooler at night.
Using a *High Quality* Probiotics Suppliment
--------------------------------------------
a. Dosage
------
Therapeutic Dosage
------------------
Therapeutic dosage should be taken when starting your healing
program, after a cleanse or enema/colonic or after a chemical
exposure. You can stay on therapeutic dosage for up to ten
days unless directed overwise by your healthcare professional.
Then gradually work your way down to maintenance dosage (see
below).
You may find that the therapeutic dosage of probiotics
suggested below is expensive if you use a quality product.
Please bear in mind that the therapeutic dosage is temporary
and that it is still much cheaper than most prescriptions.
L. acidophilus -- 5 to 10 grams (2.5 to 5 level teaspoonsful)
of powder *total* per day. These should be divided evenly and
taken half way between meals.
B. bifidum -- 5 to 10 grams (2.5 to 5 level teaspoonsful)
of powder *total* per day. These should be divided evenly and
taken half way between meals.
L. bulgaricus (if taken) -- 3 to 6 grams (1.5 to 3
teaspoonsful) taken with each meal (3 times daily).
Maintenance Dosage
------------------
You can stay on the maintenance dosage indefinately, but I
recommend gradually working away from regular use of
probiotic suppliments and replacing it with the use of
fermented foods and other foods naturally building the health
of the bacteria in your intestines. Of course, you should
only do this when you have healed enough to slowly add small,
regular amount of fermented foods to your diet (e.g., miso).
L. acidophilus -- 1 gram (0.5 level teaspoonsful)
of powder *total* per day. These should be divided evenly and
taken half way between meals.
B. bifidum -- 4 grams (2 level teaspoonsful)
of powder *total* per day. These should be divided evenly and
taken half way between meals.
L. bulgaricus (if taken) -- 1 gram (0.5 teaspoonsful) taken
with each meal (3 times daily).
The ratio of B. bifidum to L. acidophilus should be
approximately 4:1 if you follow the Natural Foods Diet
described in the "Food and Nutrition" chapter. If you eat
more meat, take a higher proportion of L. acidophilus.
b. Method of Administration
------------------------
The probiotics suppliments should be taken with spring water
*only* (except in the case of L. bulgaricus which is taken
with or after meals as described above). Do not take with
juice or broth as this can stimulate more stomach acids to be
released leading to fewer bacteria surviving in the stomach.
c. What To Expect
--------------
During the first few days of supplimentation, and possibly
through the entire ten days of therapeutic dosing, you may
experience cleansing symtpoms. (See "Detoxification" chapter
for more detail on cleansing symtoms.) This is due to the
dying off of yeast overgrowth (especially if you are taking
products to combat yeast -- garlic, caprylic acid, Pau d'Arco,
etc.) and dying off of detrimental bacteria. Symptoms such
as gas, bloating, IBS, diarrhea are not uncommon. Be certain
to consume warming, healthy foods and beverages when possible.
Other Ways to Get and Increase Probiotics
-----------------------------------------
As you heal your condition, it is desirable to eventually add
fermented products to the diet (when they do not cause adverse
reactions) and gradually reduce and eliminate the regular use
of probiotic suppliment products. If you are not sensitive to
eating fermented foods, it is a good idea to eat a little bit
regularly. Light miso soup/broth once per day is a good way to
start.
Eating fermented foods is the normal way human beings can get and
increase their beneficial bacteria in the intestinal tract. Some
of the more common fermented foods include:
a. Miso
----
Miso is a fermented product made from soybeans, various
grains, koji (a starter), and sea salt. The koji is added to
the mixture to break down the beans and grains into easily
digestible amino acids, fatty acids, and simple sugars.
The strains of bacteria found in miso are ideal for persons
eating a vegetarian or near-vegetarian diet. In addition,
miso is believed to help neutralize environmental pollution,
alkalinize the blood and block the effects of carcinogens.
It is important that you keep the following points in mind
when purchasing miso:
i. Purchase from you local natural foods store and *not* an
oriental grocery store. The products at oriental grocery
stores are usually not naturally-aged and often worthless.
ii. The miso product must state on the label that it is
*unpasturized*. Otherwise, it will lack the beneficial
bacteria.
iii. The miso should be naturally-aged.
iv. It is preferable that only organically-grown ingredients
be used in the miso.
v. The light miso (white or yellow) are high in simple
sugars and have twice the niacin and ten times the bacteria
as the dark, saltier miso (e.g., red miso). The dark
miso are higher in protein and contain more fatty acids
which have been shown to be anti-carcinogenic agents.
I suggest using the lighter miso until you get used to it
and then only use the dark, saltier miso in small amounts
during the cold Winter months.
There are numerous cookbooks on the market that discuss how to
cook with miso. "The Book of Whole Meals" by Annamarie Colbin
which was cited in the Resources section of the "Food and
Nutrition" chapter gives some recipies. "How to Cook With
Miso" by Aveline Kushi (Japan Publications, 1978) is another
book that may help.
Here are a few tips in addition to what you may find in the
cookbooks:
i. Use only a *small* amount of miso. Always err of the
side of using too little as it is somewhat salty.
ii. Put the miso in the dish (i.e., soup) near the very end
of cooking and be certain that the water is not boiling in
the *slightest* way immediately before putting the miso in
and after putting the miso in. Boiling water will
destroy the beneficial bacteria.
iii. Try starting by drinking some broth made in the morning
with a small amount of miso added at the end of cooking.
Having a small amount of miso in soup or broth once per
day is plenty.
If you cannot find unpasturized, organic miso at your local
natural foods store, you can mail-order miso from:
South River Miso
The Elwell Family
South River Farm
Conway, MA 01341
(413) 369-4057
b. Pickles/Sauerkraut
------------------
Pickles (pickled cucumbers) and sauerkraut (pickled cabbage)
are common forms of fermented foods. In some stores, you may
find other pickled vegetables. Please try to purchase these
products at a natural foods store and check the labels for sugar,
additives or other unhealthy ingrediants--otherwise they may
be worthless as a probiotics suppliments. The products that
say "low-salt" are preferable. Please do not eat *large*
amount of these products.
c. Yogurt/Kefir
------------
Yogurt is a fermented dairy product made traditionally from
milk (unpasturized, unhomogenized) and a starter which contains
the bacteria S. thermophilus and L. bulgaricus. If you do
decide to eat small amount of yogurt, please bear the
following in mind:
- Avoid products that have been pasturized.
- Avoid products with fruit in them.
- Some comercial brands do not even contain beneficial bacteria.
- Purchase yogurt only at a natural food store.
- It is better, by far, to make your own yogurt. Do not use
L. acidophilus as a starter or any other bacteria meant for
supplimentation. Use a culture-mix, preferably with a ratio
of seven parts S. thermophilus to one part L. bulgaricus.
Kefir is a very healthy fermented dairy product traditionally
made from goat, sheep, or cows milk (unpasturized,
unhomogenized) and a culture containing the bacteria,
Saccaromyces kefir, Torula kefir, Lactobacillus brevis,
Streptococcus lactic and others. The yeasts in the culture
lead to a slight alcohol content (approximately 3 percent).
It was brought to the U.S. from the Soviet Union in the 1960s
by Natasha Trenev (co-author of the Probiotics book). Some
states such as California do not allow cultured dairy products
to contain yeasts, but other states such as New York will allow
traditionally-made kefir.
There are substances which have a much more indirect method of
increasing the number of friendly bacteria in the intestines
including:
a. Inulin
------
Inulin is a fiber-like substance found in vegetables such as
dandelion and Jerusalem artichokes which is food for
bifidobacteria. Some authors recommend eating Jerusalem
artichokes when taking probiotic suppliments to increase the
bifidobacteria in the intestines. Unfortunately, some people
find that they have gas when eating Jerusalme artichokes. If
that is the case with you, I would try something else.
b. Fructooligosaccharides (FOS)
----------------------------
Fructooligosaccharides are a fiber-like substance which feeds
the bifidobacteria in the intestines. FOS can be useful for
persons who are on a Candida Reduction Program as it is 1/2 as
sweet as sugar and is much healthier than artificial sweetners.
c. Microalgae
----------
Microalgae such as spirulina, chorella, blue-green algae, etc.
has been show to to increase to population of Lactobacillus
and bifidobacteria in the intestines.
Resources
---------
Quality Probiotics Suppliments
------------------------------
Please note that you may experience more cleansing symptoms when
using a high quality probiotic suppliment. This is due to the
fact that the beneficial bacteria and the supernatant are killing
off pathenogenic bacteria and fungus. When that happens,
xenobiotics (organic toxins) are release which can cause these
reactions. For most people these reactions should subside after
a week.
a. Natren, Inc.
10935 Camarillo Street
North Hollywood, CA 91602
(800) 992-3323 or (800) 992-9393
Nutri (Imports & Exports) Ltd.
Buxton Road, New Mills
Stockport, Cheshire
SK12 3JU
0663-742753
Natren products are not centrifuged or ultra-filtrated. The
probiotic organisms are therefore still bound with the
supernatant medium which strengthen the product's ability to
1) survive stomach acids, and 2) inhibit disease-causing
bacteria. The products have no yeasts, MSG, additives, fillers,
or any other unnatural products added.
The company is owned by Natasha Trenev, coauthor of the
"Probiotics" book. A lot of care was put into the strain
selection for their product line. I strongly recommend
Natren probiotics products.
Products include:
*Bio-Nate acidophilus (NAS Strain)
*Bifido-Nate B. bifidum (Malyoth Strain)
*Digesta-Lac (LB-51 strain of L. Bulgaricus)
Megadophilus
Bifido Factor/Life Start Two
Life Start
D.F.A. Vegetarian Formula
*Products I recommend for probiotics program (see below).
b. BioCare Limited UK
54 Northfield Road
Kings Norton
Birmingham, B30 1JH
United Kingdom
021 433-3727 (country code from U.S. is 44)
Products include:
Vegidophilus (INT-9 L. acidophilus and B. bifidum)
*INT-9 L. acidophilus (with fructooligosaccharides)
*B. bifidum
B. infantis (for infants)
*L. bulgaricus
*Products I recommend for probiotics program (see below).
An excellant line of products which I highly recommend. These
products are made by practitioners and it is obvious that they
have taken great pains to use the best strains and best
processing techniques available. They have a vegan product
for those of you who are vegetarian. They sell mail order to
the U.S.
c. Other Products
--------------
Most other probiotics products on the market have one or
more of the following characteristics:
i. Centrifuged which artificially raises the level of
"viable" organisms but damages the product.
ii. Mixture of several competing strains which often leads
to the destruction of acidophilus strain even in
free-dried products.
iii. Added fillers and additives which do not appear on the
label.
iv. Poor strain selection. This is crucial for bacteria
adhesion.
v. Improper storage.
Books
-----
"Probiotics"
by Leon Chaitow, N.D., D.O. and Natasha Trenev
Thorsons Publishing Group, Northamptonshire England, c1990
ISBN 0-7225-1919-2
An excellant book. Leon Chaitow is the editor of the
"International Journal of Alternative & Complementary Medicine"
and Natasha Trenev has over 25 years of experience studying
probiotics. Jeremija Lj. Rasic, Ph.D., a researcher in the
field of probiotics contributes expertise to the book.
This book should is *required* reading by anyone interested in
healing serious, chronic immune system-related disorders. |