https://www.energeticnutrition.com/sedona-labs/iflora-multi-probiotic.html
Exploring the promising world of probiotics, one species at a
time.
By Esther L. Ellis, MS, RD, LDN
As scientists discover more about
probiotics, it appears these microscopic bacteria may be instrumental to the
treatment and prevention of certain infectious diseases, metabolic conditions,
immune disorders and neurological disorders.
Probiotics are live, active
microorganisms ingested to alter the gastrointestinal flora for health
benefits. They often are referred to as "good" bacteria in the gut
and compete with "bad" bacteria for adhesion sites to either rid the
body of pathogens or increase the host's immune system. Their benefits were
first noticed centuries ago, when people started eating fermented foods. Today,
those foods include fermented vegetables, sauerkraut, miso, fermented cheese,
kefir, yogurt, tempeh, pickles, kimchi, green olives, wine, natto, and
sourdough bread. In addition to fermented food, probiotic supplements are
available in pill, powder and chew forms, and some manufactures have begun
adding probiotics to non-fermented grocery items such as water, chips and
juice.
The potential benefits of
probiotics are widespread, but there is no one-size-fits-all application. Under
the umbrella of probiotic genera are hundreds of species with even more
strains, each performing a separate function or producing a different benefit
in the body when used alone or in conjunction with others. The most widely
researched bacterial genera include Lactobacillus, Bifidobacterium and Streptococcus,
while yeast varieties include Saccharmyces boulardii.
Lactobacillus
Lactobacillus bacteria are found in the GI and urinary tracts and are the
most abundant bacteria in the vagina. These aerobic, lactic acid-forming
bacteria are the most widely used probiotic in foods such as yogurt.
Their ability to form biofilms
allows them to survive in harsh conditions, such as the low pH of stomach acid
and maintain colonies in their host.
Lactobacillus acidophilus
L. acidopilus is the most common species of Lactobacillus. Research
suggests it may help certain vaginal conditions treat diarrhea and boost
immunity.
Suppositories of L.
acidophilus have been successful in treating bacterial vaginosis, and
some research shows the ingestion or application of yogurt to the vagina can
help prevent yeast infections. In combination with other forms of Lactobacillus, research
suggests it may prevent traveler's diarrhea; antibiotic-associated diarrhea, or
AAD; and Clostridium difficile when taken with antibiotics. In
some instances, L. acidophilus reduced the incidence of eczema
in infants when it was taken orally by their pregnant or breast-feeding
mothers.
Dietary sources of L.
acidophilus include certain brands of yogurt and milk, miso and
tempeh. It also is available as pill, freeze-dried granules, powders and
vaginal suppositories. Probiotic supplements should be refrigerated to maintain
quality. Recommended doses vary but range from 1 billion to 15 billion colony
forming units, or CFU, per day.
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