Metchnikoff, [Pasteur Institute, early 20th century] proposed that aging results from the proteolytic microbes producing toxic phenols, indols and ammonia from the digestion of proteins, what he called "intestinal auto-intoxication”.
Milk fermented with Lactic-Acid (producing) Bacteria (LAB), changes the gut PH balance and inhibits the growth of proteolytic [harmful] bacteria. Metchnikoff himself introduced in his diet sour milk fermented with the bacteria he called "Bulgarian Bacillus" and found his health benefited/ Pasteurize first then ferment with known LAB strains. Consume fermented results with active bacteria to colonize gut.
Henry Tissier at the Pasteur Institute first isolated a bacterium later renamed Bifidobacterium. Tissier found bifidobacteria in the gut flora of breast-fed babies and found clinical benefits from treating diarrhea in infants with bifidobacteria. Note: bacteria in gut transfers to breast milk.
During an outbreak of shigellosis in 1917, German professor Alfred Nissle isolated a strain of Escherichia coli from the feces of a soldier who was not affected by the disease. Nissle used the Escherichia coli Nissle 1917 strain in acute gastrointestinal infectious salmonellosis and shigellosis.
Fermented milk foods and drinks have been used for thousands of years. It is just recently that we have come to understand which & how microbes are most helpful to maintaining health. A typically available probiotic formulation is Kefir, similar to Doogh, the Iranian national drink.
·
Lactobacillus
Lactis
·
Lactobacillus
Rhamnosus
·
Streptococcus
Diacetylactis
·
Lactobacillus
Plantarum
·
Lactobacillus
Casei
·
Sacchoromyces
Florintinus
·
Leuconostoc
Cremoris
·
Bifidobacterium
Longum
·
Bifidobacterium
Breve
·
Lactobacillus
Acidophilus
Evolve
kefir: Study involving 248 (children (3-5 years old)
Reported
in American Academy of Pediatrics Journal, A daily kefir intake:
Beneficial effects on cold and influenza symptoms. Lead researcher Greg Leyer
PhD, Madison, Wisconsin; Co researchers in Shanghai, Texas & Finland.
Symptoms |
%Sing. |
% Comb. |
Fever
incidence by |
53.0% |
72.7% |
Coughing
incidence by |
41.4% |
62.1% |
Rhinorrhea
incidence by |
28.2% |
58.8% |
Fever,
coughing, rhinorrhea duration by |
32.0% |
48.0% |
Days
absent from group child care by |
27.7% |
31.8% |
Kefir
is a good source of protein and is high in vitamins and minerals, especially B
vitamins.
Benefits
from Lactobacillus acidophilus:
improves & maintains the level good microflora bacteria, aids
digestion, reduces gastrointestinal discomfort, Inhibits pathogens, gives
feeling of well-being, improves tolerance to lactose, maintains immune
function, strengthens natural defenses.
Buttermilk
& Yogurt: Lactobacillus acid-loving cultures, similar to kefir.
The label on the container lists the active
culture bacteria. Buttermilk can be cultured
from fresh milk at room temperatures.
By reading the original labels of store bought yogurt or buttermilk
you can select particular bacteria groups as starter cultures which you
can add to fresh milk.
With yogurt, you should buy the plain,
unsweetened variety. Directions are
on the web for making
yogurt in your oven from cultures that you have purchased. Advice and support is available from the
company that sold you the culture. Yogurt makers are available. To provide the
necessary higher than room temperature. You may add store bought unpasteurized
yogurt to pasteurized (not ultra-pasteurized) milk to make your own fresh
yogurt.
Various Probiotic
Microbes:
These include both bacteria and a few yeasts:
All
Lactose producing microbes convert lactose to acids: lactic and acetic. Thus,
they reduce lactose intolerance symptoms.
Lactose-reduced fermented products (buttermilk, yogurt, cheese, kefir,
doogh, etc) are more tolerated than milk containing sugar.
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