Why Probiotics?
Scientists and researchers are learning more each day about the multitude of health benefits dairy products provide –
especially products with live active bacteria cultures also known as probiotics.
Research has suggested that probiotic bacteria may:
- Enhance the immune system
- Help reduce the risk of certain diarrheal illnesses
- Help lactose intolerant people digest lactose
A healthy human gastrointestinal (GI) tract contains trillions of bacteria and other microbes.
The microbes presence in the GI tract of humans are necessary for healthy digestion and immune function.
"Probiotics" are live bacteria administered to animals or man to supplement this ecology of microbes in the GI tract,
and therefore improve health.
How Do Probiotics Work?
To understand how probiotics work, it is important to understand a little about the microbiology and physiology of the
human GI tract. Human beings, as all animals, play host to many types and high numbers of microbes.
Microbes live on our skin, in our mouths, and all the way through our GI tract. In fact, in reference to the human body,
it has been estimated that there are more microbes associated with it (about 100,000,000,000,000 bacterial cells) than there
are human cells in it. In addition to this very large number of bacteria, there also is a very large diversity of bacteria.
It has been estimated that more than 400 different species, or types, of bacteria make their homes on humans.
Considering this situation, it is not surprising that microbes have been found to play an important role in human health.
Most of these bacteria are not harmful, and in fact contribute positively to normal human growth and development.
But some of these bacteria can have negative influences. It is therefore important that the balance of microbes be maintained
to favor the beneficial bacteria over the potentially harmful ones.
How the Human GI System Works
To understand how probiotic bacteria may have a positive influence on the human digestive system, it is helpful to review some
basic information about this system. The digestive process begins as soon as food enters the mouth. The process of chewing increases
the surface area of food particles, making the food more susceptible to digestive enzymes, including those in saliva.
Smaller food particles also travel more easily (and therefore more quickly) throughout the small and large intestines.
In the stomach, food is mixed with gastric juices, containing digestive enzymes and hydrochloric acid.
This mixture, known as chyme, is then actively pumped out of the stomach and into the small intestine.
There, more enzymes and bile are mixed with the chyme, and breakdown of dietary proteins, fats and carbohydrates is completed.
Most nutrients are absorbed in the small intestine. Within about 4-6 hours of eating, what is left of the food passes into the
large intestine, or colon. Waste material accumulates, water and electrolytes are absorbed and fecal matter is stored until it
passes out through the rectum every 24-48 hours.
What is the role of microbes in this process? The microbes present in the GI tract have the potential to act in
a favorable, deleterious or neutral manner. Microbes are not very prevalent in the stomach or upper small intestine.
The high acid and bile concentrations coupled with the rapid transit time of contents are not favorable to microbial growth.
However, toward the lower small intestine, microbes begin to attain higher populations (106-108/gram of
small intestinal contents) and in the colon they constitute about 1011-1012/gram of colon contents.
This is a huge number of microbes. Considering their multitude in the intestinal tract, what are the effects of their presence?
It is known that microbes in the large intestine complete the digestion process on any food components that were not digested
in the small intestine, such as lactose in lactose intolerant people or fibers resistant to the enzymes they encounter in the
small intestine. But there is evidence of non-digestive microbial activities as well. Certain intestinal microbes are known to
produce vitamins. Also, in studies done with special microbe-free laboratory animals, evidence is strong that without normal
microbial populations, the immune system functions poorly, and resistance to pathogenic bacteria is greatly reduced.
Other evidence suggests that intestinal microbes might act on mutagenic or pre-carcinogenic compounds. Depending on the
specific microbe, mutagenic or carcinogenic activity can be either increased or decreased.
It is evident that there can be an advantage toward skewing the balance of bacteria toward beneficial ones.
Both lactobacilli and bifidobacteria are normal inhabitants of the healthy intestine, and their presence is correlated with
a healthy intestinal flora. The metabolic end products of their growth are organic acids (lactic and acetic acids) that tend
to lower the pH of the intestinal contents, creating conditions less desirable for harmful bacteria.
"Beneficial effects of probiotics and prebiotics on colon function"
Click here to read
the lecture presentation by Professor Ian Rowland,
Northern Ireland Centre for Diet and Health, University of Ulster, Coleraine
In-Liven Probiotic Super Food
In-Liven is the result of over 20 years research & development. The bacteria are produced from fruits and vegetables
and not fast-tracked from fecal matter. Contains significant enzymes, vital amino acids and a broad spectrum of
essential nutrients. Contains 26 carefully selected living whole foods from 100% certified organic sources that are
rich in phyto-nutrients. Helps re-colonise the intestinal flora and helps restore proper intestinal balance.
Helps eliminate 'unfriendly' bacteria and counteracts medical & food chain antibiotic damage while supporting
the body to enhance immune function. Optimises nutrient absorption and assimilation while also helping guard against
'nutrient starvation'.
Ingredients:
All Certified Organic: Spirulina, Rolled Oats, Brown Rice, Wheat Grain, Pearl Barley, Linseed, Kidney Beans,
Mung Beans, Adzuki Beans, Red Lentils, Chick Peas, Wheat Grass, Barley Grass, Alfalfa Grass, Beetroot, Sweet Potato,
String Beans, Zucchini, Cabbage, Silverbeet, Spinach, Chinese Cabbage, Asparagus, Broccoli, Malt Liquid, Molasses.
All ingredients are certified organic and have not been genetically modified. All ingredients are predigested with
organic Lactobacillus; acidophillus, delbrueckii, caseii, bulgaricus, causasicus, fermenti, plantarum, brevis,
helveticus, leichmanni, lactis, bifidus, sporogenes.
Why?
To re-colonise the gastrointestinal tract with the full spectrum of Lactobacillus (friendly) bacteria.
When?
1 teaspoon, 1 to 3 times daily
How?
Blend with water or juice to make a delicious smoothie or sprinkle on your favourite food.
