Let food be thy medicine and medicine be thy food,” the age-old adage by Hippocrates, is certainly no obscure and loose dogma of early antiquity but the tenet of today. The new generation’s relationship with food is a mess, with many youngsters accustomed to a processed, unbalanced diet. We have become reliant on ready-to-cook meals, takeaways and off-the-shelf snacks. With poor nutrition โปรไบโอติกส์ comes illness, often debilitating at an individual level and the cause of enormous social and economic expense.

Although we know benefits of eating good food, many of us just don’t do enough to make fundamental changes to our diet. Rather than eat even more fruit and vegetables and a good balance of complex carbohydrate and protein-foods, we have been increasingly turning to foods and drinks fortified with specific nutrients or ‘good’ bacteria -as a ‘magic fix’ for the unbalanced lives.

The healthy, human gut contains an incredible number of beneficial bacteria. It is a symbiotic relationship: Our intestines create a good habitat for the bacteria, and in exchange they help us digest our food, crowd out parasites (such as food-borne pathogens), strengthen the gut’s immune response, and also manufacture certain nutrients, such as vitamins B12 and K. Antibiotics, chronic illness, or a diet high in sugar or processed food items can disrupt the natural flora of the digestive tract and create health problems such as for example indigestion, constipation, yeast overgrowth, and lowered immune function. With the growing interest in self-care and integrative medicine, recognition of the hyperlink between diet and health has never been stronger.

As a result, the market for functional foods, or foods that promote health beyond providing basic nutrition, is flourishing. Within the functional foods movement is the small but rapidly expanding arena of probiotics – live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host. Probiotics beneficially affect an individual by improving intestinal microbial balance. Usage of probiotic has been since forever: from sauerkraut in Russia to cheese in Baghdad and vegetables buried in earthen pots by Native Americans, these foods have been prized since ancient times. However, we’ve lost our connection with these food types in modern days, so that they often seem so foreign. After growing up with refrigeration and worries of “germs”, it seems “wrong” to leave things on the counter to sour. The smell and taste is different from what we’re used to presenting.

The traditional sources for beneficial bacteria are fermented foods, which are created by culturing fresh foods like milk or vegetables with live bacteria (usually a lactobacillus). Nearly every food culture features some form of fermented food, such as miso, yogurt, kefir, fresh cheese, sauerkraut, etc. Traditionally, these foods would be eaten daily, in part, to keep the gut well-stocked with beneficial bacteria. In these foods and in probiotics supplements, the bacteria may have been present originally or added during preparation. Frequently, they come from two groups of bacteria, Lactobacillus or Bifidobacterium. Within each group, you can find different species (for instance, Lactobacillus acidophilus and Bifidobacterium bifidus), and within each species, different strains.

Probiotics help maintain and restore the delicate balance of both “good” and “bad” bacteria necessary for a healthy digestive tract. Without that balance, harmful bacteria can multiply and dominate, causing gastrointestinal problems such as for example diarrhoea or abdominal pain. Most of us have taken antibiotics and suffered unwanted effects of diarrhea or intestinal pain and distress. It is because some antibiotics destroy both good and bad bacteria in the digestive tract, thereby upsetting the total amount. Stress can affect some people in this same way, by reducing good bacteria, thereby allowing harmful bacteria to multiply and dominate.

Probiotics bacteria might help relieve the outward symptoms of inflammatory bowel diseases, irritable bowel syndrome, colitis and alcoholic liver disease. The probiotics bacteria may help relieve constipation by improving intestinal mobility. Various forms of lactic acid bacteria added when manufacturing yogurt, acidophilus milk and fermented milk products such as kefir might help lessen the effects of lactose intolerance. This inability to digest the sugars that occur naturally in milk affects nearly 70 percent of the world’s population.

Addititionally there is evidence that probiotics may help to prevent certain forms of allergies because they have a brilliant effect on mucous membranes.

Although testing on humans is bound, preliminary evidence demonstrates probiotics can help raise the immune system. Studies of the result of probiotics consumption on cancer appear promising. Animal and in vitro studies indicate that probiotics bacteria may reduce cancer of the colon risk by reducing the incidence and number of tumors.. Scientists have identified good bacteria already living in some humans that target and trap HIV and may protect against infection. “I really believe every life form has its natural enemy, and HIV shouldn’t be the exception,” says Dr. Lin Tao, Associate Professor of the Department of Oral Biology, College of Dentistry, and University of Illinois at Chicago. “If we are able to find its natural enemy, we are able to control the spread of HIV naturally and cost-effectively, in the same way we use cats to control mice.”