In many cases, it was administered orally. Probiotics, on the other hand, help reverse the effects of the antibiotics.
So Now, What Are Probiotics? How Do We Get Them?
Probiotics are really beneficial bacteria that we can acquire from fermented milk products, such as Yogurt or Cottage Cheese for example. Others are: Kefir, Tempeh, Miso, Kim Chi, Sauerkraut and other “fermented foods. In order to support probiotics bacteria, prebiotics are extremely helpful to keep the process in a healthy state. Prebiotic food sources are: Oatmeal, Flax, Barley and other whole grains, along with most greens and lentils, along with most fruit.
Who Has Defined The Meaning Of Probiiotics
The WHO (World Health Organization) and the FAO (Food and Agriculture Organization) of the U.N. has adopted the definition of probiotics as “Live microorganisms which when administered in adequate amounts confer a health benefit on the host” One very popular strain, Lactobacillus, when administered through Yogurt will reconstruct the body’s micro flora, improve calcium absorption, stimulate immune functions, suppress bacterial infections, remove carcinogens and even reduce blood cholesterol levels.
Of course, in order for this protection to take place the bacteria must still be present when the fermented food is ingested and not be destroyed when it passes through the stomach’s digestive acids. There are a large number of probiotics currently used and available in dairy fermented foods, especially in yogurts. Lactic acid bacteria constitute a diverse group of organisms providing considerable benefits to humankind, some as natural inhabitants of the intestinal tract and others as fermentative lactic acid bacteria used in the food industry, imparting flavor, texture and possessing preservative properties.
The majority of bacteria belonging to the Lactobacillus and Bifidobacterium genera are recognized as safe.
What About Probiotics Effects On The Human Body?
The physiological effects that are related to probiotic bacterial activity include the reduction of gut pH, production of some digestive enzymes and vitamins, along with the production of antibacterial substances, some organic acids, bacteriocins, hydrogen peroxide, diacetyl, acetaldehyde, lactoperoxidase system, lactones and other unidentified substances, along with disorders caused by diarrhoeas, antibiotic therapy and radiotherapy, as well as the reduction of faecal enzyme activity.
For further study on this subject: see Supporting Links
