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Probiotics may well become the miracle of the 21st century. These friendly flora–probiotics means "for life"–actually function as a second immune system. Unfortunately, we all too often overlook them as the vital key to health and well-being.

Over 100 trillion bacteria of some 400 different strains reside in the gastro intestinal (GI) tract alone. Many are beneficial and essential to bodily functions. The trick is to have enough of these good guys in a balance of 85 percent friendly to 15 percent unfriendly bacteria to sustain well-being.

The body relies on probiotics to transport nutrients, displace pathogenic bacteria like salmonella and E. coli, produce enzymes such as lactase to help with milk sugar (lactose) digestion and manufacture vitamins A, B (biotin, niacin, folic acid and pyridoxine) and K. However, a mounting number of studies show probiotics do much more. They:

• digest food, especially fats, proteins and carbohydrates;


• manufacture natural antibiotics;


• control excess LDL cholesterol levels;


• prevent the formation of cancer-causing substances;


• actively fight certain types of tumours;


• hinder pathogenic bacteria and virus growth;


• increase nutrient absorption;


• produce antibodies and anticarcinogens;


• break down toxins;


• bolster the immune system;


• improve digestive processes by eliminating gas and putrefying wastes;


• prevent urinary tract and vaginal infections, inflammatory bowel disease;


• control yeast infections such as athlete’s foot, thrush and candidiasis;


• maintain regularity, fight diarrhea and food poisoning;


• balance sex hormones, enhancing fertility; and


• maintain radiant, healthy skin.

• Lactobacillus acidophilus bacteria flourish in an acidic environment. These friendly bacteria have over 200 strains and produce the enzyme lactase, which breaks down milk sugar (lactose) into glucose and galactose. L. acidophilus, originally discovered in yogurt by the Russian Nobel Prize scientist Élie Metchnikoff, breeds and works primarily in the small intestine and, to a smaller degree, in the mouth and colon. Acidophilus is thought to encourage IgA, an immunoglobulin secretory that helps prevent infection and is helpful in reducing vaginal and lower urinary tract infections as well as suppressing growth of Heliobacter pylori. It is found in various natural cheeses and acidophilus milk products.


• Bifidobacterium. Vital for good health, this friendly flora resides in the large intestine, stomach, mouth and vagina. It is the predominant flora in newborns, children up to seven years old and vegetarians. Bifidobacterium takes nearly two weeks to make its way through the GI tract, where it is critical to the health of the digestive system and is especially necessary for the production of B vitamins as well as both lactic and acetic acid. In addition, it is helpful in the eradication of yeast overgrowth, such as Candida albicans, and for its anti-herpes qualities. Bifidobacterium is found in some live-culture yogurts and quality supplements.

Probiotic Assailants

Probiotics are increasingly important for a number of reasons. We are inundated with elements that either alter the optimal balance of bacterial flora or destroy it outright. These seemingly unrelated factors include antibiotics; diets high in fat, meat, sugar, refined foods and alcohol; stress; drugs (birth control pills, steroids); a reduction in stomach acid (typical with aging); poor health or chronic diseases (constipation, spastic colitis, diarrhea, immune system deficiency, cirrhosis of the liver); the chlorine in drinking water; the pesticide and herbicide residue on produce; and X-ray or other radiation exposure.

Compounding these threats to health is the rise of food-borne pathogens.

According to a January 2001 series of articles in the New York Times, at least a dozen new harmful pathogens confront us. Among them are the potentially deadly E. coli 0157:H7, known to infect vegetable and fruit produce and meats, and the sometimes fatal Listeria monnocytogenes, which flourishes in the refrigerator. It’s found in soft-ripened cheeses and processed meats. Making matters worse, the rampant overuse of antibiotics on chicken farms has stimulated another pathogen to a new antibiotic resistance. It’s called Campylobacter jejuni.

We need to make probiotics our best defence to treat, control and protect against uninvited guests from the environment. Thankfully, it’s not difficult to recolonize the intestinal tract with beneficial bacteria. There are many high-quality probiotic formulas available in powder, capsules or liquids. Most contain at least five billion viable organisms and are best taken on an empty stomach. The majority of commercial products lose their potency within four to 16 months, so be sure to use them within that time frame.

Cultured Milk Good For Gut

Having a cup of yogurt or kefir containing acidophilus every day is also helpful, according to a report in the Journal of Immunotherapy. Eating yogurt over a several month period showed a decline in inflammatory responses in the gut and an elevation in gamma-interferon, a protein that hinders virus reproduction. However, many people do better with products containing a combination of strains.

Research scientists in Japan–a longtime leader in the use and development of probiotics–have found that using several strains of naturally developed organic acids, encapsulated with live lactic acid bacteria, vitamins, minerals and amino acids, works best for intestinal health. They have also dispelled the myth that a product should contain tens of billions of live lactic acid bacteria, since much of the high bacterial count dies before consumption.

Having a lower beneficial bacteria count also appears to work better with the immune system response, allowing more of the friendly bacteria to become implanted in the colon. Tempeh, a Malaysian food delicacy, contains E. faecalis TH10, a strain of lactic acid bacteria that’s six times stronger than any other. Studies show it kills bad bacteria like E. coli, H. pylori and the superbug Staphylococcus aureus.

Anne Louise Gittleman is a nutritionist in the United States. She is the author of more than 15 best-selling books on health and healing.

Source: alive #223, May 2001