Probiotics are a big and rapidly growing business, with annual global sales of products expected to rise in coming years. Probiotics are available in dietary supplements from tablets, capsules, powders, lozengers and other forms. Probiotics are also found in foods such as yogurt and other fermented products that contain “beneficial” or “friendly” bacteria. The organisms themselves are also called probiotics.
The World Health Organization defines probiotics as “live microrganisms”, which when consumed in adequate amounts provide health and benefits to the host.
Their benefits are promoted as being helpful for digestion improvements, strengthen immunity, help in weight loss and even protect against periodontal disease, among other proposed benefits, as well as for general health. But can these really create health?
The purpose of consuming probiotics is suppose to develop health benefits by rebalancing the normal microflora in the large intestine. Also known as the colon. There are many general types of bacteria used as probiotics (two common ones are Lactobacillus and Bifidobacterium), and many different species as well as strains within species. They have different physiological effects and thus possibly different health benefits as well as possible risks. Some yeasts, such as Saccharmyces, can also act as probiotics. Probiotics may contain a single strain or many strains, and the number of organisms in a daily dose can range from 1 billion to more than 250 billion.
A lot of research is being done now on how the intestines contribute to our health. Much of what researchers know as disease is being found to begin in our gut. The large intestine is home to hundreds of trillions of bacteria. Fortunately, most are neutral or even beneficial performing anticancer effects.
Much of the research being done is being done on people with gastrointestinal disorders such as irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD). While probiotics are generally regarded as safe, studies up-to-date have failed to show a consistent, reproducible, clinically meaningful effect in majority of conditions tested. In a recent analysis of 14 Cochrane reviews on probiotics for GI disorders, the authors reported that the majority of the reviews reported insufficient evidence to determine if probioitics was seen as a benefit. For example, while most of the studies reported dosage, many did not specify the strain(s) contained in the probiotic, and most did not specify any follow-up beyond the initial intervention.
Key questions are still being investigated such as the best way to deliver probiotics to the gut (as a pill, in food, other approaches). the stability and efficacy of probiotics at room temperatures versus refrigeration, and of course what combination of strains are effective in which subset of patients.
If your doctor or alternative medical specialist recommends a probiotic for intestinal disorders, remember that studies have had mixed results Probiotics are generally considered to be safe if you have a normal immune system, though there is not much known about using them for a long time. If you are immune-compromised, have certain bowel problems or are seriously ill in other ways, avoid probiotics unless your doctor has approved their use. Probiotics should be used cautiously by pregnant women, infants and young children and never given to premature infants.
To help address patient questions on the topic, Geoffrey Preidis, MD, PhD (American Gastroenterological Association) worked with microbiome center colleagues to develop a new resource for patients in the AGA GI Patient Center on probiotics (available in English and Spanish). He has said that “We summarized, in patient-friendly language, what we do and do not know about probiotics, who might consider taking a probiotic, and how to approach choosing a probiotic product.” This resource is freely available to the public at www.gastro.org/probiotics and Dr. Preidis encourages anyone who is interested in this document can share it with others who are considering taking probiotics.
An alternative to standard probiotics would be fermented foods such as sauerkraut or sauerkraut juice. I have recently discovered this beverage and just love it!
Sauerkraut is mainly derived from the fermentation process of cabbage. Using the ancient techniques of preserving cabbage by fermentating is probably one of the oldest remedies for several treatments of various conditions, going back to the fourth century B.C. normally among the first users are the ancient Chinese.
Sauerkraut juice is filled with probiotics, and thus the health benefits on the human organism is huge, especially on the digestive tract, keeping the right microbial balance, and lowering the risk of various diseases associated with microbial imbalance
Studies have shown that several compounds in the sauerkraut juice can offer protection against cancer, compounds like lactobacillus, izothiocyanate and sulphoraphane. The lactobacillus may be responsible for prohibiting the formation of tumors, and may offer many other anti-cancer benefits. The other two compounds, izothiocyanate and sulphoraphane may inhibit the formation of cancerous tumors preventing the development of certain cancers.
Fermented foods contain live microorganisms, and provide a vital dose of diversity to your gut. Studies have linked fermented foods and increased microbial diversity to improved immunity, better weight management, cardiovascular health, glucose metabolism as well as cognitive function. Plus improvements in inflammation, arthritis, fibrosis, or depression.
The fermentation processes doesn’t use heat. This is assuring that the essential amino acids and nutrients are preserved in the fermentation process. This means that you are getting more energy and more essential nutrients.
Fermented foods and juices are much cheaper than vitamins or probiotic supplements. Try them and enjoy them.
