Digestive System Strengthen immunity

Bee pearls

Pierz is a little known product produced by bees. It has several pro-health properties and has a high nutritional value. It is worth using this product to nourish the body and improve immunity.

Acquiring bee colonies
Bee is produced by bees from pollen. The so-called collector bees have special baskets on the legs and collect pollen grains mixed with a small amount of secretion of the salivary glands and nectar. Then the resulting mixture is taken over by the bees present in the hive and carefully laid in slices. Subsequently, the pollen is moistened with saliva mixed with honey and whipped with layers. The upper layer is additionally covered with wax. Most often, bees gather her near the brood. Under these conditions, feathering is caused by the lactic fermentation process. The resulting lactic acid has a preservative effect and protects against deterioration. Bee is mainly food for bee larvae and a good source of protein for adults.
Almond-coconut cream with honey
Bee brood – chemical composition
Pierz composition resembles pollen. It should be noted, however, that the bioavailability of ingredients improves as a result of fermentation. The composition contains proportionally the most carbohydrates (13-55%) – the majority of simple sugars, mainly glucose and fructose.

Sugar Free Syrup

Pierz also consists of water – 20-30%, protein is 10-40% of the composition. It contains 25 amino acids, including exogenous ones, which must be delivered to the body with food (methionine, lysine, threonine, histidine, leucine, isoleucine, valine, phenylalanine and tryptophan). This product also contains ribonucleic acid.

The broiler contains fats in the amount of 1-20%. They are both saturated and unsaturated fatty acids. Particularly beneficial for health is alpha-linolenic acid, from which the eicosapentaenoic and docosahexaenoic acids are produced in the body. It is also worth mentioning beta-sitosterol that reduces the absorption of cholesterol in the intestines.

Fish Oil 1000mg

Bee contains biologically active compounds, including polyphenols in an amount of 1.6%. Mainly they are flavonoids, leukotrienes, catechins, and phenolic acids. The largest amounts are glycerides of kaempferol, isorhamnetin and quercetin as well as chlorogenic acid.

This product contains numerous invertase enzymes, catalase, pepsin, trypsin, lipase, lactase.

Pierz is characterized by a significant amount of vitamins. The amount of vitamin C can reach up to 300 mg / 100 g. This product also contains vitamins B, B1, B2, B6, nicotinic acid, pantothenic acid, folic acid, biotin, rutin and inositol, and fat-soluble vitamins – provitamins A and E.
Vitamin C with Quali-C 1000mg
Among the minerals, potassium, magnesium, calcium, and sodium, copper, zinc, chromium, manganese, molybdenum, cobalt, silicon, selenium and iron are all worth mentioning. During the fermentation process, the content of simple sugars and lactic acid increases. Part of the protein is broken down into peptides and amino acids. This contributes to the improvement of bioavailability.

The increase in the nutritive value of feathers concerning pollen also results from the addition of digestive enzymes, organic acids, and antibiotic substances by the bees during the production of the product.
Life Force with Iron
Health properties and health of bee colonies
Bee, unlike honey, is not sweet but has a sour taste. The recommended daily dose should not exceed three teaspoons a day. This product can be taken alone in combination with honey, water or milk. It is best to take the feathers twice daily in a dose of 10 g.

The anti-cancer effect of the feathers results from the presence of unique compounds such as oleanolic acid, its b-ursolic acid isomer, and betulin. They inhibit the formation and differentiation of cancer cells and the process of angiogenesis, which is particularly important in the development of cancer.
Easy Cleanse
Similar substances include caffeic acid, chrysin, quercetin and kaempferol.

Because of its unusual qualities, Pierzga is often called the food of the gods or the cradle of youth. This is one of the oldest dietary supplements. It is mainly recommended for active people due to the effect on increasing physical fitness. The consumption of feathers also affects the absorption of oxygen by the tissues.

Pierz has nutritive, antibiotic and immunostimulatory properties. This product can be used to support the treatment of diseases such as chronic hepatitis, chronic tonsillitis, cardiological diseases or iron deficiency anemia.

The inhibition of bacterial growth is mainly due to the content of protein substance – bacteriocin. It inhibits the growth of Gram-positive bacteria from the Listeria genus.

Bee is a product with high antioxidant potential. The scavenging capacity of free radicals was determined at 72-94% and 71-92% in the ABTS + and DPPH reaction systems, respectively.

Side effects of bee colonies
Bee brood can not be used by people who are allergic to products made by bees. Otherwise, its consumption does not cause any side effects.

Bee is a safe product, containing ingredients that strengthen the body, improve immunity, as well as prophylactically acting against certain types of cancer. The high antioxidant potential and the abundance of minerals and vitamins make it a valuable addition to your daily diet.



The name probiotics refers to living microbes that are a complementary component of human food and have a beneficial effect on their health. 

Probiotics are specially selected lactic acid bacteria and bifidobacteria similar to them. A specific feature of probiotic bacteria is their ability to enter into the large intestine, settle in it and reproduce in a living state. 

They have a positive effect on the health condition of the digestive tract and, consequently, on the state of our health. 

The source of probiotic bacteria is the new generation of fermented milk drinks. 


Here you can find probiotics – CLICK 



“Wild bacteria 

Lactic acid bacteria are widespread in the environment and have been used for natural food acidification since time immemorial. It can be said without exaggeration that these bacteria are found everywhere. From birth, they accompany people, animals and plants. Their common feature is the ability to ferment different sugars, which results in the formation of lactic acid and usually also some other ingredients, some of which have a pleasant nutty aroma. In milk, they ferment lactose, or milk sugar, and in the plant material, glucose or other sugars. 

It is thanks to these bacteria that we can sour cucumbers and cabbage, and farmers receive so-called. silage for feeding cattle. Lactic bacteria that accidentally get into milk while milking a cow, acidify it at room temperature after a dozen or so hours. 



“Noble bacteria

In the industrial production of dairy products, which uses lactic fermentation, and therefore dairy fermented beverages (yogurt, kefir or regular fermented milk – curds), curds, cheeses, cream and butter obtained from it, you can not rely on accidental (“wild” ) lactic acid bacteria found in raw milk. In the manufacture of these products, specially selected “noble strains of these bacteria are used. They are added to previously pasteurized milk or cream (pasteurization, heating milk or cream for 15-20 seconds, at a temperature of at least 72 ° C to destroy harmful bacteria). Sourdough is increasingly used in the form of dried or frozen bacterial biomass. 

In accordance with international and national provisions in the relevant standards, each of the previously mentioned traditional fermented milk beverages should contain the lactic acid bacteria of at least 10 million in 1 cm3. 


New generation drinks 

New generation drinks are usually obtained by introducing into the traditional beverages fermented additional bacteria that have probiotic features. These are defined strains of different species of bacteria from the genera Lactobacillusi Bifidobacterium. According to the aforementioned findings, the number of probiotic bacteria in such modified beverages should not be lower than 1 million in 1 cm3. With a smaller number, the effectiveness of their beneficial effects on the human body is simply weaker. 

In order to easily distinguish traditional beverages from beverages containing additional probiotic bacteria, it is recommended that the latter should have the prefix “Bio. Thus, yogurt produced with the addition of probiotic bacteria is called “Bio-yoghurt, and kefir -” Biokefir (some manufacturers use the same name “Bio”). A certain deviation from this rule is the use of the name “acidified milk – acidophilus in relation to a drink containing a probiotic strain of Lactobacillus acidophilus. The composition of the probiotic microflora should be specified on the unit packaging. 



Benefits of microflora 

In the digestive tract of a healthy person there is a huge number of bacteria belonging to 400-500 different species. The hydrochloric acid in the stomach and bile acids in the small intestine inhibit the growth of bacteria. Slightly better conditions for their development occur in the final section of the small intestine, but only in the large intestine they reach a huge number of 1 trillion in 1 g of the intestinal content. Intestinal microflora is useful, because it takes part in the digestion of certain nutrients, and at the same time it produces some vitamins, especially vitamins K and B12. 

Oral administration of antibiotics causes loss or abnormalities in the composition of the intestinal microflora and may lead to a deficiency of the mentioned vitamins, therefore doctors recommend taking vitamin preparations after a long antibiotic treatment. 

Other beneficial effects associated with the presence of intestinal microflora include, for example, participation in the metabolism of bile acids and cholesterol, formation of pathogenic bacteria, stabilization of intestinal mucosa permeability, regulation of proliferation and differentiation of colon (colon) cells, bacteriostatic and bactericidal action against harmful bacteria. 

It is worth adding that the factors leading to the disturbance of the intestinal microflora balance include, in addition to the already mentioned antibiotic therapy, also radiation therapy, stress, improper diet and others. 



Bacteria LB 

The most important, from the point of view of healthy intestinal microflora, are the different species of lactic acid bacteria from the genus Lactobacillus and of the genus Bifidobacterium (they can be briefly called LB bacteria). Their important function is to counterbalance harmful or potentially harmful bacteria that form an integral part of the intestinal microflora. These include, for example, coliform bacteria or putrid bacteria. 

LB bacteria enter the gastrointestinal tract from the environment as early as in the first days of the newborn’s life. It is a very happy coincidence, they ferment lactose contained in mother’s milk, and the lactic acid produced in this way and other specific components inhibit the reproduction of harmful bacteria. It is worth mentioning that breast milk contains factors that stimulate the development of bifidobacteria found in the baby’s digestive tract. 

LB bacteria are equally important for adult health. Together with other bacteria, they cover the intestinal epithelium tightly and thus provide a barrier for pathogenic bacteria, dietary antigens and other harmful substances that can be found in the intestine. 

With the increased effect of these adverse factors, the stability of said barrier is compromised, in the sense of reducing the number and activity of LB bacteria. As a consequence, intestinal microbiota disturbed in its composition may lead to diarrhea, mucositis and change in its permeability, as well as an increase in the level of carcinogens in the intestinal contents. 



Microflora and probiotics 

Probiotic bacteria are practically identical to the LB intestinal bacteria. Consumption of new-generation fermented milk beverages means, therefore, an increase in the number of LB-type bacteria in the large intestine, thus strengthening the above-mentioned protective intestinal barrier or restoring its stability, among others through 

– adhesion of probiotic bacteria, ie “sticking to the mucosa and, consequently, reducing the chance of adhesion of pathogenic (pathogenic) bacteria, 

– inactivation of harmful bacteria, including pathogenic bacteria, thanks to the ability of the probiotic bacteria to produce substances that have an inhibitory or even deadly effect on harmful bacteria (lactic acid, hydrogen peroxide and specific peptides called bacteriocins). 

Reducing the number or activity of harmful microflora also means reducing the activity of enzymes produced by it, some of which are thought to have a carcinogenic effect. Research shows that this may lead to a reduction in the risk of colorectal cancer. 

It should be noted that adverse changes in the composition of the intestinal microflora worsen with age, which would indicate the desirability of consuming new generation of fermented milk beverages, especially by the elderly. 

There is a tendency to enrich fermented milk drinks with some saccharides – the so-called prebiotics (e.g. fructans present in chicory and their derivatives) stimulating the development of intestinal bacteria LB. Drinks containing both probiotics and prebiotics were called synbiotics. 



Utilities from plain yogurt 

Yoghurt bacteria have limited ability to enter into the large intestine in the living state and therefore they can not be included in the group of sense of probiotic strictobacteria. On the other hand, strictly documented studies were carried out that testify to the probiotic, ie health-promoting properties of yogurt bacteria, and thus plain yogurt. These bacteria could, therefore, be called probiotic-like. 

Their pro-health activity is linked to with the ability to significantly alleviate or even eliminate the symptoms of milk lactose intolerance. 

Some people have impaired digestion of lactose, resulting in partial or complete loss of intestinal epithelial capacity for the production of lactase enzyme. As a result, drinking normal milk by such people may lead to disorders characterized by flatulence or diarrhea. However, these people may consume moderate amounts of yogurt without the risk of these symptoms appearing. 

It is believed that this is related to the presence of lactase enzyme already in yogurt bacteria. This is facilitated by the coagulated form of yoghurt and its consumption, e.g. with bread, because it stays longer in the gastrointestinal tract, thus prolonging the duration of bacterial lactase. Other studies suggest that consumption of yogurt stimulates the body’s immune system. Some studies have also shown the anti-carcinogenic effect of this product. 



The benefits of kefir 

As for traditional kefir, it also contains microflora, which according to previously accepted criteria does not fit into the concept of probiotic microflora. However, its health-promoting properties, resulting even from the content of bacteriostatic lactic acid, can not be ruled out. Perhaps also from the presence of bacteriocins and protein hydrolysates or other biologically active ingredients that stimulate the body. 

It should also be added that all fermented milk drinks, irrespective of the microflora used for their production, are an excellent source of exceptionally well-absorbed calcium and high biological value protein, numerous vitamins and many other ingredients. 

Although lactic acid bacteria use some vitamins, they synthesize more, and as a result, the profile of vitamins in milky fermented beverages is usually better than in milk. 

The conducted research provides ever new information on the beneficial effects of these products on the human body. It has been found, for example, that as a result of protein hydrolysis, peptides may be formed that inhibit an enzyme that converts a substance called angiotensin into the body, which may contribute to the reduction of renin-dependent arterial hypertension. 



– maintaining balance in the native intestinal microflora, 

– restoring this balance in case of disturbing factors, 

– combating infections and other intestinal disorders. 


You can read also: Probiotics and the irritable bowel syndrome. How to use probiotic supplements ?


Probiotic yogurt

Recently, more and more often when shopping, we meet with the name pro biotic yoghurt.What does it really mean?It’s good to know what is the difference between ordinary yogurt and probiotic yogurt.At the beginning of the 20th century, yogurt was sold in a pharmacy.He was considered a medicine.Now you can buy it in a local shop.However, its valuable properties are still valid.

Natural yogurt is obtained from milk in the lactic fermentation process, carried out by bacteria from the species – Lactobacillus bulgaricus and Streptococcus thermophilus.These microorganisms should be alive in fermented milk, in a large quantity, specified by appropriate standards (over 10,000,000 in one milliliter) and in appropriate proportions.

No1 Probiotic

On the other hand, pro biotic yoghurt is one in which besides the above-mentioned bacterial species, a specially selected pro-biotic strain is additionally included.

Probiotic yogurt has a positive effect on the immune system, because these bacterial strains reach the intestines alive (they do not digest).Yoghurt enriched with probiotic L-casea bacteria able to enter into the large intestine, settle in it and multiply, rebuild the natural microflora after antibiotic treatment, stress, improper diet.This has a beneficial effect on our health, because the intestine is largely responsible for the body’s immunity.

Bacteria contained in ordinary yogurt are unable to survive in the human digestive tract, because they die under the influence of the acidic environment of gastric juice.Bacteria contained in pro biotic yogurt reach the intestine in an active form and there prevent the multiplication of harmful bacteria that have managed to penetrate into the body.

According to a study by American scientists, people who consumed probiotic yogurt every day had in their blood five times more gamma-interferon, a substance that stimulates the immune system to fight infections and cancer cells.

Scientists around the world are working on the formation of probiotic yoghurts.Research is time-consuming (lasting, for example, several years) and expensive.That is why you have to pay more for pro biotic yoghurt than for regular yoghurts.

For pro biotic yoghurt to be released onto the market, the effect of such a strain must be documented scientifically.

As you know, yogurt is an excellent source of calcium and hence healthy teeth and strong bones. The yoghurts help maintain good figures, because they contain low in calories.

Yogurt helps us to take care of health.It contains vitamin A, which helps us keep healthy and smooth skin and good eyesight.

Pro biotic yogurt reduces the risk of many diseases, especially civilization, because it contains B vitamins and omego-3 fatty acids.As you know, yogurt is an excellent source of calcium and hence healthy teeth and strong bones.


Here you can find supplements for strong bones – CLICK


American scientists have shown that eating yogurt causes blood to rise in the level of gamma-interferon.This substance stimulates the immune system to fight against infections and cancer cells.


You can read also: Probiotics and the irritable bowel syndrome. How to use probiotic supplements ?

Digestive System Health & Beauty

Is yogurt a probiotic?

Is the use of yogurt during and after antibiotic therapy to restore intestinal microflora justified by research?

According to the WHO (World Health Organization) definition of 2001, probiotics are living microorganisms that, given in appropriate amounts, have a beneficial health effect. There are many dairy products on the market that contain live bacterial cultures (eg containing bacteria of the Lactobacillus and Streptococcus genus ) , which are often recommended when taking antibiotics.

The use of antibiotics eliminates not only the bacteria that cause the disease being treated, but also wreaks havoc on our intestines. Sterilization of the large intestine from its natural microflora results in lower immunity and may even lead to the development of food allergy.

Is it enough to consume probiotic yogurt to rebuild our natural intestinal microflora?

Bacteria contained in probiotic yogurts certainly alleviate the symptoms of lactose intolerance, both in children and the elderly. Yogurts contain live cultures of Lactobacillus bacteria that can reduce the clinical symptoms of lactose intolerance (diarrhea, bloating). During the yogurt production process, these bacteria produce galactosidase, an enzyme that breaks down lactose into D – glucose and D – galactose, thus improving lactose tolerance.

Unfortunately, the strains present in probiotic yogurts are not resistant to hydrochloric acid and bile. Therefore, most of them die in the stomach and do not reach the large intestine. They do not show the possibility of colonization of the gastrointestinal tract, they do not have the ability to adhere to the intestinal epithelium. Thus, their health-promoting properties and the suitability of use during antibiotic therapy are limited.

The only scientifically documented act of yogurt is to reduce the risk of diarrhea associated with antibiotic therapy and Clostridium difficile infection in people over 50 if consumed while taking antibiotics and 7 days after the end of therapy.