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Digestive System Healthcare Strengthen immunity

Healthy during all seasons? Probiotics!

Food products should provide consumers with adequate nutritional value, ensure high quality and, above all, safety. The development of microflora in food products can affect the human body in two ways, support it or harm it. Bacteria harmful to humans can cause food poisoning, cause diarrhea, vomiting, abdominal pain and transferring. The probiotic bacteria have a positive effect on the body. Currently, probiotic microorganisms arouse more and more interest in modern medicine due to the wider spectrum of applications. They also found a place in sports environments.

What are probiotics?

Jarro-Dophilus Women, Vaginal ProbioticProbiotics are live bacterial cultures that, given a specific amount (WHO, FAO), have a positive effect on the health of the host, in particular, the microbiological balance. They demonstrate the ability to colonize the digestive tract, improve its functioning. They inhibit the growth of bacteria, antigens, toxins, thereby reducing potentially harmful effects on the body. They affect the innate and acquired immune system, additionally improve the functioning of the intestinal barrier by the local immune response. The mucous membrane lining the digestive tract is the first line of defense against pathogen invasion. The key element of the immune response is the ability to differentiate between pathogenic bacteria (bad bacteria) and non-pathogenic bacteria (good).

Where can we find probiotics?
Probiotic bacteria are found in fermented dairy products, sourdough products, vegetable silages, sauerkraut, and pickled cucumbers. They give the products a specific aciLactibiane Tolerancedic smell andLactibiane Tolerance taste, they protect them against the development of harmful microorganisms. They are also available in the form of pharmaceutical preparations in the form of capsules or sachets. The two main commercial species are Lactobacillus acidophilus and Bifidobacterium bifidum. The shelf life of most probiotic preparations is 3-6 weeks when stored at low temperatures. Storage of dried (lyophilized) supplements may be up to 12 months, however, the level of bacteria during storage may be reduced.

How do probiotics support the immune system?

Yum-Yum DophilusProbiotic supplements for physically active people can help the immune system, affect the maintenance of health and improve immunity. Support for probiotic supplements should be considered in people who suffer from recurrent or persistent colds of the upper respiratory tract, frequent pains of the throat (URTI). URTI includes colds, tracheitis, laryngitis, as well as symptoms such as fever, cough, sore throat and headaches. The use of probiotics, in this case, has a beneficial effect on shortening the disease period, and thus on limiting days without training or work (King et al., 2014).

In a large study involving 465 active adults, it was shown that taking a probiotic supplement for five months reduced the risk of URTI. The study included a supplement containing the Bifidobacterium animalis subsp. Strain. lactis Bl-04 (West et al., 2014). The latest review published in 2015 indicated that probiotics concerning placebo reduced the incidence of URTI by 47%, and the average duration of the disease was shorter by 2 days (Hao et al., 2015).

If we decide on a supplement supporting the immune system, it is worth reaching for the species Lactobacillus or Bifidobacterium. They have been associated with the activity of the immune response, including increased NK cell activity, neutrophil cell, monocytic capacity, cytokine production, and increasing the amount of antibodies.

Effect of probiotics on the digestive system

ProbioBalance Sport & Fitness BalanceOther potential benefits include the effect of probiotics on the reduction of gastrointestinal symptoms. Food disorders (GI) during the activity affect 30-50% of athletes. Applies to athletes practicing long-distance training, including cycling, triathlon, marathon. The main symptoms of GI are loss of appetite, heartburn, nausea, vomiting, reflux, abdominal cramps, overflows, bouncing, stinging acute pain, bloating. They can affect the result and contribute to the early end of the performance. The reasons for the occurrence of GI are not fully explained.

It is suggested that the redistribution of blood flow, or blood flip from viscera to active tissues (muscles), takes place during exercise high intensity. This results in increased permeability of the mucous membrane and contributes to the formation of GI. Supplementation with probiotics in combination with nutritional strategies supports active people with gastrointestinal discomfort during activity.

Practical advice on the use of probiotic supplements

Active & Sport– Most of the studies carried out suggest the effectiveness of supplementation with probiotic in an amount of 10¹º. Some preparations available on the market in 2015 contain larger amounts of probiotic bacteria, 25-50 billion bacteria in a dose. Research conducted by the Australian Institute of Sport has shown that most athletes safely tolerate a dose of 35-50 billion bacteria of commercial products. Lower doses can benefit individuals.

– When selecting a probiotic, reach for a specific one containing Lactobacillus and / or Bifidobacteria. Probiotics should be taken with food, the morning is the perfect time of day. Take a dose of probiotic for breakfast or just before a meal.

– Pay attention to the expiry date of the supplement and the place of its storage.

– The positive effect of supplementation is observed after consuming probiotics for several weeks. In the first weeks of supplementation, a gradual change in the intestinal microflora may cause some people to have gastrointestinal symptoms. Delicate flatulence, overflow, discomfort may occur.

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Healthcare

Helicobacter pylori – what causes and how to cure it

Helicobacter pylori is a gram-negative bacterium belonging to the rods, inhabiting the surface of the epithelium covering the antrum-like part of the stomach. 

Helicobacter pylori causes an infection that can have fatal health effects. According to estimates collected by the WHO, up to 70% of the population of developing countries and about 30% of the developed paradise population may face an infection. The presence of Helicobacter pylori significantly increases the risk of gastritis type B, which can cause gastric cancer. Helicobacter pylori also increases the risk of developing stomach ulcers. At the same time, doctors calm down – in the majority of patients who have been diagnosed with Helicobacter pylori, the disease does not develop. 

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Bacteria discovered in 1875. 

The Helicobacter pylori bacterium was discovered by German scientists in 1875. In 1893, the Italian scientist Giulio Bizzozero described the bacteria living in the acidic environment of the dog’s stomach. In 1899, Valery Jaworski observed characteristic bacteria at the Jagiellonian University – he called them Vibrio rugula. He was the first scientist who began to see connections between stomach diseases and the presence of these characteristic bacteria. For the first time, the bacteria were bred in 1982. In 1989, bacteria were classified as Helicobacter. After identifying the microbes, another important question arose – whether they are harmful to health. A group of volunteers decided to drink a suspension containing a bacterial culture. Shortly thereafter, there were symptoms suggestive of acute gastritis. The discovery of Helicobacter pylori and its impact on human health is attributed to pathologists from the University of Perth B. Marshall and R. Warren. For their discoveries, they received the Nobel Prize in Medicine in 2005. 

The main bacterium of gastric flora 

In the light of current medical knowledge Helicobacter pylori is the most important bacterium belonging to the human stomach flora. In mammals and birds, there are other Helicobacter bacteria that can be infected by humans. Recent reports from scientists indicate that modern humans have been infected with H. pylori before the migration of African people. 

What do we know about Helicobacter pylori? 

The bacterium Helicobacter pylori is morphologically similar to Campylobacter. It does not produce spores and occurs on the surface of the gastric and duodenal mucosa. The esophagus appears very rarely on the membrane lining. The battery is characterized by sensitivity to external conditions. He’s doing well in a sour environment. Helicobacter pylori can break the protective barriers of the immune system, because it produces a lot of urease, which breaks down urea into ammonia – the latter neutralizes the hydrochloric acid of the stomach. As a result, the environment near the colony of H. pylorii has a slightly lower pH. 

Helicobacter pylori has six cilia that allow the bacteria to move and penetrate under the mucous layer. The bacterium also has a pump pumping out H + ions from the cells, which raises the pH in the stomach and an antioxidant system neutralizing free radicals produced by neutrophils (cells of the immune system fighting microbes). Helicobacter pylori produces cytotoxins, such as a vacuole toxin that facilitates the free passage of urea into the stomach. It increases the adhesion of bacteria to the damaged epithelium. 

How do we get infected with this bacterium? 

For infection with Helicobacter pylori, it is most common in food, early childhood and lasts a lifetime. However, some children may have spontaneous resolution of their infection. Researchers are investigating whether infection can occur through gastro-oral, oral-oral and faecal-oral routes. The infection most often occurs when drinking from shared bottles, eating without first washing your hands. 

How does H. pylori infection work? 

The bacterium penetrates the mucous layer of the stomach and adheres to the surface of the cells. Using urease, it produces ammonia from urea, neutralizing gastric acid. Without it, it could not survive in an acidic environment. In the next stage of infection, the bacterium multiplies and moves. It destroys the mucosa on the occasion, initiates the inflammatory process and causes necrosis of the mucosa cells, which leads to gastric ulceration. 

From infection to inflammation 

After the bacteria enter the stomach, Helicobacter pylori causes an acute phase of inflammation damaging the epithelium of mucous membrane with ammonia, cytotoxin A, proteases and phospholipases. Infection with this microorganism causes changes in the mucosa of the stomach type B. In about 80% of cases, no visible symptoms of this disease appear. However, studies of the gastrin level and the secretion of hydrochloric acid do not always show abnormalities. In some patients, when the stomach produces large amounts of hydrochloric acid, inflammatory changes occur in the gastrointestinal region of the stomach (so-called antrum gastritis). Then, gastrin and hydrochloric acid are excessively secreted, and the risk of developing gastric and duodenal ulcers increases significantly. About 5% of infected Helicobacter pylori develop inflammatory changes around the hearth and bottom of the stomach. Studies show an increase in gastrin level and hypochlordhydria. The third type of infection is associated with a high risk of developing stomach cancer. 

The H. pylori bacterium can cause not only acute but also chronic gastritis. In its course, the mucous membrane atrophy and the occurrence of intestinal metaplasia occur. Helicobacter pylori infection is also closely related to peptic ulcer disease. About 80-95% of cases of peptic ulcer disease can be caused by Helicobacter pylori infection. 

H. pylori as a cause of peptic ulcer disease 

H. pylori infection is very often the main cause of peptic ulcer disease in the duodenum and stomach. Eradication of the microorganism contributes to the cure of the disease and effectively prevents the recurrence of the disease. Disease of defensive mucosal processes, inflammatory reactions, gastric metaplasia and increased production of gastric juice contribute to the development of the disease. 

Infection and cancer 

Helicobacter pylori causing chronic infection can contribute to the development of the type of gastric intestinal cancer. Researchers also recognized a correlation between Helicobacter pylori infection and the development of early gastric cancer. Worse, stimulation of the immune system by this microorganism increases the risk of developing gastric mucosal lymphomas (up to about 90% of lymphoid tissues of the gastrointestinal tract). If the vacA gene is found in the bacterial genome, the risk of developing this lymphoma is higher. 

Diagnosis of H. pylori 

The infection can be diagnosed with endoscopy. Before testing, you need to stop taking proton pump inhibitors, H2 blockers, and antibiotics for about 1-2 weeks. They could distort the results of the study. The invasive diagnostic examination of H.pylori consists in performing gastroscopy with a biopsy. The obtained material can be tested for the production of urease, histopathological examination or cultivation assumption. Outside Europe a test called String test is used. It involves taking a capsule hanging on a string and holding it in the gastrointestinal tract for several hours. After removing it, the culture is made on a selective medium. This method is less uncomfortable than a biopsy gastroscopy, but less accurate. 

Diagnosis of H. pylori bacteria can also be done using non-invasive tests such as 

– urea breath test 

– urine test 

– saliva examination 

– blood test 

– faeces examination 

An antibody test can also be performed to detect IgG antibodies against H. pylori in blood serum. A PCR test can be performed. It involves the multiplication of a specific bacterial fragment of DNA encoding toxins. Usually, a sample of faeces is tested. The microbial genome is also present in saliva, but due to the low diagnostic value, this study is not likely to be performed. H. Pylori can be detected by immunochemical method (eg by the Giemsa method, by the Genta method). 

H. pylori treatment methods 

H. pylori treatment is directed towards the complete removal of bacteria that has nested in the gastric mucosa (eradication). If a patient develops a peptic ulcer, removal of bacteria from the system helps to prevent the recurrence of the disease and will enable permanent cure. Eradication also provides regression in the case of MALT lymphoma developing against H. pylori infection. 

In the case of H. pylori, the use of one antibiotic is ineffective. In 1997 in Maastricht, it was established that effective treatment of H. pylori infection consists of using a combination of three drugs for 7 days 

– proton pump inhibitor 

– metronidazole or tnidazole 

– amoxicillin 

In 1999, clarithromycin was used interchangeably with amoxicillin and metronidazole. Since 2000, pharmacotherapy has two stages. The first one uses triple therapy (bismuth salts, or an inhibitor, clarithromycin, metronidazole or amoxicillin, while the second drugs are bismuth salts, metronidazole, an inhibitor and tetracycline.) Pharmacological agents currently used to treat H.pylori infection cause unpleasant side effects, m. Diarrhea, vomiting. 

Diet against H. pylori 

Many unprocessed products support the treatment of H. pylori infection. Garlic contains polysulphides with proven antibacterial activity. Broccoli and their sprouts are rich in anti-oxidants with antibacterial properties (sulforaphane and isothiocyanate). Cranberry juice contains proanthocyanidins. Green tea rich in catechins may inhibit the action of urease. An important role is also played by probiotics, which are present not only in pickled products and milk probiotic products, but also supplementation of probiotics such as Sacharomyces Boulardii, Lactobacillus and Bifidobacterium strains. 

The active ingredients of herbal preparations against H. pylori include black cumin oil, oregano oil, grapefruit seed extract, cabbage head juice, wasabi, vitamin C and E, selenium, curcumin, quercitin and apple cider vinegar. It should be remembered that the treatment should be under the supervision of a doctor. Using such measures on your own may be harmful. Popular natural treatments for H. pylori infection should also be supplementation with N-acetylcysteine (destroys known. Biofilm H. pylori. Biofilm ensures the survival of the bacteria in the stomach while biofilm causes they are resistant to antibiotic treatment), and licorice deglicyryzowaną. Conventional treatment can also be supported with vitamin and mineral supplementation. 

An inadequate diet can make treatment difficult. Therefore, patients are advised to avoid simple sugars that increase inflammation. It is worth eating products with high fiber content, including fruits and vegetables that are rich in antioxidants. Patients suffering from H. pylori infection should avoid high-fat products. However, wholegrain products are highly recommended. In the diet should also be defatted products rich in protein. 

The methods of cooking that should be used by patients include steaming and baking. Non-recommended techniques for preparing meals include grilling and frying. According to doctors, some products may irritate the stomach (such as tomatoes and their products, citrus juices, milk, dairy products, spicy foods, spicy spices). Therefore, doctors recommend that you limit their intake. It is also necessary to limit the consumption of salt, alcohol, mint, coffee, cocoa and tea. Paradoxically, citrus fruits provide valuable anti-bacterial ingredients – similarly green tea. This shows that there are not natural methods of treatment for everyone, it is not worth using them without consulting a doctor and should be approached with reserve. 

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You can read also: How to choose the best probiotics?

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Can probiotics help people fight the Chronic Fatigue Syndrome?

In recent times, more and more are being said and written about the unique properties of microorganisms colonizing our intestines. It turns out that some of the bacteria that live there have a decisively beneficial effect on the functioning of the human body, but their range goes far beyond the intestinal ecosystem reaching even very distant tissues, systems and organs. Recent studies indicate that the condition of the intestinal microflora may be related to the functioning of the nervous system and our mental condition. Currently, the possibility of using preparations containing probiotic bacteria in the treatment of Chronic Fatigue Syndrome is intensively studied. 

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Fatigue is a condition that each of us feels at least several times a day. Work, study, training, home chores, driving a car, talking on the phone, and even a complete lack of physical and mental activity can at some point lead to feelings of tiredness. Sometimes, however, the condition of chronic exhaustion lasts for weeks or even months and does not subside after rest and an attempt to relax. We probably have to deal with the Chronic Fatigue Syndrome (CFS). The etiology of this condition is not fully understood, there are relatively many concepts to explain the mechanisms of CFS development, some of them suggest an indirect correlation with the condition of the intestinal microflora. 

In a four-year, double-blind, controlled pilot study, a group of Canadian scientists decided to give CFS patients two months to administer a preparation containing 24,000,000,000 Lactobacillus casei strains of Shirota (LcS) to assess their therapeutic effects. It turned out that this treatment brought a clear improvement in the participants randomly assigned to the drug group, in the absence of any effects in the placebo group. 

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Probiotics

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. 

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“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. 

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

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Diet of dr. Perricone, or a probiotic diet

According to dr. Perricone, author of the probiotic diet – overweight, civilization diseases are the result of inflammation in the body caused by poor nutrition. The right diet can change that. In everyday menu should appear products containing probiotics, i.e. selected live bacterial cultures, and prebiotics, i.e. food components that prolong the survival time of “good bacteria”

The creator of this slimming program is Hollywood guru Nicholas Perricone, a dermatologist at the University of Michigan. Usually, what is born in the American Dream Factory, it quickly gains fame, but it is not necessarily healthy, but in the case of a diet that focuses on the so-called. good bacteria, we have not only popularity, but also a lot of benefits for the body. The effect of using a probiotic-based diet is better immunity or exemplary condition, but also a slim figure and a younger complexion.

Probiotic diet dr. Perricone is very simple, and also cheap and based on products that we can easily get in any store. It does not require scrupulous counting of calories. Obviously during the day you eat 2-3 portions of pre- and probiotic products, 5 portions of vegetables and fruits, 1-2 servings of sea fish, nuts, and grains. Such a way of eating will make you a month out of breath and get rid of 4 kilos.

The probiotic diet can be used for as long as you want, regardless of gender and age. It is also good for children. Most benefits will be gained by people struggling with resistant kilograms, digestive problems and a tendency to various infections.

Probiotic-10

The basis of dr. Perricone are products containing probiotics and prebiotics

Thanks to numerous studies, we know that the so-called good bacteria (probiotics) can do a lot. First of all, they are a counterbalance to harmful microorganisms. They produce substances that destroy or weaken pathogens that cause many diseases and weaken immunity. They make it difficult for them to adhere to the intestinal wall and consume nutrients that feed on dangerous microbes. In addition, they enhance the activity and effectiveness of lymphocytes (immune bodies) and macrophages (cells that trap foreign bodies, e.g. bacteria, fungi and viruses). Good bacteria are also helpful in preventing and relieving allergies. Studies have confirmed that the administration of probiotics to women at the end of pregnancy and then to children during the first half of life lowers the risk of allergic reactions. The use of probiotics while in the already diagnosed allergy speeds up the resolution of its symptoms. The intestinal walls sealed by them become a barrier to sensitizing substances.

Without probiotics, it is more difficult to fight off ailments, such as diarrhea – both those occurring after the use of antibiotics, as well as caused by viruses or related to traveling. They also stimulate the work of the intestines, thanks to which they can deal with constipation, facilitate digestion and get rid of toxins. They are helpful in the treatment of stomach ulcers and duodenal ulcers, and increasingly, products and probiotic supplements are recommended for people with Crohn’s disease and irritable bowel syndrome. Some strains are involved in the production of folic acid and other B vitamins. Others help to combat intimate infections in women. Good bacteria also positively affect the condition of the mouth and teeth, including prevent multiplication of bacteria responsible for the development of caries.

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Check this: Probiotics and the irritable bowel syndrome. How to use probiotic supplements ?,

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What are the sources of probiotics?

Beneficial bacterial strains are found especially in yoghurts, buttermilk, kefirs, cheese, curd, acidophilus milk, silage. It is worth looking for strains that have a documented effect, e.g. Lactobacillus GG, Lactobacillus casei ssp Shirota, Lactobacillus casei DN-114 001, Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium. For a dairy product to be probiotic, one gram should contain at least 10 million Bifidobacterium units or 100 million Lactobacillus units. Probiotics are also rich in exotic dishes, such as miso soup or pasta, which is made from soy fermented.

The good bacteria provided with food are better if there is no shortage of so-called prebiotics. These are the ingredients of food that extend the survival time of bacteria that are beneficial for us and help them colonize in the intestines. They are not digested either in the stomach or in the small intestine, only in the large intestine they are fermented. There, they increase the amount of good bacterial flora. They also prevent constipation, reduce the concentration of bad cholesterol (LDL) in the blood, increase the absorption of calcium from food.

What are the sources of prebiotics?

The most well-known prebiotic is dietary fiber – cellulose, pectin, inulin. These are asparagus, artichokes, Jerusalem artichoke, oatmeal, bananas, onion, leek, sugar snap peas, kohlrabi, string beans, as well as chicory root and dandelion (they are ingredients of some grain coffees).

A day according to Perricone

The Perricone diet consists of a solid breakfast, a filling lunch, an afternoon snack, dinner and an evening snack that prevents you from eating too much night. Although the diet can be used for a long time, the doctor ensures that you will feel the differences in appearance and well-being after a few days.

Thanks to the fact that Dr Perricone recommends daily prebiotics, which are a component of, among others vegetables and fruits and cereal products, its diet is also rich in antioxidants, having anti-cancer and rejuvenating effects of vitamin A (in the form of beta carotene), C and E. They neutralize skin-damaging free radicals, acting from the inside. Vitamin C prevents the appearance of wrinkles. Thanks to it, it is possible to create collagen and elastin, responsible for skin elasticity. The best sources of vitamin C are rosehip berries, blackcurrant, peppers, strawberries, forest fruits and citrus fruits. Recent studies in Italy have shown that large doses of yellow lutein and zeaxanthin also improve the elasticity of the skin, improving its hydration and reducing the damage caused by UV rays. Foods rich in these ingredients are corn, lettuce, sorrel, spinach and eggs from naturally farmed chickens.

You must also remember about the necessary increase in the intake of unsaturated fatty acids, especially from the omega-3 group. They are necessary for the proper functioning of the immune system and for the work of gray cells and skin hydration. A study by Clinical Nutrition showed that the right amount of linolenic acid (belonging to the omega-3 family) is just as important as vitamin C. Oily marine fish, cold pressed oils, seeds and nuts are a wealth of good fatty acids. They not only fight skin inflammation, but also lose weight. They reduce the appetite for sweets and facilitate slimming.

Probiotic diet principle

  • Every morning, drink a glass of warm water with half a lemon or lime juice or fresh lemon balm herbs, mint. This is the best way to wake up the digestive and nervous system and cleanse the body.
  • Remember about the obligatory portion of probiotics, prebiotics and antioxidants from vegetables and fruits in every meal.
  • Drink at least 8 glasses of water. Without proper hydration, your skin will not be elastic, elastic and moisturized. Provide the body with omega-3 acids that protect the skin against water loss.
  • Avoid drinks and dishes with sugar, because it makes you age faster. It causes inflammation that destroys collagen and the skin becomes inflexible, stiff, gray.
  • Avoid drinking coffee. Drunk in large quantities promotes the secretion of cortisol and insulin, which cause weight gain.

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You can read also: Probiotics and the sensitive digestive system. How to use probiotic supplements?

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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.