Category: Probiotic

Probiotics and cold symptoms

By , 26 October 2008 18:38

Although my focus is on composting, the microbial liquid I use to make bokashi is also a probiotic beverage imported into Canada as a food item. There are many good things to say about the use of probiotics and a member of my delicious network has over 87 links to scientific studies about their benefit to human health.

Earlier this week I felt a cold coming on. I was sneezing and achy and had this I-know-I’m-getting-cold feeling. And a cold was the last thing I needed. So, I drank 250ml 125ml of Vita Biosa, bundled up and went to bed. In the morning, my symptoms had not worsened and I made it through the day feeling pretty good. That night, I drank another 250mls 125mls of Vita Biosa and in the morning my cold symptoms were gone.

I know that anecdotal evidence can’t be relied on to prove effectiveness but then I found this:

A study by the Australian Institute of Sport found endurance runners given a probiotic supplement suffered less severe flu and cold symptoms than other athletes.

Their illness also generally lasted only half the time of those not taking the supplement, lead researcher Dr David Pyne said.

The volunteers were given the probiotic for four weeks and then later given a placebo capsule containing harmless starch for a further four weeks.

The supplement did not affect the athletes’ performance but it significantly shortened and softened the symptoms of the illness.

While taking placebo capsules, seven runners reported respiratory illness such as sore throat, coughs, runny nose, chest congestion and sneezing, lasting a total of 72 days.

But while on probiotics, only three runners reported illness lasting a total of 30 days. Source

I had nothing to lose and everything to gain by doing this. It looks like I came out ahead. I’ll start taking the liquid in smaller doses on a regular basis.

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By , 5 February 2007 15:37

'Friendly' germs, probiotics are all the rage among consumers

By , 5 February 2007 09:51

‘Friendly’ germs, probiotics are all the rage among consumers

Move over oat bran, Echinacea and green tea.

Get ready to make shelf space for probiotics, the latest natural product to grab the health-minded consumer’s attention and pocketbook.

Long popular in Europe and Japan, probiotics are friendly living microorganisms that promote the growth of the good bacteria in our gut, helping us digest and absorb food and nutrients, as well as keep things movin’ through.

According to the folks at Dannon, San Antonio is in need of some help in the digestive department: the Alamo City ranked sixth in its Activia Most Irregular Cities survey.

But are friendly bacteria the answer? And are they worth the extra price?

Judging by their growing acceptance and use in the United States, consumers certainly believe they are.

According to the Nutrition Business Journal, sales of supplements containing probiotics (which is how most probiotics are sold in this country) grew from $100 million in 1997 to $243 million in 2005 — a jump of 143 percent.

And, more foods enhanced with probiotics — from yogurt to breakfast cereal to granola bars — are entering the marketplace, often at a premium price. Yogurts fortified with probiotics, for example, can cost 20 percent to 25 percent more than regular yogurt.

Whether popped as a pill or spooned from a carton, these products are promoted with claims that range from the legitimate (treating diarrhea) to the outlandish (giving you a flat stomach).

“Consumers are starting to hear about probiotics and (that) somehow they’re good for you,” says David Schardt, senior nutritionist at the Center for Science in the Public Interest. “Food manufacturers are always looking for the latest thing to try to get people to buy their product.”

Read it all…
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Update: Categories added to match applicable content

Could simple apple pieces be probiotic carriers?

By , 21 January 2007 15:20

Could simple apple pieces be probiotic carriers?
http://www.nutraingredients-usa.com/news/printNewsBis.asp?id=73481

By Stephen Daniells
1/18/2007- Simple apple pieces may be a simple and inexpensive method of supporting probiotics, as well as expanding the range of applications, suggests new research from Greece.

“Apple pieces are promising carriers for probiotic bacteria and may be used in the production of probiotic fermented milk and/or other food products, as well as in the prolongation of their shelf-life,” wrote lead author Yiannis Kourkoutas from the University of Patras.

“Freeze-dried apple-supported L. casei biocatalyst could be added to various solid foods (breakfast cereals, used in baking, etc.) to provide probiotic properties.” Most foods containing probiotic bacteria are found in the refrigerated section of supermarkets as the bacteria is destroyed by heat and other processing conditions.

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