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View Full Version : Can you tell me some probiotics and stuff? (ame-h235)



msn_UNKNOWN_AUTHOR_NAME
September 22nd, 2005, 05:50 AM
<TABLE ><TR><TD><FONT size=2><FONT color=red>This message has been deleted by the author.</FONT></FONT></TD></TR></TABLE>

msn_Marcel77777
September 22nd, 2005, 12:18 PM
<TABLE ><TR><TD><FONT size=2>The most well known probiotics are acidophilus and bifidus. The latter is sometimes called bifidobacteria. There are many others too. Look for yogurts that contain them, or refrigerated capsules in the health food store. There are many other lactobacteria that are good for you. Kefir contains more than any other source, I think, dozens of them.</FONT></TD></TR></TABLE>

msn_Caerfree11
September 22nd, 2005, 05:08 PM
<TABLE ><TR><TD><FONT size=2>Rejuvinative foods makes Kim Chee, a very mild saurkraut and other products that have tons of lactobacteria. A good alternative if you can t have dairy. My doctor actually prefers that to kefir. But I love the taste of Kefir.<BR><BR>You can also make your own "Rejuvilac" by fermenting cabbage in a jar for 3 days. There s more to it, but I think you can find the recipe online.</FONT></TD></TR></TABLE>

msn_Moonchild493
September 22nd, 2005, 06:27 PM
<TABLE ><TR><TD><FONT size=2>I recently puchased one from Whole Foods called Jarro-dophilus, which has many strains and seems tobe working well. Other recommended brands are Primadophilus and Culturelle. Dr. David Williams at his website drdavidwilliams.com offers a "pearl" that doesn t need refrigeration. This is available at only $11-something per box if you buy six in his sale catalogs.<BR><BR>While I ve heard glowing reports regarding kefir, I d be really careful about yogurt, since there s a lot of info out there regarding the potency of the cultures, or even if they have any live ones at all. Consumer Reports says the highest levels are in Breyer s Fruit on the Bottom Lowfat, Colombo Light, Dannon Fruit on the Bottom Lowfat, Stonyfield Farm Organics Lowfat and Yoplait Original Lowfat. I wonder why they re all lowfat, or if CR just thinks lowfat is better. I don t!<BR><BR>Anyway, hope this gives you a few ideas.<BR><BR>Linda</FONT></TD></TR></TABLE>

msn_NewPhaseinLife1
September 22nd, 2005, 08:36 PM
<TABLE ><TR><TD><FONT size=2><DIV>I m also using plain kefir and jarrows formula-jarro-dophilus3.4 billion. When paul was dealing with candida, I purchased Bio-K. It has 50billion good bacteria.&nbsp; For six tiny little bottles I paid almost $30.00&nbsp;You can&nbsp; find them in the refrigerated dept. of your health food store. I know it s expensive, but it was well worth it. &nbsp;He drank Bio-K for three straight months. It was extremely&nbsp;effective and it restored all the good bacteria&nbsp;his&nbsp;depleted intestine had lost.</DIV> <DIV>&nbsp;</DIV> <DIV>Glad to hear your in good health. Just take care of that depression<IMG height=19 src="http://sc.groups.msn.com/themes/R9c/pby/img/emoticons/emwink.gif" width=19>&nbsp;</DIV> <DIV>&nbsp;</DIV> <DIV>Sandee</DIV></FONT></TD></TR></TABLE>

msn_Marcel77777
September 23rd, 2005, 12:51 AM
<TABLE ><TR><TD><FONT size=2>I m a little suspicious of this Dr. Williams stuff, Linda. I could be wrong, but I ve always heard that probiotics have to be refrigerated or they die. I ve seen tablets that claim to be probiotics, but they are dead bacteria.<BR><BR>I am intrigued by his claim that the bacteria need to be encapsulated to protect them from stomach acids. Hey, are all these yogurt and kefir bacteria dying in our stomachs and not reaching our intestines? I think I may have looked into that once...and I believe that a lot of them still do reach your intestines. But if anyone has other info, I d like to hear it.<BR><BR>By the way, I also have heard that sugar in the yogurt ain t good for the little probiotic microbes...kills them and stuff...I would opt for sugar free plain yogurt (or kefir which doesn t have sugar).<BR><BR>Also, you can boost the power of the probiotics by eating what they call a "prebiotic" before or with the probiotic...best prebiotic being bananas. This supposedly helps the bacteria multiply better or something.</FONT></TD></TR></TABLE>

msn_Marcel77777
September 23rd, 2005, 12:54 AM
<TABLE ><TR><TD><FONT size=2>Just jogging my memory...I think that the key to having the bacteria survive the journey through your stomach is to never eat them on an empty stomach...always with food.</FONT></TD></TR></TABLE>

msn_c_mono1
September 23rd, 2005, 02:12 AM
<TABLE ><TR><TD><FONT size=2><DIV><FONT face="Verdana, Geneva, Arial, Sans-serif" size=2>Charmed, do you mind explaining how you are now officially negative?&nbsp; I m very curious.</FONT></DIV></FONT></TD></TR></TABLE>

msn_Moonchild493
September 23rd, 2005, 04:00 AM
<TABLE ><TR><TD><FONT size=2>Yeah, there s a lot of controversy about what actually survives long enough to get to the intestines. I know my ND recommended a few that did not need refrigeration. There are actually several companies now offering the "pearl" type. My Jarrodophilus (which is refrigerated) instructs that it be taken between 20 minutes to an hour after a meal, and with room temperature water.<BR><BR>FOS (fructooligosaccharides) is said to be a good prebiotic, giving the little buggers a sort of sugar to chew on. So maybe it s okay to have sugar (if you don t have yeast problems) in moderation. Personally, I avoid sugar like the plague, at least if I m not having an ice cream attack!<BR><BR>Linda<BR><BR></FONT></TD></TR></TABLE>

msn_UNKNOWN_AUTHOR_NAME
September 23rd, 2005, 12:12 PM
<TABLE ><TR><TD><FONT size=2><FONT color=red>This message has been deleted by the author.</FONT></FONT></TD></TR></TABLE>

msn_UNKNOWN_AUTHOR_NAME
September 23rd, 2005, 06:53 PM
<TABLE ><TR><TD><FONT size=2><FONT color=red>This message has been deleted by the author.</FONT></FONT></TD></TR></TABLE>

msn_JHalliwell2
September 23rd, 2005, 10:08 PM
<TABLE ><TR><TD><FONT size=2>Nope. I was smart enough to go to an anonymous clinic with a girlfriend of mine (UKPrincenot2) and get tested anonymously. We both gave fake last 4 digits of out social security number, and fake birthdates. There for NO ONE knows that my first test result was poz </FONT></TD></TR></TABLE>

msn_Marcel77777
September 23rd, 2005, 10:35 PM
<TABLE ><TR><TD><FONT size=2>Yes, fructooligosaccharides is what s in bananas, I think, if I m remembering my Kefir studies correctly.<BR><BR>Also, miso has probiotics, but if you put it in soup, wait until the soup has cooled a bit so you don t kill the bacteria. Stir it in in the bowl.</FONT></TD></TR></TABLE>

msn_MrKenA1
September 24th, 2005, 01:24 PM
<TABLE ><TR><TD><FONT size=2>If you are going to eat yogurt and want to make sure the culture is alive and well, make your own or eat the plain organic brands your health food store likely stocks for people who make their own, If you try to make your own yogurt you will quickly find out how alive the culture is. </FONT></TD></TR></TABLE>

msn_Marcel77777
September 24th, 2005, 07:21 PM
<TABLE ><TR><TD><FONT size=2>But don t make the common misconception of thinking that all yogurts have these probiotics. Plain yogurts do have some beneficial bacteria, but only specially fortified ones also have stuff like acidophilus and bifidus. It would be on the label if they do.</FONT></TD></TR></TABLE>

msn_MrKenA1
September 25th, 2005, 01:50 AM
<TABLE ><TR><TD><FONT size=2>Curious Marcel as an organic yogurt producer once made the point in a public presentation I was at that the labelling of yogurts as specially fortified with acidophillus and bifidus was a marketing joke as these were the widely used cultures that produced yogurt in the first place. <BR><BR>Of course read the label, but again if you want to make sure your yogurt culture is active buy a plain organic yogurt and use it to make your own yogurt. By the way most processed yogurt (with sugar, aspartame, gelatin, etc, etc.) in my opinion amounts to pudding.</FONT></TD></TR></TABLE>

msn_pozgreek
September 26th, 2005, 01:45 AM
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msn_UNKNOWN_AUTHOR_NAME
September 26th, 2005, 12:36 PM
<TABLE ><TR><TD><FONT size=2><FONT color=red>This message has been deleted by the author.</FONT></FONT></TD></TR></TABLE>

msn_Marcel77777
September 26th, 2005, 12:43 PM
<TABLE ><TR><TD><FONT size=2>>From: Robin Sent: 9/24/2005 1:50 PM <BR>>Curious Marcel as an organic yogurt producer once >made the point in a >>>public presentation I was at >that the labelling of yogurts as specially fortified >with >acidophillus and bifidus was a marketing joke as these >were the >widely used cultures that produced yogurt in >the first place. <BR><BR>Robin, this organic yogurt producer guy is dead wrong. Yogurt is created from milk by the action of two bacteria - Streptoccus thermophilus and Lactobacillus bulgaricus.<BR><BR>If bifidus and acidophilus are added, that would generally be indicated on the label, because adding those highly regarded probiotics enables the manufacturer to charge a higher price.<BR><BR>Bifidus and acidophilus do NOT transform milk into yogurt. They are added extras.<BR><BR>Pozgreek, they say that the kefir made from actual kefir grains is quite superior to that bought in stores. It s also just as easy to make. Just put the kefir grains in milk and let it sit. Next day, you have kefir.<BR><BR>Here s where you can get actual kefir grains mailed to you for a few bucks from people who make it the right way. (If you make kefir, the grains multiply, and so kefir makers always have grains to give to others.)<BR><BR><a target=_top>Get Kefir Grains</a></FONT></TD></TR></TABLE>

msn_Marcel77777
September 26th, 2005, 12:56 PM
<TABLE ><TR><TD><FONT size=2>How odd. I posted the correct link code and that "get kefir grains" link is not showing up in the post.<BR><BR>Well, here s the URL:<BR><BR>66.46.11.99/clarkson/Show/Clarkson/kefir/default.asp</FONT></TD></TR></TABLE>

msn_Marcel77777
September 26th, 2005, 01:06 PM
<TABLE ><TR><TD><FONT size=2>If you use that link and get grains by mail, be aware that I m a bit skeptical about people who send them to you in a dehydrated state. My experience dehydrating and then attempting to reconstitute dehydrated kefir grains is that they revived, but didn t become viable, i.e., did not grow as kefir grains should. (Admittedly, I may not have dried them in the optimal way)<BR><BR>Better, IMO, is to find growers who ship them in a semi-dry state, packed in dry milk powder.</FONT></TD></TR></TABLE>