Let food be thy medicine and medicine be thy food,” the age-old adage by Hippocrates, is obviously not an obscure and loose โปรไบโอติก dogma of early antiquity however the tenet of today. The brand new generation’s relationship with food is really a mess, with many youngsters familiar with a processed, unbalanced diet. We’ve become reliant on ready-to-cook meals, takeaways and off-the-shelf snacks. With poor nutrition comes poor health, often debilitating at a personal level and the reason for enormous social and economic expense.
Although we know benefits of eating good food, many of us just don’t do enough to create fundamental changes to our diet. Rather than eat even more fruit and vegetables and an excellent balance of complex carbohydrate and protein-foods, we are increasingly embracing foods and drinks fortified with specific nutrients or ‘good’ bacteria -as a ‘magic fix’ for our unbalanced lives.
The healthy, human gut contains millions of beneficial bacteria. It’s a symbiotic relationship: Our intestines create a good habitat for the bacteria, and in exchange they help us digest our food, crowd out parasites (such as for example food-borne pathogens), fortify the gut’s immune response, and also manufacture certain nutrients, such as vitamins B12 and K. Antibiotics, chronic illness, or a diet saturated in sugar or processed food items can disrupt the natural flora of the intestinal tract and create health problems such as indigestion, constipation, yeast overgrowth, and lowered immune function. With the growing fascination with self-care and integrative medicine, recognition of the link between diet and health hasn’t been stronger.
As a result, the market for functional foods, or foods that promote health beyond providing basic nutrition, is flourishing. Within the functional foods movement may be the small but rapidly expanding arena of probiotics – live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host. Probiotics beneficially affect an individual by improving intestinal microbial balance. Usage of probiotic has been since time immemorial: from sauerkraut in Russia to cheese in Baghdad and vegetables buried in earthen pots by Native Americans, these foods have already been prized since ancient times. However, we’ve lost our reference to these foods in modern days, so they often seem so foreign. After growing up with refrigeration and worries of “germs”, it appears “wrong” to leave things on the counter to sour. The smell and taste differs from what we’re used to having.
The traditional sources for beneficial bacteria are fermented foods, which are created by culturing fresh foods like milk or vegetables with live bacteria (usually a lactobacillus). Nearly every food culture features some type of fermented food, such as for example miso, yogurt, kefir, fresh cheese, sauerkraut, etc. Traditionally, these food types would be eaten daily, in part, to help keep the gut well-stocked with beneficial bacteria. In these foods and in probiotics supplements, the bacteria might have been present originally or added during preparation. Frequently, they come from two groups of bacteria, Lactobacillus or Bifidobacterium. Within each group, you can find different species (for example, Lactobacillus acidophilus and Bifidobacterium bifidus), and within each species, different strains.
Probiotics help maintain and restore the delicate balance of both “good” and “bad” bacteria necessary for a healthy digestive system. Without that balance, harmful bacteria can multiply and take over, causing gastrointestinal problems such as diarrhoea or abdominal pain. Just about everyone has taken antibiotics and suffered side effects of diarrhea or intestinal pain and distress. Simply because some antibiotics destroy both good and bad bacteria in the digestive system, thereby upsetting the total amount. Stress can affect some people in this same manner, by reducing good bacteria, thereby allowing parasites to multiply and dominate.
Probiotics bacteria might help relieve the outward symptoms of inflammatory bowel diseases, irritable bowel syndrome, colitis and alcoholic liver disease. The probiotics bacteria may help relieve constipation by improving intestinal mobility. Various types of lactic acid bacteria added when manufacturing yogurt, acidophilus milk and fermented milk products such as kefir can help lessen the effects of lactose intolerance. This inability to digest the sugars that occur naturally in milk affects nearly 70 percent of the world’s population.
Addititionally there is evidence that probiotics can help to prevent certain kinds of allergies because they have a brilliant effect on mucous membranes.
Although testing on humans is bound, preliminary evidence demonstrates probiotics can help raise the immune system. Studies of the effect of probiotics consumption on cancer appear promising. Animal and in vitro studies indicate that probiotics bacteria may reduce colon cancer risk by reducing the incidence and amount of tumors.. Scientists have identified good bacteria already living in some humans that target and trap HIV and may protect against infection. “I believe every life form has its natural enemy, and HIV shouldn’t be the exception,” says Dr. Lin Tao, Associate Professor of the Department of Oral Biology, College of Dentistry, and University of Illinois at Chicago. “If we are able to find its natural enemy, we are able to control the spread of HIV naturally and cost-effectively, just as we use cats to regulate mice.”