I have been doing quite a bit of research on PROBIOTICS. For those who don't know what they are, they are the " friendly bacteria " that live in our gastrointestinal systems. Each of us has around 400 different species of bacteria living within us and a normal person has approximately 4 pounds of bacteria in their intestines. Some are beneficial and some are pathogenic. Probiotics are the friends. The reason I am posting about them here is because KEFIR is loaded with them. Kefir cultures are made up of 30 different organisms. Yogurt has only 3. The more the better. One of the probiotics that kefir contains is
Lactobacillus Casei and I wanted to explain a little about what this particular bacteria does for us and why kefir is so good for us.
To date the most promising probiotic I have found so far is L. Casei. This probiotic is found in KEFIR but not yogurt. I have copied some of the benefits that this probiotic does for us. If you wish to read the entire article click on the link at the bottom.
KEFIR contains at least the following probiotics:
Lactococcus Lactis
Lactobacillus Kefir
Lactobacillus Casei
Lactobacillus Acidophilus ( yogurt also has it )
Lactobacillus Bulgaricus ( yogurt also has it )
Lactobacillus Plantarum
Leuconostoc Cremoris
Leuconostoc Brevis
Streptococcus Diacelilactis
Those are 9 of the 30 microbes that make up the KEFIR culture. Yogurt has the two above plus S. Thermophilus.
Lactobacillus casei (L. casei) is a lactic acid bacteria (LAB) that is found in many food products world-wide, including traditional fermented milks such as kefir and laban zeer, a variety of cheeses such as provolone, parmesan, and manchego.
L. casei is both acid- and bile-resistant. They concluded that L. casei can survive the transit through the stomach, particularly when ingested with food or dairy products.
In 1971, Hamada, observed for the first time a better protection against dysentery in Japanese servicemen taking a milk fermented with L. casei.
It has been found that L. casei can reduce incidence and decrease duration of certain types of diarrhea.
Several studies suggest that L. casei and other LAB may help both prevent and treat infantile diarrhea, the cause of four million deaths every year.
L. casei has been shown to decrease enzymes related to the risk of colon cancer.
L. casei increased production of several non-specific immune system activators, such as g interferon and interleukins.
Kaila, found increased levels of several immunoglobulins, (antibodies), in their study of children with acute diarrhea when treated with L. casei.
Aso et al.1s study showed for the first time a significant decrease in the recurrence of superficial bladder cancer in the group taking a L. casei powder.
Several studies demonstrated increased levels of activated macrophages, lymphocytes, and immunoglobulins when viable L. casei was administered to mice orally , intravenously or intraperitoneally and then challenged with a pathogen. In some cases, stimulation of phagocytic activity occurred not only in the intestine, but also in the lungs (pulmonary macrophages) or in the liver.
The above results suggest that the stimulation of the immune system with L. casei works along with the natural defense mechanisms of the body.
CONCLUSIONS
L. casei has been consumed in fermented milks for thousands of years and is considered to be a traditional culture. Research on L. casei is developing into a more scientific-based field, with less reliance on empirical evidence. This lactic acid bacteria has more recently been shown to be able to alter the composition and some of the functions of the gastrointestinal tract. Although mechanisms for specific actions are not clear, positive results related to the prevention and treatment of diarrhea have been demonstrated. The beneficial effects seem to be associated with L. casei1s ability to alter the activity of the intestinal microflora and to modulate the immune system. Future research will hopefully answer questions that have arisen from preceding studies, and allow scientists to select strains with better or different effects. The ultimate winner is the consumer who will be able to choose from an even wider array of fermented milk products, each with specific health benefits.
danonenewsletter.fr
I highly suggest to anyone who is health oriented to do some research on probiotics. They help to lower cholestrol by turning it into a less absorbable form. They keep precarcinogins from forming into procarcinogins to help prevent cancer. They produce our B vitamins. They produce the organic acids, lactic acid and acetic acid. These help to lower the PH level of the colon. Pathogenic bacteria like it in an alkaline PH. Some actually produce an antibiotic substance. They also break down fructoogliosaccharides into short chain fatty acids which are the preferred fuel for intestinal mucosa cells.
So kefir not only tastes good, it is really good for us. So drink up.
Mark |
