In previous blogs about probiotics (check them out below if
you’re ‘new’ to my postings), I’ve listed functions performed by probiotics,
both our own natural ones and those helped with high quality supplements, along with explanations; a list of conditions
attributed to Dysbiosis (the causes of an imbalance between the harmful and
good bacteria), and a listing of the symptoms and/or warning signs of
Dysbiosis; and in my most recent blog, a list of factors that can upset the
balance of good and bad intestinal flora.
Now, as promised, I’ll address factors to look for when
choosing the most effective probiotic product:
·
Must
deliver the flora alive. First and foremost, you should expect the produce to
be shelf-stable without refrigeration for up to three years. (With a
refrigerated product, you have no real idea how carefully it has been handled
along its delivery route or how effective it will be when you take it in and
out of the refrigerator which attracts moisture. Blister packs are best.
·
The best
bacteria are the ‘alive’ ones. The strength of the bacteria is more
important than the total count of them. You want ‘critters’ that will thrive
(i.e., alive) and that will, in most cases, adhere to the digestive tract. (A
product with freeze-dried type that doesn’t arrive alive, or can’t be
reawakened or are weak, cannot do the job that live bacteria can do.)
·
The
species you use must be proven useful and natural to humans. If the species
produced by a probiotic company does not meet this test, no amount of marketing
hype will make up for this lack. There are products, for instance those made
from organisms in the soil, which create a big effect, but they often cause
diarrhea. (This isn’t surprising given that this is how the body gets rid of
things it doesn’t like – it flushes them.) See
next bullet.
·
Look for
a blend of a number of beneficial lactic acid bacteria strains. Each strain
has its own unique and distinct benefits. Ideally, you’ll want to look for
organisms that fight deadly smart bugs which would serve to protect the body
against antibiotic-resistant bacteria such as MRSA, H. pylori, E. coli and the other bacteria that can cause food
poisoning. (Check my next blog for a list of examples of friendly bacterial
strains, along with some of their roles.)
·
The form
of the product should be able to protect the bacteria until they reach the
lower intestine. I recommend and ‘enteric coating’ to help keep digestive
juices from destroying the bacteria before they get to the intended place.
·
Product
should be milk-free and hypoallergenic.
·
Product
should guarantee the inclusion of colony-forming units (CFU) of at least 1 to
1.5 billion per gram.
·
The
safety and efficacy of the product should be known to be well-researched with
both in-vivo (human) and in-vitro (laboratory) scientific studies
(not just stories, but actual scientific tests).
·
The
product should contain robust, naturally-occurring organic acids. These are
necessary to correct and maintain the proper “acidic” pH environment in the
colon. (Consider this: the good guys are called “lactic acid bacteria”, and a pH level of 5.2 – 6.5 is essential for their
proper proliferation and adhesion.
·
A
probiotic product is best if supported with natural-occurring fructooligocaccharides
(FOS). This prebiotic nutrient is important to the health and long life of lactobaccilus
(LAB).
·
A few
quality-assurance factors you should insist on include a state-of-the-art
manufacturing facility with the highest standards of quality as analyzed by
third-party authorities.
·
Other
important qualities to look for include: non-GMO; free of chemicals,
preservative, and artificial additives. The product should be totally vegan,
including the capsule material.
·
Check for
the product’s inclusion of naturally-developed micronutrient by-products such
as amino acids, hydrogen peroxide, enzymes and bacteriocins, and anti-fungals –
one way to fight the bad guys.
·
For the
best results, the product should contain the nutritional medium in which the
culture was actually grown. This will assure a stable growth base,
remembering that the bacteria may not like what you ate for dinner.
If you want more information on a very safe and effective product, contact me either by
e-mail at liz@nutried.com, and on my
website at www.nutried.com. Remember, most
importantly, the product you use MUST WORK!