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Probiotics: Foods
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Probiotics are live microorganisms (in most cases, bacteria) that are similar to beneficial microorganisms found in the human gut. They are ... called "friendly bacteria" or "good bacteria." Probiotics are available to consumers mainly in the form of dietary supplements and foods. They can be used as complementary and alternative medicine (CAM). To find out more about topics and resources mentioned in this fact sheet, see "For More Information."
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An interesting area of novel food incorporation for probiotics in which a Canadian company is taking a lead in development includes chocolate bars. The stability of probiotics is currently a significant barrier to their use in non-dairy applications due to the effects that heat, humidity and other processing conditions have on bacteria. Montreal-based probiotics company Lallemand... has developed technology to improve the stability of its coated probiotics in products ranging from chocolate bars to energy tablets. Foods that need to be baked, like cereal bars, require a higher level of protection, and technological issues still present problems when producing the finished product. Other foods being tested by several Canadian suppliers include infant formula and fruit juice. To date, though, no technology exists offering guaranteed stability across all strains and processes.
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When inflammation is prevalent in the body, the bad bacteria outnumber the good bacteria (probiotics). This manifests as hyperacidity. An acid environment is ideal to foster increased growth of all pathogenic organisms including bacteria, parasites, yeast and fungus. A simple home Litmus paper test used on a regular basis will help you assess and adjust your acid/alkaline balance. Changes may ... be made by selecting foods that are more alkaline than acid forming. See Acid & Alkaline forming Food List
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During antibiotic therapy, taking probiotics as well keeps the intestinal flora in proper balance. They can be taken together, but not at the same time of day. In order for the probiotics to be the most effective, they should be taken at least two hours after each dose of antibiotic. When the treatment has been completed, double or triple the probiotic supplements for about ten days or two weeks. Probiotics should be taken with food or shortly after eating as food dilutes the stomach acids enough for them to survive their trip through to the intestines where they belong.
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[I]t is anticipated that consumer understanding of probiotics will improve in the future, as the scientific base is built. The food industry appreciates such trends and in fact, in a recent Functional Foods Trends Survey conducted by Prepared Foods38, probiotics moved from the No. 10 position it occupied in 2000 to No. 5 in 2003 in terms of growing importance in functional foods formulation efforts. According to MarketResearch.com39 , the North American market for branded packaged cultured dairy products reached an estimated $5.9 billion in 2004, an increase of 7.9 percent on 2003. It predicts that it will reach $11.4 billion in 2009, with a compound annual growth rate of 14 percent.
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The yogurt makers will say: You don't need that high a culture count because the probiotics are already established and going in a whole-food form. So in the final tally, the yogurt culture may well outperform the supplement. In addition, the yogurt supplies other beneficial factors that a supplement does not.
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