Probiotics Tips
Probiotics in practice
The benefit of certain probiotics (lactobacilli, bifidobacteria) is particularly emphasized:
- In the slow transit and constipation problems;
- In the healing of infectious diarrhea in children;
- The prevention of diarrhea caused by antibiotics;
- In certain intestinal disorders (lactose intolerance, irritable bowel syndrome with bloating, abdominal pain ...)
- The prevention of eczema and allergies in children.
They also lends a possible beneficial effect:
- Infection in the winter, improving some parameters of the immune system;
- In case of a germ infection (Helicobacter pylori) responsible for peptic ulcer;
- In the case of urogenital infections.
Where does one find probiotics?
Probiotics are found in yogurt, fermented milk products (cheese, fermented milks) and also in plants (grains, artichokes, leeks), wheat germ, brewer's yeast (capsules, tablets, flakes).
Probiotics are not all action on bowel function and each species of probiotics has specific effects.
Lactic acid bacteria have long been used for the manufacture of yoghurt and fermented milks.
Yogurt contains both classic traditional yogurt strains: Lactobacillus and Streptococcus thermophilus bulgaricum.
Yogurt consumption improves lactose digestion and is recommended in case of lactose intolerance, qualities that are already one of the first classic yogurt probiotic foods.
The designation is reserved yogurt or yogurt products prepared with both traditional ferments.
We talk about when other fermented milks lactic ferments are used.
Yoghurt enriched probiotics use of specific probiotic strains as Bifidus Active Essensis, Lactobacillus casei Defensis.
Numerous studies have shown that adding specific probiotic strains yogurt gave them certain properties compared to traditional yogurt.
Their effect is specific probiotic strain used. For example:
- Reducing the duration of diarrhea in gastroenteritis (for the probiotic strain Lactobacillus rhamnosus);
- Beneficial effects on immunity and the body's defenses against infections (for the probiotic strain Lactobacillus casei Defensis);
- Effect on intestinal motility accelerated transit time (for active probiotic Bifidus Essensis). The daily consumption of milk fermented with certain strains of bifidobacteria reduces intestinal transit time, which improves the problems intestinal discomfort, bloating.
What are the quality criteria for a probiotic?
A quality probiotic food must:
- Be present in large numbers in the form of living cells before ingestion;
- Be able to remain stable and viable throughout the period of storage of the product;
- Meet at a certain concentration precise site of action to have an effect on the environment.
What is the difference between prebiotics?
Prebiotics are defined as nondigestible food ingredients metabolised by colonic bacteria, which use it for their growth and development.
Prebiotics are therefore stimulate the proliferation of one or a few groups of beneficial bacteria to the body (regulatory effect on intestinal transit), including the growth of bifidobacteria (probiotics) which represent the most important microbial population in the colon.
For example, breast milk contains more than 130 different natural probiotics play a fundamental role in the formation of the intestinal bacterial flora of the newborn.
Prebiotics used in food are classified as soluble dietary fiber. They consist essentially of a mixture of oligofructose and oligogalactoses plant (chicory, beet, onions, bananas ...) or synthetic.
These prebiotics are added to many sweets (cookies, desserts ...).
What should I be wary?
Do not confuse the different types of probiotics because probiotics are varied and do not have the same effects.
The benefit of certain probiotics (lactobacilli, bifidobacteria) is particularly emphasized:
- In the slow transit and constipation problems;
- In the healing of infectious diarrhea in children;
- The prevention of diarrhea caused by antibiotics;
- In certain intestinal disorders (lactose intolerance, irritable bowel syndrome with bloating, abdominal pain ...)
- The prevention of eczema and allergies in children.
They also lends a possible beneficial effect:
- Infection in the winter, improving some parameters of the immune system;
- In case of a germ infection (Helicobacter pylori) responsible for peptic ulcer;
- In the case of urogenital infections.
Where does one find probiotics?
Probiotics are found in yogurt, fermented milk products (cheese, fermented milks) and also in plants (grains, artichokes, leeks), wheat germ, brewer's yeast (capsules, tablets, flakes).
Probiotics are not all action on bowel function and each species of probiotics has specific effects.
Lactic acid bacteria have long been used for the manufacture of yoghurt and fermented milks.
Yogurt contains both classic traditional yogurt strains: Lactobacillus and Streptococcus thermophilus bulgaricum.
Yogurt consumption improves lactose digestion and is recommended in case of lactose intolerance, qualities that are already one of the first classic yogurt probiotic foods.
The designation is reserved yogurt or yogurt products prepared with both traditional ferments.
We talk about when other fermented milks lactic ferments are used.
Yoghurt enriched probiotics use of specific probiotic strains as Bifidus Active Essensis, Lactobacillus casei Defensis.
Numerous studies have shown that adding specific probiotic strains yogurt gave them certain properties compared to traditional yogurt.
Their effect is specific probiotic strain used. For example:
- Reducing the duration of diarrhea in gastroenteritis (for the probiotic strain Lactobacillus rhamnosus);
- Beneficial effects on immunity and the body's defenses against infections (for the probiotic strain Lactobacillus casei Defensis);
- Effect on intestinal motility accelerated transit time (for active probiotic Bifidus Essensis). The daily consumption of milk fermented with certain strains of bifidobacteria reduces intestinal transit time, which improves the problems intestinal discomfort, bloating.
What are the quality criteria for a probiotic?
A quality probiotic food must:
- Be present in large numbers in the form of living cells before ingestion;
- Be able to remain stable and viable throughout the period of storage of the product;
- Meet at a certain concentration precise site of action to have an effect on the environment.
What is the difference between prebiotics?
Prebiotics are defined as nondigestible food ingredients metabolised by colonic bacteria, which use it for their growth and development.
Prebiotics are therefore stimulate the proliferation of one or a few groups of beneficial bacteria to the body (regulatory effect on intestinal transit), including the growth of bifidobacteria (probiotics) which represent the most important microbial population in the colon.
For example, breast milk contains more than 130 different natural probiotics play a fundamental role in the formation of the intestinal bacterial flora of the newborn.
Prebiotics used in food are classified as soluble dietary fiber. They consist essentially of a mixture of oligofructose and oligogalactoses plant (chicory, beet, onions, bananas ...) or synthetic.
These prebiotics are added to many sweets (cookies, desserts ...).
What should I be wary?
Do not confuse the different types of probiotics because probiotics are varied and do not have the same effects.
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