Probiotic Bacteria in Kefir kefirprobiotics.htm

Metchnikoff, [Pasteur Institute, early 20^th century] proposed that aging results from the proteolytic microbes producing toxic phenols, indols and ammonia from the digestion of proteins, what he called "intestinal auto-intoxication”.

Milk fermented with Lactic-Acid (producing) Bacteria (LAB), changes the gut PH balance and inhibits the growth of proteolytic [harmful] bacteria. Metchnikoff himself introduced in his diet sour milk fermented with the bacteria he called "Bulgarian Bacillus" and found his health benefited/ Pasteurize first then ferment with known LAB strains. Consume fermented results with active bacteria to colonize gut.

Henry Tissier at the Pasteur Institute first isolated a bacterium later renamed Bifidobacterium. Tissier found bifidobacteria in the gut flora of breast-fed babies and found clinical benefits from treating diarrhea in infants with bifidobacteria. Note: bacteria in gut transfers to breast milk.

During an outbreak of shigellosis in 1917, German professor Alfred Nissle isolated a strain of Escherichia coli from the feces of a soldier who was not affected by the disease. Nissle used the Escherichia coli Nissle 1917 strain in acute gastrointestinal infectious salmonellosis and shigellosis.

Fermented milk foods and drinks have been used for thousands of years. It is just recently that we have come to understand which & how microbes are most helpful to maintaining health. A typically available probiotic formulation is Kefir, similar to Doogh, the Iranian national drink.

Kefir must contain:
a dairy base, at least 7 billion units of activity per cup
a combination of the following  cultures:

· Lactobacillus Lactis

· Lactobacillus Rhamnosus

· Streptococcus Diacetylactis

· Lactobacillus Plantarum

· Lactobacillus Casei

· Sacchoromyces Florintinus

· Leuconostoc Cremoris

· Bifidobacterium Longum

· Bifidobacterium Breve

· Lactobacillus Acidophilus

Evolve kefir: Study involving 248 (children (3-5 years old)

Reported in American Academy of Pediatrics Journal, A daily kefir intake: Beneficial effects on cold and influenza symptoms. Lead researcher Greg Leyer PhD, Madison, Wisconsin; Co researchers in Shanghai, Texas & Finland.

Single and combination probiotics Symptoms decreased significantly, relative to placebo, by

Symptoms	%Sing.	% Comb.
Fever incidence by	53.0%	72.7%
Coughing incidence by	41.4%	62.1%
Rhinorrhea incidence by	28.2%	58.8%
Fever, coughing, rhinorrhea duration by	32.0%	48.0%
Days absent from group child care by	27.7%	31.8%

Kefir is a good source of protein and is high in vitamins and minerals, especially B vitamins.

Benefits from Lactobacillus acidophilus: improves & maintains the level good microflora bacteria, aids digestion, reduces gastrointestinal discomfort, Inhibits pathogens, gives feeling of well-being, improves tolerance to lactose, maintains immune function, strengthens natural defenses.

Buttermilk & Yogurt: Lactobacillus acid-loving cultures, similar to kefir.

The label on the container lists the active culture bacteria. Buttermilk can be cultured from fresh milk at room temperatures. By reading the original labels of store bought yogurt or buttermilk you can select particular bacteria groups as starter cultures which you can add to fresh milk.

With yogurt, you should buy the plain, unsweetened variety. Directions are on the web for making yogurt in your oven from cultures that you have purchased. Advice and support is available from the company that sold you the culture. Yogurt makers are available. To provide the necessary higher than room temperature. You may add store bought unpasteurized yogurt to pasteurized (not ultra-pasteurized) milk to make your own fresh yogurt.

Various Probiotic Microbes: These include both bacteria and a few yeasts:

All Lactose producing microbes convert lactose to acids: lactic and acetic. Thus, they reduce lactose intolerance symptoms. Lactose-reduced fermented products (buttermilk, yogurt, cheese, kefir, doogh, etc) are more tolerated than milk containing sugar.

• Bifidobacterium lactis: Promoting good bacteria in your digestive tract and strengthening intestinal lining
• Lactobacillus reuteri: shown in clinical studies to enhance natural immunity by increasing the activity of natural cells that kill harmful bacteria and the phagocytic activity of peripheral blood mononucleotides. & reduce toxic amines.
• Lactobacillus acidophilus: improves & maintains the level good microflora bacteria, aids digestion, reduces gastrointestinal discomfort, Inhibits pathogens, gives feeling of well-being, Improves tolerance to lactose, maintains immune function, strengthens natural defenses. Keeps yeast in check, helps prevent colon cancer, helps prevent urogenital infections (like bladder infections), lowers blood cholesterol, reduces symptoms of lactose intolerance, reduce chronic heart burn.
• Lactobacillus. Bulgaricus: In Bulgarian yogurt. Colonizes intestinal mucosal lining, protects gut membrane, protects against toxins, anti-tumor: binds amines reduces cancer effects; makes antibiotics to control other bacteria.
• Lactobacillus casei: Helps reduce IBS & Crohn’s inflammation. improve digestion. Some strains control diarrhea, other strains have an anti-inflammatory effect on the gut. Reduce lactose intolerance, alleviate constipation, modulation of the immune system.
• Lactobacillus helveticus: Inhibits pathogens, anti-mutagenic and anti-tumorigenic activity, anti-hypertensive activity, immunomodulatory activity, stimulates the immune and digestive systems, controls diarrhea, reduces lactose intolerance, inhibits pathogenic bacteria, enhances the recovery of gut atrophy after malnutrition. Other systemic benefits from various studies: bone mineral density and bone mineral content, calcium and bone metabolism, reduces: arterial stiffness, & blood pressure.

• Lactobacillus plantarum: Produces and preserves nutrients, vitamins, and antioxidants, eliminates toxic components from food, positive effect on immunity in some cases, reduces symptoms of IBS, may reduce chronic heart burn
• Lactobacillus Rhamnosus: protects against rotavirus, diarrhea, urogenital adhesion, helps prevent colon cancer, keeps yeast in check, reduces food allergies & atopic dermatitis, boosts immunity. At least one strain converts lecithin to TMA (fishy smelling gas) which is converted to TMA oxide (TMAO). TMAO is linked to rapid growth of arterial plaques. Thus, L. rhamnosus (some strains) contribute to heart disease and atherosclerosis.

• Bifidobacterium lactis HN019:
• Bifidobacterium longum: diarrhea prevention in antibiotic treated patients, cholesterol reduction, alleviation of lactose intolerance symptoms, immune stimulation, and cancer prevention
• Bacterium breve: Keeps yeast in check (prevents yeast infections), shortage has been linked to antibiotic-associated diarrhea, allergies, and irritable bowel syndrome symptoms
• Streptococcus diacetylactis: Like Streptococcus lactis, makes diacetyl & CO2. Diacetyl an aroma of kefir.
• Streptococcus thermophilus: Provides sugar and protein breakdown to more digestible forms, improves texture of product prevents nitrates transformation to cancer causing nitrosamines. Some strains protect gut from chemotherapy inflammation.
• Sacchoromyces florintinus: Yeast, matrixes with bacteria, ferments sugars, related to beer/wine yeast. Boosts immune system after antibiotics
• Sacchoromyces boulardii: High temperature yeast: Controls diarrhea esp. acute (Cholera); reduces rate of recurrence of pseudomembranous colitis; Decreases bowel movement frequency in IBS; Lowers the number of intracellular E. Coli inflammatory bacteria 50%; Protects gut epithelial cells from invasion by microbes; Reduces likelihood of contracting travelers’ & antibiotic-caused diarrheas.
• Leuconostoc cremoris: Produces lactic & acetic acid. Produces acetyl-methyl carbinol & diacetyl, aromatic agents of kefir

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