Welcome back. This next module discusses how to consume supplement provided. Your objective This module will be to identify the sources for consuming and supplementing our bodies probiotics. Classic yogurt is milk that's been fermented with a collection of probiotic bacteria typically lactobacillus Bulgari because streptococcus thermophilus. And sometimes like that silicosis it offers. As the probiotics break down the lactose and other components of milk yogurt becomes a completely different food and now it's quite easily digested.

It doesn't come with the problems of pasteurized dairy comes with namely difficult to digest, and so on. This is because the bacteria are breaking down these things into harmless byproducts. Many of those byproducts happen to be the lactic acids and other chemicals that help nourish and normalize our intestines. Making fresh yogurt at home it's not difficult after heating a pot of melt to 180 degrees Fahrenheit momentarily a half cup of starter which can be active yogurt from a previous batch or an active commercial yogurt into the milk after cools to about 105 degrees Fahrenheit. after stirring thoroughly we can put the container in a warm clean dry place with a clean towel or lucila container this mixture will sour and Joe within about 10 hours depending upon the temperature then we can turn refrigerate the ideal starter developed centuries go by the Bulgarians is a ratio of seven parts dermal fillers to one part vulgarities this ratio produces a combination of tartness and smoothness the seven parts also prevents the bulk Erica's from outgrowing and overwhelming through mandalas.

This is one of the reasons yogurt starters that include acidophilus often fail to supply any acidophilus in the finished yogurt book Erica sir hardy organisms that will easily overwhelm as awfulest in a culture that's the use of acidophilus and yogurt is not only wasteful but can produce a yogurt with too much acidic flavor. This is because Bo Garrick is colonies will swell with the lactic acid produced by acidophilus. Also bulk Eric has produced small amounts of hydrogen peroxide which knocks out the acidophilus Connie's when we question whether it's okay to use pasteurized milk for yogurt making, in fact many commercial yogurts are made with pasteurized milk. Yes, as we've discussed, pasteurization kills most probiotics. This means that commercial yogurts that pasteurized the yogurt after it's been cultured will have killed most or all of those colonies used to convert the mouthfeel the most yogurt producers pasteurized milk first because food safety laws typically require this because most of these commercial producers utilize good starters commercial yogurt will end up teaming with probiotic content.

Some tests have found up to 10 billion colony forming units In a single container, organic yogurt may often still use pasteurized milk but that milk will typically not contain the level of chemicals derived from the feed the cows are given. organic raw milk is available in some areas but not everywhere. using raw milk for yogurt making can be challenging in terms of getting it to taste right because of the probiotics that are naturally in raw milk. disappear. yogurts may also contain good probiotic content, but they also contain an enemy of probiotics you find sugar. The reason is that probiotics typically do not eat refined sugars, the longer chain polysaccharides as we'll discuss, the refined sugar happens to be the fruit of choice for the enemies of probiotics the pathogenic microbes such as eco Lai, staphylococcus species and Candida.

While not a classic yogurt, some companies are selling yogurts made from soy, coconut and almond milk. These will typically require different probiotic species from dairy yogurts, however, for example, Becca best sillas plan term is a probiotic bacteria that will ferment soy and other food sources. kefir is another traditional probiotic for its origin is believed to be from the Caucasians region but what is now southern Russia, Georgia, Armenia and Azerbaijan, the Caucasian tribe leaders vigorously protected their pizza recipe because it was esteemed with healing properties. The Secret was eventually released by a Russian emissary kidnapped by a local Prince, she ransomed a few keeper brains as a settlement for release and then introduce the food to the Moscow market shortly thereafter, it's spread from there across Russia and Europe. key for us is fermented milk mix with kefir grains that look like small cauliflower pieces. One teaspoon of these grains is used as a starting mix with milk and sealed in a jar in a warm location to allow the fermentation process to advance.

This can take one One to three days to complete. The jar should be open and swirled one to two times a day to keep the probiotics healthy. kefir grains are then screened and utilized for the next batch of cow's milk is often yours but sheep smell goat's milk or deer milk can also be used for keefer. Today we find a limited number of commercial key for suppliers by free brands is one of the oldest and I know by speaking with the owner some time ago that they use a very traditionally based process. There are several new probiotic beverage is now available commercially, mainly from different sources just as we found among new fangled yogurts. Again, these will typically not utilize the same types of probiotics as used in dairy keyframed This doesn't mean these new probiotic drinks don't also deliver decent probiotics.

The question however, is how long the probiotics will live within the culture drink. Because Gary's so complex it provides a reasonably consistent supply of food for probiotics to continue to permit. The newer probiotic drinks may or may not each should be researched on its own merit. The label should state how many viable CFCs are available in the drink at the time of consumption. This might differ radically from the amount available at the time packaging. One of the most popular probiotic drinks comes from the Unicode company this will use dairy and the okay say probiotic.

Lk says a hearty probiotic that will overwhelm other species. This is the reason they're not multiple probiotics in the UK probiotic drink. They say species has a number of health benefits as we've discussed, and it certainly should be considered a probiotic to at least rotate into one's probiotic supplementation plan. kombucha is a popular probiotic beverage nowadays, despite many who may refer to kombucha as a mushroom. It's really a collection of yeast and bacteria are these yeast and bacteria all probiotics. Depending upon the source of the kombucha I may hear there's question whether or not kombucha is truly probiotic.

It can boost your beverage produced by reputable manufacturer who subjects their product to testing will likely be safe if the question boils down to where the starter came from, and how it has been handled. As this image illustrates the compute Your mother will typically form at the top of the fermentation container where its bacteria yeasts are exposed to here. As we learn from past years experiments, the air offers a range of different microbes to paint upon the environment. What is that environment. In fact, many homemade kombucha brewers will ferment their concoctions in basements, garages, or other musty moldy environments that can offer a range of different molds and unwelcome species of bacteria. While many home brewers will cover their fermentation flask with a cloth This doesn't prevent microscopic microbes from gaining access to the container.

Of course the collection of microbes within the fermentation container will often prevent new microbes from colonized due to territorial ization. This is not assured especially if the mother comes into contact with already formed colonies that may be present within containers who threw hands. In this slide the users assuming hands do not have colonies microbes present. Is this a safe assumption? Yes, certainly Ron Mel contain many important probiotic bacteria and this is why raw mouth is so much more healthy for us than pasteurized milk as the probiotics will convert many natural healthy components of mouth into healthy byproducts. But will the raw milk contain more bacteria than we bargained for?

This depends upon how it was handled and stored. But most commercial raw milk producers are reputable and likely use testing and various measures to keep contamination at a minimum brown milk from other producers may not be so well handled. This can lead to sickness. traditional manner dairy use was to either drink the milk immediately after milking or fermenting it into better milk yogurt or cottage cheese and butter. Today most of these foods are made using lactic acids to recreate the acidic quality of the product used to make most cars cheese's and better mouth for example, he's processes are not probiotic however, so they will not yield the same health benefits as their traditional recipes. Jesus different most aged but not processed cheese's today are made using probiotic cultures were made with raw milk.

These traditional dairy foods will each contain heaps of probiotic microbes from the starter in addition to the probiotics that were in the original raw dairy. probiotic species often use for cheese making include lactobacillus acidophilus gram gnosis help Atticus and pear case. Note that these probiotic species may or may not be viable and alive at the time of consumption. Due to the fact that the process may have exhausted or he killed the probiotics, but even he chose probiotics will often leave numerous healthy byproducts assuming they've had enough time to ferment. Other traditional cultures foods include pickles, sauerkraut, and others. Traditional pickles were fermented using Mac bestsellers, plantarum and similar probiotics.

This is also the case for sauerkraut which uses Lactobacillus plantarum along with elkrief it says a starter sauerkraut Of course fermented shredded cabbage well read sauerkraut is pictured here utilizes shredded red cabbage. Many other vegetables can be fermented using these and other probiotics. However, the species must be compatible with the type of vegetable like the best illis planetarium as suitable as most vegetables because this bacteria species consumes and ferments plant matter. Kimchi is a traditional fermented cabbage from Korea. often considered a ceremonial food previously served to emperors and ambassadors. It's regarded as a healing tonic.

There are a variety of different recipes of kimchi depending upon the region and occasion. Today there are commercial versions of kimchi, often using traditional production methods. Kimchi is sliced cabbage typically along with salt, ginger, garlic, red pepper, green onions, oil and crushed apples. It's fermented utilizing lactobacillus kimchi bacteria. A more convenient way to consume probiotics is through supplementation. There are several forms of probiotic supplements, ie the same do they deliver the same therapeutic doses?

Nope. probiotic supplements can come in vegetable gelatin or enteric coated capsules, vegetable capsules contain less moisture in gelatin or enteric coated capsules. Even a little moisture in the capsule can increase the possibility of waking up the freezer. Dried probiotics while in the bottle. enteric coating can minimally protect the probiotics within the stomach assuming they've survived in the bottle. Some manufacturers use oils to help protect the probiotics in the stomach.

In all cases, encapsulated freeze dried probiotics should be refrigerated no matter what the label says at all times during shipping at the store at home. Dark containers also better protect the probiotics in line. Freeze Dried provide powders are subject to deterioration due to increased exposure to the elements. powders should be refrigerated in dark containers and sealed tightly to be kept viable. They should also be consumed with liquids or food preferably dairy or fermented dairy. If used to insert into the vagina, a douche mixture with water and a little yogurt is preferable.

Caplets or tablets often come with a patented coding shown by lab studies to provide viability through to the intestines without refrigeration. If not, these tablets would likely be in the same category as encapsulated products in terms of requiring refrigeration, shells or beads can provide a longer shelf viability without refrigeration and will typically better survive the stomach acids. One drawback with these is that they can come with less Cfu quality, increasing the cost of a therapeutic dose. Another drawback may be that the intestines must dissolve this thick shell in order to release the probiotics into the intestines. An easy test is to check the stool to be sure that the beads or shells aren't coming out the other end whole lozenges gum and chewable tablets are viable ways to supplement with probiotics. However, these are typically not so good for intestinal probiotics because they will enter the stomach unprotected and thus be killed off by the stomach acids.

However it correctly formulated chewable lozenge can inoculate the mouth, nose and throat with beneficial bacteria to compete with and fight Off pathogenic bacteria is they enter or reside in our nose, throat, mouth and even lungs. This can be a great way to protect against new infections and prevent sore throats when traveling or working in enclosed spaces. The bacteria in a lozenger chewable ease out as we're sucking or chewing, leaving the probiotics dispersed throughout our gums and throat. manufacturing methods for lozenges and chewables may provide some stability outside of refrigeration, still keeping them sealed airtight and cool is a good idea. What's a see if you this is a colony forming unit is any bacterial unit that will viably procreate additional bacteria through either spore formation or binary fission reproduction, which is basically cell division. If we're speaking of only one viable bacterium theoretically, this can procreate a colony so it's a colony forming unit.

But this rarely takes place in nature, typically bacteria traveling groups and the groups As a whole continues to form and larger colony so there will typically be a distinction between the number of viable cells and the number of colony forming units. Let's take an example how many colony forming units are in this slide? Yes, theoretically only one even though there are two bacteria here. If those bacteria were separated, then yes, there would be two colony forming units. How about this slide, how many CFCs are in this, one might count the number of cells here over 30 and call each a colony forming unit, this would not necessarily be wrong and some counting programs will utilize this system. But Strictly speaking, there are only three colony forming units here because there are three groups of bacteria in the image, the individual cells in each unit would not be going out and producing colonies on their own.

This issue of CF use is now often clarified on some label in the literature as viable cells. This is the count of how many actual cells there are in the supplemental material. When considering probiotic supplement doses the central issue is how many CFCs will get through the stomach and be deposited into the intestines. This depends largely upon the package being sent to the intestines as we have discussed, but given unprotected probiotics such as in powders and easily broken down capsules, not many will survive. Some studies have suggested less than one 100th of a percent, if any will make it through for some supplements. Of course, this varies by the species as well.

Hearty spore forming species such as SPS will have better penetration, but there is another side of the coin on this, the species can also be harder to control as well. The solution as we discussed is to utilize supplement packages or foods that basically escort the probiotics through, such as the case with many probiotic foods we've discussed. Why because the fermented food will provide protection as the bacteria will attach themselves. Within these food portions, dairy is one of the best known of these and those probiotic cabinets that utilize dairy or vegetable oils to protect their bacteria allow for good penetration to the stomach acids. before they get to this time, probiotics are typically freeze dried in order to keep them viable. They are in other words in suspended animation, but once they're woken up either by heat or by water, they'll need food and the right environment to survive.

If they wake up in the capsule or package, they might last a day or two at the most. For this reason, we should refrigerate our probiotics regardless of their package. So what's a good dose of supplemented probiotics, this depends upon the person's age, situation and condition. It also depends upon the strain of the probiotic talk with your health professional about this