I worked with probiotics for years in RnD and production. In a nutshell this is how it works in the digestive track. The front line of your immune system isn’t really yours, it’s the bacteria. When the system is populated with good bacteria, mostly those that are of the lactobacillus variety, they lower the pH of the system by producing lactic acid. That’s not friendly to pathological bugs like e coli. It makes it difficult for any thing else to colonize as the environment isn’t friendly and the best spots are already occupied. There are some that work particularly well against helicobacter, the one that causes ulcers, by producing a slime that chokes out the ulcer. Others produce some specific antibiotics that can stop infection in it’s tracks. They can also aid in digestion. I was able to reverse lactose intolerance with a very
prolific acidophilus strain, and there are fermentums that can stop a hangover by converting alcohol to acetic acid without creating aldehyde. It’s incredible what these things can do really. Most of the stuff I worked on was for the Asian market, they have been hip to this much longer than the western world. In fact, Kim chi is eaten in Korea like we eat fries and it can fortify the digestive track so your immune to food poisoning when traveling. The most interesting of these imo is Kiefer probiotic granules though. There is over 20 species at work in Kiefer, no one knows who is in charge, but they work together. We used to store these things in the back of a hot factory in an plain plastic tote in a gallon of milk, and it would not spoil. The milk at two months looked and smelled fresh aa the day we bought it.
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