Health Guide: Probiotics

Health Guides: Probiotic

This section collates research and articles relevant to probiotics and fermented foods. Below you find hundreds of studies, many of which are strain specific, on the potential value of probiotics and cultured foods in the prevention and treatment of a wide range of health conditions (close to 200 diseases and/or disease symptoms).

Key: CK(#) = Cumulative Knowledge, a measure of evidence quality or strength  AC(#) = Article Count, the number of articles that have accumulated on the topic thus far.

Latest Relevant Article

Pubmed Data : J Sex Med. 2009 Oct ;6(10):2772-7. Epub 2009 Jul 21. PMID: 19627470
Study Type : Human Study

Related Articles

Researchers from UCLA's Geffen School of Medicine have determined that consuming a milk fermented with probiotics changed the brain activity of women, producing positive changes in signalling pathways along with emotional responses.
Written by Sayer Ji, Founder
It is an awesome fact of nature that we have trillions of organisms within our body – containing completely foreign DNA -- some of which break down toxic chemicals that we humans have created to kill other things, but are now killing us, e.g. pesticides. Who are these strange helpers?
Written by Sayer Ji, Founder
Increasingly, it is hard to find honey being used in foods or as a sweetener. Instead, sugar and corn-derived high fructose corn syrup has displaced it. But honey is vastly different than sugar.
Written by Sayer Ji, Founder
Between the hard and fast dichotomies of cooked and raw, dead and alive, is this beautiful thing called fermented. A place where many of the digestive challenges associated with raw foods, e.g. enzyme inhibitors, antinutrients, lectins, are overcome in favor of not just preserving their benefits, but amplifying them.
Italian researchers have confirmed that a certain oral probiotic species significantly reduces ear infections, throat infections and tonsillitis among children and adults with recurring infections.
Written by Sayer Ji, Founder
New research indicates that the microbial biodiversity of the soil and our food is being dramatically impacted by the use of herbicides like glyphosate, the active ingredient in Monsanto’s Roundup weedkiller. Researchers have proposed that many soil organisms, which are indispensable for the productivity of the soil in agriculture, as well as in raw and fermented dairy production, may be undergoing endangerment, if not also in some cases extinction in certain geographic regions of the world.
Written by Eleni Roumeliotou
Breastfeeding is not simply a source of nutrients for the newborn. The mother, through her breast milk quality, programs critical immunological, metabolic and microbiological aspects of the baby’s physiology that will determine greatly his/her health status, even as an adult.
Research from Finland's University of Turku has confirmed that a compound found in the bark of the Spruce tree and apparently other tree wood barks is a powerful and functional prebiotic that feeds our beneficial gut bacteria.
Written by Sayer Ji, Founder
Ultimately, our bodies tell a very different story of our origins and need for cooperation with other cellular communities (i.e. probiotics) than the human ego, and its various anthropocentric explanations of who we are and where we came from.
If cow's milk is so healthy for children, why does it cause constipation?

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