The importance of probiotics for the intestinal flora and the immune system.
by Jeanne Rungby, medical specialist.
In recent years, a large number of studies have shown that the composition of the bacterial flora is of great importance for the immune system. The bacterial flora we have in the gut depends on what we feed it with. Many people experience flatulence and bloating when consuming wheat products. This is probably because we thereby feed the wrong bacteria, which have a bad influence on the intestinal bacterial composition. Studies have shown that the gut can be "leaky" and bacteria can be transferred to the bloodstream or nervous tissue and thereby have an influence on diseases of the nervous system.
The American gastroenterologist and researcher Sabine Hazan is one of the world's leading researchers in faecal microbiotic transplantation. She saw patients with inflammatory bowel diseases such as Crohn's disease, Alzheimer's and even cancer improve after transplantation with feces from healthy donors. In order to better understand the mechanisms behind these changes, she launched a number of extensive research projects in collaboration with colleagues. One of these colleagues was Dr. Sydney Finegold, specialist in infectious diseases, whose research in the microbiome suggested a link between autism and the microbiome's bacterial composition. Dr. Sabine Hazan has her own website, https://progenabiome.com where she presents the results of her research.
One of the important studies she and colleagues have carried out is a study in which 34 test subjects were examined for the intestinal content of bifidobacteria before and after they received Covid-19 mRNA vaccines. Somewhat surprisingly, the researchers found that the amount of bifidobacteria in the intestine was halved one month after receiving this vaccine (1).
Another study showed that the more bifidobacteria there were in the intestine, the lower the risk of serious illness and hospitalization due to Covid-19 virus infection (2).
In other words, these two studies together suggest that the mRNA vaccine increases the risk of a severe course after Covid-19 by reducing the amount of bifidobacteria in the gut. This must be said to be an unfortunate outcome for a vaccine that is claimed to have the opposite effect.
Conversely, it is an obvious conclusion that restoring the bacterial flora with bifidobacteria and other probiotics can probably prevent a serious course of Covid-19.
Unfortunately, a large number of studies have shown that commercially available probiotics rarely contain the bacterial strains promised on the package, making probiotics a jungle for ordinary people to navigate (3, 4).
In other words. You cannot be sure that the probiotics you buy from the grocery store, pharmacy or health food store actually contain live cultures of bifidobacteria and lactobacillus.
There is a way around this problem. Buy the culture and make your own yogurt with l. acidophilus and bifidobacterium for the production of probiotic yogurt (Item no.: ABY-3).
Recipe courtesy of hemmeriet.com where you can buy the culture.
Yoghurt can be made with starter cultures or by using a small portion of fresh natural yoghurt |
Ingredients for 1-1½ litres: 1-1½ liters of milk (cow's, sheep's, goat's, soy or coconut milk) 1 portion of starter culture - or ½ dl of yogurt from the last time Tools: Pot Thermometer Yoghurt apparatus - or a warm boiler room, an oven, a hay box, a quilt or a thermos box.
Course of action: Heat the milk up to 42°C. Add starter culture or fresh yogurt and mix thoroughly. If you use starter culture, the powder is dissolved in a little of the warm milk, which is then poured into the milk. Use either 1 bag of starter culture or 1-2 knsp. starter culture from reseal the jar. Set the milk to sour at 42°C: If you are using a yoghurt maker, pour the milk into the containers and switch on the appliance. If you are not using a yoghurt maker, pour the milk into a suitable container with a lid. Wrap a towel around the container and place it in a warm place, for example in the boiler room, an oven, in a hay box, under the duvet or in a thermos box. The milk must ferment at approximately 42°C for 6-12 hours if you used a starter culture, or 4-8 hours if you used fresh yogurt as a starter. The milk can be acidified for several hours if you wish, but it also becomes more acidic. When the milk is soured, it may still be quite runny. Move the container to the refrigerator to finish ripening for at least 8 hours. The yoghurt is then ready and can be kept in the fridge for at least a week.
Tip : If you want a thicker yogurt, you can heat the milk to 85-90°C, hold this temperature for up to 20 minutes and then quickly cool it down to 42°C in a water bath before adding the starter. If you are careful with hygiene along the way, the freshly made yogurt can be used to start new yogurt portions many times, but note the note below. When the taste or texture changes significantly, you must start over with fresh starter. If you want to add fruit or jam to the finished yogurt, this is done after you have taken a fresh portion from which to start the next portion. Notes: Freshly made yogurt made from freeze-dried starter cultures supplied in bags are suitable for starting new batches of yoghurt, while the starter cultures supplied in resealable jars should be reused for each batch of yoghurt you make. This is because the bacterial composition in these cultures can rarely be carried over from batch to batch, with the same good results as when you use the fresh starter culture. Grainy yogurt can occur if the milk is shaken during the acidification or if it is acidified for too long. Reduce the souring time for the next batch or use a smaller amount of starter to slow down the souring speed.
Culture: Yoghurt culture - ABY - Probiotic |
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