Although my focus is on composting, the microbial liquid I use to make bokashi is also a probiotic beverage imported into Canada as a food item. There are many good things to say about the use of probiotics and a member of my delicious network has over 87 links to scientific studies about their benefit to human health.
Earlier this week I felt a cold coming on. I was sneezing and achy and had this I-know-I’m-getting-cold feeling. And a cold was the last thing I needed. So, I drank 250ml 125ml of Vita Biosa, bundled up and went to bed. In the morning, my symptoms had not worsened and I made it through the day feeling pretty good. That night, I drank another 250mls 125mls of Vita Biosa and in the morning my cold symptoms were gone.
I know that anecdotal evidence can’t be relied on to prove effectiveness but then I found this:
A study by the Australian Institute of Sport found endurance runners given a probiotic supplement suffered less severe flu and cold symptoms than other athletes.
Their illness also generally lasted only half the time of those not taking the supplement, lead researcher Dr David Pyne said.
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The volunteers were given the probiotic for four weeks and then later given a placebo capsule containing harmless starch for a further four weeks.
The supplement did not affect the athletes’ performance but it significantly shortened and softened the symptoms of the illness.
While taking placebo capsules, seven runners reported respiratory illness such as sore throat, coughs, runny nose, chest congestion and sneezing, lasting a total of 72 days.
But while on probiotics, only three runners reported illness lasting a total of 30 days. Source
I had nothing to lose and everything to gain by doing this. It looks like I came out ahead. I’ll start taking the liquid in smaller doses on a regular basis.
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Inulins are a group of naturally occurring oligosaccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of carbohydrates known as fructans.
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The ability of the prebiotic fibre inulin to boost the population of ‘friendly’ bifidobacteria in the gut works at both low and high doses without side effects, says new research.
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“….Tim Ball, a long-retired professor from the University of Winnipeg and a well-known climate-change denier who has not published a peer-reviewed scientific publication on climatology in more than a decade.” Read more: http://tinyurl.com/ynmdwd
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The United Nations Food and Agriculture Organization has opened a new front in its battle against hunger and malnutrition – in the world’s cities where most of global population growth is set to take place over the next decades.
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MSN…hmmmm. A career ending move would be include the first release of any new software program – like Windows Vista or WordPress 2.1 [I use WP 2.0]
Filed in 1Maven, Bifidobacterium animalis subsp. lactis, Biosa Ingedients, Notes, Probiotic, Sustainability, urban agriculture by Al | 0 Comments
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“Seed balls are simply seeds mixed with equal proportions of dried compost and clay, formed into small balls, and dried for later sowing.” Includes instructions on how to make them.
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The Pajarito Plateau Watershed Partnership (PPWP) is a regionally-based group of citizens and professionals concerned with issues affecting watersheds on the eastern flank of the Jemez Mountains in northern New Mexico.
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This link was found on www.seedballs.com, which is archived at the Internet Archive Wayback Machine on June 6, 2004 http://tinyurl.com/2rdco2
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Archived at www.seedballs.com http://tinyurl.com/2rdco2
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She’s a lactose-intolerant vegetarian — and the kids at Covington’s Crestwood Elementary School know just how finicky she is.
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“Consumers are starting to hear about probiotics and (that) somehow they’re good for you,” says David Schardt, senior nutritionist at the Center for Science in the Public Interest. “Food manufacturers are always looking for the latest thing to try to get
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04Feb07 – “While the probability of a major earthquake increases during the time of ETS events it still remains very low.”
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“Everyone drives their car every day, and the probability of getting in a car accident is small,” Dr. Rogers said. But during rush hour, the probability of getting into an accident is much higher.“Well, Vancouver Island is now driving in rush hour.”
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‘Friendly’ germs, probiotics are all the rage among consumers
Move over oat bran, Echinacea and green tea.
Get ready to make shelf space for probiotics, the latest natural product to grab the health-minded consumer’s attention and pocketbook.
Long popular in Europe and Japan, probiotics are friendly living microorganisms that promote the growth of the good bacteria in our gut, helping us digest and absorb food and nutrients, as well as keep things movin’ through.
According to the folks at Dannon, San Antonio is in need of some help in the digestive department: the Alamo City ranked sixth in its Activia Most Irregular Cities survey.
But are friendly bacteria the answer? And are they worth the extra price?
Judging by their growing acceptance and use in the United States, consumers certainly believe they are.
According to the Nutrition Business Journal, sales of supplements containing probiotics (which is how most probiotics are sold in this country) grew from $100 million in 1997 to $243 million in 2005 — a jump of 143 percent.
And, more foods enhanced with probiotics — from yogurt to breakfast cereal to granola bars — are entering the marketplace, often at a premium price. Yogurts fortified with probiotics, for example, can cost 20 percent to 25 percent more than regular yogurt.
Whether popped as a pill or spooned from a carton, these products are promoted with claims that range from the legitimate (treating diarrhea) to the outlandish (giving you a flat stomach).
“Consumers are starting to hear about probiotics and (that) somehow they’re good for you,” says David Schardt, senior nutritionist at the Center for Science in the Public Interest. “Food manufacturers are always looking for the latest thing to try to get people to buy their product.”
Read it all…
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Technorati Tags: probiotic, lactobacillus
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A student-run eatery at the University of Manitoba did away with Styrofoam takeout containers, instead serving lunches in biodegradable containers.
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L. rhamnosus inhibits growth of most harmful bacteria in the gut. It is used as a natural preservative in yogurt and other dairy products to extend the shelf life. Some studies have been done on its in vivo effects.
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Scientists from Laval University and the Food Research and Development Center Agriculture and Agri-food Canada investigated the protecting effect of microencapsulation of Lactobacillus rhamnosus R011 in semisweet biscuits, vegetable juice and a frozen cra
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Probiotic therapy has been effective in the treatment of urogenital and gastrointestinal infections. It also has immunomodulatory effects. Read about recent advances in probiotic therapy in this easy-to-navigate collection of MEDLINE abstracts
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Make your own blog button
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“It was easy. You can do it too “
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Privacy Commissioner’s finding on the practices of MBNA Canada Bank from 2001
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1st meeting 27January 2007 – “This is the place to meet other locals who are interested in reclaiming derelict urban land and transforming these bare soils into natural places of cultural and ecological value.”
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“World’s most researched probiotic culture LGG(TM) to enter the US dairy market in the beginning of 2007″ LGG is not an ingredient in Biosa.
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“Like most other probiotics, Lactobacillus GG survives at a rate of roughly 0.1% through the gastrointestinal tract to help colonize the digestive tract and balance the intestinal microflora.”
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“Medford Municipal Judge Bill Haberlach ruled Tuesday that Medford’s [OR] ordinance banning livestock in residential areas does not include a small number of hens for noncommercial use.”
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Update: Categories added to match applicable content
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“Attention to the media, especially Arab media” is one of the taglines on the banner of this site. Multiple authors listed
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Everyone’s bookmarks = 54,279 including four of my own
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Don’t despair about global warming – do something.
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“Apple pieces are promising carriers for probiotic bacteria and may be used in the production of probiotic fermented milk and/or other food products, as well as in the prolongation of their shelf-life,” wrote lead author Yiannis Kourkoutas
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Could simple apple pieces be probiotic carriers?
http://www.nutraingredients-usa.com/news/printNewsBis.asp?id=73481
By Stephen Daniells
1/18/2007- Simple apple pieces may be a simple and inexpensive method of supporting probiotics, as well as expanding the range of applications, suggests new research from Greece.
“Apple pieces are promising carriers for probiotic bacteria and may be used in the production of probiotic fermented milk and/or other food products, as well as in the prolongation of their shelf-life,” wrote lead author Yiannis Kourkoutas from the University of Patras.
“Freeze-dried apple-supported L. casei biocatalyst could be added to various solid foods (breakfast cereals, used in baking, etc.) to provide probiotic properties.” Most foods containing probiotic bacteria are found in the refrigerated section of supermarkets as the bacteria is destroyed by heat and other processing conditions.
More….
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Filed in 1Maven, Biosa Ingedients, Lactobacillus casei, Probiotic by Al | 2 Comments
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