Probiotics are often called the “good bacteria” because they work with your gut microbiota (the Trillions of bacteria living in your intestine) to do things like breakdown foods our body can’t digest, make beneficial substances (like vitamins), or out-compete the “bad bacteria.” • According to the 🇺🇸 government, most probiotics are considered a supplement, meaning that using the word probiotic on labels is not as heavily controlled as foods or drugs ➡️ when you see probiotics on a food label, there are no federal criteria it has to meet. • There is a science definition for “probiotics” that is internationally endorsed. The WHO definition: Live microorganisms which when administered in adequate amounts confer a health benefit on the host.¹ Let’s break this down… 1️⃣ It has to be alive for the entire journey from your 👄 to your colon, because that is where your gut microbiota live. 2️⃣ You have to eat the amount that science has show to have a positive health effect. 3️⃣ The “host” is you. You are a human. So, the science has to be done in humans (not 🐀). • Are all probiotics the same? No. Just like there are many different breeds of 🐕 or types of vitamins, there are also many different types/breeds of probiotics. Every type/breed of probiotic (called a strain) has a unique function. Just like the recommended amount of vitamin C and D are different, the needed amount for each probiotic strain is also different. You need to look at the science 📊to know how much to eat. • One more thing. The probiotics that you eat don't necessarily colonize, or make a permanent 🏠 in your gut. To consistently maintain the health benefit you'll need to take probiotics consistently. #Nosh_it_FoodFacts • 📝: I got this awesome 👕 from @seed #Accountable _____ ¹ Food and Agriculture Organization and World Health Organization Expert Consultation. Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria. Córdoba, Argentina: Food and Agriculture Organization of the United Nations and World Health Organization; 2001. © Elieke Kearns, PhD, RD and Nosh.it Food Facts, 2021. Unauthorized use and/or duplication of this content and/or photos without express and written permission from this site’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Elieke Kearns, PhD, RD and Nosh.it Food Facts with appropriate and specific direction to the original content.
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