Protect your GUTS with PREBIOTICS and PROBIOTICS

Our gastrointestinal tract is the first line of defence for the immune system, populated by more than 100 trillion bacteria of 500 species, both bad and good (probiotics). The good ones attach to the walls of our intestine and act as "soldiers", providing a defense against pathogens. Antibiotics/medications, aging, stress, alcohol and poor dietary habits can eliminate the protectors, rendering us more susceptible to diseases or health problems. A healthy lower intestine should have at least 85% good bacteria for life supporting, in helping to digest food and produce beneficial chemical compounds to keep the harmful bacteria at bay and thus our health in check.





History of probiotics

In the early 20th Century, a Professor Metchnikoff at the Pasteur Institute in Paris proposed the hypothesis that the aging process results from the activity of putrefactive microbes producing toxic substances in the large intestines, including phenols, indols and ammonia from the digestion of proteins. This “intestinal auto-intoxication” process causes the physical changes associated with illness and old age.

At the same time, he observed that certain rural populations in Europe, for example in Bulgaria and the Russian steppes who lived largely on milk fermented by lactic-acid bacteria enjoyed good health and longevity. It was believed that milk fermented with lactic-acid bacteria inhibits the growth of such toxic bacteria because of the high acidity produced by the fermentation of lactose. He started off by introducing in his diet sour milk fermented with the bacteria he named “Bulgarian Bacillus” and saw much health improvement.

Types of probiotics

There are more than 50 species of LACTOBACILLI and are naturally found in the digestive (mainly small intestine), urinary and genital systems. Foods that are fermented like yogurt and dietary supplements contain these bacteria, namely Lactobacillus acidophilus, Lactobacillus blugaricus, Lactobacillus rhamnosus, Lactobacillus casei etc which can help to prevent yeast infections, herpes, vaginal yeast infection, cyctitis, irritable bowel syndrome, antibiotic-related diarrhoea, lactose intolerance, skin disorders (eg. psoriasis), respiratory infections and control of cholesterol. Animal studies showed that they can help to reduce polyps and colon cancer.

A specie active in the upper digestive tract - STREPTOCOCCUS THERMOPHILUS produces large quantities of the enzyme lactase, making it effective in the digestion of dairy products especially for most Asians who are lactose intolerance and improves diarrhoea condition. It also offers protection against carcinogen. As it resides temporarily in the tract, there is a need to be constantly replenished. 

Common use of BIFIDOBACTERIA are Bifodbacterium bifidum, Bifodbacterium lactis, Bifodbacterium longum, Bifodbacterium breve, Bifodbacterium infantis, Bifodbacterium thermophilum and Bifodbacterium pseudolongum.

Bifidobacterium Bifidum reside in the small intestine and are able to provide a conducive environment for the production of vitamins K and Bs. Others are mostly found in the lower digestive tract which appear within days of birth, more especially in breastfed infants. There are approximately 30 such species making up approximately 90% of the healthy bacteria in the colon. Being the last section of the digestive tract, it carries and treats undigested food before eventually pass out through the anus. Comprising mostly fiber, the residing friendly bacteria can extract residual nutrients and vitamins such as short chain fatty acids, lactic acid, digestive enzymes, vitamin B and K.

Why need to replenish?


Scientists found that 80% of our intestinal bacteria is passed out with the feces and thus an adult requires at least 15-20 billion of friendly bacteria daily for replenishment. This number is further reduced as we age and adopt unhealthy eating habits with detrimental effect on the ecosystem of the gastrointestinal tract. People who need more tend to:

 

+ Indulge in spicy food, excessive refined sugar and meat;

+ Consume food contaminated with pesticides;

+ Love drinking too much chlorinated or carbonated beverages;

+ Stress easily (reflex between the brain and gastrointestinal becomes abnormal);

+ Over-dependent on antibiotics, anti-inflammatory drugs, pain killers and steroids

A less conducive environment induces some friendly bacteria to join the colony of unfriendly bacteria. Even with replenishment of the friendly bacteria diligently, not all get to the colon successfully as they have to withstand the onslaught of acidity in the stomach.


Should children take?


+  Recent study done showed babies given antibiotics before the age of 6 months could cause obesity. What happens is that microbes in our intestines may play critical roles in how calories and nutrients are absorbed, and exposure to antibiotics prematurely may kill the healthy bacteria.


+  Probiotics may be effective in preventing diarrhea in children after a bout of antibiotics, the same way as they are effective in adults. Antibiotics reduce good bacteria and increase the chances of diarrhea whereas probiotics help to restore the balance of good bacteria, which ultimately prevents antibiotic induced diarrhea. Many infants and children may be lacking beneficial bacteria, and supplements could potentially help them get fewer infections.


+   Preliminary studies show that probiotics are most effective in children with moderately severe eczema, as opposed to children with mild eczema. Avoiding known allergens, but supplemented with probiotics may help to keep your child’s eczema under control.

Common symptoms


Allergies, colds, flu and thrush are all signs that the good and bad bacteria are out of balance. Other symptoms include:

+ Digestive problems eg stomach discomfort,flatulence, diarrhea, Crohn's disease, irritable bowel syndrome

+ Malnutrition (either underweight or overweight)

+ Skin problems eg eczema, herpes and yeast infections


+  Abnormal cell growth eg tumor, cancer

+ Autoimmune disorder eg rheumatoid arthritis, muscular dystrophy, multiple sclerosis

Benefits

As the bad bacteria are capable of producing harmful disease-causing toxins, the good bacteria have some anti-inflammatory factors to check on them and even combat induced infections in the intestines and urinary tract (UTI). A typical occurrence is candidiasis where there is an overproduction of yeast in the digestive system and genitals leading to an infection of the skin and mucous membranes (eg, mouth). Probiotics produce acidic waste that creates an inhospitable environment for candida organisms which thrive in low pH. Remedy may take 1-4 weeks - depending on the number and type of probiotics used, and severity of the condition. 


Having sufficient good bacteria has other benefits like:

+ Strengthens the immune system by boosting the strength of the natural killer cells and improves endocrine function to reduce the incidence of infection, food poisoning, food allergy and skin problems (eg. eczema).

A clinical study was conducted on 20% of colicky babies suffering the inconsolable bouts of crying, probably due to allergies derived from hormones in milk, stress whilst in the womb or gut inflammation. After being fed one of the beneficial bacteria, crying was reduced. Same study found that kids aged 3-5 years who were prone to influenza had fewer episode of fever, cough and runny nose after being supplemented daily for 6 consecutive months.

+ Enhances calcium bioavailability and utilisation to prevent osteoporosis

+ Assists in weight management as metabolism improves

+ Aids in maintaining normal cholesterol and triglyceride levels

+ Relieves those suffering from Irritable Bowel Syndrome (IBS)


Food sources

+ Probiotics are available in the form of dietary supplements or foods. Yogurt, kimchi, fermented and unfermented milk, miso, soy beverages and some juices are examples of foods that contain probiotics. The number of live organisms can vary greatly in food products due to processing methods (avoid those pasteurised to destroy bacteria). Also avoid yogurt drinks loaded with sugar, artificial coloring and flavoring.

+ Prebiotics are a type of carbohydrate called oligosacchardies of which the most common ones are Fructo-Oligosaccharides (FOS) and inulin. They are non-digestible fibers (eg. onions, garlic, banana, whole grains) that stimulate the growth and activity of bacterial species in the colon.

When probiotics and prebiotics are mixed together, they form a symbiotic and shown to improve the ecosystem of the intestinal tract significantly by increasing the probiotic population and digestive enzyme activities.

Food sources or supplements can both be effective. Food is advantageous in that you also get nutritional benefits from it, but supplements can be more convenient for some people. As dietary supplements, probiotics are not as regulated as conventional drugs, and so active doses can vary widely between products. It is best to do some research into the probiotic you wish to take to find out how much of the active ingredient is contained.

Caution:


Probiotics should be recommended after taking a course of antibiotics as mentioned above. Likewise, garlic is effective against viruses, yeast, protozoa and other micro-organisms but is capable of wiping off both the good and bad bacteria, and thus repopulation of the good ones is necessary too.


Conclusion

In general, researchers found that probiotic doses of more than 5 billion colony-forming units per day for children (is safe) and more than 10 billion colony-forming units per day for adults were associated with the best outcomes. Taking on an empty stomach for best effect.

Remember we are part BACTERIA too. So we are better off supporting, rather than destroying the life-supporting bacteria in us.

Hence it is better be pro-life, not anti-life !


VIVA corner


According to recommendation:

• An adult should have around 15-20 billion of bacterial cells per day
• An infant up to 12 months of age can have 1-2 billion of bacterial cells per day
• A toddler 1 to 2 years of age can have 2-4 billion of bacterial cells per day
• A child 2 to 4 years of age can handle 4-8 billion of bacterial cells per day
• A child 4 to 11 years of age can have 8-12 billion of bacterial cells per day
• A child 12 to 16 years of age can have 12-15 billion of bacterial cells per day

To make up the daily requirement, introduce a scoop of VIVA Floraguard enhanced formula containing 10 billion CFU (equal to 10 bottles of those single strain bacteria drinks which are usually loaded with high sugar and calorie content). In fact, is rare to find a product that contains few strains in one. It also contains  PREBIOTICS, such as inulin, brewers' yeast and B complex to provide adequate 'food' for optimal probiotics development and to ensure live activities of PROBIOTICS from being neutralised before reaching the intestines.  Kids below 6 can go for 1/4 to 1/3 of adult serving each time.

It consists of 5 strains of potent, friendly sugar-free bacteria or probiotics namely:


    1.  Lactobacillus acidophilus
    2. Lactobacterium bulgaricus
    3. Bifidobacterium bifidum
    4. Bifidobacterium longum
    5. Streptococcus thermophiles  

Credentials

* Silver Award of 2005 Taiwan National Biotechnology & Medical Care Quality Award and 2005 Symbol of National Quality

* The efficacy has been proven and published at the World Journal of Gastroenterology 2005, 11 (47)

How food is digested

Do your stomach a favor by chewing food thoroughly before you push it down your throat. Our mouth is a food processor that chops and grinds food intake into small particles aided by digestives enzymes before sending down to the esophagus and entering the stomach.


Digestive process:

(1)  Carbohydrates


The term "sugar" is commonly associated with sweet treats or a white crystalline powder added to foods like bread, pastries and beverages. As a classification of carbohydrates, it takes on varying chemical structure form - in single units called monosaccharides (eg fresh fruits, milk), double units or disaccharides (eg table sugar, germinating grains and dairy), and multiple units known as oligosaccharides or polysaccharides (eg wheat bread, oatmeal). In any case, the body digests all sugars in a one step process.

-  Sugar: an enzyme in the mouth - amylase dissolves the simple sugar immediately. It travels down the esophagus to the stomach where digestive juices dilute it quickly and passes on to the small intestine. Other forms of sugar are broken down into the smallest possible sugar molecule with the help of digestive enzymes (carbohydrage) found in the stomach and the lining of the small intestine. Once sugar returns to single molecule form, or a monosaccharide, it is readily absorbed through the small intestine into the bloodstream as glucose.


-  Complex carbohydrates -  contain a high amount of indigestible fiber and thus prolong the digestion process and aid in stabilizing the sugar level.


Carbohydrate metabolism is the biochemical process that allows your body to form, breakdown and convert glucose. Three main hormones are involved in controlling the blood sugar concentrations namely glucagon, insulin and epinephrine (adrenaline).


-  When the concentration of glucose in your blood is too high, your pancreas secretes insulin to effect transfer of glucose into the cells to use as energy or store temporarily in the form of adenosine triphosphate (ATP).


-  The process of glycogenesis or anabolism involves changing the glucose in your liver and muscles to store as glycogen. When your blood glucose levels are low, glucagon hormones are secreted to stimulate the conversion of glycogen into glucose as a source of energy through a process called glycogenolysis or catabolism.


-  In a state of emergency, released adrenaline causes the liver and muscles to break down glycogen into glucose in greater intensity for immediate use.


(2)  Protein

Since proteins are used by the body for creating hormones, enzymes and neurotransmitters, repairing and building cells (including DNA and RNA), understanding how protein digestion and absorption work is essential.

A protein molecule comprises a string of linked amino acids, folded into a complex globular shape. Digesting the protein in the foods you eat involves unfolding the protein chain and then unlinking the amino acids it contains (catabolic). Upon absorption, they become incorporated into new proteins that the body synthesizes for growth and maintenance needs (anabolic). Complete protein contains the full range of essential amino acids (eg. tofu, soymilk) whilst the incomplete protein has some amino acids not present (eg. vegetables, grains, legumes).

The process begins with protein food being chewed and swallowed. Once it reaches the stomach, the hydrochloric acid in it unfolds the protein to access the bonds holding the individual amino acids together. A specific protein-degrading enzyme called pepsin cleaves the large, bulky, unfolded protein molecule into smaller pieces of protein known as peptides. The high acidity environment leaves little chance for microorganisms inadvertently consumed with your food to perish in the digestive process.


The pancreas secretes a bicarbonate-containing buffer called protease that serves to neutralize the gastric contents as they move out of your stomach. By now, the broken down amino acids are of very small dimensions and thus able to penetrate the intestinal lining. From here, they enter tiny bloodstream called capillaries and transport by liquid blood plasma and red blood cells to various tissues, depending on where cell structures need to be created or repaired. Excessive intake is stored in liver (fatty liver) and adipose (fat) cells lying around. On the contrary, any sharp deficit is to be recalled from the muscle. 


(3)  Fats (lipids)

Most lipids that you consume in your diet are fats which we digest and metabolize in the form of triglycerides. A small portion of digestion occurs in the mouth and the stomach, with most takes place in the small intestine. Bile is produced by the liver, stored and released in the gall bladder to emulsify fat globules into smaller droplets. Pancreatic lipase, an enzyme secreted by the pancreas, then splits triglycerides apart into smaller parts called diglycerides, monoglycerides and free fatty acids. About 20% of these smaller fatty acids go straight to the portal vein where they bind to the protein albumin and travel to the liver to be used for energy or turned into longer chains as and when required.

Larger fatty acids are reformed into triglycerides, then are packaged into lipoproteins called chylomicrons and released into the bloodstream for short term energy and some stored in adipose tissue throughout the body for long-term energy needs. All of your cells can use fatty acids for energy, except for those in your brain, red blood cells and eyes.
By now....  
 
Food particles with fat and protein contents would have stayed in the stomach for about 3 hours and hydrochloric acid is produced to break it down further into a soft liquid known as chime to enable easy absorption of nutrients into the bloodstream.  


(4)  Vitamins


Vitamins which are passing through the small intestine are grouped based on how the body absorbed them. Water-soluble B-complex and C vitamins dissolve in water prior to absorption. As they are not easily stored, surplus amounts are excreted in your urine. The fat-soluble A, D, E and K require bile acids to dissolve in fat to be absorbed and stored in the liver for later use. Incidentally, this organ acts as a detoxifier and storage centre for essential components required for daily body functioning like blood, vitamins, glycogen, sugars, enzymes and to metabolise fats and proteins.


Moving on....

The journey down is a whopping 66 feet of intestines taking approximately 12-14 hours. The small intestine sees 95% of food processing completed, working in concerted effort with the other digestive organs like the liver, pancreas and gallbladder where enzymes and bile are secreted to dissolve the food particle as well. The remaining indigestible food passes into the first part of the large intestine where the food remnant remains 12-14 hours. Its main function is to hold water to be made available when the body is dehydrated. When water level runs low, food passes through tend to be hard and can cause damage to the inner lining of the intestines, leading to diverticulitis, hemorrhoids or cancer.

Upon exiting the rectum, it can tear and veins collapsed to form painful hemorrhoids. Food overstaying results in fermenting and rotting eventually. Danger of toxins being leaked and re-circulated from here into the bloodstream, thereby poisoning the cells is high for constipated individuals. Remember 80% of diseases arise from an unhealthy colon.


During the entire digestive process, enzymes play an important role in the proper absorption of nutrients, failing which disorders and symptoms occur. Some common ones are gastritis, bloating, gas, irritable bowel syndrome, heartburn and indigestion, liver disease and gall bladder. Broadly speaking, they keep us well alive.

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Having understood the entire digestive process, does this statement makes sense: "The more you eat, the sooner you die. The lesser you eat, the longer you live?"

To see how eating habits affect lifespan, a professor from the Universtiy of Texas did an experiment on 100 mice....

+ For the first group, there is no food restriction;
+ The second group was fed only 60% full;
+ The third group enjoyed no food restriction but with protein servings halved.

After 2.5 years, guess how many mice were still alive out of 100?

* First group - only 13 mice survived;
* Second group - only 3 mice died.
* Third group - half still alive.

These are the interesting findings -

+ Eating too full is doing a big disfavour to your body.
+ Eat 60% full is the way to live longer and healthier.
+ Overloading of protein is harmful to your body.

Analogy

Given a small family car to be used for short travel between home and office, you use it for long distance travel between different cities daily. Instead of using it for an hour a day, you stretch it for 10 hours a day. Instead of driving at 70 km/h, you always speed up to 170 km/h, hitting engine's red line to get to the faraway spot as soon as possible.

You should be able to guess your car's life span and expect having various mechanical problems after a short time right?

On the same basis of comparison, eating too much is like driving your car at high speed for a long time. Your body is forced to work harder and harder at its red line.

Digestive process

Eating too full zaps up much of your body energy for digestion which otherwise may be used for other purposes such as enhancing your immunity. That is why you become very tired easily after a big meal as your body is working hard to digest all the food you take in.

For instance, when you eat an extra bowl of noodle, your pancreas has to produce extra insulin hormone to process the extra carbohydrates intake. Your liver, stomach and intestine also have to produce extra enzymes to digest and process specific nutrients from that bowl of noodle.

Again draw the analogy from your car.  Its engine burns fuel and produces exhaust smoke which is toxic. There is outlet fitted to disperse the smoke from your vehicle.

Our body cells burn nutrients from food like fats and carbohydrates for energy to survive. In the process, free radicals are being generated. Being harmful to the body, they have to be neutralized and expelled. In minute quantity, this process is carried out without our knowledge. However, the more you eat, the more free radicals your body produces. Without adequate control, these free radicals can easily attack your body cells and eventually cause all sort of chronic diseases eg. heart disease, diabetes and cancer.

How to avoid eating too much?

1. Always eat until 70% full only. This is when you feel slightly full.

2. Avoid having buffet style meal which makes it harder to control the food intake. Instead, finish the food you prepare in a plate and do not add anymore.

3. Leaving the dining table earlier may prevent you from picking some extra food to eat.

4. It is always a good idea to prepare lesser food in the first place. Do not be afraid of having not enough food to serve. In fact, lesser food is beneficial for everyone's health.

In an eating outlet, order in small amount first. You can always add in some extra order if necessary. We tend to overeat if there are much food on the table.

5. Avoid stuffing your fridge with sinful foods such as ice cream, chocolate or other dessert.

6. Do not feel obligated to finish food that is too big for your stomach. You can just put aside some food to another empty plate first. Someone can take up this share portion later.

7. When you get too hungry before your meal time, just take some fruits instead of heavy meal.

Our comments

Do we eat to survive or survive to eat? Think is time to go back to the basics and eat to survive if we want to survive well. Modern people are overeating the rich foods leading to various diseases, some unheard of in the past. Look at the monks around do they look strong and energetic?  Mind you they take only two simple meals a day.

Is sinful to eat excessive on most meals. Why not balance up with fasting on vegetable/fruit juices on some days to let the body rests and do a good detox. If your car needs maintenance after travelling certain mileage, your body should also need constant maintenance before servicing is required or worst overhauling a major system.


VIVA corner


+ VIVA Fibercleanse provides psyllium husk to help in promoting a healthy digestive system and bowel regularity.

+ VIVA Floraguard provides adequate amount of the friendly bacteria for improving the peristalsis movement and reducing the production of gas.

+ VIVA Nutrazyme provides the additional enzymes you need to help break down food into nutrients effectively for use.