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Not All Probiotics Are Created Equal

I recently read an article in our local paper, The Bulletin from November 15, 2012.  There was a lot of discussion about how there are more strains, concentrations and forms of probiotics than in the past. The article discussed the use of fermented foods and drinks such as kiefer, yogurt, tempeh, and sauerkraut as probiotic sources.  Although I do agree with consuming these foods (most of the time), I feel the best results in disease management and prevention are from professional grade probiotics.  I try not to be a “pill pusher” in my office, but I do feel strongly that my patients purchase probiotics from me and not the drug store or health food store.  This is because there is so much variance in the type, storage, transportation and shelf life of these live organisms. I do want to be clear that many of these “over the counter” products can be very helpful.  It is just uncertain sometimes if and when that will be the case.

 

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