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Probiotics labelled 'quite useless' (AMP link)
A group of scientists in Israel claim foods that are packed with good bacteria - called probiotics - are almost useless.
[...] The team at the Weizmann Institute of Science made their own probiotic cocktail using 11 common good bacteria including strains of Lactobacillus and Bifidobacteria. It was given to 25 healthy volunteers for a month. They were then sedated and samples were surgically taken from multiple places in the stomach and small and large intestines.
The researchers were looking to see where bacteria successfully colonised and whether they led to any changes in the activity of the gut. The results in the journal Cell [open, DOI: 10.1016/j.cell.2018.08.041], showed in half of cases the good bacteria went in the mouth and straight out the other end. In the rest, they lingered briefly before being crowded out by our existing microbes.
[...] The research group also looked at the impact of probiotics after a course of antibiotics, which wipe out both good and bad bacteria. Their trial on 46 people, also in the journal Cell [open, DOI: 10.1016/j.cell.2018.08.047], showed it led to delays in the normal healthy bacteria re-establishing themselves.
Dr Elinav added: "Contrary to the current dogma that probiotics are harmless and benefit everyone, these results reveal a new potential adverse side effect of probiotic use with antibiotics that might even bring long-term consequences."
(Score: 2) by JoeMerchant on Saturday September 08 2018, @05:44PM
I was happy with whatever it was I was making for several months... I was using quart jars about 2/3 full with whole milk, kept in an airconditioned space on a counter in our old house. My grains grew pretty large, I did split them once, but just discarded the excess (didn't have anyone interested in starting their own line). I did try slowing them down by keeping them in the refrigerator but it took a couple of batches after a "refrigerator rest" before I'd be happy with the consistency of the product again. Our current house doesn't have a good protected space like that to age the kefir in, I might make one, but that's a project onto itself and I finally just settled for store bought greek yogurt instead - I typically buy about 1/4th as much yogurt as I was making kefir, overall cost is less and flexibility is much higher.
I think I got my grains from The Kefir Lady: https://kefirlady.com/ [kefirlady.com] it was back around 2010.
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