In Part 1 of our Probiotic Primer, I discussed what probiotics are (“friendly” bacteria that help keep our GI systems humming along in a healthy manner) and where to find them (dairy products like yogurt, kefir and buttermilk, fermented foods and added to a variety of processed foods). Here in Part 2, we’ll take a closer look at what the science says about using probiotics for specific health issues.
Maybe you’ve seen advertisements for yogurts and other foods that contain bacteria called probiotics and wondered, “what exactly are these ‘friendly’ bacteria, and why would I want them?” It is a little odd to think of bacteria as being good for us. After all, bacteria and other “germs” are generally something we endeavor to keep out of our food, but not all bacteria are created equal.
We’ve all been sad to say farewell to Lori Kaley as she moves on to Washington D.C., but we’re delighted to welcome Kit Broihier as the new voice of the Guiding Stars Scientific Advisory Panel for our blog. We asked Kit a few “getting to know you questions” and we think you’ll be as delighted with her as we are.