Acidophilus

Some 500 species of bacteria inhabit the digestive tract. Among these, the most beneficial is acidophilus and bifidus - two strains of lactobacilli bacteria. Both of them are probiotics, meaning that they help to maintain proper balance of health-promoting bacteria in the intestine. They also manufacture natural antibiotics that kill dangerous microbes.

Among foods that encourage the growth of lactobacillus in the body are green leafy vegetables which contains chlorophyll, slippery alm powder and jerusalem artichokes, milk products e.g. yoghurt and whey powder: miso and sauerkraut.

Yoghurt, a traditional source of acidophilus has been used as an elixir in folk medicine for a long time.

Uses:

Acidophilus helps to restore a normal balance of healthy bacteria in the gastrointestinal tract and vagina, which combats digestive disorders and vaginal yeast infections. It may contain cancer-fighting agents, and may possibly lower serum cholesterol levels. Acidophilus helps to manufacture certain vitamins in the intestines, including vitamins B12 and K, thiamine and folic acid.

Acidophilus may prevent or control vaginal yeast infection or Candida albicans. Acidophilus also creates an inhospitable environment for harmful types of Escherichia coli, as well as for salmonella, streptococcus and many other strains of bacteria that can be dangerous or even life threatening.