Bacteria question
- Thread starter Dazzafarr
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kiny
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The lactic acid in yoghurt decreases it's PH, it kills bacteria, only few can survive. That's why all those bacteria are called lacto-xxxxx. Also why yoghurt is sour tasting. Lots of crap in yoghurt too though, like MAP.
They do a lot of tests of using probiotic strains like lacto-xxxx and see what it does with stuff like MAP or salmonella, some strains can wipe them out. That's the theory behind using probiotics for crohn, that those strains can lower PH, and kill the bad strains that hurt the tummy.
The thing with just using yoghurt or dairy is that you have no clue what's in it when you buy it. I know some are using it and say it works, but you don't know what you're actually getting, you could be getting the bad stuff or the good stuff. Might as well find a probiotic so you know you're not getting the crappy kind but the good ones.
Also, because they can wipe out bacteria in yoghurts in tests doesn't mean it works the same in humans, bacteria are sometimes intercellular, they can hide inside a cell and play hide and seek with the immune system, so it's harder to wipe them out, some probiotic strains also need NOD2 signaling, and some crohn patients have a mutated for of NOD2 apparently. Anyway, don't just start taking dairy, cause it's crap imo.
They do a lot of tests of using probiotic strains like lacto-xxxx and see what it does with stuff like MAP or salmonella, some strains can wipe them out. That's the theory behind using probiotics for crohn, that those strains can lower PH, and kill the bad strains that hurt the tummy.
The thing with just using yoghurt or dairy is that you have no clue what's in it when you buy it. I know some are using it and say it works, but you don't know what you're actually getting, you could be getting the bad stuff or the good stuff. Might as well find a probiotic so you know you're not getting the crappy kind but the good ones.
Also, because they can wipe out bacteria in yoghurts in tests doesn't mean it works the same in humans, bacteria are sometimes intercellular, they can hide inside a cell and play hide and seek with the immune system, so it's harder to wipe them out, some probiotic strains also need NOD2 signaling, and some crohn patients have a mutated for of NOD2 apparently. Anyway, don't just start taking dairy, cause it's crap imo.
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Dazzafarr - I feel the need to correct some confusion here.
When milk is used to make yoghurt it is first heated to around 90 degrees celsius in order to kill most of the bacteria. Once the milk cools to around 40 degrees the starter cultures are added (lactobacillus are not the only strains used) in order to aid fermentation of the product. At this stage probiotic bacteria can also be added, and again various strains can be used.
The pH of the product ends up around 4.5 which is only moderately acidic. In the stomach, pH is around 2.0 which is far more acidic.
(If you are concerned about M.A.P bacteria then you would avoid all dairy products, and many others food products too!)
When milk is used to make yoghurt it is first heated to around 90 degrees celsius in order to kill most of the bacteria. Once the milk cools to around 40 degrees the starter cultures are added (lactobacillus are not the only strains used) in order to aid fermentation of the product. At this stage probiotic bacteria can also be added, and again various strains can be used.
The pH of the product ends up around 4.5 which is only moderately acidic. In the stomach, pH is around 2.0 which is far more acidic.
(If you are concerned about M.A.P bacteria then you would avoid all dairy products, and many others food products too!)
