Three Reasons You Should Stop Taking Probiotics

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Probiotics©Depositphotos.com/Andreus

Probiotics are one of the two supplements I regularly use with clients (the other being fermented cod liver oil). 

I’ve seen so many people benefit from taking probiotics and that includes myself.

So then why did I stop taking probiotics in supplement form?  And why do I recommend to my clients that they stop taking them as well?

Well there used to be one simple reason (see #3 below) but after seeing Sandor Katz speak at the recent Weston Price Foundation conference, I now have two additional reasons. 

Reason #1: Probiotic Supplements Are Proprietary Strains

The first reason is that probiotic supplements are proprietary strains.  That means they are formulated in laboratories by companies so they can be patented and then sold for profit.  Not that there is anything wrong with that.  Many companies put out effective probiotic supplements.

My probiotic of choice is Prescript Assist as I consistently get great results with it with my clients.  It’s clinically tested and has 29 different strains of microflora.  Click here to check out Prescript Assist on Amazon (affiliate link).

Dozens of studies using probiotic therapy show benefits in treating IBS, constipation, diarrhea, Crohn’s disease, ulcerative colitis and many other digestive issues.  

However, few studies have ever been done with actual fermented foods.  Why?

Because you can’t patent sauerkraut.  Or kimchi.  Or any food for that matter. 

According to Dr. Mercola on his website, one serving of fermented vegetables has 100 times more beneficial bacteria than an entire bottle of a high potency probiotic product!

And let’s not forget that fermented foods are a part of the diet of every traditional culture on this planet.  They have been around as long as humans have been around.  It is only recently with the advent of refrigeration and processed foods that many industrialized societies have stopped using traditionally fermented foods.

Katz brought up another interesting point regarding probiotic therapy.

Reason #2: Bacteria are not genetically stable.

In the first chapter of his new book, The Art of Fermentation, Katz conveys the great mystery of the evolution of bacteria on our planet and the incredible ways in which they communicate, evolve and transform all life, including human beings. 

“We know more about the stars in the sky than about the soil under our feet” says microbiologist Elaine Ingham.

Katz depicts bacteria as co-evolvers or even co-creationists in the dance of Life and that they are more influential to our lives and all life on the planet than we can ever realize.  

We have not evolved separately from bacteria.  We have evolved together and sure enough we could not exist without them.

Recent research shows that bacteria freely exchange genetic material. 

This flow of genes allow bacteria to rapidly evolve and adapt to new conditions.  It’s the inherent problem with the widespread use of antibiotics in both humans and livestock.  Bacteria can adapt quickly and become resistant setting the stage for new diseases and health epidemics.

Katz points out that some microbiologists believe bacteria are not truly distinct species but exist as a continuum across the planet, exchanging and utilizing genes which makes them highly adaptable to so many vastly different living conditions.  In fact, the human microbiome, that is, the totality of all the microorganisms that reside on and in human beings, contains one hundred times more genes than human beings.

A Not So Appealing Fact About Your Belly Button

A recent MIT study  also found that the bacteria that reside on and in humans are 25 times more likely to exchange genes than non-human bacteria.  Nobody knows why but we know that just as humans are adaptable to almost every climate and landscape on earth, so are bacteria adaptable to all the micro-climates and micro-landscapes of the human body.  Armpits, eyebrows, toenails, gums, stomach and intestines all offer vastly different niches for different strains of bacteria.

In fact,  scientists at North Carolina State University found 1400 strains of bacteria that reside just in the human belly button, half of which have never been identified before.

Of course, the majority of the human microbiome resides in our gut and the research on these intestinal bacteria is nothing short of mind-blowing, literally speaking.  In addition to playing vital roles in our physical health, it turns out they may be able to influence our mental health as well. 

Before I get too far out on a tangent, what that means for us is that specific strains of bacteria may not be as important as once thought.   In other words, probiotic therapy is based on the belief that certain strains are vital for our health.  And so we take these capsules with billions of strains of Lactobacillus and/or Bifidobacteria and maybe a few others.  Every company has a different formulation of different strains with different studies and reasons why their formulation is best.

However, the genetic fluidity of bacteria suggests that variety and diversity may be more beneficial than specific strains.

This is certainly what Katz believes.

And it makes sense to me as well.   After all, if there are hundreds of newly identified bacteria in our belly buttons, who knows how many have yet to be discovered in fermented foods? 

So while a probiotic supplement may offer help, over the long term I think it’s more important to regularly incorporate Nature’s true probiotics, fermented foods.

Reason #3: Your Digestive Issue is in the Past. 

This is why I stopped and this is when I tell my clients to stop.  Nevertheless, many people continue to take pricey probiotic supplements for preventative reasons. 

While I think that’s safer than taking drugs like statins for preventative reasons, remember, fermented foods give us a far greater variety and complexity of beneficial bacteria than probiotic supplements.  While we can’t deny the benefits of probiotic supplementation, over the long term I trust the thousands of years of fermented foods in the human diet more than laboratory formulations.  

Give me fermented foods over supplements any day.

Much tastier too.

Learn to Make Fermented Vegetables at Home

While you certainly can find good sources of fermented foods in your local health food store,  it’s a lot more rewarding (and cost efficient) to make them at home.

All my clients learn about the health benefits of fermented foods.  And my absolute favorite week of my 8-week digestive wellness program is when I teach class members how to make them at home.

Want to learn?  It’s so easy! Pick up a copy of Wild Fermentation or Katz’ new more expansive book on the subject, The Art of Fermentation.

You can also check out my videos on YouTube:

How to Make Sauerkraut

How to Make Beet Kvass

Good luck!

 

Three Reasons You Should STOP Taking Probiotics

 

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Comments

  1. I couldn’t agree more! I’ve been researching this topic a lot lately. I also have a problem with how the probiotics are processed and the other junk they put in the capsules. It is nearly impossible to be sure you are actually ingesting the live bacteria that the bottle claims. I think probiotics are just a waste of money. Kefir, lacto-fermented veggies, homemade yogurt, kombucha… that is the best source of probiotics!

  2. Love Love Love this post! Excellent! I recently stopped buying and taking the store bought kind as well. I kept thinking – I am eating sauerkraut and drinking kefir – why am I forking over $40 for a bottle that isn’t going to add anything?! Sharing!

  3. Brittany Ardito says:

    Thank you so much for posting this extremely informational article. I have never been a fan of supplements as they are not natural and are processed in a lab, however I had been debating buying some probiotics for my family and I. This article just reiterated what my gut instinct was already telling me. I have been fermenting foods and drinking kefir and that is much cheaper than buying a supplement that I cannot fully trust will do more than these natural foods. You just saved me a lot of money :-) Thank you!

  4. Your article brings up an interesting point.

  5. i have a question for you. do you know what amines are? naturally occurring food chemicals present in all aging foods. my daughter and i have amines problems and haven’t been able to tolerate ferments. how can we get past this?

    • Hi Lisa,

      I’ve heard of people having issues with this but haven’t spent enough time researching it myself to help you. Best of luck to you.

    • HI Lisa,
      Your issue with homemade ferments may be more with the method of fermenting – most ferments should be done anaerobically and out of direct light – with specific ranges of salinity and duration – I have found numerous folks with gut issues able to enjoy and more importantly heal through properly prepared ferments – cabbage is generally not fermented or cured lomg enough when sold commercially – plus the manner of transport and container further diminishes the happy bacteria that you are trying to add…

      • SongLinh says:

        How long is appropriate for cabbage to be fully fermented?

        • I believe 2 months is a good target. When it’s was warmer, I knock a week or so off. During the winter it takes me about 3 months to get it just right.

  6. Hi Craig,
    I just discovered your site and love your approach. I’d love it if you would share this and other GAPS related posts each week with my readers at GAPS Friendly Fridays! You can join this week’s blog carnival at http://theliberatedkitchenpdx.com/gaps/gaps-friendly-friday-21/
    See you around,
    Joy

    • OK Joy, will do. Let’s connect on social media outlets as well. And FYI, I am a GAPS certified practitioner.

      • Hi again, Craig,
        Thanks for sharing on GAPS Friendly Friday. I’m following you on facebook and pinterest now :) My handle on facebook, pinterest, tumblr, and twitter is kitchenlib

        Our family has been on the GAPS Diet for nearly 2 years now, and we’ve been blogging all along, solving/improving on issues including arthritis, myriad digestive troubles, sensory processing disorder, dyslexia, eczema, asthma, bipolar disorder, migraines, other neurological issues, and more.

        While I am not a health care practitioner, I provide coaching and hands on help to people who are going 100% gluten-free, as well as practical help and advice for people (especially families) taking on Paleo/GAPS/SCD type diets. A big part of my coaching focuses on helping people build and work with a team of qualified health care practitioners.

        I’m looking forward to reading more of your posts!
        Joy

  7. Great article Craig, very informative. Interestingly, the main reason I discontinued commercial probiotics was economics. All of the things I ferment, such as kefir, kombucha, natto, sauerkraut and etc. replenish themselves and even multiply so you can give them away. I also have a huge distrust of commercial sources of anything eatable or ingestable. As I use Sandor’s book a lot and find the whole regime of fermentation fascinating, your article, which makes a lot of sense to me, is very helpful in my growing understanding of the process. So, thanks!

    • Hi Jim, thanks for sharing. I’m impressed that you ferment natto at home. That’s a lot more rare than say, sauerkraut. Glad you enjoyed the article. Happy fermenting!

      • Ahh yes natto. If more people realized how critical vitamin K2 is to bone development and maintenance and how excellent a source of K2 natto is it would be a lot more popular. But that might put some dentists out of pocket ;-)

  8. “While we can’t deny the benefits of probiotic supplementation, over the long term I trust the thousands of years of fermented foods in the human diet more than laboratory formulations.” Hear, hear! Great post, Craig!

  9. Kristy Robinson ND says:

    I agree with everything in the article, however, that being said I would say that 90% of my clients are never going to touch a fermented food and the sad reality is that they want a pill to make it better. So I still recommend probiotic supplements knowing that it is better than nothing and that at least we can ease their symptoms and repair the gut in some degree. However, I do test for the which one is needed, I don’t blindly recommend any product without making sure it is the right supplement for that particular person. Of course fermented is best but I would say if someone isn’t willing to do that than a probiotic supplement is still a viable option.

    • Hi Kristy, I totally hear what you’re saying and that’s why I still use probiotics. 90% though seems a bit high. I certainly have a few clients that don’t like fermented foods but most seem to come around to it over time. Most people at least like cultured dairy. We also have several great local companies here in western MA selling fermented vegetables which makes it easier as well. Just curious, where do you practice?

    • Hi Dr, Robinson, How are you? I’m curious, how do you test for which probiotic is missing or lacking? What is this test called? I’m suffering with SIBO/colitis, and nothing seems to work. Maybe identifying if something is missing can be a good first step. I’m currently eating sauerkraut from whole foods and it

  10. As a Naturopathic Physician, I often prescribe high quality probiotics to my patients, often with great results. I love the idea of fermented veggies as medicine, but for some of my patients the idea of all of that work/effort/time is going to turn them off immediately. Do you know of any good quality fermented foods that they can buy while they are getting used to the idea and healing their digestive systems in the meantime?
    (And speaking of costly supplements, I was intrigued by all I’ve read about fermented CLO and ordered my first bottle from Green Pastures which ended up costing $59! Yikes! Not sustainable for my family of 5 or for most of my patients).

  11. great article, sharing. my question is about wild ferments vs starter culture ferments. if we innoculate with starter culture then aren’t we encouraging the processed/limited strain cultures to multiple, perhaps overpowering what native species might be on the veg? i rarely wild ferment because they are so much riskier, i end up losing batches, lots of time and money spent on getting veg, fermenting it, then have to toss it when a wild ferment goes awry.

    this makes me think i should focus more on mastering wild ferments vs relying on starter cultures…

    thanks for your work, research, thoughts

    • Hi Jenna, although I can’t say for sure, I wouldn’t think the starter cultures “overpower” the native species. Starter cultures are beneficial in their own right and have been used for thousands of years. As for not using starter cultures, what about using a little whey? I know that’s technically a bit of a starter culture itself but I’ve never lost a batch of fermented veggies when I use it.

  12. oh, and until practicioners stop catering to lazy non-compliant patients, patients will continue to be lazy and non-compliant expecting the magic bullets that DO NOT EXIST to return to health.

    this is the same as a kinder teacher letting kids watch sesame street all day to build and foster language development instead of encouraging them to actually learn to read and write. it’s nonsense. i’m glad you are encouraging your patients to do health the right way. the true way. with discipline and effort and real true health.

    we must all be health educators. educators teach patients. not just what ails them and a pill to swallow (supplements are hardly better than rx) but how to ACTUALLY, REALLY heal by making ENORMOUS life-style changes.

    just sayin’

    i take this same approach to food literacy education. it aint simple teaching a child to love real food. it takes daily practice, and the skill and effort to make that food relevant to them. to take a child from not knowing why they should fuel up with real clean non-toxic food instead of frankenfood, to knowing why and choosing it themselves even when tempting factory food abounds at all gatherings outside the house.

  13. Really enjoyed this post! I’ve never had much success with probiotics and always suspected the dose to be waaayyy to small and the range of bacteria too narrow. Thanks for filling us in :-)

  14. This post brings up interesting points. However, I cannot imagine our lives without the use of probiotics. At 2 years old my son greatly benefited the use of probiotics, and continues to do so. There would have been no way, still no way, I could get this child (or any of my kids) to eat a fermented food. I personally have no desire to eat a fermented food.

    We are so grateful of the benefits of probiotics and I agree with another commenter…if fermented foods are not an option probiotics are the next best thing. Plus, there are benefits.

    • @Jennifer, probiotics are not replacements for fermented foods. There are so many more benefits to fermented foods beyond just their beneficial bacteria content – higher vitamin content and rich in enzymes to name a few. Of course probitoics are beneficial, but we shouldn’t exclusively rely on them. To say you have “no desire to eat a fermented food” is a bit of a head scratcher. Do you eat cheese? Yogurt? Sourdough bread? Coffee? Wine? Cured meats like salami? All fermented.

  15. I agree, but…I think probiotic supplements are like vitamin supplements: ideally we would be getting everything we need from our food, but either to make up the difference (because of inadequate diet and/or just declining food quality in recent years) and/or in the meantime ’til we get “caught up,” they can be beneficial.

    I have never seen any truly fermented foods for sale. (I can buy kefir, for instance, but it’s not REAL kefir.) There’s a learning curve involved in making them. And, frankly, there’s a “learning curve” involved in eating them. We hate fermented foods. I think saeurkraut and kefir are some of the most awful-tasting things ever invented. I wish I didn’t – and we’re working on it – but I do.

    So it’s pretty harsh of certain commenters to say that patients are “lazy” and “non-compliant” because they can’t/won’t just overnight make and consume completely new foods that take education to learn how to make, and a pretty decent investment of TIME. Especially given that most people are seeing a doctor because they’re SICK – i.e. don’t have a normal amount of energy. When I first started seeing my ND for adrenal burnout, I would have probably given up from sheer overwhelm if she’d said the only way for me to get better was to start spending a few more hours a week making some new foods I’d never heard of!

    And I’ve just written a book here…lol The short version being: I totally agree that fermented foods are BETTER and that, ideally, we wouldn’t need the pills, but I still think that the pills serve their purpose in certain situations.

    (Oh, and btw, you seem to have Pinned the “preview draft” link to this post – might want to check that.)

  16. What a fab article. I always say make sauerkraut as it is far cheaper than a probiotic. I’d prefer to eat a “transformed cabbage” but it is a habit and a pill is easier if you have not made sauerkraut before.

    I was nervous of making sauerkraut before I had made it. BUT be brave… give it a go and bash a cabbage into sauerkraut!

  17. Exactly what honestly moved u to post “Three Reasons to Stop Taking Probiotics | Pioneer Valley Nutritional Therapy”?
    I personallygenuinely adored the post! Thanks a lot ,Daniella

  18. thanks for taking the time to provide us with educational insights for taking control over our health. i know this may seem like a silly idea, perhaps those individuals who can’t/won’t eat fermented foods try putting the same fermented foods in capsules and take them like the probiotic pills they would buy instead. i don’t know if this is a viable solution but it seems like it would be worth a shot.

    • Hi Josh, that’s pretty much what probiotics are – fermented foods in pill form but without complexity, diversity and other health benefits of the actual food. If it’s really a problem, I would recommend starting with just a teaspoon or two and slowly build up. You could also mix some probiotic juices from sauerkraut or pickles and either drink it straight or mix it with some water to hide the taste and slowly build up.

    • Good idea! That’s the only way I could consume them.

  19. Hello, interesting article, if we have to protect pro-biotic supplements from the harsh environment of the stomach but not feremented foods, how do the bacteria survive. Surely the acid would kill them?

  20. Mickey Vos says:

    I am wondering about patients with Candida, I thought fermented food was bad for them?

    • Hi Mickey,

      There are differing schools of thought on this. Some say to take out all fermented foods for anti-candida diets. The opposite school says that fermented foods help re-establish healthy gut flora are should be included in anti-candida diets. I agree with this latter approach because fermented foods are rich in bacteria not yeasts (candida is a yeast). You just want to make sure you’re using properly fermented foods.

  21. Hi there, I’m also trying the candida diet. What you wrote makes a lot of sense. I’m wondering if my taking a probiotic supplement and taking too much is causing me to have an over colonization making my health issue worse. My dr and I discussed this. Interestingly enough I use to buy a supp with like 5 billion and tried I new one (same brand) with 90 billion! My dr gave me one with 2 billion. Could this have been the cause I wonder. Also I don’t like yogurt but love kimchi. If one serving equals a whole bottle (?) should one do this how often? Hope this isn’t too wordy :)
    Thanks so much!

  22. Here are my thoughts on probiotic supplements: Bifidobacteria are a strain of microbes that are native to the intestinal tracts and orifices of humans and other mammals. Babies get bifidobacteria primarily from their mothers when they pass through the vaginal canal and breastfeed. Breastmilk has been found to contain bifidobacteria and also bifidus-factor, which helps the bifidobacteria thrive. As we age, our intestinal microflora composition changes, becoming less dependent on bifidobacteria, but it is still there. Although we can get scores of beneficial bacteria from foods we cannot get bifidobacteria from food. Aside from raw milk (which would contain B. animalis – not necessarily beneficial for humans) there is no food that will put bifidobacteria back in your gut if you destroy them. I suppose this is because there does not exist in nature anything that could destroy all your intestinal microflora (or a good portion of them) without killing you. Are bifidobacteria critical to the good health of adults? Unfortunately we don’t know what the ideal balance of bacteria is. However, evidence does support the use of that specific bacteria in people with intestinal issues, such as Crohn’s disease or colitis. So, my recommendation for anyone whose gut health is compromised or who has taken antibiotics is to take a probiotic that contains bifidus in addition to fermented foods. When the gut is rebalanced you can cease taking the probiotic. I would also recommend that pregnant and nursing mothers take a bifidus supplement if they’re unsure of their intestinal health. When scientists analyzed samples of breastmilk from nursing mothers, they found that some of them contained no bifidus at all.

  23. Brilliant! Brilliant post!

    I have been recommending Bio-kult for years as I also coach clients in GAPS protocol and over the last year or so have just started to get people to make fermented veg, water kefir, milk kefir, beet kvass, Bircher museli, kombucha, yogurt and drink raw milk – as well as recommending other traditional fermented foods like miso, natto, olives, salami, prosciutto etc.

    I used to think that my clients wouldn’t make the effort to prepare all these things, but what I find is that if I am convinced enough that it will help them, they’ll give it a try and mostly find that they love the taste and enjoy great results. Such a releif to be following my gut on this (excuse the pun!).

    Some people won’t make the home ferments or eat shop sauerkraut and I often find that they experience side effects from taking the probiotics that are not apparent with the ferments.

    x x x

  24. How much Kimchi per day is a good maintenance dose if you’re not taking probiotics and not having any other fermented foods? (i.e. a tablespoon of the food + liquid, a teaspoon, 1/2 cup, etc.) Thanks for your help.

  25. Craig,
    Any suggestions for getting my 3 kids to eat fermented foods? They have tried (and HATED) kombucha and will not even touch kefir or yogurt. We have been taking Bio-Kult for about a month just as a “good” thing to have.
    Thanks!

  26. All good info on here but there is a number of reason to keep taking them.

    Size – Since its (almost) pure bacteria they come in tiny capsules/tabs. Easyer to consume a large number of these then chowing down 10 jars of vegg a day

    Yeast Overgrowths- When your cleaning up an issue like this you need to load in tons of it to really help the removal process.
    Some of the ingredients in fermented vegitables could be counter productive + Irritant to people suffering with this issue so an additive free tablet is a great way to add bacteria wile restricting diet

    Good post though once healthy again I will add more ferm’d veg to my diet

  27. Try as I may, fermented foods set off a gag reflex in me. I dislike the way they taste, and I’ve not been able to gain an acquired taste through continual consumption. I don’t even like cheese, yogurt, sourdough bread, etc. For this reason, probiotics are useful for me.

  28. Hi,

    This is a very interesting article. I recently started taking probiotics specifically HMF Intensive by Seroyal (Genestra) while simultaneously taking Allysin (Seroyal) to kill yeast and Herbal GI (Seroyal) to help heal the gut lining. I am now worried about taking these products. Should I stop taking them altogether or just take them for one month as I was originally planning on doing?
    Any advice on the matter would be greatly appreciated
    Thanks
    Austin

  29. Hi there, wonderful post! My 17 mo. old has been suffering horrible digestion since he self weaned from the breast at 12 mo. Also eczema and intermittent wheezing. He’s dairy, wheat, egg, soy free. We tried GAPS 2 months ago but it seemed too intense for him. The poop is the worst! It’s like a newborn blowout, every day. The GAPS probiotic (baby/toddler formula) firmed him up in about 5 days (YAY!)… then it all went down hill again and has remained horrible ever since. Was that the sign he was done with the probiotic? My family consumes kefir water, broth, (soon kombucha, we’re brewing our first batch), he LOVES fermented sauerkraut and pickles, but things just aren’t changing. Would love to hear your thoughts. He’s also been to a homeopath and naturopath several times over the last year… Boy are we trying to help his gut!

  30. Hello, I’m not sure if my post “posted” so I’m going to re-sumbit. My 17 mo old has had chronic poor digestion and eczema since he self-weaned from the breast at 12 mo. He’s egg, dairy, wheat and soy free. A few mo. ago we tried the GAPS diet but it seemed too intense for him. Several weeks later, I started giving him the GAPS recommended probiotic (baby/toddler formula) and his poop firmed up in 5-6 days! But a few days later it went back down hill and has been ever since (which has been about a month – so that’s nearly 5 mo. in total). He loves fermented sauerkraut and pickles, water kefir, and sometimes will eat bone broth. Was the sign of things firming up a sign to stop the probiotic? He still takes it but it seems to do no good. We are trying so hard to heal his gut! Thinking of trying 1t milk kefir/day to see what happens… I would love to hear from anyone with any feedback!!

  31. Nash Thompson says:

    Warning! Dr. Mercola is a known quack in the scientific industry and has harmed more people then saved them. Do not under any circumstances take any information from him seriously. The products that he promotes have been known to hurt and harm people and have been marked by the FDA as harmful.

    http://www.sciencebasedmedicine.org/for-shame-dr-oz/
    http://www.quackwatch.com/11Ind/mercola.html

    • Dr. Mercola supports small-scale sustainable agriculture, raw milk, is against GMOs and believes in food as medicine. Of course the food industry-owned FDA and conventional medicine are against him.

      • I agree with Craig. I totally disagree with alomost everything written on quack watch which is dedicated to putting down all things involving natural medicine. I am pretty sure it is led by someone in the pharmaceutical industry!!

  32. Captain says:

    Nash Thompson knows what’s what! Smart person would listen to him.

  33. I make keifer from real high quality keifer grains daily it’s delicious I make it with organic milk . I also take a natural probiotic / prebiotic called ezyflora it’s a living product the probiotics are still feeding off the prebiotic foods added to the product a amazing invention .

  34. I love your article. I have shared it on my Facebook page. I am a natural therapist and i am always encouraging my clients to get into fermented foods rather than take probiotics. Milk Kefir combined with turmeric cured my IBS. I know have a website that sells all things fermented. I have lots of starter cultures and equipment. my website is http://www.naturaltherapyshop.com.au I totally understand if you prefer links not to be posted though!

  35. Nice article. It is interesting, but as a student of science, it raises more questions than it provides answers. It seems to be generally accepted that natural, “whole foods” are preferred over supplements mainly due to absorbtion and synergy with other nutritional components of the whole foods that affect how our bodies metabolize and use chemically identical composition.

    That said, maybe I missed it in my quick read, but it would be nice to have some empirical data that supports the idea that probiotic supplements are inferior, and if so, how significant and why. Second, the article doesn’t comment on the types of probiotic strains medicine has found beneficial, and whether it is practical or even possible to obtain *ALL* of the strains research has concluded to provide significant benefit. Again, my comments are curious, not combative.

    I did quite a bit of reading on probiotic strains, and after looking at probably 40 different brands, eventually found one that contained all of the strains I wanted at a reasonable price that also had independent lab analysis confirming potency. The strains I wanted in my probiotic include…
    + Lactobacillus strains:
    acidophilus, casei, fermentum, paracasei, plantarum, rhamnosus, salivarius
    + Bifidobacterium strains:
    bifidum, breve, lactis, longum

  36. What is the best thing for a person who has toxic mold syndrome whose probiotic keeps quitting ? How can they eat fermented food ?

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  11. [...] good bacteria in their guts is to take a probiotic supplement. Nutritional Therapist Craig Fear has several reasons why it is a much better idea to get probiotics from fermented foods. According to Fear, [...]

  12. [...] Eating tells you 3 reasons why you should stop taking probiotics (and start eating fermented [...]

  13. [...] had to do a double take when I saw Craig’s post on Three Reason’s You should Stop Taking Probiotics.   You’ll just have to read it for yourself.  And along those lines was the article about [...]

  14. [...] probiotic supplements may be a helpful option, Nutritional Therapist Craig Fear has several reasons why it is a much better idea to get probiotics from fermented foods. According to Fear, “fermented [...]

  15. [...] Ensuite il faut régénérer, compléter le nettoyage du système digestif et restaurer les bonnes bactéries de la flore que le roaccutane a détruit (le programme intestinal dr Clark en france est bien mais assez cher, on peut commander chaque complément ailleurs et il existe surement aussi de meilleures techniques). Prendre aussi des prébiotique naturel (banane par ex) et des probiotique naturel issues d’aliments fermenté. Les probiotiques en suppléments sont une mauvaise idée à mon avis: http://www.pvnutritionaltherapy.com/three-reasons-you-should-stop-taking-probiotics/ & http://sante.lefigaro.fr/actualite/2009/12/03/9931-lappendice-nest-pas-excroissance-inutile après je ne sais pas si un appendice endommager pourra refabriquer de “nouveaux probiotiques”. Prendre en même temps un antibiotique 100% naturel (ail par ex) pour éliminer les mauvaises bactéries afin de laisser les bonnes se coloniser. « Engraisse » les mauvaises bactéries: le sucre (surtout raffiné) « Tue » les bonnes bactéries: les antibiotiques, le chlore dans l’eau du robinet, les pesticides Favorise les bonnes bactéries: les fruits et légumes biologiques, les aliments fermentés (probiotiques naturels TRÈS efficaces) [...]

  16. […] 9. Probiotic Supplements. There are many versions of these, running the full gamut in price. I find myself sticking to one brand of supplements because I trust them (these for me, these for my toddler), but there are plenty of good options out there, especially in the refrigerated supplement section of health food stores. (Find out when you no longer need a probiotic supplement.) […]

  17. […] some kids need to do some serious gut healing and might require a special probiotic supplement, most probiotic supplements on the market are not effective. In fact, each bite of fermented sauerkraut can offer billions of beneficial bacteria – far […]

  18. […] Storebought probiotics aren’t nearly as effective as homemade ones, and honestly, your gut health is EVERYTHING. Every process in your body depends on your gut digesting your food properly. This is why we eat plenty of homemade probiotics to keep our guts healthy. We brew a weekly batch of Kombucha (After drinking kombucha for a couple months we all cured our seasonal allergies! woot woot!), as well as incorporate cultured dairy products like homemade Yogurt & Kefir. We also try out different homemade probiotic veggies like fermented carrot sticks, pickles and sauerkraut. We also really like our homemade soda, which happens to have great homemade probiotics in it!  […]

  19. […] Three Reasons You Should Stop Taking Probiotics – Fearless Eating […]

  20. […] Three Reasons to Stop Taking Probiotics | Fearless Eating – While many people take probiotic supplements, there are several reasons to consider not taking them. Nutritional Therapist, Craig Fear, offers three reasons…. […]

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