Video

Transcript

I’d like to discuss uh some really key

points about when to take probiotics or

even consuming Probiotic foods because

how those microbes going to survive

strong stomach acid in your stomach so

do they survive the stomach at all

that’s the topic of today now there’s a

couple things you need to know about

microbes microbes literally run the

world they convert carbon nitrogen

oxygen and sulfur to available forms

that plants and animals can use that all

life forms can use I mean even

photosynthesis right everyone thinks

that the plant is responsible for most

of the photosynthesis where they’re

converting light and air and water into

these biochemicals and fuel but did you

know that the microbes contribute to

photosynthesis the most so you have

microbes in the soil you have microbes

in The Roots you have microbes in the

plants you have microbes and animals you

have microbes in and on our bodies in

fact there are 10x more microbes living

inside and on our bodies than our cells

and so our bodies are mostly composed of

microbes and all plants and animals have

a very close important relationship in

that they help make nutrients available

they provide immune protection they

protect against pathogens they help you

detoxify they help you digest food they

help make vitamins they help digest

things that you can’t digest like fiber

some medications are also made from

microbes like antibiotics they’re made

from microbes and as a side note anytime

you take an antibiotic always at the

same time take a probiotic just to

prevent a Candida infection because it’s

some microbes that keep this candida in

check and when you take an antibiotic

it might kill off a good portion of

those microbes but the ones that don’t

die become now resistant to the microbes

and they become stronger and harder to

kill

this is why it’s not a good idea to take

a lot of antibiotics and then we have

fermented foods right all the foods that

you probably love you have breads

chocolate cheese Beer wine sourdough

bread a pizza crust anything that’s

fermented

comes from microbes and a lot of

information that you read about

microbes being killed by the stomach

acids come from like one small study I

think it was in 2014 by the University

College of London they just measured

eight probiotics and then they measured

how these eight probiotics survived the

stomach acids and only one of them

survived that’s an area that’s really

understudied but you have hydrochloric

acid that can kill microbes if it’s

strong enough but you also have the bile

salts can also affect the microbiome

because one purpose of bile is to help

keep the microbes from existing in the

small intestine preventing this thing

called small intestinal bacterial

overgrowth where you’re getting bloated

no matter what you eat okay so the thing

you need to know the stomach normally

should be between one and three which as

far as the acidity of that hydrochloric

acid that’s extremely acid and acid does

kill many microbes not all of them but a

good portion of them and certain

microbes can live in certain PHS they’re

very very resilient some microbes can

live without oxygen so a normal healthy

stomach the young person the pH

should be between one and three right

but as we age we lose that pH and when I

was in practice I used to test the pH in

the stomach of a lot of patients and

very rarely would I ever find anyone

with a pH of one to three right it’s

usually four or five sometimes six

sometimes even seven and three big

purposes of that stomach being very very

acidic is for you to digest protein uh

kill pathogens to prevent microbes from

going through the stomach and then the

third thing is to help you absorb

minerals so here are some things that

you can do to increase the survivability

of these microbes for a probiotic going

through the stomach you can dilute the

acid by taking the probiotic or

Probiotic foods and preferably after the

meal also the time of day can influence

the pH of your stomach

earlier in the day the pH is less acidic

like in the morning it’s about a four

and then of course I don’t recommend

doing breakfast but if you do breakfast

that would probably be the best time to

take it but maybe you take your

probiotics um at your first meal at

lunch or even at dinner because just the

fact that you’re diluting this acid with

food is going to help the survivability

and so we’re dealing with how acid

something is and how long those microbes

are exposed to that acid so let’s say

for example uh you’re fasting and you

want to take probiotics maybe you just

drink more water when you take them

diluting some of the acid allowing

limited exposure because the water is

going to kind of go through the stomach

pretty fast and so are the probiotics

now when we take the probiotics in

fermented vegetables like sauerkraut or

kimchi we’re dealing with different

microbes like the lactic acid bacillus

and they’re a whole family or community

of those they’re not just one and those

microbes can survive a pH of two point

0.5 or 3 hours and the other thing you

need to know when you take a probiotic

is uh probably not the best thing to

take it when you’re drinking apple cider

vinegar with the water or even when you

add the lemon water because both of

those are acidic take it at a different

time of the day and just as a side note

the probiotics that I recommend mostly

do survive the stomach pH even if it is

a stronger pH and another point about

like kefir or yogurt

I like taking a little kefir okay that’s

a little bit better than yogurt unless

you find a really good source like

Bulgarian yogurt and I take a little bit

of that after the meal and maybe I’ll

put some lilies sugar-free chocolate

chips in there but that way the microbes

have the best chance of surviving you

have to also realize that when you

consume raw plants grown on soil there’s

actually microbes in those plants too

and so they can potentially act as a

probiotic but unfortunately a lot of the

vegetables that we eat at the grocery

store are not grown in soils especially

in the winter maybe they’re grown

hydroponically or even aeroponically or

grown in some

spongy type material or medium that

doesn’t give you the microbes that soil

based plants will give you now since I

did touch on this condition which is

becoming more popular sibo small

intestinal bacterial overgrowth

I did a really good video on that you

should check it out I put it up right

here