estimated 10 quadrillion bacteria make their home in the average
digestive system. Fortunately, less than one percent of the 400
different species found in the intestine are potentially harmful. The
majority of intestinal flora are friendly bacteria, otherwise known as
probiotics. These probiotic bacteria support good health by limiting
the growth of harmful bacteria, promoting good digestion and
increasing resistance to infection.*1
bacteria are completely non-toxic. In fact, friendly bacteria have
been used safely and effectively for more than 8,000 years, proving
their value to human health.*2
Most often, probiotics have been consumed as part of
cultured foods, such as acidophilus milk, yogurt, soy tempeh,
and idli (cultured wheat). The friendly bacteria in these foods,
acidophilus, L. bulgaricus,
and Bifidobacterium bifidum,
multiply in the warm, moist environment of the human body by feeding
on the carbohydrates and protein in the digestive tract, then
establish colonies along the intestinal wall.
Roles of Probiotics
and other friendly bacteria play many important roles in maintaining
good health.* According to experts, regular consumption of probiotics
is the best way to maintain healthy intestinal flora.*3, 4
Lactobacilli species do not survive very long in the colon, so
bacteria colonies need to be routinely replenished.*
addition to producing numerous vitamins, probiotics support healthy
digestion.* Part of the reason fermented foods are healthful is that some
of the proteins, fats and carbohydrates are partially digested by the
bacteria, which increases overall digestibility and nutritional value
of the food.*5, 6
Lactose intolerant individuals may gain even more benefits from
probiotics. Lactobacilli bacteria ferment as much as half of the
lactose in milk—the part of milk that results in the symptoms of
bloating, cramps and gas in lactose intolerant individuals—by
converting it to lactic acid. Consequently, people with lactose
intolerance report fewer digestive problems with cultured dairy foods
compared to fresh milk.*5, 7
nutritional profile of foods is improved after being cultured with
probiotics. Levels of several B vitamins, including vitamins B1, B2,
B6 and B12, niacin, folic acid and pantothenic acid are higher in
fermented foods, such as yogurt, cheese, kefir and buttermilk.*5
Fermentation also boosts the digestibility of soy foods.*8
act as natural antibiotics, slowing the growth of harmful bacteria.*5,
6 These friendly bacteria produce substances, including lactic
acid, acetic acid, benzoic acid, hydrogen peroxide and natural
antibiotics, which limit the reproduction of certain disease-causing
way that probiotic bacteria maintain a healthy digestive tract is by
competing with harmful bacteria in the intestine. When the intestine
is full of large colonies of beneficial bacteria, disease-causing
bacteria are simply not able to multiply into harmful numbers because
there are no available attachment sites on the intestinal wall.* This
is one of the ways L.
acidophilus inhibits the growth of Candida
albicans, coliform (e. coli)
bacteria and salmonella.*3,
4, 10, 11
can have many causes, but it always has the same result for the
bacteria living in the intestine—it flushes them out, leaving the
body vulnerable to the growth of opportunistic bacteria. It is
important to replenish the body with probiotics during and after a
bout of diarrhea.* Probiotic bacteria can also help keep the colon
healthy when traveling.*4
are one of the primary bacteria found in normal vaginal flora, and
their presence is believed to inhibit the overgrowth of harmful
bacteria, such as Candida. Lactobacillus
acidophilus cultures are a popular folk remedy for vaginal
After Antibiotic Use:
given to treat bacterial infections, ironically can contribute to
unhealthy bacteria growth. Antibiotics destroy bacteria, the good
along with the bad, leaving the intestine without its normal,
healthful flora. In this compromised state, disease-causing bacteria
can multiply unchecked by friendly bacteria.*12 When
ingested during and following antibiotic usage, L. acidophilus rapidly restores normal flora, shortening the time
that undesirable organisms remain in the gut.*3, 12 Bifidobacterium
bifidum can also help normalize the intestinal flora after using
the Best Probiotics
foods with lactobacilli has been a time-honored method for both
preserving and enhancing foods.
Before refrigeration, fermentation was a valuable way to
preserve food safety, and it remains in common usage today.
Life uses the
same basic principles developed and perfected by prehistoric nomadic
peoples to produce Lactobacillus acidophilus products; with the exception that we use
modern, high-volume equipment. These improvements, along with
trained personnel, scientific methods and quality assurance
practices, ensures that every batch meets our high standards of
lactobacilli are cultured on nutrient-dense food concentrates, such
as soy protein, green peas or non-fat milk. We add natural apple
juice, pasteurized clover honey, strawberries, carrot juice or
maltodextrin for flavor and to provide carbohydrates for the
micro-organisms, plus we use only pasteurized water.
growth medium has a broad range of vitamins, minerals, enzymes,
amino acids, essential fatty acids, organic acids and naturally
occurring plant phytonutrients such as flavonoids and carotenoids
with beneficial antioxidant properties. The temperature and moisture
are carefully controlled during the several days needed for the
bacteria to multiply to peak potency.
the peak of potency, Nature’s
Life Liquid Acidophilus culture is poured directly into
sanitized 16 oz. glass bottles and immediately refrigerated at 36°F
to maintain peak potency. These liquid products are the most
bioactive of all forms of acidophilus because they are dormant,
rather than frozen.
our freeze-dried powders and capsules, the warm liquid culture is
immediately poured into containers, sealed and refrigerated. After
cooling, the liquid is poured into trays and instantly freeze-dried.
The frozen lactobacillus is then processed through a vacuum freezer
to lower the moisture level to an absolute minimum. This
freeze-dried product is packaged as either powder or capsules. When
swallowed, the microorganisms will rehydrate and begin colonizing
the gastrointestinal tract with friendly bacteria.
acidophilus is not filtered, centrifuged or otherwise concentrated
or separated from its growth medium to artificially obtain higher
concentrations of bacteria per gram or capsule. Centrifuging may
damage the lactobacillus by altering the natural clumping, chaining
and branching of bacteria cells.*
products retain all the benefits of the nutrient-rich growth medium.
All the valuable by-products of the bacteria’s metabolism remain
in the final product, including B-vitamins, enzymes, organic
acids, antibodies and even naturally occurring antibiotics.
The conclusion of experts is that products which are centrifuged or
filtered are incomplete.13 14
You Can Trust
significant resources in perfecting the production of high quality Lactobacillus
acidophilus cultures. You benefit from our knowledge and
experience every time you choose our supplements.
lactobacillus cultures are manufactured with rigorous specifications
using state-of-the-art equipment. All equipment and containers are
sanitized to ensure that no contaminants or unfriendly pathogenic
bacteria corrupt the quality of the L. acidophilus. The large capacity fermentation tanks and freeze
dryers maintain consistency in each batch.
meets or exceeds all standards developed by industry associations
and government regulations. These standards, established to
determine the quality of the finished product, are:
of each species based on approved microbiology methods.
of bacteria potency counts based on standardized testing methods.
use of Good Manufacturing Practices to ensure each batch of product
is consistently produced to standards.
claims are made on the front panel and certified to be viable
through a date printed on the side panel.
of Nature’s Life Lactobacillus acidophilus products meet the acid test for effectiveness:
bacteria survive the high acidity of the stomach and retain their
viability and effectiveness.
organisms multiply rapidly in the intestine providing all the
benefits of these friendly bacteria.
bacteria effectively inhibit the growth of undesirable bacteria.
Nature’s Life Probiotics
such as Lactobacillus acidophilus, L.
bulgaricus and Bifidobacterium
bifidum, can survive in the stomach for at least an hour.*15
Nature’s Life recommends
taking probiotics either on an empty stomach or with food, however the
presence of food can help the organisms stay alive longer.16
Liquid acidophilus should be treated as a perishable product,
since it contains live, active organisms. Like yogurt or milk,
acidophilus should be refrigerated and used within a short period of
time. Contact Nature’s Life for a recipe on how to make your own
soy-based, milk-free yogurt.
MB, Bornet F, Bouley C, et al: Colonic microflora: Nutrition and
J.M, Can Med Assoc J,
L. The effect of Lactobacillus
acidophilus administration upon the survival of Salmonella
in randomly selected human carriers. Prog
Food Nutr Sci, 1983; 7:13-17.
E., et al. Ingestion of yogurt containing Lactobacillus
acidophilus as prophylaxis for candidal vaginitis. Ann Int Med 1992;116:353-7.
B.A. et al. Nutritional and therapeutic aspects of Lactobacilli. J of Appl Nutr, 1984; 36(2):125-153.
C.F., et al. Therapeutic role of dietary Lactobacilli and
Lactobacillus fermented dairy products. Fed
of Eur Microbiol Rev, 1987; 46:343-356.
SL: Lactic acid bacteria and human health. Ann
AM, Slavin JL, and Lampe JW: Urinary isoflavonoid phytoestrogen and
lignan excretion after consumption of fermented and unfermented soy
products. J Am Diet Assoc 1995;95:545-551.
K.M., et al. Natural antibiotic activity of Lactobacillus
acidophilus and bulgaricus, Cult
Dairy Prod J, 1976; 11(4):14-7.
GW, Surawicz CM, and McFarland LV: Biotherapeutic agents. A
neglected modality for the treatment and prevention of selected
intestinal and vaginal infections. (review) JAMA
J., et al. Nutritional and therapeutic benefits of a blended
spray-dried acidophilus preparation. Cult
Dairy Prod J, 1986; 21(2):16-21.
C.F., Shanhani, K.M., Amer, M.A., Control of diarrhea by Lactobacilli, J Appl Nutr,
R., New starter cultures with 100-200 billion cells, North European Dairy J, 1980; 3:62:9.
T.R., Microbiological considerations in selection and preparation of
Lactobacillus strains for
use as dietary adjuncts, J
Dairy Sci, 1982; 65:1339-49.
J.A., Rasic, J.L., The health potential of products containing
bifidobacteria. Chapter 6 in: Properties of Fermented Milks,
Elsevier Science Publishers, Barking, Essex, England, 1991.
L., et al, Survival of Lactobacillus
acidophilus NCDO 1748 in the human gastrointestinal tract. XV
Symposium, Swedish Nutrition Foundation, 1983.
R. Probiotics in man and animal. J
Appl Bact, 1989; 66:365-78.
S.E., and Speck, M.L., Instability of Lactobacillus
acidophilus in yogurt. J
Dairy Sci, 1977; 60:1394-98.
L., The...effects of various cultures - an overview, Chapter 3 in: Properties of Fermented Milks, Elsevier Science Publishers,
Barking, Essex, England, 1991.