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How to Choose the Right Probiotic

Time:2019-05-08

How to Choose the Right Probiotic
There are several factors to consider when picking the best probiotic supplement to fit your personal needs and preferences. The best probiotic for men, for example, may differ from the best probiotics for women or those with specific health conditions or concerns.

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Here are a few of the top things to look for when choosing your probiotic supplement.(Ref.:)

1. Brand quality — Buy from reputable retailers with readily available probiotic reviews from customers.


2. High CFU count — the number of living microorganisms, Be sure to purchase a supplement that has a higher number of probiotics, anywhere from 15 billion to 100 billion.


3. Survivability and strain diversity — Check for strains like Bacillus coagulans, Saccharomyces boulardii, Bacillus subtilis, Lactobacillus plantarum, Bacillus clausii and other cultures or formulas that ensure that probiotics make it to the gut and are able to colonize.


4. Prebiotics and supplementary ingredients — Prebiotics provide the fuel necessary for probiotics to grow and thrive. High-quality probiotic supplements should have both prebiotics and other ingredients designed to support digestion and immunity. Examples of these ingredients are (preferably fermented) flaxseed, chia seed, cañihua seed, astragalus, ashwagandha, hemp seed, pumpkin seed, milk thistle, peas, ginger, mung bean and turmeric.


5. Stability and organism types — Some probiotic strains need to be kept cold in order to preserve their potency while others are shelf-stable and don’t require refrigeration. Unfortunately, most refrigerated probiotics never make it past the stomach because they aren’t stable. Instead, look for a shelf-stable product that contains soil-based organisms.


6. Sugar — A synbiotic is a dietary supplement that contains both prebiotics and probiotics. The best synbiotics contain healthy plant starches and fiber rather than sugar to help feed the probiotics and help them grow.


7. Living vs. dead — “Live and active cultures” are a better bet than “made with active cultures.” After fermentation, the product may be heat-treated, which helps extend shelf-life, but kills off both good and bad bacteria in the process.


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