As the pandemic continues to bulldoze its way through all parts of life — health, finances and social — the probiotics industry must adapt. Indeed, the International Probiotic Association (IPA) converted quickly to digital conferencing and online outreach to keep its members and the public … [Read more...] about COVID-19 & Probiotics, a Webinar
Potential for Synbiotics in Space Travel
Rocketing to outer space may be one escape from earthly pandemics. But as any astronaut can attest, entering microgravity poses its own unique health challenges. For example, gut function and numerous bodily systems are impacted. Scientists now believe that the microbiota of the gut may be a … [Read more...] about Potential for Synbiotics in Space Travel
Probiotics for Asthma: An Update
Asthma rates are rising, affecting more than 339 million people worldwide. More than 80% of asthma-related deaths occur in low-and lower-middle income countries. Recent preclinical evidence pinpoints a critical window early in life where gut microbial changes (dysbiosis) are most influential in … [Read more...] about Probiotics for Asthma: An Update
Yogurt and Gut Barrier: A New Link?
Yogurt, a fermented dairy product, supplies ample protein, calcium, vitamins and live microbes. A recent IPA blog described yogurt as a nutritional powerhouse with an extra benefit for those with lactose intolerance since yogurt bacteria can increase lactase breakdown of the milk sugar in the … [Read more...] about Yogurt and Gut Barrier: A New Link?
Probiotics and Obesity: An Update
The numbers are staggering: 650 million people on the planet are obese, nearly triple the number in 1975, reports the World Health Organization. Moreover the Food and Agricultural Organization reported that more people are suffering from overweight/obesity than from undernutrition. Obesity — a … [Read more...] about Probiotics and Obesity: An Update
Tempeh Tempts with Benefits
One of many fermented soybean foods popular in Asia, tempeh is finding its way into supermarkets worldwide. (Natto, miso, sufu, douche, soy sauce and doenjang partially round out the list.) A traditional Indonesian food, tempeh is made by fermenting boiled soybeans with a starter culture … [Read more...] about Tempeh Tempts with Benefits