In cultured dairy, lactobcillus and
bifidobacterium are primary sources of probiotics in cultured milk products,
and these beneficial bacteria have been shown to induce changes reflecting an
increase in carbohydrate metabolism.
Both of these bacteria also facilitate excretion
of toxins such as Bisphenol A (BPA), and lactobacillus
strains in particular may help prevent heavy metal toxicity by binding and
excreting these metals.
They've even been shown to reduce the toxicity of
heterocyclic aromatic amines (HCA) — cancer causing compounds found in charred
meats.
Kimchi (a Korean fermented
cabbage dish) contains probiotics shown to help with the detoxification of
organophosphorus pesticides. It also breaks down sodium nitrate, a food
preservative associated with increased cancer risk.
No comments:
Post a Comment