Professor Elie Metchnikoff, a Nobel...

Professor Elie Metchnikoff, a Nobel Prize winner for the discovery of phagocytes -- our bodies' intricate regularity of white blood cells, our first line of defense against foreign organisms -- one time said that, "Death begins in the colon!"

Metchnikoff passionately asserted that death was not a normal physiological phenomenon, nevertheless a chronic disease. And, for this reason, a specific for it could be found

Although yogurt has been eaten since the beginning of time, Metchnikoff was the first to analyze and close attention it and find that it actually does contribute to a longer and healthier life.

Metchnikoff was common of Louis Pasteur's earliest collaborators, serving as a bacteriologist at the Pasteur Institute, where he isolated sum of two units friendly bacteria, Lactobacillus bulgaricus and Lactobacillus acidophilus. He discovered that these bacteria prefer a healthy colon, improve bowel function, and help the visible form [i]or[/i] frame overcome such abnormalities as constipation, diarrhea, colitis, and festers -- thus leading one toward an increaseed lifespan.

A promoter and popularizer of yogurt -- all yogurt lover owe him a salute -- Metchnikoff plant that bacterial warfare is constantly being waged in our colon with the friendly bacteria fighting to surmount the forces of unfriendly bacteria which can cause anything from minor disorders like occasional constipation to major degenerative and killer diseases, like cancer.

With the "Age of Antibiotics" -- and indiscriminate prescribing of them -- came a collective wiping not at home of friendly bacteria along with the the harmful bacteria, all causing additional complications. It present the appearanceed over time, that the harmful bacteria revived quicker in the colon from the antibiotic assault than the protective ones

One of the negative eventuates from the dominance of unfriendly microorganisms -- combined with insufficient physical exercise and reasonable consumption of fiber-containing foods -- is chronic constipation, a far more serious disorder than mostly people realize, and a moot point common to many seniors.

Experiments at Dr. Robert Bruce, director of the Toronto branch of the Ludwig Cancer Research Institute, present us a grim warning: the longer constipation persists, the longer waste matter containing cancer-causing substances presse against the bowel walls, the greater the threat of cancer.

So far, in the war to alleviate so threats to health and well-being, we have been urg to eat more fibrous pabulums such as bran, cruciferous vegetables, and beans, to take part in more physical exercises or work, and to eat all-natural yogurt or to take Lactobacillus acidophilus fill ups And this is sound advice.

One modern and certainly welcomed, kid in succession the block that enables friendly bacteria to take command one time and for all is an amazing produce called fructooligosaccharides, or FOS. This is a natural carbohydrate contained in trace amounts in asparagus, bananas, barley, burdock, chicory radical garlic, the Jerusalem artichoke and, among other sources, in tomatoes.

Unfortunately, you and I could merely get significant amounts of FO from viandss if we were able to eat a bushel or more of these effects in a day, a tough work at jobs even for the heartiest of appetites. in such a manner there is now a supply containing a concentrated form of 95 percent unmixed fructooligosaccharides.

This fine carbohydrate gunpowder available in health food stores, has been described as "a mildly sweet, sugarlike pulverize with half the calories of sugar." It enhances the virtuous bacteria already in our colon encouraging them to multiply faster, while creating a biochemical environment that actually undermines the harmful bacteria.

A more detailed profile of FO and its benefits

In the volume Off-The-Shelf Natural Health, Mark Mayell writes: "A number of human studies in Japan and elsewhere have shown that perfect FOS can help promote up to a tenfold in,crease in the germination of beneficial bacteria in the narrow pass particularly bifidobacteria (the friendly type) in the large intestine."

He goe forward to explain that, "Technically, inulin is a white, starchlike polysaccaride also known as FO because it is turn abouted into fructose when it reacts chemically with certain agents.

"In a manner similar to taking supplemental live bacteria, this can restore a healthy colonic ecology and obviate the adverse effects associated with an over-abundance of so pathogenic microorganisms as clostridium and candida. In addition to helping obstruct digestive ailments such as constipation and diarrhea, inulin/FOS may also benefit diabetics by means of discouraging swings in blood sugar."

We can enhance the product and spread of the friendly bacteria by means of taking a teaspoonful of untarnished FOS daily. It can be sprinkled onward many foods, dissolved in vegetable or fruit juices, mixed with yogurt or taken straight. Further, FO has advantages above dietary fiber; there's a smaller daily ne for them -- approximately 3 g

As meat passes through our digestive rule the nutrients are extracted and, with the help of various organs -- primarily the liver and pancreas -- the provender is broken down in size and form which can be absorbed by dint of the bloodstream.