Probiotics: Nature's Internal Healers by Natasha Trenev

[Guest guest]

(People in countries where they eat a lot of yogurt live longer, healthier

lives than we do in the U.S. )

Excerpted from Probiotics: Nature's Internal Healers by Natasha Trenev

Yogurt-Yesterday and Today

The health benefits of friendly bacteria first came to the attention of the

general public in 1908, when Dr. Elie Metchnikoff, a Russian biologist,

wrote The Prolongation of Life. Based on the research that earned him one of

the world's top honors, this book stunned the medical and scientific

communities. In it, Dr. Metchnikoff recognized that certain white blood

cells known as phagocytes ingest and destroy dangerous bacteria, a fact we

now know to be true. Dr. Metchnikoff shared the 1908 Nobel Prize in

Physiology and Medicine for identifying the process of phagocytosis, an

important function of the immune system.

Concurrent with his work on the immune system, and perhaps closer to his

heart, Dr. Metchnikoff devoted the last ten years of his life to the study

of lactic acid-producing bacteria as a means of increasing life span. After

much research, he was convinced that he had discovered why so many

Bulgarians lived noticeably longer than other people. This phenomenon, he

theorized, was due to their consumption of large quantities of cultured

foods, especially yogurt, which he believed help maintain the benign

( " friendly " ) bacteria that live in the gastrointestinal tract. Today, we

know his belief to be true.

Dr. Metchnikoff was among the first to recognize the relationship between

disease and what he called the " poisons " produced in the bowel. He

demonstrated how friendly living bacteria normalize bowel habits and fight

disease-carrying bacteria, thereby extending the normal life span. His book

persuaded many that living longer is the happy result of an intestinal tract

that maintains a healthy daily supply of the cultured bacteria found in

yogurt. It was Dr. Metchnikoff who named the primary yogurt-culturing

bacteria Lactobacillus bulgaricus, in honor of the yogurt-loving Bulgarians.

YOGURT YESTERDAY

The origin of fermented foods and cultured milk products goes so far back

that it predates recorded history. Most cultured foods start with milk,

which people have been drinking since the dawn of time. The first evidence

of the domestication of cows occurred in 9,000 BC in Libya, and while there

are no written records that prove these ancient people ate yogurt, the

probability is high that they consumed cultured milk products of some sort.

India's Ayurvedic writings, dating back to 6,000 BC, indicate that regular

consumption of dairy products led to a long and healthy life. In India, the

milk of almost every animal, from camels to yaks, continues to be made into

cultured foods, including yogurt and cheese, of which there are more than

700 varieties.

Authorities believe that cultured foods first occurred naturally, probably

from organisms present in the food itself or in the environment. Because

these foods were pleasant tasting, it is likely that people soon learned to

save a " starter culture " from a particularly good batch of yogurt or other

cultured food. This starter was added to a bowl of fresh milk to induce

fermentation.

Most authorities agree that the ancient people of the Middle East ate yogurt

regularly. Written records confirm that the conquering armies of Genghis

Khan lived on this food. History tells us that by the year 1206, Genghis

Khan had conquered all of Mongolia and united the warring tribes under his

banner. By 1215, the Mongols held most of the Ch'in Empire and had

vanquished Turkistan and Afghanistan. They even penetrated southeastern

Europe.

Highly mobile, the Mongols rode small, swift horses that were bred to

traverse the vast plains of the Mongolian empire. Every Mongol's wealth was

measured by the number of horses he owned, and each soldier traveled with a

large string of them. These hardy horses were what helped make this army

invincible. Not only did they carry soldiers into battle, they also provided

the rich milk that was fermented and enjoyed by every member of the

conquering hordes-from the Great Khan to the lowliest slave. Known as

kumiss, this is one of the earliest known fermented milk products. Highly

nutritious, kumiss not only not sustained the Mongols, it kept them healthy.

Kefir, another cultured milk product, originated in the Caucasus mountains

of Russia. It is variously cultured from the milk of goats, sheep, or cows.

Its name translates loosely to " pleasure " or " good feeling. " Due to its

health-promoting properties, kefir was once considered a gift from the gods.

Ever since the eighteenth century, kefir has been credited with healing

powers. As early travelers to the Caucasus region came home with stories of

its powerful healing properties, everyone wanted some of this medicinal

miracle food. However, the necessary starter cultures, which were passed

from generation to generation among the Moslem tribesmen of the Caucasus,

were considered a very real source of family and tribal wealth. The tribes

guarded the secret process jealously and protected it with their very lives.

In the early 1900s, the All-Russian Physicians' Society contacted the

Blandovs, two brothers who owned cheese factories in the northern Caucasus

mountains. The Society asked the brothers for help in obtaining some kefir

culture. The brothers put their heads together and came up with a daring

idea. Their plan depended on the cooperation of a beautiful young woman

named Irina Sakharova, who worked in one of Nicolai Blandov's plants. She

was sent to coax a Caucasus prince named Bek-Mirza Barchorov into giving her

some culture grains. Although the prince was dazzled by the lovely Irina, he

refused to give her any of the precious substance.

The prince made it clear that he wasn't willing to give up the secret of

kefir. But he wasn't willing to give up Irina either, and she was kidnapped

by the prince's men as she was returning home. Forcibly, they brought her

back to the court, where the prince, hoping to win her love, proposed

marriage. Irina refused. Eventually, Irina was rescued by the Blandovs.

Then, backed by the brothers, she brought her grievance against the prince

to the Czar's court. The prince offered Irina gold and jewels as reparation

for the wrongs done to her, but she refused. As a settlement of her suit

against Prince Bek-Mirza Barchorov, Irina demanded-and got-grains of the

precious kefir culture.

In September 1908, Irina Sakharova brought the first bottles of cultured

kefir to Moscow, where it was used medicinally with great success. In 1973,

Irina, at age 85, received a letter from the Minister of the Food Industry

of the USSR. In it, he gratefully acknowledged her primary role in bringing

kefir to the Russian people.

YOGURT TODAY

Today, yogurt is enjoyed just about everywhere. With the exception of the

Chinese, who prefer fermented soy products, milk-cultured yogurt is enjoyed

worldwide.

In the 1970s, yogurt consumption rose in the United States by 500 percent.

By the mid-1980s, Americans were spending close to $1 billion on yogurt

every year. And for the fiscal year ending November 1995, the National

Yogurt Association estimated yogurt sales in this country alone at around

$1.38 billion.

Yogurt is as familiar as milk in the dairy cases of supermarkets everywhere.

It is available fresh or frozen and in regular, low-fat, and nonfat

varieties. And talk about flavors-you can now select from a bewildering

array of flavors that were unthinkable not so long ago. Most people view

yogurt as a wholesome, high-protein, healthy food. It is, and it isn't. It

all depends on how the yogurt is made.

The friendly bacteria used to culture true yogurt are Lactobacillus

bulgaricus and Streptococcus thermophilus. When these bacteria are added to

milk and allowed to ferment, the resulting culture is a naturally sweet,

mildly tangy, smooth, fresh-tasting custard-like treat. And, thanks to the

action of the bacteria, true yogurt is almost a " predigested " food. Within

an hour after eating yogurt, 90 percent of it is digested. Compare this to a

glass of milk, of which only 30 percent is digested in the same amount of

time. More importantly, the friendly live bacteria present in true yogurt

offer health benefits, some of which are discussed in this book's Preface.

More benefits will be discussed in succeeding chapters.

Unfortunately, those colorful little cups of stuff in the supermarket don't

qualify as true yogurt. You should be aware that the commercial production

of yogurt isn't regulated. There are some loose guidelines that give a list

of bacteria that are acceptable as starter organisms, but the bacteria are

not ranked according to their health-promoting benefits. Many organisms will

cause fermentation, but only living specific strains of L. bulgaricus and S.

thermophilus provide proven health benefits. Often, the least expensive

organisms are the most popular with profit-oriented producers.

Although it is frowned upon, some manufacturers still pasteurize their

products after the culturing process is complete. This destroys any harmful

bacteria lurking in the yogurt; however, it also kills the microorganisms

used to cause the fermentation. Therefore, even if the very best bacteria

have been used as culturing organisms, they will be destroyed in the

pasteurization process. Only living bacteria provide proven health benefits.

If you are like most people, you probably like the sweet fruit-flavored

yogurts best. They are the bestsellers. But if you think the addition of

fruit adds to the healthy qualities of yogurt, you're mistaken, for several

reasons. First, the fruit that is added to most commercial yogurt is

processed, not fresh. Second, the live bacteria used as a culturing agent

like the sugars in fruit as much as you do; in fact, they would much rather

nibble on the fruit sugar than ferment the milk. Whether the fruit is

layered on the top or the bottom, or swirled throughout the yogurt, chemical

additives are placed between the fruit and the cultured milk to keep the

live bacteria from coming into contact with the fruit.

The manufacturer of one very popular, fruit-flavored yogurt uses a culture

called pima, which is not a lactobacillus (milk-based) culturing agent at

all. What pima produces is slime. This allows the manufacturer to skip

adding a thickener to the yogurt. The end result of the pima culture is a

homogenous slimy mass that does not separate. If it was sold as plain

yogurt, you'd probably spit it out. To hide the slimy texture and odd taste,

the manufacturer adds a lot of processed fruit and sugar.

Unfortunately, for all of these reasons, I can't recommend any of the

commercially produced yogurts on the market today. I urge you to read labels

carefully and try to make an informed choice. It's a shame that this simple,

nutrient-rich, health-promoting food has been so commercialized.

Some health food stores promote their own brand of yogurt. Unfortunately,

even yogurt sold as " old fashioned " or " homemade " may not have the quality

you're looking for. This is because even your health food store suppliers

shop for starter cultures in the same places commercial producers shop. It's

easier and less expensive to use a manipulated bacteria that has been

designed to shorten production time, rather than use truly beneficial

strains of L. bulgaricus and S. thermophilus cultures. The milk will still

sour, and the end result will look right and taste right, but, without the

right starter culture, the healthy benefits you're looking for will be

missing.

If you won't settle for less than the best yogurt, make your own using a

starter of L. bulgaricus and S. thermophilus, which is sold in most health

food stores. You'll be surprised at how easy it is. True homemade yogurt is

smooth and creamy, faintly sweet, and mildly tangy with a refreshing

aftertaste. I promise you, one taste of your own homemade yogurt will

convince you it is well worth the very small effort.

If you like yogurt that is sweet and fruity, add your own fresh fruit. If

you like it crunchy, add some low-fat, no-sugar-added granola cereal. Health

food stores offer a variety of healthy, whole grain cereals that make

perfect toppings for a morning bowl of true yogurt.

It seems that everyone is aware of the importance of a well-functioning

immune system, but few people give much thought to their digestive

processes. Nonetheless, it is well-known that what you eat has a major

effect on your health. What you might not know is that your gastrointestinal

tract is actually your first line of defense against disease. In the next

chapter, you'll understand why. Yogurt-Yesterday and Today:

My Story, From Yogurt to Probiotics

My family's involvement with cultured milk products can be traced over seven

centuries. Yogurt is the ancient " grandmother " of all Probiotics, and I was

born into a family that was famous for producing the most delicious yogurt

of all. By the time I was born, the original culture was centuries old. As a

child, I grew up hearing stories about my ancestors and their prosperous

yogurt business.

By the beginning of the Second World War, my family had enjoyed great wealth

and prosperity for many years. Our yogurt was famous-so famous that we

supplied it to the royal family of Yugoslavia. Our appointment as yogurt

supplier to the royal court continued until the Axis powers brought down the

monarchy in 1941. The royal family fled to England and set up a government

in exile, but they never regained the throne.

With the Axis takeover and the rise of Marshal Tito to power, the

Yugoslavian government became oppressive. Because of our long loyalty to the

royal family and our outspoken opposition to the new government, my family

suffered many indignities. Our business and much of our wealth was lost. In

October of 1954, my parents and I fled to Vienna, where we immediately

applied to the American Embassy for permission to immigrate to the United

States.

It was over a year before we received permission to enter the United States.

We left Vienna in 1955 and settled in Milwaukee with my mother's brother.

Although my uncle was very kind and Milwaukee was a nice place, my father

felt suitable business opportunities were lacking, so we left Milwaukee nine

months later.

Father decided that California, with its legendary healthy lifestyle, was

the land of opportunity he was seeking. In the fall of 1956, we arrived in

Hollywood with one hundred dollars and no job prospects. In the early 1960s,

my father went into the yogurt business with a goal of producing the best

yogurt in America. In order to realize his dream, Father knew he needed a

starter culture from our famous family yogurt. He contacted a friend in

Yugoslavia, bought him an airline ticket, and had him carry the culture to

the United States. Father rented a small ice cream plant in Glendale,

California, and named the fledgling company Continental Culture Specialists.

He sold liquid yogurt by the gallon and solid yogurt in pint jars. At that

time, all yogurt was unflavored.

In September 1966, I started college at UCLA, where I met my husband-to-be,

Yordan Trenev. We were married on September 5, 1970. By then I had received

my degree and joined the family business full-time. I helped develop our

Royal Yogurt line of honey-sweetened and fruit-flavored yogurts. Everybody

loved them, including the British royal family, and we sent regular

shipments to Buckingham Palace. It pleases me very much that our family

yogurt continues to be enjoyed by the crowned heads of Europe. Back then, we

sold our yogurt to health food stores, not supermarkets. Yogurt, however,

must be refrigerated, and in the early 1970s, most health food stores didn't

have refrigerators. I convinced a number of store owners into literally

bringing in their old refrigerators from home to insure proper storage of

our fresh yogurt. I also arranged to have our Royal Yogurt delivered along

with Hansen's fresh-squeezed juices; this cut delivery costs for both

companies.

Around this time, I initiated the shipment of dairy products across state

lines. Each state has its own standards governing fresh dairy products,

which is why these products are usually " home grown. " Even though brand

names may be recognized nationally, most dairy product producers have local

plants. We needed to service our distributors in Pennsylvania and Florida,

which prompted me to make a deal with United Airlines. The airline supplied

us with shipping containers into which we packed our fresh yogurt along with

dry ice. After successfully transporting the product to Pennsylvania and

Florida, we began shipping our yogurt all over the United States. Prior to

this, the only perishable items shipped by air across state lines were

lobsters and orchids. Now, cold-pack shipping of a number of perishable

items is common.

Satisfied with my work at Continental Culture Specialists, I left the

company in 1974 to explore new challenges. After studying the science behind

cultured products, the commercial end of the yogurt business was no longer

enough for me. I wanted to get involved with high-tech research into the

health benefits of probiotic cultures, and I began by acting as a consultant

to companies involved in yogurt production. At the same time, I continued

studying microbiological research papers and scientific literature on the

value of cultured milk products.

In 1980, I made arrangements with a research facility that gave me access to

a laboratory where I began culturing my own probiotic supplements. I

processed cultures, supervised the freeze-drying and powdering processes,

and even helped with the bottling. Everything was billed and shipped from my

home. My husband trucked in dry ice every day to keep the live supplements

from deteriorating in the garage, where we were forced to keep them stored.

For many years, I found myself continually frustrated by the lack of

established standards for Probiotics. Probiotics of the finest quality once

competed in the marketplace with products of such poor quality that I knew

the consumer could not possibly benefit from them. Without reliable

standards in place, there was no way for a consumer to compare the worth of

any probiotic products. For example, the benefits of L. acidophilus were

quite well-known by then, but even a knowledgeable consumer found it

difficult to understand the benefits of a super strain of L. acidophilus

compared with the generic supplements (some filled with questionable

organisms that contained no acidophilus) that also lined store shelves.

I began working with the Natural Nutritional Foods Association (NNFA) to set

standards for probiotic supplements. In 1989, the Association wrote and

adopted the NNFA Probiotic Labeling Standard. This ruling requires that

probiotic supplement labels list the quantity and identity of the living

bacteria present, a viable cell count, an expiration date, certification of

the absence of pathogens, storage requirements, and a list of any additional

ingredients. Unfortunately, at the time of this writing, virtually none of

the probiotic suppliers adheres to these standards.

In 1993, I was honored to be recognized as an authority in the field of

probiotic cultures. At the request of the World Health Organization, I was

invited to speak on probiotic bacteria at the Fifteenth International

Congress of Nutrition in Australia. My audience consisted mainly of

scientists and Ph.D.s, and although scientific and medical professionals

aren't known for embracing any remedy that isn't drug-oriented, I received a

standing ovation.