Abiotic LACTIS – the Trending Evolution of Probiotics Grace Gawler
Introducing the Abiotic supplement – LACTIS!
Unlike “live” bacteria in probiotics; which recent research shows to be problematic for many reasons; abiotics (biogenic substances) are non-living bacteria whose cell chemistry has been transformed through the process of fermentation.
Simply put; abiotics are alternatives to antibiotics (as shown in animal models) due to their ability to up regulate the immune system, inhibit infections, promote healthy gut micro flora and reduce stress in the host.
It can be confusing. How could probiotics be on the market for so long if they were problematic for our health?
The truth is that until recently, scientists & researchers did not know the consequences of probiotic supplement use in some patient groups; especially those with already compromised immune systems. They can even be a problematic for some healthy people. The issue stems from “live bacteria” contained in supplements versus “dead bacteria” often used as fermented gut health supplements. ( eg; LACTIS).
According to Clifford Adams (Belgium) in a paper called The Probiotic Paradox: Pub Nutrition Research Reviews (2010) The use of dead probiotics as biological response modifiers has several attractive advantages; such products would be very safe and have a long shelf life“.
It all comes down to a matter of safety…
Gene issues in “live” probiotic bacterial supplements:
New research in the journal Cell Host & Microbiome suggests that under certain conditions, probiotics can be harmful due to their ability to evolve once in the gut.
“If we’re going to use living things as medicines, we need to recognize that they’re going to adapt, and that means that what you put in your body is not necessarily what’s going to be there even a couple hours later.”
Prof. Gautam Dantas
There are hundreds of research articles that inform us about the differences between an abiotics (LAB – lactic acid bacteria metabolites) and probiotics. An abiotic is rendered non-viable following fermentatation by heat, acidification or some other stabilisation process. During fermentation, abiotic metabolites are produced and released when bacteria break down the substrate they are fed – in the case of LACTIS – 16 strains of Lactobacillus are fermented in Soymilk for 12 months. Soymilk proteins are the “substrate” which fuel certain bacteria to produce bio-active peptides.
The process is patented by a Japanese manufacturer. Japanese culture has a long history of knowledge and techniques to enhance nutrient bio-availability via food fermentation.
Importantly abiotics feed native or resident microbes; rather than introducing “live” new bacteria. Abiotics also offer more than energy in the form of inulin or cellulose. Abiotics are natural and offer structural building blocks such as proteins & amino acids, enzymes required for metabolic functions, vitamins and minerals – all in forms specific for bacterial transport and use. More about Abiotics next post.
In the meantime – I invite you to explore more about LACTIS at:
Your health is in your hands – learn how to encourage and nourish your own healthy gut bacteria – it is the key to your wellbeing!