Lactobacillus Casei Facts

Written by elizabeth genge
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Lactobacillus Casei Facts
Cottage cheese is an excellent source of Lactobacillus Casei. (cottage cheese image by devilpup from Fotolia.com)

Lactobacillus Casei, commonly known as L. Casei, is a form of bacteria that lives naturally in the human intestinal tract. It serves a great deal of purposes, predominantly helping to ward off the production of other harmful bacterias that can cause various illnesses. Many believe in boosting the presence of lactobacillus casei with the use of probiotic supplementation. By eating any one of several common foods, such as cottage cheese, sour cream or yoghurt, one can easily boost the presence of these naturally occurring, helpful bacterium.

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Benefits of Lactobacillus Casei

Lactobacillus Casei can help positively alter the bacterial balance of the intestines. By this, it is meant that people who have increased amounts this particular bacteria are better able to fight off certain harmful microorganisms. Further, supplementation can help one produce greater levels of lactic acid, hydrogen peroxide and acetic acid---all of which increase the acidity of the intestine and therefore help to inhibit the growth of dangerous bacterium.

Sources of Lactobacillus Casei

As stated in probiotics-lovethatbug.com, some excellent sources of Lactobacillus Casei can be found in milk, certain commercial brands of yoghurt as well as naturally fermented cheese. Examples of naturally fermented cheeses are cottage cheese as well as cream cheese. Specific brands of probiotic products on the market today are yoghurts made by the Stonyfield company, as well as dairy drink brands such as DanActive and Actimel.

Side Effects of Lactobacillus Casei

Some side effects attributed to L. Casei supplementation are intestinal gas and mild gastrointestinal upset. These side effects tend to wane as further usage of the probiotic continues.

History of Usage

Usage of probiotics such as L. Casei were first introduced by Russian immunologist Elie Metchnikoff in the latter part of the nineteenth century. Circa 1888, French microbiologist and chemist Louis Pasteur became aware of Metchnikoff's findings and shortly thereafter brought him aboard as a member of the Pasteur Institute.

Considerations

As stated by peacehealth.org, several antibiotic therapies available on the market that could potentially cause dangerous interactions if mixed with probiotic usage. Some common types include Ampicillin, Azithromycin, Amoxicillin, Cythrofloxacin, Dapsonem, Erythromycin, Neomycin as well as several within the sulfanamide family of antibiotics.

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