Probiotic Strains And Their Effects
AVIVA Contains the following probiotic strains:
Bifidobacterium bifidum
helps prevent diarrhea, takes up living space from E. Coli and Candida. In combination with L. acidophilus and L. casei it has been shown to help with major depressive disorders.
Enterococcus faecium
is a strong benevolent strain with immune modulatory effects. E. faecium inactivates viruses, an effect that has been proven for flu viruses (a Corona-virus). Supports your immune system with throat, nose, ear infections and helps preventing recurring infections. Strengthens the activity of phagozytes, increasing the body’s capability to fight pathogens. At the same time balancing the immune system by decreasing elevated allergic responses. Has been reported to alleviate skin disorders.
Lactobacillus casei
is used in cheese- and yoghurt-making and enjoys the company of L. acidophilus. Prevents antibiotic-induced diarrhea and Clostridium difficile infections – both are strongly associated with anxiety. Studies have shown an improvement in depression after 10 days of consuming L. casei. People with chronic fatigue syndrome reported less anxiety and better gut health.
Lactobacillus acidophilus
is found in fermented foods such as yoghurt, sauerkraut, and kefir. Helps to prevent diarrhea and small intestinal bacterial overgrowth. Known to lower inflammation and to increase opioid and cannabinoid receptors, acting as an analgesic and mitigating gut pain. Also a potent fighter against pathogenic bacteria such as Campylobacter jejuni (known to cause gastroenteritis and anxiety).
Lactobacillus salivarius
is found also in breast-milk. Has been shown to improve pancreatic necrosis by suppressing pathogenic bacteria and stopping translocation from the gastrointestinal tract. Has been shown to reverse atopic dermatitis in some children. Known to improve flatulence in people with irritable bowel syndrome.
Lactobacillus lactis
is found in yoghurt and kefir together with other lactobacillus species, also a popular addition to cheese cultures. Has been shown to improve mood. Ferments lactose and can help with lactose intolerance. Improves immue function and moderates the response to emotional stimuli (calming your monkey mind). Has been shown to reduce blood pressure as well as depression and anxiety. Lowers inflammation and enhances serotonin signaling, helps prevent anxiety and cognitive impairment. Enhances nutrient absorption, removes allergens and fights pathogenic bacteria.
CALM Contains the following probiotic strains:
Bifidobacterium bifidum
helps prevent diarrhea, takes up living space from E. Coli and Candida. In combination with L. acidophilus and L. casei it has been shown to help with major depressive disorders.
Bifidobacterium lactis
has been shown to improve both constipation and diarrhea associated with irritable bowel syndrome. Has shown benefits to people with ulcerative colitis. Causes the numbers of other good bacteria to increase and has been shown to improve mood when used with S. thermophilus and L. lactis.
Streptococcus thermophilus
has been used in fermented foods for centuries: yoghurt and kefir are made with this fellow. It produces folic acid and has been shown to reduce the response to negative emotional stimulation – in other words: it reduces anxiety.
Lactobacillus casei
is used in cheese- and yoghurt-making and enjoys the company of L. acidophilus. Prevents antibiotic-induced diarrhea and Clostridium difficile infections – both are strongly associated with anxiety. Studies have shown an improvement in depression after 10 days of consuming L. casei. People with chronic fatigue syndrome reported less anxiety and better gut health.
Lactobacillus acidophilus
is found in fermented foods such as yoghurt, sauerkraut, and kefir. Helps to prevent diarrhea and small intestinal bacterial overgrowth. Known to lower inflammation and to increase opioid and cannabinoid receptors, acting as an analgesic and mitigating gut pain. Also a potent fighter against pathogenic bacteria such as Campylobacter jejuni (known to cause gastroenteritis and anxiety).
Lactobacillus paracasei
is commonly found in fermented milk products. Has been shown to lower levels of pain and intestinal distress caused by antibiotics. Has been shown to minimize the oxidative stress associated with intense physical activity. Has shown to reduce the liver damage resulting from alcohol consumption. Proven to inactivate viruses.
Lactobacillus plantarum
is found in many fermented foods like pickles, kimchi, brined olives and sauerkraut. Has been shown to attenuate soy allergies and reduce inflammation. Has been shown to enhance memory, even reducing age-related memory loss. It competes with Clostridia and Enterococcus species, knocking down those potential pathogens. Inhibits inflammation and has been shown to reduce gut pain in patients with IBS. Proven to inactivate viruses.
Lactobacillus salivarius
is found also in breast-milk. Has been shown to improve pancreatic necrosis by suppressing pathogenic bacteria and stopping translocation from the gastrointestinal tract. Has been shown to reverse atopic dermatitis in some children. Known to improve flatulence in people with irritable bowel syndrome.
Lactobacillus lactis
is found in yoghurt and kefir together with other lactobacillus species, also a popular addition to cheese cultures. Has been shown to improve mood. Ferments lactose and can help with lactose intolerance. Improves immue function and moderates the response to emotional stimuli (calming your monkey mind). Has been shown to reduce blood pressure as well as depression and anxiety. Lowers inflammation and enhances serotonin signaling, helps prevent anxiety and cognitive impairment. Enhances nutrient absorption, removes allergens and fights pathogenic bacteria.
DÉBUT Contains the following probiotic strains:
Bifidobacterium bifidum
helps prevent diarrhea, takes up living space from E. Coli and Candida: reduces pathogenic strains in your gut. In combination with L. acidophilus and L. casei it has been shown to help with major depressive disorders.
Streptococcus thermophilus
has been used in fermented foods for centuries: yoghurt and kefir are made with this fellow. It produces folic acid and has been shown to reduce the response to negative emotional stimulation – in other words: it reduces anxiety.
Lactobacillus rhamnosus
L. rhamnosus is found in yogurt, Parmigiano-Reggiano cheese, kefir, fermented sausage, and fermented soy cheese. It is effective in treating irritable bowel disease and has been found to be useful for treating peanut allergies, diarrhea, dermatitis, and obesity. It improves digestion of lactose. It has been shown to reduce both depression and anxiety, possibly by increasing levels of the neurotransmitter GABA. L. rhamnosus can alleviate obsessive-compulsive disorder (OCD) in mice. It lowers levels of corticosteroids, which reduces stress levels. Produces short-chain fatty acids, such as butyrate, which feed and heal the gut. Butyrate can penetrate the blood brain barrier, where it acts as an antidepressant. Butyrate creates a general feeling of well-being. Prevents antibiotic-induced diarrhea and Clostridium difficile infections – both are strongly associated with anxiety. Studies have shown an improvement in depression after 10 days of consuming L. casei. People with chronic fatigue syndrome reported less anxiety and better gut health.