Probiotics, they’re not all created equal

A little history.

Let’s take a look back at the science…….in 1885, pioneer Escherich conducted a study of human feces and bacteria.  He recognized the importance of the physiology of the digestive system and the therapy of intestinal illnesses with use the bacterium.  The scientific exploration of what we now know today to be “probiotics” started in the late 19th century by Dr. Henry Tissier.  He proved that infants with Bifidobacterium provided from human breast milk that reached their intestinal tract had fewer gastrointestinal issues than infants that did not acquire this bacterium.  It was in fact, Metchnikoff that was eventually credited the father of “modern probiotics”, back in 1910.  Probiotics being around for billions of years, it was not until Metchnikoff that we started to really study and understand what they were and how they could benefit us in a modern context.

As we now know, anything fermented has bacteria, and often times; “good ones”, since fermentation is what naturally occurs when you give microbes the chance to thrive in a food source.  But remember, there are also sources in our diets that can harm our gut flora including, processed foods, refined grains, agricultural chemicals, pesticides and overconsumption of sugar and fructose.  Sadly, this is the typical diet of many North Americans.  Traditionally, cultures around the world consumed many fermented foods, such as kefir and sauerkraut in Europe, and kimchi and tempeh in Asia.  Only now is the term “fermented” becoming highly sought after again by those who are health conscious living in the western world.

So, what type of probiotic is best?

If you are considering a probiotic in pill or powder form, ensure it contains prebiotic foods for the microbes to remain alive until they are delivered into your system.  If the supplement does not include food for the microflora, then they are able to stay alive in the refrigerator because they are in a “freeze-dried” state.  Microflora need to reside in the intestines so “good bacteria” supplements need to survive the journey through the stomach acid in order to arrive in the gut.  That’s one of the reasons why they need to have a protective exterior to dissolve at specific levels of acidity based on the general knowledge that your stomach is more acidic than your small intestine.  However, here is the difficulty, no two people are alike, with stomach acid levels changing based on what they ate last, or what supplements they are taking.  Vykon Liquid 10+Probiotic does not face these same challenges, because it is already in a liquid form where all of the bacteria are already living in a community and ready to act, they are adjusted to the acid level of your GI tract, as the product is similar to that of one’s stomach acid.  The beneficial micro-organisms only experience a gradual change in environment as they get “woken up” from their hibernating state in the small intestine.

The main takeaway in this scenario is that probiotics need to work together in sufficient numbers.  If they don’t all arrive ready to work, then the efficacy is greatly compromised.  There is a major difference between probiotics that are “alive and in a suspended state”, (ie: pill/powder form) and those that are in a “dormant state” in naturally preserved fermented foods and drinks, such as the Vykon 10+Probiotic.

Let’s talk ingredients.

Our 10+Probiotic has ingredients that are hand-crafted and triple fermented, which produces a product where ten complimentary probiotic strains work harmoniously together.  Created using natural spring water from the Canadian Rockies, transmission stress is fully addressed when the water molecules are revitalized with biological magnetism and electrolytes.  Not only that it contains a broad-spectrum of species including Lactobacillus and Bifidobacterium, plus active aerobic and anaerobic bacterial cultures.  Many people ask about the molasses, however, despite being made from molasses the triple-fermentation process converts almost all of the sugars, so the final product actually contains zero grams of sugar per serving.  Next it contains adaptogens for optimal health, first famously studied by, Hildegard von Bingen (1098-1179), these herbs will help to counter physical and emotional stressors.  Contrary to boiling, fermentation is a gentle medium for medicinal plants to create biotherapeutics.  Because of body, mind and spirit invigorating properties, each adaptogen has gained a prominent place in Chinese and Ayurveda healing traditions.

Vykon liquid 10+ provides 6 billion bioactive colony forming units of probiotic bacteria and nothing else.  It is naturally vegan, free from dairy, eggs, gluten and soy.

Dosing is simple and 10+ is good for the “whole” family.

Adults: 1 ounce daily, children 1-3 teaspoons daily, dogs <10kg 1 teaspoon, dogs >10kg 1 tablespoon, cats <5kg ½ teaspoon, cats >5kg 1 teaspoon.

What are some of the things our clients have experienced thus far?

Most have experienced an increase in energy, some have seen changes in their skin, eyes and nails, others have had a reduction in autoimmune response and food intolerances, and some have reported more regular bowel movements.  Plus, our Liquid 10+Probiotic isn’t just good for inside your body, try mixing it with equal parts filtered water in a small spray bottle and mist your skin, allowing the liquid to dry by itself.  This mix also be used as an ecological make-up remover, spray dilution on face and wipe with organic cotton pad.

Lisa Pitel-Killah, founder of Vykon Health, is a Hair Mineral Analysis Expert and Educator, Board-Certified Holistic Health Practitioner, Functional Diagnostic Practitioner and Kettlebell World Champion.  Lisa’s animal study includes Holistic Carnivore and Equine Nutritionist and advanced Animal HTMA.  LPK HP uses HTMA testing to guide people and animals to better health, performance and longevity. 

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