(W)holy, (W)holy, (W)holy: Health, Healing and Wholeness Article for April 2010
“Then he took curds and milk and the calf that he had prepared, and set it before them; and he stood by them under the tree while they ate.” (Genesis 18:8, NRSV)
Some Biblical scholars believe that the curd with which Abraham fed his heavenly visitors, might actually have been a form of what we now call yogurt (NLV). Indeed the word yogurt comes from the Turkish for “thick milk”. Both curds and yogurt come from milk; however, there is a slight difference in the way each is produced. Yogurt is produced by introducing certain types of edible, helpful bacteria [probiotics] to milk and allowing fermentation to occur (breaking down the sugar lactose). Curds, on the other hand, are produced by the curdling of milk with an enzyme called ‘rennet’ or by adding an edible acid, such as lemon juice or vinegar, to the milk. These acids cause milk proteins to tangle into solid masses, or curds. Milk and milk products – from a variety of sources [goat, cow, camel] played a vital role in the daily lives of the Hebrew people, and are mentioned numerous times throughout the Bible.
Perhaps you have seen ads on TV or in magazines for a “new” type of yogurt which promises “to be scientifically proven to help with slow intestinal transit when eaten daily for two weeks as part of a balanced diet and healthy lifestyle” [it relieves constipation], thanks to the introduction of something called Bifidus regularis. Bifidus wha-is? Bifidus regularis is a probiotic – helpful bacteria that when added to food (in this case, yogurt) and ingested, helps to maintain the natural balance of organisms in the intestines. Helpful bacteria are “vital to proper development of the immune system, to protection against microorganisms that could cause disease, and to the digestion and absorption of food and nutrients.” (www.nccam.nih.gov – Get the Facts: An Introduction to Probiotics). Foods containing probiotics include yogurt, miso, tempeh, and some soy beverages. The National Center for Complementary and Alternative Medicines (NCCAMM) reports that sales of probiotics in the US nearly tripled from 1994-2003.
For years, doctors have encouraged the use of regular yogurt as a means to correct diarrhea that is linked to antibiotic use (antibiotics tend to eliminate both good and bad bacteria in places such as the digestive track). A decrease in beneficial bacteria can also lead to other infections within the urinary track, and trigger yeast infection in women. Scientific studies of probiotics continue. The NCCAM indicates that there is “some encouraging evidence” that specific probiotic forms may be useful in:
treating other types of diarrhea, especially rotavirus (the plague of daycares)
treating irritable bowel syndrome (IBS)
reducing recurrence of bladder cancer
shortening how long an intestinal infection lasts when caused by a bacterium called Clostridium difficile or C.diff (a particularly nasty bacteria that causes intestinal infection in some long-term-care settings)
preventing and managing atopic dermatitis (eczema) in children. (Get the facts …)
So… does it really work? More information is needed, in particular in probiotic use by
small children, the elderly, pregnant or nursing mothers, or by folks who have a compromised immune system. But there is promise. Tufts University School of Public Health and Tropical Medicine is studying the possibility of certain probiotics being used to treat diarrhea in undernourished children of third world countries.
Side effects of use are typically mild, but can include allergy, gas or bloating, and there is always the potential for adverse interaction with prescription and over-the-counter medications. The bottom line is this, always consult your health care provider before you plan to use any form of dietary supplement, including probiotics.
Blessings!
Debbie Best, Family Life Services, Diakon Lutheran Social Ministries
