Traditional Functional Food. Simple and easy, no cooking. Lasts a lifetime.
Lactobacillus is the principle probiotic that creates these functional foods. They produce mainly lactic acid which transforms our body into health. This genus of bacteria, Lactobacillus, also transforms water and vegetables into incredible delicious and Functional Food. Like sauerkraut, kim-chee, pickles and beans. When fermented in water and sugar Lactobacillus creates a delicious, nutritious Functional Drink, like Japanese Water Crystals, Water Kefir, Jun and Ginger Beer Plant.
The difference between this bacteria (Lactobacillus) which are referred to as Lactic Acid producing bacteria (LAB) and another genus of bacteria the Acetobacter which also create a delicious, nutritious Functional Drinks like Kombucha Mushroom Tea and MOV (Mother of Vinegar) is that the principle acid produced is Acetic Acid and in the case of Kombucha acetic acid and gluconic acid.
The yeast in these ferments, play a minor role. It is the bacteria, which fuels our Functional Foods creating Health
A 2000 study led by Dr. Chitra N. Wendakoon of the University of Alberta, Edmonton, found that fermented milk products, like yogurt, can kill Helicobacter pylori (the ulcer causing bacteria) but that the beneficial bacteria alone cannot. This means that probiotics in pill form would have no effect on H. pylori but that homemade yogurt and Kefir would. It does little good to ingest good dead bacteria. You need the holistic action of living synergy. Live probiotics like kefir - with all sorts of bacteria, yeasts, enzymes, acids etc completely covert milk to a fully digestible product. - We call Functional Foods.