Best Probiotics

Hey guys, just want to see everyone's opinion on the best type/brand of probitic. I've been taking generic brand, but just wanted to see if anyone found any specific brand to be best. Also, is there any difference between Bifidobacterium or Lactobacillus? Or are they the same thing?

Any recommendations?

VSL is one of the most expensive but often tried probiotics for uc. There's an over the counter variety, and a prescription variety VSL DS #3.

VSL #3 is the most studied and the only one with some signs of clinical effectiveness. I'd be sceptical of most probiotics you purchase. Many have been shown not to contain anywhere near the number of live bacteria they claim to, or all of the strains they claim to.

Fermented food, particularly if you make it yourself, is certain to active live bacteria, but whether the strains you get will help you or not depends on what you're deficient in.

The CVS generic Senior Probiotic with 13 strains works well for me.

You can have a profile of you gut microbes form ubiome if you want to select the best strains for you.

There is some trial and error.

I seem to remember a study showing VSL 3 as being equally effective as oral mesalamines in maintaining remission, but not showing any benefit to taking both VSL and mesalamine together. Certainly worth looking into, especially for those who don't tolerate mesalamines.

I just eat SCD yogurt, which bombards my system with many times more lactobacillus than any over the counter med can deliver. I enjoy the taste and feel like it has calmed things down for me on many occasions. Let us know what you decide on and how you feel it works.

Ewa,

I don't eat the ready made because lactose causes me a lot of stomach discomfort. I can't comment on how much beneficial bacteria is in one vs. the other. I've never looked into it. I started by using a yogourmet yogurt maker, but found it did not get to the right temperature. I still use the plastic container it came with though. It takes some practice but is pretty easy once you get the hang of it. Here's how I make it:

1. Take 2 liters (or 1/2 gallon container) of whole milk and pour into a medium pot. Place over low heat, stirring frequently, until it comes to just boiling. Immediately remove from heat and cover.

2. Once it has cooled for a bit, anywhere from 30 minutes to several hours, I will put it in the refrigerator to hasten cooling. It must get below room temperature.

3. Once it has cooled enough, I mix the milk from the pot with 1/2 cup of dannon plain, unsweetened yogurt in a sealable container and place it in my oven with the oven light turned on and the door propped open a crack. This brings it to the proper temperature of 100-110 degrees Fahrenheit (38-43 degrees Celsius). I leave it in there for 24 hours (can stay several hours longer with no problems).

That's it. Two ingedients. Just some heating/cooling/heating again. All done. I have to use dannon because it is the only yogurt I can find without bifidus...which is not good for whatever reason. I mix mine with honey and fruit and it is really tasty stuff.

thanks for the info Charlie :) i also have issues with lactose so it's an interesting alternative. I couldn't figure out what makes scd yoghurt different, i didn't know that heating removes lactose. i've also read that many people freeze it but i think that freezing may kill all the beneficial bacteria. Anyway i'll have to look round for a good youghurt machine, there are also different starters and i don't know what to choose :)