Either that or the 2 kids and 1 adult actually caught say ummm... strep throat or something because people tend to do that from time time ;) Will have Zero to do with VSL#3
Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus are simply the basic starter culture for almost all yogurts made for the last 100 years. Balkan or Greek yogurts I believe tend to have just these two as well and make for a very mild tasting yogurt. Great for cooking or eating plain.
From here producers tend to add things like Lactobacillus acidophilus and Bifo Bacteria - but these alter the flavour and give the product that characteristic "Holy cow that's sour!" reaction to plain, unsweetened probiotic yogurts.
PS - There's generally a bazillion times more live and active bacteria in almost any commercial yogurt.
I take probiotics cause well... I'm not sure. I've convinced myself I need them for some unknown reason. They seem to help. Aside from what's in my signature, I also take Renew Life 100 Billion for the L. plantarum.
@Chantrelle - Since you're in Canada you may want to try L. Reuteri from Shoppers Drug Mart. They sell it under the brand name BioGia. It's inexpensive and a few people have seen a bit of help from it on here. You have to go to the pharmacy counter and ask for it cause they keep it in the fridge. It's $29 for a bottle. If you remember next time you go in ask the pharmacist about
it perhaps.
EDIT - I'm not sure anyone knows how much is needed in Billions... Again I think we sort of just convince ourselves that we think we need it... Home made SCD yogurt I believe has a little over 700 billion per cup of yogurt if that means anything to anyone.
Post Edited (Canada Mark) : 5/13/2014 6:36:42 PM (GMT-6)