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Fermented Food (formerly LB17)
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Fermented Food (previously LB17) may contain good bacteria.


Benefits and functions of the different lactic bacteria strains


There are many health benefits that can be derived from using Fermented Food. Listed below are some of the primary benefits that may be derived from possible good bacteria in Fermented Food:

Lactic Bacteria produces specific natural antibiotics that inhibits and eliminate pathogenic bacterium. For example, Lactobacillus acidophilus produces acidophiline, L. bulgaricus produces bulgarican, other lactobacilli produce lactocidine, lactobacilline, hydrogen peroxide, bacterial peptides, lactic streptococci produce nisin and streptococcins. These are all anti-septic to pathogenic bacterium.

It has also been shown that lactic bacteria, in particular Streptococcus faecium, colonize the intestinal mucosa preventing its attachment by other harmful microbes. This protects the integrity of the digestive system eliminating the onset of many digestive disorders.

Different lactic bacteria provides different specific benefits and this is the primary reason to use a probiotic that contains as many different strains of lactic bacteria to ensure all the essential beneficial effects are secured for a truely healthy digestive system. A summary of these beneficial effects associated with the different strains of the lactic bacteria are listed below:
  • Lactobacillus acidophilus
    L. acidophilus populates the small intestines. It enables preconjugation of bile acids to assist in better digestion of food and nutrients consumed which leads to production of lactic acid, hydrogen peroxide, and other byproducts that make the environment hostile for undesired organisms. L. acidophilus also produces Vitamin B12, lactase, the enzyme that breaks down milk sugar (lactose) into simple sugars. People who are lactose intolerant do not produce this enzyme. Other benefits include reduction of blood pressure and anti-tumour. L. acidophilus is the colonizer, the inhabitant that constitutes the first line of defense against alien invaders, as well as opportunistic organisms like yeasts (Candida albicans)
  • Lactobactillus amylovorus
    L. amylovorus produces strong L-lactic acid slowly. The L-lactic acid helps to reduce cholesterol and has an anti-cancer effect. L. amylovorus products the enzyme amylase that helps to break down starch and cereals.
  • Lactobacillus casei
    L. casei also produces L-lactic acid that helps increase salt tolerance. It is useful as acid-producing starter cultures for milk fermentation, and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. It is not only an inhibiting activator in tumor cells but it also has a beneficial stimulating activity in normal cells. L. casei is very beneficial to lactose intolerant individuals in their consumption of diary products. L. casei was reported in Microbiology & Immunology to have the most potent protective activity against the potentially lethal Listeria bacteria than any other \ beneficial bacteria
  • Lactobacillus plantarum (2 strains)
    L. plantarum improves mucosal and liver status. It also improves the immunological status of mucosa and reduces mucosal inflammation and an excellent alternative to antibiotics. L. plantarum also decreases abdominal bloating in patients with IBS and can also decrease fibrinogen concentrations in the blood.
  • Lactobacillus fermentum
    L. fermentum is a well-characterized probiotic strains with efficacy in the prevention and treatment of urogenital infections in women. It also produces hydrogen peroxide (H2O2) and inhibited the growth of intestinal and urogenital pathogens.
  • Lactobacillus brevis
    L. brevis is frequently used as starter culture in silage fermentation, sourdough and lactic-acid-fermented types of beer. Ingestion of L. brevis has been found to improve human immune function, increase intestinal microflora and decreases intestinal permeability.
  • Lactobacillus buchneri
    L. buchneri has been demonstrated to improve aerobic stability of silages by reducing the growth of yeasts and therefore help to prevent spoilage from moulds. L. buchneri has also been shown in studies to produce high levels of acetic acid.
  • Lactobacillus acetotolerans
  • Lactobacillus bulgaricus
    L. bulgaricus is extremely proteolytic, i.e., it is able to split proteins for easy digestion and absorption. it is especially "famous" for alleviating digestive problems (including acid reflux) and taming a runaway appetite, everyone can benefit greatly from it. L. bulgaricus is recommended for overall support of the friendly bacteria, enhanced digestibility of milk products and other proteins, production of natural antibiotic substances, inhibition of undesirable organisms, maximum effectiveness of waste disposal, colon cleaning without disrupting friendly bacteria, and effective immune enhancement.
  • Bifidobacterium longum
    B. longum has the unique property of metabolizing or degrading nitrates by an intracellular enzymatic activity. In journal Cancer Research it had been reported that dietary intake of B. longum significantly inhibits the development and growth of colon, liver and breast cancers in laboratory animal models. Certain strains in animal studies had been documented as possessing the ability to counteract cancer-causing compounds in the colon.
  • Bifidobacterium bifidum
    B. bifidum has been cited in the medical journal Immunopharmacology and Immunotoxicology that their presence in the intestine of infants is an indication of health. It also has the ability to protect the body against the devastation of rotavirus diarrhea and that it modifies the gut flora and is a supportive therapy for intestinal infections and intestinal disturbances. B. bifidum has immune strengthening properties as reported in the American Journal of Clinical Nutrition especially in relation to colon health and its suppressive effect on tumors. It reports that B. bifidum is well tolerated without side effects, reducing the inflammatory response of the colon and stimulating the body's fluid immunity. Biological & Pharmaceutical Bulletin reported information confirming the anti-ulcer effects of B. bifidum when administered orally.
  • Pediococcus bacterium
    The Pediococcus bacterium are not yet fully understood and commonly confused as harmful pathogens. However, recent studies and researches now confirm their beneficial properties in a number of the strains particularly of those used in LB17. They produce bacteriocin (anti-bacterial material) and increase salt tolerance. Studies have found that they might be useful for control of enteric pathogens.
  • Streptoccous thermophilus
    S. thermophilus is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and Mozzarella cheese. Its role as a probiotic is useful in alleviating symptoms of lactose intolerance and other gastrointestinal disorders. it is also good for promoting health in general and for longevity. The bacteria also appear to reduce the amount of nitrite (cancer causing chemical) in the body.
  • Lactococcus lactis (formerly known as Streptococcus lactis)
    L. lactis is one of the most important micro-organisms involved in the dairy industry. It is a non-pathogenic bacterium that is critical for manufacturing dairy products like buttermilk, yogurt and cheese. The cytokine interleukin-10 (IL-10) has shown promise in clinical trials for treatment of inflammatory bowel disease (IBD). The research with mouse showed that the therapeutic dose of IL-10 can be reduced by localized delivery of a bacterium to secrete the cytokine. Intragastric administration of IL-10-secreting Lactococcus lactis caused a 50% reduction in colitis in mice treated with dextran sulfate sodium and prevented the onset of colitis in IL-10/ mice. This approach may lead to better methods for cost-effective and long-term management of IBD in humans.




Comments from healthcare professionals who have used Fermented Food (previously LB17):


UK
Leading London Consultant Medical Herbalist Deborah Grant highly recommends this probiotic and uses it extensively in her practice at The Hale Clinic in Central London. It is by far the most superior probiotic she has discovered and works extremely well to rebalance the gut flora and improve patients' digestion and general health.

Canada
"... I have been using different probiotic blends over the years. The best I found by far is LB17. The ... more strands of different friendly bateria, the better the probiotic. It has been my experience that LB17 covers every area of body fluids from the sinuses to the reproductive organs which give LB17 a great advantage over any other probiotic. My patients love the small size of the capsules and I have used LB17 with great success on open wounds and stubborn acne by ... applying ... directly to the wound.

... be happy to recommend LB17 to any health practitioner."..
Dr. A.W. Martin DC, Ph.D., RNCP, D.N.M. (November 2007)


Greece
Some probiotics work and some do not! LB17 is a probiotic that definitely works. It brings equilibrium to the gut flora and enhances immunity. As a nutritional therapist, I recommend LB 17 to all my clients for their gut health with excellent results.....

....I have successfully used LB17 in many extremely difficult cases involving the intestines.

One case of interest is a nine years old autistic child whose intestine wall was completely corrupted (during colonoscopy, not one spot was found that was not bleeding and during bowel movements the intestine lining was coming out) and full of parasites and worms. The pain was excruciating. Apart from other protocols referring to autism, I started giving LB17 5 first thing in the morning and 5 last thing before bedtime (starting from one and gradually building up to 5). There was of course a detoxification reaction for a about 10 days. The child was on this dosage for about 6 months (together with pharmaceutical grade fish oil, L-glutamine, Kyolic garlic, digestive enzymes, protease enzymes, and lipase enzymes). At the same time, the child was put on a gluten/casein/soy free diet also low on oxalates. The dosage was then reduced to 5 LB17 only at bedtime (for another 6 months) and at present is taking 3 LB17 before bedtime. However, at any time there was a disturbance, the dosage was increased for a few days. Today, 18 months later, the child has absolutely no problem with his intestines and this shows in his darkfield/brightfield microscopy analysis and of course the mother is thrilled.


Ms Katherine Ventouris
Nutritional Therapist practising in Athens, Greece. Ms Ventouris has done research and produced a report on the beneficial effect of Fermented Food on children with autism.



Below is an image of a box of Fermented Food in vegetable soft gel capsules.
   
Each box contains 60 capsules


Fermented Food is also available in paste form without capsules for those who do not or cannot take capsules - see below


Above is a 50gm bottle and 3gm sachet of Fermented Food (previously LB17) biomass paste form. The 3 gm sachet are packed in 10-sachets and 30-sachets boxes.




Please click here to view radiation certificate confirming product is clean.





The above information is provided for general educational purposes only. It is not intended to replace competent health care advice received from a knowledgeable healthcare professional. You are urged to seek healthcare advice for the treatment of any illness or disease.
Health Canada and the FDA (USA) have not evaluated these statements. This product is not intended to diagnose, treat, cure, or prevent any disease.


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