Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 isnt probiotic are the lactobacilus ect? these bacteria will b killed in cooking. thats the reason u find that in dairy bc 40 degree temp keep them alive n content so they dont over grow or die. sounds like a gimic to me. ---------- Sent from my Verizon Wireless mobile phone To the experts I received this from one of my consulting sites - I still need to research it, but I was wondering if anyone already had an opinion. " I was wondering if you had heard of a company called Providence Food Co. I read about them on FM Newslinks and googled their website-I had to search " providence synbiotic food co to find them. They make snacks, cake mixes etc, with probiotics in the mixes. " -- Ortiz, MS, RD *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> Check out my blog: mixture of deals and nutrition New movie: Dietitian meets the Mis-guided Health Food Clerk< * " I plan on living forever - so far so good " * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 isnt probiotic are the lactobacilus ect? these bacteria will b killed in cooking. thats the reason u find that in dairy bc 40 degree temp keep them alive n content so they dont over grow or die. sounds like a gimic to me. ---------- Sent from my Verizon Wireless mobile phone To the experts I received this from one of my consulting sites - I still need to research it, but I was wondering if anyone already had an opinion. " I was wondering if you had heard of a company called Providence Food Co. I read about them on FM Newslinks and googled their website-I had to search " providence synbiotic food co to find them. They make snacks, cake mixes etc, with probiotics in the mixes. " -- Ortiz, MS, RD *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> Check out my blog: mixture of deals and nutrition New movie: Dietitian meets the Mis-guided Health Food Clerk< * " I plan on living forever - so far so good " * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2011 Report Share Posted April 13, 2011 isnt probiotic are the lactobacilus ect? these bacteria will b killed in cooking. thats the reason u find that in dairy bc 40 degree temp keep them alive n content so they dont over grow or die. sounds like a gimic to me. ---------- Sent from my Verizon Wireless mobile phone To the experts I received this from one of my consulting sites - I still need to research it, but I was wondering if anyone already had an opinion. " I was wondering if you had heard of a company called Providence Food Co. I read about them on FM Newslinks and googled their website-I had to search " providence synbiotic food co to find them. They make snacks, cake mixes etc, with probiotics in the mixes. " -- Ortiz, MS, RD *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> Check out my blog: mixture of deals and nutrition New movie: Dietitian meets the Mis-guided Health Food Clerk< * " I plan on living forever - so far so good " * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 Here is the company: http://www.providencefoods.com/default.asp Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > alive n content so they dont over grow or die. sounds like a gimic to me. > ---------- Sent from my Verizon Wireless mobile phone > > > To the experts > I received this from one of my consulting sites - I still need to research > it, but I was wondering if anyone already had an opinion. > > " I was wondering if you had heard of a company called Providence Food Co. I > read about them on FM Newslinks and googled their website-I had to search > " providence synbiotic food co to find them. They make snacks, cake mixes > etc, with probiotics in the mixes. " > > -- > Ortiz, MS, RD > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > Check out my blog: mixture of deals and nutrition > > New movie: Dietitian meets the Mis-guided Health Food > Clerk< > > > * " I plan on living forever - so far so good " * > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 Here is the company: http://www.providencefoods.com/default.asp Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > alive n content so they dont over grow or die. sounds like a gimic to me. > ---------- Sent from my Verizon Wireless mobile phone > > > To the experts > I received this from one of my consulting sites - I still need to research > it, but I was wondering if anyone already had an opinion. > > " I was wondering if you had heard of a company called Providence Food Co. I > read about them on FM Newslinks and googled their website-I had to search > " providence synbiotic food co to find them. They make snacks, cake mixes > etc, with probiotics in the mixes. " > > -- > Ortiz, MS, RD > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > Check out my blog: mixture of deals and nutrition > > New movie: Dietitian meets the Mis-guided Health Food > Clerk< > > > * " I plan on living forever - so far so good " * > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 Here is the company: http://www.providencefoods.com/default.asp Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > alive n content so they dont over grow or die. sounds like a gimic to me. > ---------- Sent from my Verizon Wireless mobile phone > > > To the experts > I received this from one of my consulting sites - I still need to research > it, but I was wondering if anyone already had an opinion. > > " I was wondering if you had heard of a company called Providence Food Co. I > read about them on FM Newslinks and googled their website-I had to search > " providence synbiotic food co to find them. They make snacks, cake mixes > etc, with probiotics in the mixes. " > > -- > Ortiz, MS, RD > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > Check out my blog: mixture of deals and nutrition > > New movie: Dietitian meets the Mis-guided Health Food > Clerk< > > > * " I plan on living forever - so far so good " * > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value is bc they can continue reside in our colon @ 37 degree Celsius, their " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are dead they have no value other then the added proteins of their bacteria-shell (or whatever the term is, as microbiology was not my forte'). It is not like the baking yeast that makes the breads fluffy before they give their last breath and die too.... Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) > To: rd-usa > From: nrord1@... > Date: Thu, 14 Apr 2011 09:15:55 -0400 > Subject: Re: To the experts > > Here is the company: http://www.providencefoods.com/default.asp > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > > alive n content so they dont over grow or die. sounds like a gimic to me. > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > To the experts > > I received this from one of my consulting sites - I still need to research > > it, but I was wondering if anyone already had an opinion. > > > > " I was wondering if you had heard of a company called Providence Food Co. I > > read about them on FM Newslinks and googled their website-I had to search > > " providence synbiotic food co to find them. They make snacks, cake mixes > > etc, with probiotics in the mixes. " > > > > -- > > Ortiz, MS, RD > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > Check out my blog: mixture of deals and nutrition > > > > New movie: Dietitian meets the Mis-guided Health Food > > Clerk< > > > > > > * " I plan on living forever - so far so good " * > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 Called the company - claims that the bacteria is " shielded " through baking and becomes active in the stomach. Is going to send me more info. > > > > sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value > is bc they can continue reside in our colon @ 37 degree Celsius, their > " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones > they are dead they have no value other then the added proteins of their > bacteria-shell (or whatever the term is, as microbiology was not my forte'). > It is not like the baking yeast that makes the breads fluffy before they > give their last breath and die too.... > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that take your breath away. " - Carlin " People don't forget the truth, > they just become better in lying " (Revolutionary Road) > > > To: rd-usa > > From: nrord1@... > > Date: Thu, 14 Apr 2011 09:15:55 -0400 > > Subject: Re: To the experts > > > > > Here is the company: http://www.providencefoods.com/default.asp > > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed > in > > > cooking. thats the reason u find that in dairy bc 40 degree temp keep > them > > > alive n content so they dont over grow or die. sounds like a gimic to > me. > > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > > > > To the experts > > > I received this from one of my consulting sites - I still need to > research > > > it, but I was wondering if anyone already had an opinion. > > > > > > " I was wondering if you had heard of a company called Providence Food > Co. I > > > read about them on FM Newslinks and googled their website-I had to > search > > > " providence synbiotic food co to find them. They make snacks, cake > mixes > > > etc, with probiotics in the mixes. " > > > > > > -- > > > Ortiz, MS, RD > > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > > > Check out my blog: mixture of deals and nutrition > > > > > > New movie: Dietitian meets the Mis-guided Health Food > > > Clerk< > > > > > > > > > > * " I plan on living forever - so far so good " * > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 Called the company - claims that the bacteria is " shielded " through baking and becomes active in the stomach. Is going to send me more info. > > > > sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value > is bc they can continue reside in our colon @ 37 degree Celsius, their > " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones > they are dead they have no value other then the added proteins of their > bacteria-shell (or whatever the term is, as microbiology was not my forte'). > It is not like the baking yeast that makes the breads fluffy before they > give their last breath and die too.... > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that take your breath away. " - Carlin " People don't forget the truth, > they just become better in lying " (Revolutionary Road) > > > To: rd-usa > > From: nrord1@... > > Date: Thu, 14 Apr 2011 09:15:55 -0400 > > Subject: Re: To the experts > > > > > Here is the company: http://www.providencefoods.com/default.asp > > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed > in > > > cooking. thats the reason u find that in dairy bc 40 degree temp keep > them > > > alive n content so they dont over grow or die. sounds like a gimic to > me. > > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > > > > To the experts > > > I received this from one of my consulting sites - I still need to > research > > > it, but I was wondering if anyone already had an opinion. > > > > > > " I was wondering if you had heard of a company called Providence Food > Co. I > > > read about them on FM Newslinks and googled their website-I had to > search > > > " providence synbiotic food co to find them. They make snacks, cake > mixes > > > etc, with probiotics in the mixes. " > > > > > > -- > > > Ortiz, MS, RD > > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > > > Check out my blog: mixture of deals and nutrition > > > > > > New movie: Dietitian meets the Mis-guided Health Food > > > Clerk< > > > > > > > > > > * " I plan on living forever - so far so good " * > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2011 Report Share Posted April 14, 2011 Called the company - claims that the bacteria is " shielded " through baking and becomes active in the stomach. Is going to send me more info. > > > > sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value > is bc they can continue reside in our colon @ 37 degree Celsius, their > " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones > they are dead they have no value other then the added proteins of their > bacteria-shell (or whatever the term is, as microbiology was not my forte'). > It is not like the baking yeast that makes the breads fluffy before they > give their last breath and die too.... > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that take your breath away. " - Carlin " People don't forget the truth, > they just become better in lying " (Revolutionary Road) > > > To: rd-usa > > From: nrord1@... > > Date: Thu, 14 Apr 2011 09:15:55 -0400 > > Subject: Re: To the experts > > > > > Here is the company: http://www.providencefoods.com/default.asp > > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed > in > > > cooking. thats the reason u find that in dairy bc 40 degree temp keep > them > > > alive n content so they dont over grow or die. sounds like a gimic to > me. > > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > > > > To the experts > > > I received this from one of my consulting sites - I still need to > research > > > it, but I was wondering if anyone already had an opinion. > > > > > > " I was wondering if you had heard of a company called Providence Food > Co. I > > > read about them on FM Newslinks and googled their website-I had to > search > > > " providence synbiotic food co to find them. They make snacks, cake > mixes > > > etc, with probiotics in the mixes. " > > > > > > -- > > > Ortiz, MS, RD > > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > > > Check out my blog: mixture of deals and nutrition > > > > > > New movie: Dietitian meets the Mis-guided Health Food > > > Clerk< > > > > > > > > > > * " I plan on living forever - so far so good " * > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2011 Report Share Posted April 16, 2011 Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just might be the handy food additive probiotic that revolutionizes that concept that " You can't cook Pre or probiotics " - you certainly cook pre-biotics every single day - it is called fiber. Onions and apples have especially good types but any fiber food is going to have some prebiotic starches. - beans and greens are gassy because they are giving lots and lots of food to grow lots of bacteria- good is always a relative term - too many good guy bacteria can be uncomfortably gassy. Spore formers are more heat and acid stable then the yogurt versions we are more familiar with. There are many types of bacteria. Some survive in high temperatures and pressures near underwater volcanos, why should they all be expected to die in an oven? Also a big win for me would be the non-dairy alternative. I had a hard time pitching the refrigerated fresh dill pickles as a probiotic alternative to yogurt to most clients (a few loved the option) but baked productss would be an easy sell for all ages. I would have had to register on the website to find out the prices though. I'll finish off my bottle of supp's for now. Another tool in our health kit though - why turn away from something just because it is new? - " Science knows it doesn't know all the answers - that is why it doesn't stop " - a comedian from an old YouTube link Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Thu, April 14, 2011 3:05:35 PM Subject: RE: To the experts sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value is bc they can continue reside in our colon @ 37 degree Celsius, their " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are dead they have no value other then the added proteins of their bacteria-shell (or whatever the term is, as microbiology was not my forte'). It is not like the baking yeast that makes the breads fluffy before they give their last breath and die too.... Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) > To: rd-usa > From: nrord1@... > Date: Thu, 14 Apr 2011 09:15:55 -0400 > Subject: Re: To the experts > > Here is the company: http://www.providencefoods.com/default.asp > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > > alive n content so they dont over grow or die. sounds like a gimic to me. > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > To the experts > > I received this from one of my consulting sites - I still need to research > > it, but I was wondering if anyone already had an opinion. > > > > " I was wondering if you had heard of a company called Providence Food Co. I > > read about them on FM Newslinks and googled their website-I had to search > > " providence synbiotic food co to find them. They make snacks, cake mixes > > etc, with probiotics in the mixes. " > > > > -- > > Ortiz, MS, RD > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > Check out my blog: mixture of deals and nutrition > > > > New movie: Dietitian meets the Mis-guided Health Food > > Clerk< > > > > > > * " I plan on living forever - so far so good " * > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2011 Report Share Posted April 17, 2011 Fiber is the food of the micoflora in the gut, its not the micoflora on its own. Please distinguish between the two.and maybe the spores are more stable in acid and heat, I don't know about that and accept that as something I am learning now, BUT - I am not sure it is so great to add extra flora. Again, as my great preceptor, Fern Estrow, said: " too much of a good thing is not good either " . And it is my rule in many aspect of my life. Adding too much, may end up with more GI discomfort then with benefits. But, since all the issue of pre and probiotics is so individualized - it may be good for some and not so great to others. How many breads or pastry goods do I need to eat to get " enough " of this new flora? 200 calories worth? more?I don't think you will find me standing in line in the supermarket to buy these breads. I am sure many others will go for it. In my eyes it is still a gimmick. Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) To: rd-usa From: jennyvajda@... Date: Sat, 16 Apr 2011 17:55:58 -0700 Subject: Re: To the experts Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just might be the handy food additive probiotic that revolutionizes that concept that " You can't cook Pre or probiotics " - you certainly cook pre-biotics every single day - it is called fiber. Onions and apples have especially good types but any fiber food is going to have some prebiotic starches. - beans and greens are gassy because they are giving lots and lots of food to grow lots of bacteria- good is always a relative term - too many good guy bacteria can be uncomfortably gassy. Spore formers are more heat and acid stable then the yogurt versions we are more familiar with. There are many types of bacteria. Some survive in high temperatures and pressures near underwater volcanos, why should they all be expected to die in an oven? Also a big win for me would be the non-dairy alternative. I had a hard time pitching the refrigerated fresh dill pickles as a probiotic alternative to yogurt to most clients (a few loved the option) but baked productss would be an easy sell for all ages. I would have had to register on the website to find out the prices though. I'll finish off my bottle of supp's for now. Another tool in our health kit though - why turn away from something just because it is new? - " Science knows it doesn't know all the answers - that is why it doesn't stop " - a comedian from an old YouTube link Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Thu, April 14, 2011 3:05:35 PM Subject: RE: To the experts sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value is bc they can continue reside in our colon @ 37 degree Celsius, their " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are dead they have no value other then the added proteins of their bacteria-shell (or whatever the term is, as microbiology was not my forte'). It is not like the baking yeast that makes the breads fluffy before they give their last breath and die too.... Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) > To: rd-usa > From: nrord1@... > Date: Thu, 14 Apr 2011 09:15:55 -0400 > Subject: Re: To the experts > > Here is the company: http://www.providencefoods.com/default.asp > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > > alive n content so they dont over grow or die. sounds like a gimic to me. > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > To the experts > > I received this from one of my consulting sites - I still need to research > > it, but I was wondering if anyone already had an opinion. > > > > " I was wondering if you had heard of a company called Providence Food Co. I > > read about them on FM Newslinks and googled their website-I had to search > > " providence synbiotic food co to find them. They make snacks, cake mixes > > etc, with probiotics in the mixes. " > > > > -- > > Ortiz, MS, RD > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > Check out my blog: mixture of deals and nutrition > > > > New movie: Dietitian meets the Mis-guided Health Food > > Clerk< > > > > > > * " I plan on living forever - so far so good " * > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2011 Report Share Posted April 17, 2011 pre-biotics, is the term for the food/ the support / the fiber, and the term for the microflora itself is pro-biotics . . . symintics / semantics - tricky marketing trick though if the two terms get confused in the public's mind then they could be spending extra for a " prebiotic " loaded food - and be getting fiber that naturally would be there anyway. only a probiotic supplement would have active microflora. I didn't check label laws - just a guess. Prebiotics — Prebiotics are nondigestible nutrients that are used as an energy source by certain beneficial bacteria that naturally live in your intestines. Prebiotics are sometimes known as fermentable fiber. www.mayoclinic.com/health/​prebiotics/​AN02032 heat does denature the active cultures added to some infant formulas. If the formula is microwaved or overheated the live content is no longer that -just dead cell material - protein and calories only - don't have the link but looked into it when it was a new product. I agree that the baked goods with active cultures is a gimmick and probably fairly costly currently but someone has to try something for the first time before it can ever move into reality and eventually a few gimmicks become mainstream norms. Yogurt itself was a health fad of the 70's based on long lived Russion town folk I think - not sure. My mom made yogurt from scratch at the time - I was not a fan. Now you can get yogurt in a plastic tube, Gogurt, that is artificially colored and flavored and heavily sweetened - is it still a health food? - compared to a hotdog probably yes. Overeating a 'good' flora food to excess would be uncomfortable so handing a child a bag of these animal cookies would be dangerous and expensive. But one or two of the special cookies doled out by a mom who gave up trying to force yogurt on a child who despises it or is allergic would be an option that could be useful. If it became a marketing fad and the more heat stable bacillus spores were added throughout the food supply because it " sold product " then it could lead to gassy overgrowth in the warm, wet GI tract of the nation and products for reducing microflora would be rushed to the market (ginger might help). Fads in the food supply can be dangerous - I believe I may have said something along those lines already (LOL, I'm trying to take myself and the health crisis less seriously. My father-in-law is hanging in there and finally got approved the magnesium supplement I recommended) happy day! it's snowing - we just got a fresh blanket of white (easier to ignore the spring raking needing to be done yet) Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Sun, April 17, 2011 8:29:55 AM Subject: RE: To the experts Fiber is the food of the micoflora in the gut, its not the micoflora on its own. Please distinguish between the two.and maybe the spores are more stable in acid and heat, I don't know about that and accept that as something I am learning now, BUT - I am not sure it is so great to add extra flora. Again, as my great preceptor, Fern Estrow, said: " too much of a good thing is not good either " . And it is my rule in many aspect of my life. Adding too much, may end up with more GI discomfort then with benefits. But, since all the issue of pre and probiotics is so individualized - it may be good for some and not so great to others. How many breads or pastry goods do I need to eat to get " enough " of this new flora? 200 calories worth? more?I don't think you will find me standing in line in the supermarket to buy these breads. I am sure many others will go for it. In my eyes it is still a gimmick. Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) To: rd-usa From: jennyvajda@... Date: Sat, 16 Apr 2011 17:55:58 -0700 Subject: Re: To the experts Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just might be the handy food additive probiotic that revolutionizes that concept that " You can't cook Pre or probiotics " - you certainly cook pre-biotics every single day - it is called fiber. Onions and apples have especially good types but any fiber food is going to have some prebiotic starches. - beans and greens are gassy because they are giving lots and lots of food to grow lots of bacteria- good is always a relative term - too many good guy bacteria can be uncomfortably gassy. Spore formers are more heat and acid stable then the yogurt versions we are more familiar with. There are many types of bacteria. Some survive in high temperatures and pressures near underwater volcanos, why should they all be expected to die in an oven? Also a big win for me would be the non-dairy alternative. I had a hard time pitching the refrigerated fresh dill pickles as a probiotic alternative to yogurt to most clients (a few loved the option) but baked productss would be an easy sell for all ages. I would have had to register on the website to find out the prices though. I'll finish off my bottle of supp's for now. Another tool in our health kit though - why turn away from something just because it is new? - " Science knows it doesn't know all the answers - that is why it doesn't stop " - a comedian from an old YouTube link Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Thu, April 14, 2011 3:05:35 PM Subject: RE: To the experts sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value is bc they can continue reside in our colon @ 37 degree Celsius, their " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are dead they have no value other then the added proteins of their bacteria-shell (or whatever the term is, as microbiology was not my forte'). It is not like the baking yeast that makes the breads fluffy before they give their last breath and die too.... Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) > To: rd-usa > From: nrord1@... > Date: Thu, 14 Apr 2011 09:15:55 -0400 > Subject: Re: To the experts > > Here is the company: http://www.providencefoods.com/default.asp > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > > alive n content so they dont over grow or die. sounds like a gimic to me. > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > To the experts > > I received this from one of my consulting sites - I still need to research > > it, but I was wondering if anyone already had an opinion. > > > > " I was wondering if you had heard of a company called Providence Food Co. I > > read about them on FM Newslinks and googled their website-I had to search > > " providence synbiotic food co to find them. They make snacks, cake mixes > > etc, with probiotics in the mixes. " > > > > -- > > Ortiz, MS, RD > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > Check out my blog: mixture of deals and nutrition > > > > New movie: Dietitian meets the Mis-guided Health Food > > Clerk< > > > > > > * " I plan on living forever - so far so good " * > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2011 Report Share Posted April 17, 2011 you summed it all up in one paragraph - to have the mothers relax about their kids not eating yogurt or enough fruits/veg/fiber, so they give them breads with more pre and pro-biotics (and yes, thanks for the correction I got confused myself).I just dont believe in hysteria around kids intake. In the long run, we just end up killing their normal habits. Finicky kids end up, in most cases, better eaters, only in later age, IF an example of healthy eating in given at home, without pressure on the little ones to eat better. Let them be, they will get there on their own accord. (that's a whole different discussion). But that's exactly what constitute a gimmick: Riding on someone's guilt feelings that they are not a good enough moms who don't care enough for their kids healthy diet, so....lets snick in more fiber. Mind you - especially with little kids - too much could end up with constipation or worse because with fibers, as you know, we need many more fluids, which I don't trust all kids will achieve, especially on a hot sunny day. Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) To: rd-usa From: jennyvajda@... Date: Sun, 17 Apr 2011 09:17:07 -0700 Subject: Re: To the experts pre-biotics, is the term for the food/ the support / the fiber, and the term for the microflora itself is pro-biotics . . . symintics / semantics - tricky marketing trick though if the two terms get confused in the public's mind then they could be spending extra for a " prebiotic " loaded food - and be getting fiber that naturally would be there anyway. only a probiotic supplement would have active microflora. I didn't check label laws - just a guess. Prebiotics — Prebiotics are nondigestible nutrients that are used as an energy source by certain beneficial bacteria that naturally live in your intestines. Prebiotics are sometimes known as fermentable fiber. www.mayoclinic.com/health/​prebiotics/​AN02032 heat does denature the active cultures added to some infant formulas. If the formula is microwaved or overheated the live content is no longer that -just dead cell material - protein and calories only - don't have the link but looked into it when it was a new product. I agree that the baked goods with active cultures is a gimmick and probably fairly costly currently but someone has to try something for the first time before it can ever move into reality and eventually a few gimmicks become mainstream norms. Yogurt itself was a health fad of the 70's based on long lived Russion town folk I think - not sure. My mom made yogurt from scratch at the time - I was not a fan. Now you can get yogurt in a plastic tube, Gogurt, that is artificially colored and flavored and heavily sweetened - is it still a health food? - compared to a hotdog probably yes. Overeating a 'good' flora food to excess would be uncomfortable so handing a child a bag of these animal cookies would be dangerous and expensive. But one or two of the special cookies doled out by a mom who gave up trying to force yogurt on a child who despises it or is allergic would be an option that could be useful. If it became a marketing fad and the more heat stable bacillus spores were added throughout the food supply because it " sold product " then it could lead to gassy overgrowth in the warm, wet GI tract of the nation and products for reducing microflora would be rushed to the market (ginger might help). Fads in the food supply can be dangerous - I believe I may have said something along those lines already (LOL, I'm trying to take myself and the health crisis less seriously. My father-in-law is hanging in there and finally got approved the magnesium supplement I recommended) happy day! it's snowing - we just got a fresh blanket of white (easier to ignore the spring raking needing to be done yet) Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Sun, April 17, 2011 8:29:55 AM Subject: RE: To the experts Fiber is the food of the micoflora in the gut, its not the micoflora on its own. Please distinguish between the two.and maybe the spores are more stable in acid and heat, I don't know about that and accept that as something I am learning now, BUT - I am not sure it is so great to add extra flora. Again, as my great preceptor, Fern Estrow, said: " too much of a good thing is not good either " . And it is my rule in many aspect of my life. Adding too much, may end up with more GI discomfort then with benefits. But, since all the issue of pre and probiotics is so individualized - it may be good for some and not so great to others. How many breads or pastry goods do I need to eat to get " enough " of this new flora? 200 calories worth? more?I don't think you will find me standing in line in the supermarket to buy these breads. I am sure many others will go for it. In my eyes it is still a gimmick. Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) To: rd-usa From: jennyvajda@... Date: Sat, 16 Apr 2011 17:55:58 -0700 Subject: Re: To the experts Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just might be the handy food additive probiotic that revolutionizes that concept that " You can't cook Pre or probiotics " - you certainly cook pre-biotics every single day - it is called fiber. Onions and apples have especially good types but any fiber food is going to have some prebiotic starches. - beans and greens are gassy because they are giving lots and lots of food to grow lots of bacteria- good is always a relative term - too many good guy bacteria can be uncomfortably gassy. Spore formers are more heat and acid stable then the yogurt versions we are more familiar with. There are many types of bacteria. Some survive in high temperatures and pressures near underwater volcanos, why should they all be expected to die in an oven? Also a big win for me would be the non-dairy alternative. I had a hard time pitching the refrigerated fresh dill pickles as a probiotic alternative to yogurt to most clients (a few loved the option) but baked productss would be an easy sell for all ages. I would have had to register on the website to find out the prices though. I'll finish off my bottle of supp's for now. Another tool in our health kit though - why turn away from something just because it is new? - " Science knows it doesn't know all the answers - that is why it doesn't stop " - a comedian from an old YouTube link Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Thu, April 14, 2011 3:05:35 PM Subject: RE: To the experts sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value is bc they can continue reside in our colon @ 37 degree Celsius, their " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are dead they have no value other then the added proteins of their bacteria-shell (or whatever the term is, as microbiology was not my forte'). It is not like the baking yeast that makes the breads fluffy before they give their last breath and die too.... Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) > To: rd-usa > From: nrord1@... > Date: Thu, 14 Apr 2011 09:15:55 -0400 > Subject: Re: To the experts > > Here is the company: http://www.providencefoods.com/default.asp > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > > alive n content so they dont over grow or die. sounds like a gimic to me. > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > To the experts > > I received this from one of my consulting sites - I still need to research > > it, but I was wondering if anyone already had an opinion. > > > > " I was wondering if you had heard of a company called Providence Food Co. I > > read about them on FM Newslinks and googled their website-I had to search > > " providence synbiotic food co to find them. They make snacks, cake mixes > > etc, with probiotics in the mixes. " > > > > -- > > Ortiz, MS, RD > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > Check out my blog: mixture of deals and nutrition > > > > New movie: Dietitian meets the Mis-guided Health Food > > Clerk< > > > > > > * " I plan on living forever - so far so good " * > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2011 Report Share Posted April 17, 2011 exactly, encourage kids to eat to appetite of healthy, moderated (rather than restricted) foods and it seems to work out for most kids eventually. and I agree on water -looked into diet for pressure sores and some key advice seemed to point to hydration and to remind the patient with limited thirst signals to drink more often Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Sun, April 17, 2011 12:30:52 PM Subject: RE: To the experts you summed it all up in one paragraph - to have the mothers relax about their kids not eating yogurt or enough fruits/veg/fiber, so they give them breads with more pre and pro-biotics (and yes, thanks for the correction I got confused myself).I just dont believe in hysteria around kids intake. In the long run, we just end up killing their normal habits. Finicky kids end up, in most cases, better eaters, only in later age, IF an example of healthy eating in given at home, without pressure on the little ones to eat better. Let them be, they will get there on their own accord. (that's a whole different discussion). But that's exactly what constitute a gimmick: Riding on someone's guilt feelings that they are not a good enough moms who don't care enough for their kids healthy diet, so....lets snick in more fiber. Mind you - especially with little kids - too much could end up with constipation or worse because with fibers, as you know, we need many more fluids, which I don't trust all kids will achieve, especially on a hot sunny day. Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) To: rd-usa From: jennyvajda@... Date: Sun, 17 Apr 2011 09:17:07 -0700 Subject: Re: To the experts pre-biotics, is the term for the food/ the support / the fiber, and the term for the microflora itself is pro-biotics . . . symintics / semantics - tricky marketing trick though if the two terms get confused in the public's mind then they could be spending extra for a " prebiotic " loaded food - and be getting fiber that naturally would be there anyway. only a probiotic supplement would have active microflora. I didn't check label laws - just a guess. Prebiotics — Prebiotics are nondigestible nutrients that are used as an energy source by certain beneficial bacteria that naturally live in your intestines. Prebiotics are sometimes known as fermentable fiber. www.mayoclinic.com/health/​prebiotics/​AN02032 heat does denature the active cultures added to some infant formulas. If the formula is microwaved or overheated the live content is no longer that -just dead cell material - protein and calories only - don't have the link but looked into it when it was a new product. I agree that the baked goods with active cultures is a gimmick and probably fairly costly currently but someone has to try something for the first time before it can ever move into reality and eventually a few gimmicks become mainstream norms. Yogurt itself was a health fad of the 70's based on long lived Russion town folk I think - not sure. My mom made yogurt from scratch at the time - I was not a fan. Now you can get yogurt in a plastic tube, Gogurt, that is artificially colored and flavored and heavily sweetened - is it still a health food? - compared to a hotdog probably yes. Overeating a 'good' flora food to excess would be uncomfortable so handing a child a bag of these animal cookies would be dangerous and expensive. But one or two of the special cookies doled out by a mom who gave up trying to force yogurt on a child who despises it or is allergic would be an option that could be useful. If it became a marketing fad and the more heat stable bacillus spores were added throughout the food supply because it " sold product " then it could lead to gassy overgrowth in the warm, wet GI tract of the nation and products for reducing microflora would be rushed to the market (ginger might help). Fads in the food supply can be dangerous - I believe I may have said something along those lines already (LOL, I'm trying to take myself and the health crisis less seriously. My father-in-law is hanging in there and finally got approved the magnesium supplement I recommended) happy day! it's snowing - we just got a fresh blanket of white (easier to ignore the spring raking needing to be done yet) Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Sun, April 17, 2011 8:29:55 AM Subject: RE: To the experts Fiber is the food of the micoflora in the gut, its not the micoflora on its own. Please distinguish between the two.and maybe the spores are more stable in acid and heat, I don't know about that and accept that as something I am learning now, BUT - I am not sure it is so great to add extra flora. Again, as my great preceptor, Fern Estrow, said: " too much of a good thing is not good either " . And it is my rule in many aspect of my life. Adding too much, may end up with more GI discomfort then with benefits. But, since all the issue of pre and probiotics is so individualized - it may be good for some and not so great to others. How many breads or pastry goods do I need to eat to get " enough " of this new flora? 200 calories worth? more?I don't think you will find me standing in line in the supermarket to buy these breads. I am sure many others will go for it. In my eyes it is still a gimmick. Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) To: rd-usa From: jennyvajda@... Date: Sat, 16 Apr 2011 17:55:58 -0700 Subject: Re: To the experts Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just might be the handy food additive probiotic that revolutionizes that concept that " You can't cook Pre or probiotics " - you certainly cook pre-biotics every single day - it is called fiber. Onions and apples have especially good types but any fiber food is going to have some prebiotic starches. - beans and greens are gassy because they are giving lots and lots of food to grow lots of bacteria- good is always a relative term - too many good guy bacteria can be uncomfortably gassy. Spore formers are more heat and acid stable then the yogurt versions we are more familiar with. There are many types of bacteria. Some survive in high temperatures and pressures near underwater volcanos, why should they all be expected to die in an oven? Also a big win for me would be the non-dairy alternative. I had a hard time pitching the refrigerated fresh dill pickles as a probiotic alternative to yogurt to most clients (a few loved the option) but baked productss would be an easy sell for all ages. I would have had to register on the website to find out the prices though. I'll finish off my bottle of supp's for now. Another tool in our health kit though - why turn away from something just because it is new? - " Science knows it doesn't know all the answers - that is why it doesn't stop " - a comedian from an old YouTube link Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa <rd-usa > Sent: Thu, April 14, 2011 3:05:35 PM Subject: RE: To the experts sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value is bc they can continue reside in our colon @ 37 degree Celsius, their " preferred temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are dead they have no value other then the added proteins of their bacteria-shell (or whatever the term is, as microbiology was not my forte'). It is not like the baking yeast that makes the breads fluffy before they give their last breath and die too.... Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) > To: rd-usa > From: nrord1@... > Date: Thu, 14 Apr 2011 09:15:55 -0400 > Subject: Re: To the experts > > Here is the company: http://www.providencefoods.com/default.asp > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed in > > cooking. thats the reason u find that in dairy bc 40 degree temp keep them > > alive n content so they dont over grow or die. sounds like a gimic to me. > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > To the experts > > I received this from one of my consulting sites - I still need to research > > it, but I was wondering if anyone already had an opinion. > > > > " I was wondering if you had heard of a company called Providence Food Co. I > > read about them on FM Newslinks and googled their website-I had to search > > " providence synbiotic food co to find them. They make snacks, cake mixes > > etc, with probiotics in the mixes. " > > > > -- > > Ortiz, MS, RD > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > Check out my blog: mixture of deals and nutrition > > > > New movie: Dietitian meets the Mis-guided Health Food > > Clerk< > > > > > > * " I plan on living forever - so far so good " * > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2011 Report Share Posted April 17, 2011 They are targeting the elderly in assisted living facilities and nursing homes. They said on's Food service was interested. Will let you know when I hear something. On Sun, Apr 17, 2011 at 1:05 PM, Vajda wrote: > > > exactly, encourage kids to eat to appetite of healthy, moderated (rather > than > restricted) foods and it seems to work out for most kids eventually. and I > agree > on water -looked into diet for pressure sores and some key advice seemed to > > point to hydration and to remind the patient with limited thirst signals to > > drink more often > > > Vajda, R.D. > www.GingerJens.com > > ________________________________ > > To: rd-usa <rd-usa > > Sent: Sun, April 17, 2011 12:30:52 PM > > Subject: RE: To the experts > > you summed it all up in one paragraph - to have the mothers relax about > their > kids not eating yogurt or enough fruits/veg/fiber, so they give them breads > with > more pre and pro-biotics (and yes, thanks for the correction I got confused > > myself).I just dont believe in hysteria around kids intake. In the long > run, we > just end up killing their normal habits. Finicky kids end up, in most > cases, > better eaters, only in later age, IF an example of healthy eating in given > at > home, without pressure on the little ones to eat better. Let them be, they > will > get there on their own accord. (that's a whole different discussion). But > that's > exactly what constitute a gimmick: Riding on someone's guilt feelings that > they > are not a good enough moms who don't care enough for their kids healthy > diet, > so....lets snick in more fiber. Mind you - especially with little kids - > too > much could end up with constipation or worse because with fibers, as you > know, > we need many more fluids, which I don't trust all kids will achieve, > especially > on a hot sunny day. > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > take your breath away. " - Carlin " People don't forget the truth, they > just > become better in lying " (Revolutionary Road) > > To: rd-usa > From: jennyvajda@... > Date: Sun, 17 Apr 2011 09:17:07 -0700 > Subject: Re: To the experts > > pre-biotics, is the term for the food/ the support / the fiber, and the > term for > > the microflora itself is pro-biotics . . . symintics / semantics - tricky > > marketing trick though if the two terms get confused in the public's mind > then > > they could be spending extra for a " prebiotic " loaded food - and be getting > > > fiber that naturally would be there anyway. only a probiotic supplement > would > > have active microflora. I didn't check label laws - just a guess. > > Prebiotics — Prebiotics are nondigestible nutrients that are used as an > energy > > source by certain beneficial bacteria that naturally live in your > intestines. > > Prebiotics are sometimes known as fermentable fiber. > > www.mayoclinic.com/health/​prebiotics/​AN02032 > > heat does denature the active cultures added to some infant formulas. If > the > > formula is microwaved or overheated the live content is no longer that > -just > > dead cell material - protein and calories only - don't have the link but > looked > > into it when it was a new product. > > I agree that the baked goods with active cultures is a gimmick and probably > > > fairly costly currently but someone has to try something for the first time > > > before it can ever move into reality and eventually a few gimmicks become > > mainstream norms. Yogurt itself was a health fad of the 70's based on long > lived > > Russion town folk I think - not sure. My mom made yogurt from scratch at > the > > time - I was not a fan. Now you can get yogurt in a plastic tube, Gogurt, > that > > is artificially colored and flavored and heavily sweetened - is it still a > > health food? - compared to a hotdog probably yes. > > Overeating a 'good' flora food to excess would be uncomfortable so handing > a > > child a bag of these animal cookies would be dangerous and expensive. But > one or > > two of the special cookies doled out by a mom who gave up trying to force > yogurt > > on a child who despises it or is allergic would be an option that could be > > useful. > > If it became a marketing fad and the more heat stable bacillus spores were > added > > throughout the food supply because it " sold product " then it could lead to > gassy > > overgrowth in the warm, wet GI tract of the nation and products for > reducing > > microflora would be rushed to the market (ginger might help). Fads in the > food > > supply can be dangerous - I believe I may have said something along those > lines > > already (LOL, I'm trying to take myself and the health crisis less > seriously. > > My father-in-law is hanging in there and finally got approved the magnesium > > > supplement I recommended) > > happy day! it's snowing - we just got a fresh blanket of white (easier to > ignore > > the spring raking needing to be done yet) > > Vajda, R.D. > > www.GingerJens.com > > ________________________________ > > > > To: rd-usa <rd-usa > > > Sent: Sun, April 17, 2011 8:29:55 AM > > Subject: RE: To the experts > > Fiber is the food of the micoflora in the gut, its not the micoflora on its > own. > > Please distinguish between the two.and maybe the spores are more stable in > acid > > and heat, I don't know about that and accept that as something I am > learning > > now, BUT - I am not sure it is so great to add extra flora. Again, as my > great > > preceptor, Fern Estrow, said: " too much of a good thing is not good > either " . And > > it is my rule in many aspect of my life. Adding too much, may end up with > more > > GI discomfort then with benefits. But, since all the issue of pre and > probiotics > > is so individualized - it may be good for some and not so great to others. > How > > many breads or pastry goods do I need to eat to get " enough " of this new > flora? > > 200 calories worth? more?I don't think you will find me standing in line in > the > > supermarket to buy these breads. I am sure many others will go for it. In > my > > eyes it is still a gimmick. > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > > take your breath away. " - Carlin " People don't forget the truth, they > just > > become better in lying " (Revolutionary Road) > > To: rd-usa > > From: jennyvajda@... > > Date: Sat, 16 Apr 2011 17:55:58 -0700 > > Subject: Re: To the experts > > Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just > > might > > be the handy food additive probiotic that revolutionizes that concept that > > " You > > can't cook Pre or probiotics " - you certainly cook pre-biotics every single > day > > - it is called fiber. Onions and apples have especially good types but any > fiber > > food is going to have some prebiotic starches. - beans and greens are gassy > > > because they are giving lots and lots of food to grow lots of bacteria- > good is > > always a relative term - too many good guy bacteria can be uncomfortably > gassy. > > Spore formers are more heat and acid stable then the yogurt versions we are > more > > familiar with. There are many types of bacteria. Some survive in high > > temperatures and pressures near underwater volcanos, why should they all be > > > expected to die in an oven? Also a big win for me would be the non-dairy > > alternative. I had a hard time pitching the refrigerated fresh dill pickles > as a > > probiotic alternative to yogurt to most clients (a few loved the option) > but > > baked productss would be an easy sell for all ages. > > I would have had to register on the website to find out the prices though. > I'll > > finish off my bottle of supp's for now. Another tool in our health kit > though - > > why turn away from something just because it is new? - " Science knows it > > doesn't know all the answers - that is why it doesn't stop " - a comedian > from an > > old YouTube link > > Vajda, R.D. > > www.GingerJens.com > > ________________________________ > > > > To: rd-usa <rd-usa > > > Sent: Thu, April 14, 2011 3:05:35 PM > > Subject: RE: To the experts > > sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value > is bc > > they can continue reside in our colon @ 37 degree Celsius, their " preferred > > > temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are > dead > > they have no value other then the added proteins of their bacteria-shell > (or > > whatever the term is, as microbiology was not my forte'). It is not like > the > > baking yeast that makes the breads fluffy before they give their last > breath and > > die too.... > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > > take your breath away. " - Carlin " People don't forget the truth, they > just > > become better in lying " (Revolutionary Road) > > > To: rd-usa > > > From: nrord1@... > > > Date: Thu, 14 Apr 2011 09:15:55 -0400 > > > Subject: Re: To the experts > > > > > > Here is the company: http://www.providencefoods.com/default.asp > > > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > > > > > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed > in > > > > cooking. thats the reason u find that in dairy bc 40 degree temp keep > them > > > > alive n content so they dont over grow or die. sounds like a gimic to > me. > > > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > > > > > > > To the experts > > > > I received this from one of my consulting sites - I still need to > research > > > > it, but I was wondering if anyone already had an opinion. > > > > > > > > " I was wondering if you had heard of a company called Providence Food > Co. I > > > > read about them on FM Newslinks and googled their website-I had to > search > > > > " providence synbiotic food co to find them. They make snacks, cake > mixes > > > > etc, with probiotics in the mixes. " > > > > > > > > -- > > > > Ortiz, MS, RD > > > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > > > > > Check out my blog: mixture of deals and nutrition > > > > > > > > New movie: Dietitian meets the Mis-guided Health Food > > > > Clerk< > > > > > > > > > > > > > * " I plan on living forever - so far so good " * > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2011 Report Share Posted April 17, 2011 thanks, I had noticed their mentioning successful trial use in nursing homes Vajda, R.D. www.GingerJens.com ________________________________ To: rd-usa Sent: Sun, April 17, 2011 1:08:33 PM Subject: Re: To the experts They are targeting the elderly in assisted living facilities and nursing homes. They said on's Food service was interested. Will let you know when I hear something. On Sun, Apr 17, 2011 at 1:05 PM, Vajda wrote: > > > exactly, encourage kids to eat to appetite of healthy, moderated (rather > than > restricted) foods and it seems to work out for most kids eventually. and I > agree > on water -looked into diet for pressure sores and some key advice seemed to > > point to hydration and to remind the patient with limited thirst signals to > > drink more often > > > Vajda, R.D. > www.GingerJens.com > > ________________________________ > > To: rd-usa <rd-usa > > Sent: Sun, April 17, 2011 12:30:52 PM > > Subject: RE: To the experts > > you summed it all up in one paragraph - to have the mothers relax about > their > kids not eating yogurt or enough fruits/veg/fiber, so they give them breads > with > more pre and pro-biotics (and yes, thanks for the correction I got confused > > myself).I just dont believe in hysteria around kids intake. In the long > run, we > just end up killing their normal habits. Finicky kids end up, in most > cases, > better eaters, only in later age, IF an example of healthy eating in given > at > home, without pressure on the little ones to eat better. Let them be, they > will > get there on their own accord. (that's a whole different discussion). But > that's > exactly what constitute a gimmick: Riding on someone's guilt feelings that > they > are not a good enough moms who don't care enough for their kids healthy > diet, > so....lets snick in more fiber. Mind you - especially with little kids - > too > much could end up with constipation or worse because with fibers, as you > know, > we need many more fluids, which I don't trust all kids will achieve, > especially > on a hot sunny day. > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > take your breath away. " - Carlin " People don't forget the truth, they > just > become better in lying " (Revolutionary Road) > > To: rd-usa > From: jennyvajda@... > Date: Sun, 17 Apr 2011 09:17:07 -0700 > Subject: Re: To the experts > > pre-biotics, is the term for the food/ the support / the fiber, and the > term for > > the microflora itself is pro-biotics . . . symintics / semantics - tricky > > marketing trick though if the two terms get confused in the public's mind > then > > they could be spending extra for a " prebiotic " loaded food - and be getting > > > fiber that naturally would be there anyway. only a probiotic supplement > would > > have active microflora. I didn't check label laws - just a guess. > > Prebiotics — Prebiotics are nondigestible nutrients that are used as an > energy > > source by certain beneficial bacteria that naturally live in your > intestines. > > Prebiotics are sometimes known as fermentable fiber. > > www.mayoclinic.com/health/​prebiotics/​AN02032 > > heat does denature the active cultures added to some infant formulas. If > the > > formula is microwaved or overheated the live content is no longer that > -just > > dead cell material - protein and calories only - don't have the link but > looked > > into it when it was a new product. > > I agree that the baked goods with active cultures is a gimmick and probably > > > fairly costly currently but someone has to try something for the first time > > > before it can ever move into reality and eventually a few gimmicks become > > mainstream norms. Yogurt itself was a health fad of the 70's based on long > lived > > Russion town folk I think - not sure. My mom made yogurt from scratch at > the > > time - I was not a fan. Now you can get yogurt in a plastic tube, Gogurt, > that > > is artificially colored and flavored and heavily sweetened - is it still a > > health food? - compared to a hotdog probably yes. > > Overeating a 'good' flora food to excess would be uncomfortable so handing > a > > child a bag of these animal cookies would be dangerous and expensive. But > one or > > two of the special cookies doled out by a mom who gave up trying to force > yogurt > > on a child who despises it or is allergic would be an option that could be > > useful. > > If it became a marketing fad and the more heat stable bacillus spores were > added > > throughout the food supply because it " sold product " then it could lead to > gassy > > overgrowth in the warm, wet GI tract of the nation and products for > reducing > > microflora would be rushed to the market (ginger might help). Fads in the > food > > supply can be dangerous - I believe I may have said something along those > lines > > already (LOL, I'm trying to take myself and the health crisis less > seriously. > > My father-in-law is hanging in there and finally got approved the magnesium > > > supplement I recommended) > > happy day! it's snowing - we just got a fresh blanket of white (easier to > ignore > > the spring raking needing to be done yet) > > Vajda, R.D. > > www.GingerJens.com > > ________________________________ > > > > To: rd-usa <rd-usa > > > Sent: Sun, April 17, 2011 8:29:55 AM > > Subject: RE: To the experts > > Fiber is the food of the micoflora in the gut, its not the micoflora on its > own. > > Please distinguish between the two.and maybe the spores are more stable in > acid > > and heat, I don't know about that and accept that as something I am > learning > > now, BUT - I am not sure it is so great to add extra flora. Again, as my > great > > preceptor, Fern Estrow, said: " too much of a good thing is not good > either " . And > > it is my rule in many aspect of my life. Adding too much, may end up with > more > > GI discomfort then with benefits. But, since all the issue of pre and > probiotics > > is so individualized - it may be good for some and not so great to others. > How > > many breads or pastry goods do I need to eat to get " enough " of this new > flora? > > 200 calories worth? more?I don't think you will find me standing in line in > the > > supermarket to buy these breads. I am sure many others will go for it. In > my > > eyes it is still a gimmick. > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > > take your breath away. " - Carlin " People don't forget the truth, they > just > > become better in lying " (Revolutionary Road) > > To: rd-usa > > From: jennyvajda@... > > Date: Sat, 16 Apr 2011 17:55:58 -0700 > > Subject: Re: To the experts > > Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just > > might > > be the handy food additive probiotic that revolutionizes that concept that > > " You > > can't cook Pre or probiotics " - you certainly cook pre-biotics every single > day > > - it is called fiber. Onions and apples have especially good types but any > fiber > > food is going to have some prebiotic starches. - beans and greens are gassy > > > because they are giving lots and lots of food to grow lots of bacteria- > good is > > always a relative term - too many good guy bacteria can be uncomfortably > gassy. > > Spore formers are more heat and acid stable then the yogurt versions we are > more > > familiar with. There are many types of bacteria. Some survive in high > > temperatures and pressures near underwater volcanos, why should they all be > > > expected to die in an oven? Also a big win for me would be the non-dairy > > alternative. I had a hard time pitching the refrigerated fresh dill pickles > as a > > probiotic alternative to yogurt to most clients (a few loved the option) > but > > baked productss would be an easy sell for all ages. > > I would have had to register on the website to find out the prices though. > I'll > > finish off my bottle of supp's for now. Another tool in our health kit > though - > > why turn away from something just because it is new? - " Science knows it > > doesn't know all the answers - that is why it doesn't stop " - a comedian > from an > > old YouTube link > > Vajda, R.D. > > www.GingerJens.com > > ________________________________ > > > > To: rd-usa <rd-usa > > > Sent: Thu, April 14, 2011 3:05:35 PM > > Subject: RE: To the experts > > sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value > is bc > > they can continue reside in our colon @ 37 degree Celsius, their " preferred > > > temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are > dead > > they have no value other then the added proteins of their bacteria-shell > (or > > whatever the term is, as microbiology was not my forte'). It is not like > the > > baking yeast that makes the breads fluffy before they give their last > breath and > > die too.... > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > > take your breath away. " - Carlin " People don't forget the truth, they > just > > become better in lying " (Revolutionary Road) > > > To: rd-usa > > > From: nrord1@... > > > Date: Thu, 14 Apr 2011 09:15:55 -0400 > > > Subject: Re: To the experts > > > > > > Here is the company: http://www.providencefoods.com/default.asp > > > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > > > > > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed > in > > > > cooking. thats the reason u find that in dairy bc 40 degree temp keep > them > > > > alive n content so they dont over grow or die. sounds like a gimic to > me. > > > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > > > > > > > To the experts > > > > I received this from one of my consulting sites - I still need to > research > > > > it, but I was wondering if anyone already had an opinion. > > > > > > > > " I was wondering if you had heard of a company called Providence Food > Co. I > > > > read about them on FM Newslinks and googled their website-I had to > search > > > > " providence synbiotic food co to find them. They make snacks, cake > mixes > > > > etc, with probiotics in the mixes. " > > > > > > > > -- > > > > Ortiz, MS, RD > > > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > > > > > Check out my blog: mixture of deals and nutrition > > > > > > > > New movie: Dietitian meets the Mis-guided Health Food > > > > Clerk< > > > > > > > > > > > > > * " I plan on living forever - so far so good " * > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2011 Report Share Posted April 17, 2011 even higher risk for dehydration and therefore constipation. Merav Levi, RD, MS, CDNA dietitian, not the food police. http://www.linkedin.com/in/meravlevi " Life is not measured by the number of breath you take, but by the moments that take your breath away. " - Carlin " People don't forget the truth, they just become better in lying " (Revolutionary Road) To: rd-usa From: nrord1@... Date: Sun, 17 Apr 2011 13:08:33 -0400 Subject: Re: To the experts They are targeting the elderly in assisted living facilities and nursing homes. They said on's Food service was interested. Will let you know when I hear something. On Sun, Apr 17, 2011 at 1:05 PM, Vajda wrote: > > > exactly, encourage kids to eat to appetite of healthy, moderated (rather > than > restricted) foods and it seems to work out for most kids eventually. and I > agree > on water -looked into diet for pressure sores and some key advice seemed to > > point to hydration and to remind the patient with limited thirst signals to > > drink more often > > > Vajda, R.D. > www.GingerJens.com > > ________________________________ > > To: rd-usa <rd-usa > > Sent: Sun, April 17, 2011 12:30:52 PM > > Subject: RE: To the experts > > you summed it all up in one paragraph - to have the mothers relax about > their > kids not eating yogurt or enough fruits/veg/fiber, so they give them breads > with > more pre and pro-biotics (and yes, thanks for the correction I got confused > > myself).I just dont believe in hysteria around kids intake. In the long > run, we > just end up killing their normal habits. Finicky kids end up, in most > cases, > better eaters, only in later age, IF an example of healthy eating in given > at > home, without pressure on the little ones to eat better. Let them be, they > will > get there on their own accord. (that's a whole different discussion). But > that's > exactly what constitute a gimmick: Riding on someone's guilt feelings that > they > are not a good enough moms who don't care enough for their kids healthy > diet, > so....lets snick in more fiber. Mind you - especially with little kids - > too > much could end up with constipation or worse because with fibers, as you > know, > we need many more fluids, which I don't trust all kids will achieve, > especially > on a hot sunny day. > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > take your breath away. " - Carlin " People don't forget the truth, they > just > become better in lying " (Revolutionary Road) > > To: rd-usa > From: jennyvajda@... > Date: Sun, 17 Apr 2011 09:17:07 -0700 > Subject: Re: To the experts > > pre-biotics, is the term for the food/ the support / the fiber, and the > term for > > the microflora itself is pro-biotics . . . symintics / semantics - tricky > > marketing trick though if the two terms get confused in the public's mind > then > > they could be spending extra for a " prebiotic " loaded food - and be getting > > > fiber that naturally would be there anyway. only a probiotic supplement > would > > have active microflora. I didn't check label laws - just a guess. > > Prebiotics — Prebiotics are nondigestible nutrients that are used as an > energy > > source by certain beneficial bacteria that naturally live in your > intestines. > > Prebiotics are sometimes known as fermentable fiber. > > www.mayoclinic.com/health/​prebiotics/​AN02032 > > heat does denature the active cultures added to some infant formulas. If > the > > formula is microwaved or overheated the live content is no longer that > -just > > dead cell material - protein and calories only - don't have the link but > looked > > into it when it was a new product. > > I agree that the baked goods with active cultures is a gimmick and probably > > > fairly costly currently but someone has to try something for the first time > > > before it can ever move into reality and eventually a few gimmicks become > > mainstream norms. Yogurt itself was a health fad of the 70's based on long > lived > > Russion town folk I think - not sure. My mom made yogurt from scratch at > the > > time - I was not a fan. Now you can get yogurt in a plastic tube, Gogurt, > that > > is artificially colored and flavored and heavily sweetened - is it still a > > health food? - compared to a hotdog probably yes. > > Overeating a 'good' flora food to excess would be uncomfortable so handing > a > > child a bag of these animal cookies would be dangerous and expensive. But > one or > > two of the special cookies doled out by a mom who gave up trying to force > yogurt > > on a child who despises it or is allergic would be an option that could be > > useful. > > If it became a marketing fad and the more heat stable bacillus spores were > added > > throughout the food supply because it " sold product " then it could lead to > gassy > > overgrowth in the warm, wet GI tract of the nation and products for > reducing > > microflora would be rushed to the market (ginger might help). Fads in the > food > > supply can be dangerous - I believe I may have said something along those > lines > > already (LOL, I'm trying to take myself and the health crisis less > seriously. > > My father-in-law is hanging in there and finally got approved the magnesium > > > supplement I recommended) > > happy day! it's snowing - we just got a fresh blanket of white (easier to > ignore > > the spring raking needing to be done yet) > > Vajda, R.D. > > www.GingerJens.com > > ________________________________ > > > > To: rd-usa <rd-usa > > > Sent: Sun, April 17, 2011 8:29:55 AM > > Subject: RE: To the experts > > Fiber is the food of the micoflora in the gut, its not the micoflora on its > own. > > Please distinguish between the two.and maybe the spores are more stable in > acid > > and heat, I don't know about that and accept that as something I am > learning > > now, BUT - I am not sure it is so great to add extra flora. Again, as my > great > > preceptor, Fern Estrow, said: " too much of a good thing is not good > either " . And > > it is my rule in many aspect of my life. Adding too much, may end up with > more > > GI discomfort then with benefits. But, since all the issue of pre and > probiotics > > is so individualized - it may be good for some and not so great to others. > How > > many breads or pastry goods do I need to eat to get " enough " of this new > flora? > > 200 calories worth? more?I don't think you will find me standing in line in > the > > supermarket to buy these breads. I am sure many others will go for it. In > my > > eyes it is still a gimmick. > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > > take your breath away. " - Carlin " People don't forget the truth, they > just > > become better in lying " (Revolutionary Road) > > To: rd-usa > > From: jennyvajda@... > > Date: Sat, 16 Apr 2011 17:55:58 -0700 > > Subject: Re: To the experts > > Bacillus coagulans, is a spore forming bacteria, (Ganeden BC30) which just > > might > > be the handy food additive probiotic that revolutionizes that concept that > > " You > > can't cook Pre or probiotics " - you certainly cook pre-biotics every single > day > > - it is called fiber. Onions and apples have especially good types but any > fiber > > food is going to have some prebiotic starches. - beans and greens are gassy > > > because they are giving lots and lots of food to grow lots of bacteria- > good is > > always a relative term - too many good guy bacteria can be uncomfortably > gassy. > > Spore formers are more heat and acid stable then the yogurt versions we are > more > > familiar with. There are many types of bacteria. Some survive in high > > temperatures and pressures near underwater volcanos, why should they all be > > > expected to die in an oven? Also a big win for me would be the non-dairy > > alternative. I had a hard time pitching the refrigerated fresh dill pickles > as a > > probiotic alternative to yogurt to most clients (a few loved the option) > but > > baked productss would be an easy sell for all ages. > > I would have had to register on the website to find out the prices though. > I'll > > finish off my bottle of supp's for now. Another tool in our health kit > though - > > why turn away from something just because it is new? - " Science knows it > > doesn't know all the answers - that is why it doesn't stop " - a comedian > from an > > old YouTube link > > Vajda, R.D. > > www.GingerJens.com > > ________________________________ > > > > To: rd-usa <rd-usa > > > Sent: Thu, April 14, 2011 3:05:35 PM > > Subject: RE: To the experts > > sounds like a gimmick to me. YOu cant cook Pre or probiotics. Their value > is bc > > they can continue reside in our colon @ 37 degree Celsius, their " preferred > > > temp " , I guess, giving us Vit K at the cost of flatulence. Ones they are > dead > > they have no value other then the added proteins of their bacteria-shell > (or > > whatever the term is, as microbiology was not my forte'). It is not like > the > > baking yeast that makes the breads fluffy before they give their last > breath and > > die too.... > > Merav Levi, RD, MS, CDNA dietitian, not the food police. > > http://www.linkedin.com/in/meravlevi > > " Life is not measured by the number of breath you take, but by the moments > that > > take your breath away. " - Carlin " People don't forget the truth, they > just > > become better in lying " (Revolutionary Road) > > > To: rd-usa > > > From: nrord1@... > > > Date: Thu, 14 Apr 2011 09:15:55 -0400 > > > Subject: Re: To the experts > > > > > > Here is the company: http://www.providencefoods.com/default.asp > > > Uses Florasyn <http://www.providencefoods.com/category-s/58.htm> > > > > > > > > > > > > > > > > > > > > > isnt probiotic are the lactobacilus ect? these bacteria will b killed > in > > > > cooking. thats the reason u find that in dairy bc 40 degree temp keep > them > > > > alive n content so they dont over grow or die. sounds like a gimic to > me. > > > > ---------- Sent from my Verizon Wireless mobile phone > > > > > > > > > > > > To the experts > > > > I received this from one of my consulting sites - I still need to > research > > > > it, but I was wondering if anyone already had an opinion. > > > > > > > > " I was wondering if you had heard of a company called Providence Food > Co. I > > > > read about them on FM Newslinks and googled their website-I had to > search > > > > " providence synbiotic food co to find them. They make snacks, cake > mixes > > > > etc, with probiotics in the mixes. " > > > > > > > > -- > > > > Ortiz, MS, RD > > > > *The FRUGAL Dietitian* <http://www.thefrugaldietitian.com> > > > > > > > > Check out my blog: mixture of deals and nutrition > > > > > > > > New movie: Dietitian meets the Mis-guided Health Food > > > > Clerk< > > > > > > > > > > > > > * " I plan on living forever - so far so good " * > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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