Four common mistakes in supplementing probiotics

Four common mistakes in supplementing probiotics


Do not look at active probiotics must be “living” in order to play a healthy role, which is the basis for the efficacy of probiotics.

Probiotics are life-viable microorganisms that are produced from the production (including screening of strains, production environment, packaging, etc.), on shelves for sale, after eating through extreme environments such as stomach acid, bile, etc. – this layer of testing will consumeThe activity of probiotics can only be achieved by probiotics that pass through these levels and eventually reproduce in the initial point.

Therefore, some probiotic products have a high number of bacteria, but due to lack of protection, the number of viable bacteria that can successfully reach the body is rarely.


The amount of probiotics required is not related to the extent of internal normal flora loss and the number of harmful bacteria present.

Every day, between 2 and 2 billion probiotics is considered to be the minimum to maintain normal flora in the body.

At present, the minimum lactic acid bacteria standard also clearly stipulates that the number of live bacteria in yoghurt needs to reach 1 million per ml. Otherwise, the amount of live bacteria in the large intestine cannot be guaranteed.


Regardless of the efficacy of the bacterial probiotics based on the “fraction”, not all bacterial probiotics have the same effect.

Currently recognized as a powerful product on the market, it mainly has the main active probiotics of lactic acid bacteria and bifidobacteria.


Drinking yoghurt and lactic acid drinks Many people drink yogurt and lactic acid drinks every day, but they often stink and lack probiotics inside.

Why is this?

Because the living conditions of probiotics are very harsh, the number and activity of live bacteria will be greatly reduced after leaving the culture environment for 2-4 hours.

And the yoghurt from the hands of the well-made consumers, through the production, logistics, sales of this long period of time, the temperature changes during the period, will greatly destroy the activity of probiotics.

Therefore, the number of viable bacteria in probiotics in yogurt is small and the activity is also poor.

Subsequently, the probiotics in the yogurt did not have the ability to resist stomach acid, bile and digestive enzymes, and it was not easy to get to the destination – the large intestine.

Finally, yogurt and lactic acid beverages in the market are added with added sugars and sweeteners, even thickeners, pigments, flavors and other ingredients, which are also not good for health.