by vagreys » Thu Feb 20, 2014 5:05 pm
I fail to understand why non-acid labile probiotic bacteria harvested from the gut and propagated in a petri dish would be any different from the same non-acid labile probiotic bacteria harvested from other sources and propagated in a petri dish. Further, how much of the probiotic bacteria incorporated in the sausage survive long exposure to stomach acid to make it to the gut? I'll stick with lab strains and encourage folks to add a little fiber to their diets...
- tom
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