Conventional approaches including bacterial therapy are becoming less effective and in some cases completely ineffective for combating bacterial infection. Bacteria are evolving, becoming smarter and more virulent, and increasingly resistant to traditional treatment including antibiotic use. While scan the literature available on probiotic use supports use of probiotics for treating drug resistant strains of bacteria in some cases (Diped, 2003). If nothing else the literature supports the use of probiotic therapy to support the body's immune system and strengthen the body's natural ability to fight off infection. Probiotics are also useful in many instances for reducing inflammation and restoring the flora or healthy balance of bacteria in the gut and intestine if destroyed by routine antibiotic therapy, a benefit that can alone improve one's health and well being significantly.
Section 4:Conclusions
There is ample evidence supporting the use of probiotic therapy as a potential treatment for imbalances in the human body. While scientific literature is relatively scant regarding the effects of probiotic therapy against antibiotic resistant strains of bacteria, enough evidence does exist supporting the use of probiotic therapy as either an independent therapy or as an adjunct therapy for patients suffering from many...
Poultry Milk from the cow is one of the most versatile and important substances in the human diet as well as in the diets of many animals and in particular in the diet of poultry that are being raised as layers, broilers or for other purposes. The fact that this milk can be processed into many different forms adds to its versatility and provides a wide array of by-products from which
1). This treatment, albeit, does not produce 100% chitosan, but basically produces a mixture of 10-15% chitin plus 85-90% pure chitosan, called "pure CC." In the U.S., chitosan constitutes a mixture of approximately7% chitin plus approximately 93% chitosan. Outside of cost-effectiveness, the biological effects of chitin produced from each source appears identical. "Chitosan oligosaccharides (CO) takes chitosan a big step further," Matsunaga (2007 explains. "When CC is ingested, a small
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