Prebiotics: Is that a typo?

Nope, we really mean to say prebiotics and not probiotics. Although you’ve been hearing a lot about probiotics in the media (and certainly on our blog!), prebiotics are starting to get their fair share of attention. Identified in 1995, prebiotics are non-digestible ingredients found in foods that stimulate the growth and/or activity of bacteria that’s already in your digestive system.

So what prebiotics really do is help probiotics work better, feeding them so they grow and flourish. Research is finding that probiotics are more effective when they contain a prebiotic as well (just like Probulin does).

The big three prebiotics are (1) inulin (2) oligofructose, and (3) polydextrose. They’re usually carbohydrates and soluble fibers. Prebiotics:

  • Have healthy bacteria-building potential
  • Have starch and sugar replacement capabilities
  • Improve gut health as fibres or as texturants.

A 2010 research report on prebiotics from UBIC Consulting found that from 1999 to 2010, the U.S. insoluble fibers market grew 120 percent. As research continues to spike on the effectiveness of prebiotics and probiotics, you can expect to see more people adding these important supplements to their diets.

The U.S. already lags behind European countries (and countries like Japan, which has recognized the usefulness of prebiotics since the 1980s) in adding these to our diet. Let’s catch up!

Go with your gut,

The Probiotics Team

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