Antibiotics and Probiotics - What Is the Difference?
We’ve all taken antibiotics. Let’s talk about Antibiotics and Probiotics. First let’s define them. The word antibiotic means to against life, or to kill life. A Probiotic is just the opposite. It means for life.
What Antibiotics Do
An antibiotic is taken to kill invading unfriendly organisms, after normal methods have failed, and we get sick. These are the bad germs. These are the germs that probably came to bother us, due to a low level of the probiotics, or good bacteria. Probiotics are the friendly bacteria that occur naturally in our intestines and colons.
When we get an infection that calls for antibiotics, the antibiotics kill off some of the good bacteria along with the bad bacteria. This calls for a restocking of our good bacteria. How we can do that is simple. We can take a quality probiotic supplement, eat yogurt, or fermented foods like sauerkraut.
Can You Take Probiotics and Antibiotics Together?
Yes, you can. The benefit is that the probiotics may keep you from having diarrhea, and cramping. The diarrhea could be a result of killing off most of the friendly organisms with the antibiotics. Some say to offset taking the antibiotics, and the probiotics a few hours apart.
What kills off our probiotic organisms? There are many environmental issues due to our modern culture. Water fluoridation and chlorination kill off friendly bacteria. Pollution, food additives, alcohol, smoking, prescriptions, many other elements kill off our friendly organisms.
Probiotics are the friendly organisms that protect us from the overgrowths of yeasts and funguses. They also protect us from food borne illnesses, and E-coli bacteria.
85% of the bacteria in our systems should be these friendly organisms that contribute to the health and balance of our digestive systems. According to The Consumers Guide to probiotics, there are many benefits from a healthy level of probiotic organisms in our system.
Benefits of Probiotics
Improved Food Digestion
Better utilization of B vitamin complexes in our foods