What is the difference between a prebiotic and a probiotic? | Peter Attia & Colleen Cutcliffe

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This clip is from 283 - Gut health & the microbiome: improving and maintaining the microbiome, probiotics, prebiotics, innovative treatments, and more | Colleen Cutcliffe, Ph.D.
In this clip, Peter and Colleen discuss:
- Where are probiotics found?
- Probiotic and prebiotic supplementation
- What are colony-forming units (CFUs)?
- What is a post-biotic
- And more
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About:
The Peter Attia Drive is a deep-dive podcast focusing on maximizing longevity, and all that goes into that from physical to cognitive to emotional health. With over 70 million episodes downloaded, it features topics including exercise, nutritional biochemistry, cardiovascular disease, Alzheimer’s disease, cancer, mental health, and much more.
Peter Attia is the founder of Early Medical, a medical practice that applies the principles of Medicine 3.0 to patients with the goal of lengthening their lifespan and simultaneously improving their healthspan.
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[@pablowentscobar]

Can't start my day without Kefir.

[@DiegoMedina-4545]

Same

[@Bleed242]

The flow cytometry stains are live:dead stains. Commonly sybr green that penetrates all cells living or dead to stain DNA. It fluoresces green under 488 nm. The counter stain is typically propidium iodide. PI is also a DNA stain but cells that are alive and have intact membranes exclude it and don’t fluoresce (red at 488 nm). The combination of the two stains can distinguish dead cells (red), live cells (green), and in between cells (red-green).

[@steven871]

I've been led to believe that pasteurization kills probiotics. So, if the dairy product is pasteurized then live culture are added later, you are getting the benefit. In the case of "probiotic soda" or non-raw kombucha, you are drinking dead probiotics due to the pasteurization and wasting your money.

[@davidoconnor1773]

In most commercial kombuchas, probiotics are added after the fact, as brewing at scale using a SCOBY is too unpredictable, especially when it comes to taste (particularly sourness). But there are still live cultures in the bottle, you can grow a full sized, healthy SCOBY just from the small remnant thats left in the bottom of a commercial bottle, such as a GT's, if you don't otherwise have access to a starter (i've done this myself).

[@jordanslingluff287]

Remember if you seek to get probiotics from "pickled" vegatables they only have them if they are fermented via lacto fermentation. That means the majority of commercially available products do not have probiotics. There are a number of recipes online if you are interested in pickling your own. Keep in mind these recipes do need to come from reputable sources and they need to be followed in order to be safe.

[@EP-ds6wr]

I bought fermented cabbage and another one that says lactofermented. Both of them contain only cabbage and salt. The lactofermented tastes very different (I don't like it actually) and I wonder if the "normal" fermented one has the same benefits and what is the difference if both contain only cabbage and salt? (I ate these when I had to take antibiotics for pneumonia, to try to recover the good bacterias in my gut that antibiotics killed) Also I eat kefir. But I would like to know the difference btw benefits of fermented vs lactofermented.

[@user-sc9ch4od5m]

Why do you buy ? Please make it at home . How many days will you eat only one type of fermented food ? Gut require diversity. I appreciate your start but you need to do lot more.

[@jordanslingluff287]

@@EP-ds6wr Lacto fermentation is the only kind of that has probiotics. Most everything else is just vinegar, water and various items used to flavor the mixture. The vinegar itself is a good antioxidant but not many other benefits, none when it comes to probiotics. There are some other "pickled" items like Kimchi that have probiotics. Not many though. Lacto fermented cucumbers taste more like a standard pickle. Salty but way more doable. You can of course lacto ferment other items but most are gonna have the familiar salty taste. The salt content is used to inhibit the reproduction of harmful bacteria and allow the "lacto" bacteria a chance to start breaking down the sugars in the food item.

[@EP-ds6wr]

@@user-sc9ch4od5m I did now when I was sick, with 2% salty water, I couldn't eat it, was horrible :D i used cabbage, after 5 days it had the bubbles, looked OK. What do u make, give me tips pls and I will try again. What vegetable do u use?

[@EP-ds6wr]

@@jordanslingluff287 thanks for the reply :) it is strange the one was written "fermented" had ingredients salt and cabbage. But the taste of the lactofermented was so different, maybe they added something - as u said - to the fermented one that they didn't write on the ingredients list.

[@davidcarter3135]

What's the best source of probiotics?

[@johnelliott9556]

fermented low sugar foods

[@user-sc9ch4od5m]

Whenever Peter Attia asks few questions, many of the experts don't have the answers. Attia asks such questions because Attia's knowledge is deep and genuine especially in Biochemistry. I am requesting Attia to make a DRIVE / Podcast with the Padma Shri awarded Indian doctor named Dr.Kahder Valli. Most of the famous and renowned western and European doctors talk a lot about the goodness of the dietary fibre however they are not FULLY aware about their natural sources. I want Attia to understand the goodness of few millets like Foxtail, Kodo, Little, Barnyard and Brown Top millet which are rich sources of Dietary Fibre that have different postive effects on different organs of our body by transforming the Gut Microbiome. Want Attia to not have any processed foods and definitely not the Diet Coke. Unless it's actue and an emergency ain't want Attia to rely on modern allopathy at all. Please consider my request for a podcast with Padma Shri Dr Khader Valli . Attia will be enlightened with new facts on several verticals including the Attia's core subject, LONGEVITY.

[@anitahernandez1207]

I stopped buying commercial probiotics when I learned about kefir and fermented vegetables. When I moved out of California, I craved and could almost smell (when I thought about it) the San Francisco sourdough bread especially from Boudin Bakery. Until the US food industry can improve how they process wheat and regulate certain supplements, I have to rely on more natural fermented foods although, I have not introduced wheat sourdough back into my diet. There are certain strains of bacteria that help with mood (l. ruteri, l. planterum) and others that even help with lactose and nasal allergies (l. heviticus). I am not sure I am aware of one that helps digest wheat gluten/protein. Is that akkermansia? I honestly don't crave it anymore but sometimes the pictures look good. It's probably a mind thing. 🧠🥖🍞🥯