Probiotic Bacteria - The Foundation of Good Health

Modern science has rediscovered one of the ancient secrets of optimal wellness: good health begins in the gut! Since the time of Nobel laureate Ilya Metchnikov in the early 20th century, biologists have been examining the role of friendly lactobacilli, aka lactic acid bacteria, in human digestion, immune support, neurotransmitter production, and many other physiological functions. These good bacteria, numbering over 400 strains in the human body, comprise what can be considered the largest organ in the body, one without which we simply could not live. The most effective probiotic cultures evolved in fermented foods in nature, each one a consortium of master strains that give rise to all the sub-strains so important for human health. The nature-bred consortium provides greater viability -- the strength of the probiotic to establish its colonies in the gut. The value of this vastly exceeds the actual cfu count, i.e. the colony-forming units. One of the world's most effective cultures  remains today, the Caucasus kefir which Metchnikov originally studied, the subject of our story below. 

THE MYCES STORY


Caucasus
Kefir

To the people of the Caucasus Mountains in the republic of Georgia, the Kefir they have used to prevent and treat illness for over a thousand years is a wonderful blessing they call a gift from God. Kefir has antibiotic and antiviral properties, which may help explain the long lives and good health for which the natives of the Caucasus are known.

In 1908, Ilya Metchnikov wrote in his book, “The Prolongation of Life,” that the secret to longevity that he found in the Russian mountains was the yogurt that the people were making and eating. The Russian-born zoologist and microbiologist received the Nobel Prize for Physiology and Medicine in 1908 for his work in phagocytes, cells that function as part of the human immune system. Metchnikov devoted the last decade of his life to investigating means of increasing human longevity and advocating the consumption of lactic acid-producing bacteria.

The villagers of the Caucasus Mountains gave us yogurt, and the origin of the fermented milk product called kefir. The history of kefir is centuries old, mentioned in the Koran and is well known throughout Eastern Europe. The Caucasus people exhibited the degree of longevity which captivated Metchnikov, with reports of many who lived from 120 to 140 years.

Lactic acid bacteria (LAB) have been used to ferment foods for at least 4000 years. Without understanding the scientific basis, people used LAB and kefirs (bacteria and yeast complexes) to produce cultured foods with improved preservation and with different characteristic flavors and textures from the original food. A wide variety of foods, including sausage, ham, wine, cider, beef, sauerkraut, olives, and pickles contain LAB and other GRAS (“generally recognized as safe”) microorganisms. LAB are used for many fermented milk products from all over the world as well, including yogurt, cheese, butter, buttermilk, kefir and koumiss.

The folklore of kefir enjoys a rich tradition of health claims. In the former Soviet Union, it is used in hospitals and Santaria for a variety of conditions, including metabolic disorders, atherosclerosis, and allergic disease. It has even been used for the treatment of tuberculosis, abnormal cell growth, high cholesterol levels, gastrointestinal and metabolic diseases, hypertension, ischemic heart disease and allergy. The mild acid taste and its characteristic microflora facilitate salivation, enzyme secretion in the stomach and pancreas and improved peristalsis. Kefir contributes to more even movement of food in the intestine and the presence of lactic acid, acetic acid and antibacterial substances inhibit decomposition processes in the small intestine.

This is from the folklore of the region and we make no claims as to the effectiveness of our kefir to treat or control diseases. It is, however, a very healthy drink which can help control bad bacteria and yeasts in the digestive tract.

Caucasus Kefir was brought to us by a Christian missionary in 1983. We have kept this complex alive since that time and have studied the many microorganisms it contains, including Saccharomyces boulardii, a now well- known yeast which is antagonistic to Candida albicans and pathogenic bacteria which cause severe gastrointestinal upset for the travelers.

After years of work, we were able to stabilize and freeze-dry the complex so that it could be encapsulated and shipped to those in need.

For thousands of years, the villagers in the Caucasus Mountains had never allowed their precious complex to be used outside their area, but the missionary (who was originally born and raised in the village), convinced them that this discovery was too important to be used by only a few people. We are honored that the people of the Caucasus have shared their unique development with us.   


Customer Testimonials

I have had the pleasure of working with Jerre Bannister and the Culture since 1982.  In that time period we have identified multiple helpful bacterial and yeast strains and have been able to stabilize this unique culture through a freeze drying process.  Defined as a probiotic, research in this area is exploding.  A review of papers published through the National Library of Medicine has shown that more than 1500 scientific papers have been published on probiotic therapy in the last 2 years.  I personally benefited from the culture 3 weeks ago when I contracted food poisoning in Korea.  The Culture literally kept me from the hospital and allowed for a rapid recovery.  Probiotic therapy is now recognized in many areas of health, and as bacteria become more resistant due to antibiotic overuse, these products will become critical in general health maintenance.  Jerre’s unique culture holds tremendous promise in the area.

Lee Lorentzen, Biochemist

January 28, 2006

 Dear Bob and family, 

Thank you for your continuous support and contact. Thank you for the Myces shipment and your donation when I was in the US. It was wonderful to meet your family and to be in constant contact with you and them. I pray for you always and your family. Myces is a wonder – I use it often and it has helped many lifes and now we cannot do without it. My prayer is that we are able to always get a continuous supply. We will shortly follow up to this email with a detailed report for your company.

Always in appreciation for support, with warm regards and thanks.

Many blessings,

Sr. Freda

Sister Freda, Kenya


"It seems like I have tried almost every probiotic supplement on earth. I have never been so surprised by the results of a few days use of a probiotic until now with Myces SB5000™. It is amazing!"

B.W.

Evidence from clinical research demonstrates that adding 'good' bacteria to the diet promotes a healthy digestive and immune system."

Dr. Allan Walker, Professor of Nutrition and Pediatrics, Harvard Medical School

Begin strengthening your good flora today!

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