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  2. Dealing with water weight? Why it's happening and 7 ways to ...

    www.aol.com/news/dealing-water-weight-why...

    Water weight, also known as water retention, is a buildup of excess water or fluid in the body's tissues, which can occur for a variety of reasons, Dr. Felice Schnoll-Sussman, gastroenterologist ...

  3. 'I Tried Probiotic Supplements for 30 Days—These Were the ...

    www.aol.com/tried-probiotic-supplements-30-days...

    Probiotics are a good form of bacteria found naturally in the body. Consuming probiotic-rich food and drinks like yogurt and kombucha also helps. The jury is still out on supplements.

  4. Tibicos - Wikipedia

    en.wikipedia.org/wiki/Tibicos

    Tibicos, or water kefir, is a traditional fermented drink made with water and water kefir grains held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The ...

  5. Your Ultimate Guide to Gut Supplements: Probiotics ... - AOL

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    Here, a registered dietitian breaks it down for you—including probiotics, prebiotics, and postbiotics. Your Ultimate Guide to Gut Supplements: Probiotics, Prebiotics, and Postbiotics Skip to ...

  6. Lactobacillus acidophilus - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_acidophilus

    An example of fermented milk, a dairy product L. acidophilus is commonly added to for probiotic effects. As stated in a journal from the American Dairy Science Association, "Lactobacillus acidophilus is a commercial strain and probiotic that is widely used in the dairy industry to obtain high-quality fermentation products."

  7. Postbiotic - Wikipedia

    en.wikipedia.org/wiki/Postbiotic

    Chemical treatment (e.g. formalin) Gamma-irradiation; Sonication; In most cases heat treatment is considered the method of choice for deactivating probiotic strains. The effect that different types of inactivation have on bacterial structure and components as well as the maintenance of probiotic properties requires further research. [citation ...