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  2. Is It Safe to Use Expired Vitamins? The Truth About Vitamin ...

    www.aol.com/vitamins-expire-nutritionists-weigh...

    Best case scenario, the average shelf-life of vitamins is two years, Davis-Cadogan adds. There are some vitamins that come with special storage instructions, so it’s important to thoroughly read ...

  3. Probiotic - Wikipedia

    en.wikipedia.org/wiki/Probiotic

    A growing probiotics market has led to the need for stricter requirements for scientific substantiation of putative benefits conferred by microorganisms claimed to be probiotic. [7] Although some evidence claimed benefits are marketed towards using probiotic, such as reducing gastrointestinal discomfort, improving immune health, [8] relieving ...

  4. Does It Matter What Time Of Day You Take Probiotics ... - AOL

    www.aol.com/youre-probably-taking-probiotics...

    Probiotic And Gut Health Supplement. If you're tired of being bloated and gassy 24/7, this probiotic supplement from Care/of might help. The product contains a blend of Bacillus coagulans (a.k.a ...

  5. Do Preserves Need To Be Refrigerated? An Expert Explains - AOL

    www.aol.com/preserves-refrigerated-expert...

    Garcia-Benson says preserves need to be refrigerated after being opened. The dietician says, “several factors influence bacterial and mold growth, including food, acidity, time, temperature ...

  6. Lacticaseibacillus paracasei - Wikipedia

    en.wikipedia.org/wiki/Lacticaseibacillus_paracasei

    Although probiotics are considered safe, they may cause bacteria-host interactions and adverse health consequences. In certain cases there is a risk of bacteremia when probiotics are used. [9] [10] Currently, the probiotic strain, frequency, dose and duration of the probiotic therapies are not established. [9]

  7. Lactobacillus delbrueckii subsp. bulgaricus - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_delbrueckii...

    Lactobacillus bulgaricus colonies grown on China Blue Lactose Agar, after anaerobic incubation. Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, [3] as well as in other processes involving naturally fermented products.

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