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It is an eating plan that emphasizes foods that are easy to digest. [1] It is commonly recommended for people recovering from surgery, diarrhea, gastroenteritis, or other conditions affecting the gastrointestinal tract. Such a diet is called bland because it is soothing to the digestive tract; it minimizes irritation of tissues.
Those with autoimmune atrophic gastritis (Type A gastritis) are statistically more likely to develop gastric carcinoma (a form of stomach cancer), Hashimoto's thyroiditis, and achlorhydria. Type A gastritis primarily affects the fundus (body) of the stomach and is more common with pernicious anemia . [ 1 ]
Stomach diseases include gastritis, gastroparesis, Crohn's disease and various cancers. [1] The stomach is an important organ in the body. It plays a vital role in digestion of foods, releases various enzymes and also protects the lower intestine from harmful organisms. The stomach connects to the esophagus above and to the small intestine below.
Activia is classified as a functional food, [1] designed to improve digestive health. [2] In the 1980s, Danone researchers took interest in bifidobacteria. They developed a specific strain that can survive in the acidic medium of yogurt. In addition to traditional yogurt bacteria, they decided to add a probiotic strain.
Krienitz finds bacteria in the stomach of people with gastric cancer. [2] Turck feeds dogs Bacillus coli and produces ulcers. [7] 1907 Berkley Moynihan suggests that acid is a cause of ulcers. [1] 1910 Schwartz publishes the excess acid theory of the ulcer, coining the famous phrase "no acid, no ulcer." [2]
The lowest pH of the secreted acid is 0.8, [7] but the acid is diluted in the stomach lumen to a pH of between 1 and 3. There is a small continuous basal secretion of gastric acid between meals of usually less than 10 mEq/hour. [8] There are three phases in the secretion of gastric acid which increase the secretion rate in order to digest a ...
S. thermophilus is found in fermented milk products and is generally used in the production of yogurt, [6] alongside Lactobacillus delbrueckii subsp. bulgaricus. The two species are synergistic, and S. thermophilus probably provides L. d. bulgaricus with folic acid and formic acid, which it uses for purine synthesis. [7]
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. It is defined as homofermentive lactic acid bacteria due to lactic acid being
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