Probiotic & Synbiotic Supplements
Probiotics are health‑promoting live microorganisms that naturally occur in our body, especially in the intestines, where they are part of the microbiome. The most well‑known probiotic cultures are lactobacilli, which break down lactose and other sugars, and bifidobacteria, which positively influence our natural immunity.
Prebiotics are the indigestible parts of food that primarily serve as food for probiotic cultures. Adequate intake of prebiotics is crucial for the proper growth and activity of probiotic cultures.
The combination of probiotics and prebiotics creates synbiotics. In terms of health benefits, using synbiotics is considered more effective than using probiotics or prebiotics alone. This category includes our Probiotics with inulin and multi‑strain Probiotic Complex, which offers your gut 15 probiotic strains with proven symbiotic effects and 30 billion live probiotic cultures.
When to Take Probiotics and Synbiotics?
Probiotics or synbiotics can be taken preventatively or as a supplement during treatment. They are most often recommended during:
- Antibiotic use, which disrupts the gut microbiome;
- Digestive issues;
- Inflammatory and autoimmune bowel diseases (e.g., Crohn’s disease);
- Weak immune system;
- Pregnancy and breastfeeding.
Probiotics can also be taken preventatively during international travel when changes in the gut microbiome can lead to conditions like traveler’s diarrhea. Probiotics are also becoming popular among vegans who do not consume probiotic- and prebiotic‑rich foods such as dairy products.
Long‑term Use of Probiotics
Probiotics are not just for acute issues. Long‑term use of probiotics boosts natural immunity, reduces the risk of harmful bacteria colonizing the digestive tract, and contributes to overall gut well‑being.
Probiotics and Prebiotics in Food
In addition to synbiotic or probiotic supplements, you can support your gut microbiome through everyday diet. Simply include foods rich in probiotics and prebiotics.
The most well‑known probiotic‑rich foods are yogurts, kefir, acidophilus milk, and buttermilk. Other sources include sheep milk cheese, Emmental, blue cheeses, and other ripened cheeses. From non‑dairy sources, fermented vegetables (such as sauerkraut, pickles, Korean kimchi, or Japanese natto), apple cider vinegar, and kombucha are worth mentioning.
One of the best prebiotics is inulin, a soluble fiber of plant origin. It naturally occurs in chicory (such as chicory syrup), Jerusalem artichokes, garlic, onions, and asparagus. Prebiotic substances can also be obtained from fruits, vegetables, or oats.
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