March 2003 Issue
Regular intake of probiotics may reduce upper respiratory infections, suggests a Swiss study of 209 volunteers who ate either a fermented milk product with probiotic bacteria or traditional yogurt daily for three weeks. The probiotic group saw disease-causing bacteria decrease by 19%, while the occurence of pathogens was unchanged in the yogurt group. The researchers believe Lactobacillus GG, the probiotic bacteria in the fermented drink, indirectly stimulates the immune system of the
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