Dr. Friedlander’s Ultra Blend (Probiotic), 180g powder

First thing I want to say about probiotics is I have to reevaluate it because the recent research is suggesting the best probiotic: sauerkraut. And, you know, it's tens of millions more than the probiotics. Also, it seems to be the best for humans. So I have to think about it. Syntol's a great probiotic. I have a variety of probiotics. So let's talk about the idea of probiotics rather than a particular product. But I am saying kimChi (Qi) and sauerkraut are your, really, winners. They're fresh, they don't cost you much. But why are they important? Because in your body, there is more bacteria than human cells. Probably 10 times more bacteria than human cells. Human cells are about 10 trillion, and estimate is maybe 100 trillion bacteria. Bacteria are so woven into our body that they're literally, literally part of our biochemistry. Certain biochemical steps that are needed you know, for certain enzymatic actions, the pen on the bacteria is part of your human physiological system. Think about that for a second. You can understand that when people take antibiotics, they kill off the natural bacteria. What's going on is your whole biochemistry is thrown off. And what else? What else do these things do? They create a healthy bowel, which is a huge, important thing. Usually 85% of the bowel is normal, healthy bacteria and 15% is pathogenic. You don't want to go above that. So they keep a balance. Most people have some kind of dysbiosis where it's out of balance. So, I'm recommending kind of adding, pretty much like people did in eastern Europe, adding the sauerkraut on a daily basis. So you're getting fresh, non-pasteurized, obviously, okay. It can't be bought in stores. Pasteurized just killed everything. Has to be non-pasteurized. Make your own. We are going to be showing it in the conscious eating. We have some good one that we found in Israel. Okay good. I'll bring it in. KimChi (Qi). Sauerkraut. That's a spicy sauerkraut. KimChi (Qi) is spicy sauerkraut. We're only concerned if it's pasteurized. It's pasteurized, you've killed all the bacteria. Okay, well then that's not a problem. You know, obviously you don't want to take preservatives in general. What? I think most of them are pasteurized. Well, the point is, you look on the bottle and it says "pasteurized" or not, and then you'll know. No it's raw. You haven't cooked it. It's the best to make it at home. And in the conscious eating course, we designed it so you can show how to make it, what it looks like at one day, what it looks like at two days or three days. So you're gonna see a flow of how that looks. And that's an easy way to do it, that's the way I recommend. And I would say that's the best. But let's get back to the principle. You need adequate bowel bacteria to make your whole system work. It has antibiotic effect. It supports the immune system. It helps with your digestion, helps with some level of the B-vitamin production. It's an integral part of your system. So when people start taking the antibiotics, which are going to run out in time anyway, you understand about the super-bacteria and all that. Since 1940 to now it's run its course closely. But, the fact is, we really gotta have our own healthy bacteria. One of the problems that's making life a little hard is genetically engineered food, because it kinda cross-reacts with your own bacteria. And you start producing pesticides and herbicides in your own gut. Not a good thing, because these are things they use, you know, to kill off weeds, but if you were eating a genetically engineered food, it's been proven that your bowel bacteria will maybe start to do that. And that's not good. So you wanna be very, very careful that you're not contaminated by genetically engineered food. What happens with sauerkraut and thyroid if you've got hypothyroid? Cruciferous vegetables can have an anti-thyroid effect. So that's cabbage, broccoli, and so forth. Now, what do you do about that? You have a little but less sauerkraut or have a little bit more iodine. See what I'm saying? In other words, you have to balance that because there's not, or, it's a really big problem and you can notice it as a problem, then you go to the other acidophiluses. And you're not doing sauerkraut. So it's a fair and important question in the big picture. But if it's really a big problem, then that's what you can do, yeah.