Lactobacillus rhamnosus, a beneficial bacteria, combined with peanut protein was found by Australian Murdoch Children’s Research Institute to accidentally relieve peanut allergies.
The Journal of Allergy and Clinical Immunology reported an accidental finding with 62 children, looking to see if their intolerance would increase over an 18-month test period, adding peanut protein gradually to the mixture. “A double-blind, placebo-controlled randomized trial of the probiotic Lactobacillus rhamnosus CGMCC 1.3724 and peanut OIT (probiotic and peanut oral immunotherapy [PPOIT]) in children (1-10 years) with peanut allergy. The primary outcome was induction of sustained unresponsiveness 2 to 5 weeks after discontinuation of treatment. Secondary outcomes were desensitization, peanut skin prick test, and specific IgE and specific IgG4 measurements.”
Medical Daily reported, “Over 80 percent of the children who received the treatment were no longer severely allergic to peanuts by the end of the 18 months, when compared to four percent of the placebo group.”
The NIH says, “There are qualitative and quantitative differences in the composition of gut microbiota between patients affected by FA (food allergy) and healthy infants. These findings prompted the concept that specific beneficial bacteria from the human intestinal microflora, designated probiotics, could restore intestinal homeostasis and prevent or alleviate allergy, at least in part by interacting with the intestinal immune cells.”
They go on to say, “Lactobacilli and Bifidobacteria are found more commonly in the composition of the intestinal microflora of non-allergic children and the enhanced presence of these probiotic bacteria in the intestinal microflora seems to correlate with protection against atopy.”
Lactobacillus rhamnosus, is a beneficial bacteria often used in probiotic strains of yogurt.
This study, with the potential threat of dangerous allergy symptoms, was performed with observant medical monitoring and should not be tried outside of proper medical care and observation.
Lactobacillus rhamnosus GR-1 adheres to intestinal lining as well as the bladder and vaginal walls. Specifically it combats the attachment of pathogenic yeasts. L. rhamnosus produces acid which kills viruses and attacks biofilms but also is anti-inflammatory.
The Lawson Health Research Group at the Canadian Research and Development Centre for Probiotics, says, “Lactobacillus rhamnosus GR-1 was originally isolated in 1980 from the distal urethra of a healthy woman. Lactobacillus reuteri RC-14 was originally isolated in 1985 from the vagina of a healthy woman. It was first classified as L. acidophilus RC-14, then renamed as Lactobacillus fermentum RC-14. As the way that bacteria are classified changes with time, the strain was re-named Lactobacillus reuteri in recent years. All the publications with this organism RC-14, were performed on the same bacterium.”
Lactobacillus reuteri RC-14 follows the same properties. They go on to say, “It produces hydrogen peroxide that many believe is important in vaginal health. It also produces signalling factors that disarm toxins produced by Staphylococcus aureus, the bacterium that causes so many hospital infections and death (the superbug).”
Administration of probiotics needs to be repetitive and deliberate in action, looking for die off symptoms to be sure you are tackling weak strains. Probiotics do not remain in the body long term, they pass through, feeding good bacteria and killing the bad in the process.
The British Journal Of Nutrition reported a study showing L. rhamnosus, “Induced weight loss in women was associated not only with significant reductions in fat mass and circulating leptin concentrations but also with the relative abundance of bacteria of the Lachnospiraceae family in faeces. The present study shows that the Lactobacillus rhamnosus CGMCC1.3724 formulation helps obese women to achieve sustainable weight loss.”
The American Journal Of Clinical Nutrition says, “L. rhamnosus are usually associated with dairy products whereas L. plantarum is found in fermented foods of plant origin.”
For a clean source of L. rhamnosus which contains no fillers, starches or sugars that will feed pathogens click here.
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
Topicsadditives ADHD adrenal anxiety autism B12 behavior bipolar butter candida chelation cholesterol depression Dr. Natasha Campbell-McBride drugs fermented foods fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity iodine kefir kombucha microbiome natural healing nutrient dense nutrient dense foods parasites probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins wheat
Subscribe to our blog posts!
- GAPS Shakes
- Chasing Away A Virus: Cold Sores, Fever Blisters, Shingles
- Homemade Toothpaste – GAPS Approved
- Raising Farmed Salmon VS Wild Caught- Is There Really a Need To Care?
- Chicken Skin Chips – GAPS Approved
- GAPS Approved Gelatin – The Full Story
- Chocolate And How It Fits Into GAPS
- Making Probiotic Whey
- Butter, Butter, Butter – A GAPS Approved Guide
- Streptococcus In Strep Throat Compared To Streptococcus In Milk Kefir