Acidophilous: Beneficial Bacteria
(Kombucha; Kefir)
The term acidophilus is used to describe a number of bacteria which help in human digestion. These bacteria include L. acidophilus, L. casei, L. bulgaricus, among others. Lactobacilus acidophilus is one of the bacteria found in these mixtures, but the term acidophilus usually refers to a combination of L. acidophilus with other beneficial bacteria.
Acidophilus is touted for its many health benefits, some of which have been known about for thousands of years. The bacteria is found naturally throughout the human body, and most likely made its way into a food long ago, beginning a cycle of natural fermentation which people eventually learned to artificially duplicate.
When acidophilus are placed in a sugar-rich environment, they begin to eat the sugars they find there. They then convert these sugars into various substances, including lactic acid. This adds a distinctive taste, and lowers the pH of the food or liquid so that other flora do not find it as friendly an environment, helping to preserve the food. Yogurt is probably the most well-known of foods that make use of acidophilus. It is very easy to notice the sour taste of the lactic acid when eating this food. Other foods that contain acidophilus include sauerkraut, kombucha, kinchi, kefir, and many other fermented food products.
Acidophilus can help protect the body against harmful bacteria, parasites, and other organisms. As it breaks down, it releases substances such as hydrogen peroxide that create a toxic environment for unhealthy creatures in the body, helping to drive them out. It also plays an important role in digestion, helping to produce a number of chemicals which aid in the digestion process.
Many alternative modalities of healing look to acidophilus for a wide range of health benefits. In addition to basic digestive assistance, acidophilus is thought to help bolster the immune system as a whole. It is also thought to provide some relief from various intestinal problems.
Interferons: Natural Disease Fighters
(Chlorella)
Interferons (IFNs) are proteins made and released by the cells of most vertebrates in response to the presence of pathogens -- such as viruses, bacteria, or parasites -- or tumor cells. They allow communication between cells to trigger the protective defenses of the immune system that eradicate pathogens or tumors.
IFNs belong to the large class of glycoproteins known as cytokines. Although they are named after their ability to "interfere" with viral replication within host cells, IFNs have other functions: they activate immune cells, such as natural killer cells and macrophages; they increase recognition of infection or tumor cells by up-regulating antigen presentation to T lymphocytes; and they increase the ability of uninfected host cells to resist new infection by virus. Certain host symptoms, such as aching muscles and fever, are related to the production of IFNs during infection.