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Which one should you take? Should you be taking both at the same time? We receive questions about these two products often, so I thought it might be good to provide a bit more clarity. Let’s start by breaking down what each one of them does.
Fermentation is a technique that has been used to preserve food for thousands of years. Many places without reliable refrigeration or electricity still use fermentation to store food, but even many of those with access to refrigeration implement fermented foods into their diets because they’re delicious and nutritious! The most common kind of fermentation in foods is lactic acid fermentation, in which bacteria and yeasts are used to convert starches or sugars into lactic acid. This is how foods like pickles, sauerkraut, sourdough bread, and kimchi are made. It’s also the method used to make yogurt, which we have talked about previously. The other common forms of food fermentation are ethyl alcohol fermentation (wine, beer) and acetic acid fermentation (apple cider vinegar).
Crohn’s disease is an inflammatory bowel condition that affects millions of people around the world. It causes inflammation of the digestive tract and can lead to a wide array of symptoms, including diarrhea, fatigue, and abdominal pain. There is currently no known cure for Crohn’s disease, but there are therapies to help lessen symptoms, such as anti-inflammatory drugs or specific diets.
Questions We Hear the Most
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