History of Lactobacillus plantarum
Discovered by microbiologist Orla-Jensen in 1919.
Found in:
Fermented food products, anaerobic plant matter, milk products, oatmeal soup, sourdough bread, olives.
What does this microbe do?
Best described as a nootropic and neuroprotective agent, so provides a lot of support to the brain and cognitive function. It is also an antioxidant, anticancer, anti-inflammatory, antiproliferative, anti-obesity, and is immune-boosting.
Indications
IBS, flatulence, burns, decreases the frequency of colds and flu, fungal infections, reduces the risk of pneumonia, reduces blood pressure, lowers the risk of kidney stones.
Quantity
Best before food. Adult: 10-20ml daily. Children: 5-15ml daily