In a fermented food product, the nutritional quality is enhanced with increased bio-availability. There is no argument there with your claim. Probiotics have also shown a range of positive effects on health. BUT you Jillian Epperly make assertions that go beyond. Here you state that JJ is more than a cure.
So let's start with your assertion that JJ, made per your recipe, is a probiotic. In your own document entitled, What Is Normal? The Science Behind A Healing Protocol As Related To Cancer, Disease, and Chronic Illness (Response to Ohio Attorney General Michael Dewine Investigative Docket # 548642 c/o Rebecca F. Schlag), you state:
Recently (4/2) you posted this redacted report also citing the 13,000,000 CFUs present in your drink.
As I noted in the previous post, the standard dosage between 1 billion and 10 billion CFUs daily for adults. Based in those numbers, your drink is NOT a probiotic. Also, it is up to you to provide un-redacted evidence of your claim.
There is a need for stricter scientific substantiation of the benefits of probiotics. There are many claimed benefits not supported by scientific evidence, remember Dannon yogurt? Claimed benefits can be deceptive advertising by the Federal Trade Commission.
But for the sake of argument, we'll accept your assertion (for the moment) that JJ is a probiotic. BUT while lacto-fermentation is a chemical process in a normal recipe:
3 cups of green/red cabbage, coarsely chopped (weigh for future reference)Your recipe is not traditional as to the amount of salt nor the time you allow for ferment.
2 cups of filtered or distilled water (just be sure the water has no chlorine by boiling for 30 minutes or leaving it out for 24 hours)
1 teaspoon of sea salt (starting point, adjust accordingly)
Let sit room temp minimum of 7-15 n days (longer if desired, I have seen 21 days in colder climates) depending on climate and room temperature. Burp EOD to prevent over gassing.
A higher salinity makes the fermentation slower, while an insufficient salinity makes it unsafe. Higher temperatures require a higher salinity. [To prevent mold] The fermentation should be done at 16-22 C [60-71 F]. The best temperature is 18-20 C [64-68 F]. A cabbage fermented at a lower temperature has a better fragrance.
Recommendations for brine solutions run 2-5%; ~3% the average (carrots are an exception). For cabbage, the brine should run about 2-2.3%, Jillian's brine is about 2.8 -3 %. As noted above, high levels of salt, little or no actual lacto-fermentation is going to happen.
So while we will accept your assertion that JJ is a probiotic, despite having no evidence. What are we to do with your claims? Those that are false? For example your insistence that, “[y]eah well candida is a fungus it's basically cancer. J juicers know what the antidote is but everybody else will find out for them self.” (Addressed here.)
You refuse to engage with detractors - Non Sequitur:: Jilly Juice Jillian Responds to Kyle | Will She Accept His Invitation to the Show? - and block your naysayers.
And harass your critics.
And to be clear, you filed an action in SMALL CLAIMS court for the amount of $4600. And the individual involved, while not a journalist in the technical sense, is also not a blogger. I am a blogger. You seem to forget that one may criticize the opinions of others. If your opinion is too weak to withstand criticism, it may be that your opinion is wrong.
To dismantle your claim that your drink is a probiotic, we have to know what a probiotic is. Probiotics are good bacteria (non-pathogenic) that are already in or on your body. Taken a bit further, live microorganisms intended to provide health benefits when consumed.
The original hypothesis, The Prolongation of Life: Optimistic Studies (1907), by Élie Metchnikoff, of auto intoxication fame. Metchnikoff further postulated that yogurt-consuming Bulgarian peasants lived longer lives because of that custom. “In the 1930s, a Japanese physician, Minoru Shirota, suggested that the right mix of bacteria in the gut could prevent disease. Miso soup, made from fermented soybean paste, is a staple of the Okinawan diet.”
IOWs,
It has been suggested that disrupting the delicate balance in the gastrointestinal tract can contribute to diarrhea (antibiotic-associated diarrhea, traveler’s diarrhea, intestinal infections), gastroenteritis, constipation, irritable bowel syndrome, inflammatory bowel disease (Crohn’s disease and ulcerative colitis), food allergies, and certain cancers. On the contrary, a balanced or “normal” enteric flora may competitively exclude possible pathogenic organisms, stimulate the intestinal immune system, and produce nutrients and other substances such as short-chain fatty acids, vitamins, amino acids (arginine, cysteine, and glutamine), polyamines, growth factors, and antioxidants.Metchnikoff proposed that drinking a fermented milk concoction would "seed" the intestine with harmless lactic-acid bacteria and lower intestinal pH, and that this would suppress the growth of bad bacteria.
Further evidence on the potential usefulness of sour milk was the fact that, according to him, certain rural populations in Europe, for example in Bulgaria and the Russian Steppes bordering the Black Sea, who lived largely on sour milk were exceptionally long lived. Elie at this time introduced sour milk into his diet, the milk being prepared with pure strains of lactobacilli which he cultured himself. He also started regularly testing his urine for the presence of indol and phenol. He found his health benefited, so friends followed his example and physicians began prescribing the sour milk diet for their patients.We have come a long way since then. I should say some of us have!
In order to claim the alleged benefits of being a probiotic, there are a few steps that must be accomplished:
First, probiotics must be alive when administered.
The use of the term 'probiotic' to describe food supplements specifically designed to improve health, however, dates from 1974 when Parker used it to describe growth promoting animal feed supplements. He defined the term as 'organisms and substances which contribute to intestinal microbial balance'.I have recently revised this definition to read, 'Alive microbial feed supplement which beneficially affects the host animal by improving its microbial balance'. This definition stresses the importance of viability and avoids the use of the too broad term 'substances' which could even include antibiotics.Concerns with this stance surround overall viability - will the probiotic survive the trip though the digestive system to impart its alleged goodness?
Second, probiotics must have undergone controlled evaluation to document health benefits in the target host. IOWs testimonials dont cut it. Point blank, only products that contain live organisms shown in reproducible human studies to confer a health benefit can actually claim to be probiotic.
IF you were a manufacturer, you would be control of the FDA and the Nutrition Labeling and Education Act. The NLEA “permits health claims if there is evidence to support the claim, there is significant scientific agreement among qualified experts about the claim, and the claim is not misleading.”
But you dont care, because only what you state is correct. You want mindless drones who don't dare question your alleged brilliance. You rail about the matrix, how people regurgitate factual information, but provide no supporting material for your statements; your possibilities.
I want you my readers to take a long, hard look at the second grab. Jillian doesn't care. “So fuck you and your issue, I want your damn money!!”
Think I'm kidding?
The correct definition of health benefit, backed with solid scientific evidence, is a strong element for the proper identification and assessment of the effect of a probiotic. Something that eludes you!
Salt is not selective!! It is the same point I noted concerning MMS, “In other words, since human tissue is made up of the same organic molecules of parasites, viruses, and bacteria, our tissue and cells will meet the same fate as those we wish to eliminate.”
Third, the probiotic candidate must be a taxonomically defined microbe or combination of microbes (genus, species, and strain). It is consensous that most effects of probiotics are strain-specific and cannot be extended to other probiotics of the same genus or species. This calls for a precise identification of the strain, i.e. genotypic and phenotypic characterization of the tested microorganism.
A point you refuse to understand or accept. While the amount of salt in your brew is a concern. Salt consumption is not the only concern. Those critical of your assertions and claims are also concerned with you calling your slop a probiotic.
Bacillus subtilis which your own cite refers to IS NOT the same thing as Lactobacillus. One must know which genus, species, and strain. Consensus states that most effects of probiotics are STRAIN SPECIFIC and cannot be extended to other probiotics of the same genus or species.
This finding has not been tested in humans yet and research is geared toward MRSA. It has been modeled in mice only.
In further experiments conducted in mice, the scientists introduced S. aureus into the rodents' guts and allowed the bacteria to colonize these environments. Then, they fed the mice B. subtilis spores.Fourth, probiotics must be safe for their intended use. The 2002 FAO/WHO guidelines recommend that, though bacteria may be generally recognized as safe (GRAS), the safety of the potential probiotic should be assessed by the minimum required tests.
The rodents that received this treatment once every other day soon became free of S. aureus in their guts.
However, this effect was not seen in mice that were fed Bacillus in which fengycin production had been inhibited.
In the future, the researchers aim to conduct more experiments to see whether probiotic products that only feature B. subtilis are able to destroy S. aureus infections in humans.
"Ultimately, we hope to determine if a simple probiotic regimen can be used to reduce MRSA infection rates in hospitals," says the study's lead investigator, Michael Otto.
1. genus, species, and strain designation. Strain designation (definition) should not mislead consumers about the functionality of the strain;A re-iteration of what already is being stated but it bears repeating. Although I now realize it is fucking pointless. You see, I initially I thought your deceit, Jillian, was grounded in a lack of basic education in relevant fields of study. But I now believe you know you are wrong and you don't care (see above). You know your minions are not going to fact check you. You won't engage with your critics because you have no science supporting your claims!!
2. minimum viable numbers of each probiotic strain at the end of the shelf-life;
3. the suggested serving size must deliver the effective dose of probiotics related to the health claim;
4. health claim(s);
5. proper storage conditions;
6. corporate contact details for consumer information.
While making veggie ferments at home is not difficult per se. Making bold claims that rotten salty cabbage slop cures everything from A-Z and then deceiving others to believe your crap is beyond pall. You have no evidence, no science, to even remotely support your claims.
Finally, probiotics must be supplied in adequate numbers, which may be defined as the number able to trigger the targeted effect on the host. As already noted, something you cannot provide. Nor does your one lab result demonstrate a remote chance of that possibility as the accepted range of probiotic cells per gram is 10^7 to 10^8.
As one can see, ferments done the proper way - whether at home or commercially - can and do provide a source of probiotics. Jillian's slop, on the other hand, is a big ole fat question mark.
But because probiotics — like vitamins and other such supplements — are only loosely regulated by the Food and Drug Administration, consumers are free to sprinkle these prepackaged bacterial spores in with their standard therapeutic regimens. And that could have serious implications for their medical outcomes.It is the last bit that we are interested in and a point we will be exploring in part two. Probiotics are not the panacea Jillian thinks they are.
,,,
Probiotic mixes vary dramatically from pill to pill. Companies aren’t even required to maintain the same combination of bacterial strains from one batch to the next, meaning what people put in their bodies could vary widely. Some of these strains may hinder the efficacy of one medicine, while others may enhance it.
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