An article titled “Do Probiotics Really Work? in the current (July 2017) issue of Scientific American really irked me so I decided to send a Letter to the Editor responding to it. Since the chances my letter will get printed are slim and I think it addresses several important issues, I’m putting it into this post.
A recently published study led by Dr Katherine C. Hughes at Harvard’s T.H. Chan School of Public Health provides evidence of a positive correlation between consumption of low-fat dairy products and risk of developing Parkinson’s, a serious autoimmune disease. Subjects who consumed three or more servings of low-fat dairy a day were found to have a 34% greater risk of developing Parkinson’s compared to those who consumed less than one serving a day. Dr Hughes study is the largest analysis of dairy and Parkinson’s to date. (Hughes, 2017) & (Parkinson’s Disease Foundation, 2017)
Our gut microbiomes are home to several pounds of minuscule microorganisms whose jobs include helping digest our food, producing certain vitamins, regulating our immune system, and keeping us healthy by protecting us against disease-causing bacteria.