And I can only go off my experience with them, I never refrigerated them, and they worked pretty well, when taking high amounts. So based on that, I assume that fermentation has something to do with shelf stability.
First, thanks for the link and reply. From what I gather from the article the capsules contain a lot of food in the form of FOS to keep the bugs going. They claim a shelf life of 3 years, but the article didn't provide any evidence in support. I guess you have to trust them.
Frankly, I'm not convinced that FOS is such a good idea. Other makers are quite opposed to its use (see for example the first bit on prebiotics at store.natren.com/Merchant2/merchant.mvc?Store_Code=N&Screen=CTGY&Category_Code=advice
). Until I see evidence demonstrating that FOS is beneficial to the entire gut community, I will avoid probiotics that contain it (or any other non-specific prebiotic).
I also take issue with the claim that taking large numbers of bacteria is a mistake. I think it quite appropriate to start slow in order to see how your body reacts. Not everybody will be able to tolerate probiotics - especially when flaring (because of the immune response mentioned). To that extent they are correct.
But once your body is receptive to probiotics, then from what I have been able to gather, large doses may be necessary to make a therapeutic difference - which, by the way, is supported by your own experience.
Diagnosed with UC in 1990.Current Meds
: Sulfasalazine & Folic Acid.Supplements
: fish oil, flax oil, glucosamine, CoQ10, fiber, aloe vera juice, probiotics.Other
: Raw Milk for breakfast. Currently exploring a raw milk fast one day/week.