Join Date: Aug 2005
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|Furthermore, freshly made kefir can have an average microbial count as high as 10 billion cfu/ml. This includes a mixture of various bacteria and yeast strains. This means that a 500 ml glass of homemade kefir could contain as many as 5 trillion beneficial microorganisms or even more!|
But 1 cup is about 240mL, so using these assumptions on bacteria counts (and I expect they can vary quite a bit from batch to batch, so I don't know how much store to put in these numbers), 1 cup has 1.2bil cfu's. But my Jarrow capsules have 3.4bil cfu's in each. I was bummed (then and now).
ETA2: Dom's site lists many types of bacteria (lactococci, leuconostocs... stuff I haven't heard of), so I just looked at the lactobacilli, since I think that's what our pills are. Yeah, I have lots of knowlege gaps to fill in.
|Well, if you were to eat a small bowl (500 ml) of 24 hour fermented homemade yogurt, you would receive 1.5 trillion beneficial bacteria - 100 times more bacteria than a 15 billion capsule.|