{"id":3761,"date":"2012-08-16T12:00:40","date_gmt":"2012-08-16T12:00:40","guid":{"rendered":""},"modified":"2015-12-14T18:38:42","modified_gmt":"2015-12-14T18:38:42","slug":"healthy-bacteria-2","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/zh_cn\/healthy-bacteria-2\/","title":{"rendered":"Healthy Bacteria"},"content":{"rendered":"
\n
\n
\n

When most of us hear the word “probiotic,” the first thing we think is #yogurt<\/a>. However, there is much more to #probiotics<\/a>. There are actually more than 100,000 billion #bacteria<\/a>, and more than 400 different types in our bodies.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

They generate metabolic activity, mainly in the colon but in the gut as well. Their intestinal functions include digesting #food<\/a>, absorbing nutrients and helping prime our immune system to better fight infection. Interestingly enough, 70 percent of your immune system is actually in the digestive tract, along with good and bad bacteria. These “good” bacteria help our bodies function better. But illness, poor diet, stress, aging, infection by food poisoning and the use of medications can disturb the balance between beneficial and harmful bacteria. That’s where probiotics can help.<\/p>\n

What is a probiotic?<\/strong>
\nThe term, meaning “for life,” refers to friendly bacteria that serve a specific #health<\/a> purpose. “Probiotics are products containing one or more live microbes in a concentration and formulation sufficient to provide a specific health benefit,” says Gregor Reid, Ph.D., M.B.A., professor of microbiology and immunology and surgery at the University of Western Ontario, Canada.<\/p>\n

While there are different reasons for taking various probiotics, by definition all should provide some health advantage, ranging from calming upset stomachs to preventing yeast infections and liver damage.<\/p>\n

Many of the live bacteria that are termed probiotics when found in foods and supplements do naturally live in our intestines. But because the term specifically refers to live bacteria added or ingested for a particular health benefit, those in our bodies naturally can’t technically be termed probiotics, says Mary Ellen Sanders, Ph.D., an industry consultant and president of the nonprofit International Scientific Association for Probiotics and Prebiotics.<\/p>\n

Why do we need probiotics?<\/strong>
\nThe whole idea behind taking probiotics is to help your body fight “bad” bacteria. Belief in the beneficial effects of probiotics is based on the knowledge that intestinal flora (harmless microorganisms) can protect humans against infection, and disturbance of this flora can increase susceptibility to infection. Probiotics are commonly used to alleviate intestinal disorders caused by a disruption of the normal flora in the intestinal tract (as a result of antibiotics, other medication, poor diet or surgery for example), which makes us more susceptible to disease. Probiotics can help bring back the balance and increase the amount of healthy bacteria.<\/p>\n

Do “healthy” people need to add probiotics to their diets?<\/strong>
\nWhile people do not require probiotics to be healthy, there is mounting evidence that they can improve immune function, maintain normal GI function and prevent infection. Probiotics also have been shown to be effective in managing certain diseases and conditions such as lactose intolerance, diarrhea secondary to antibiotic use or E. coli infections, other gastrointestinal infections, yeast infections and lactose malabsorption due to chemotherapy. In addition, there is limited evidence suggesting that probiotics have cholesterol-lowering benefits and help to lower the risk of cancer. “However, more research is necessary to establish a firm basis for using probiotics for specific health benefits,” says Sanders.<\/p>\n

What products contain probiotic bacteria?<\/strong>
\n“Foods containing probiotic bacteria are almost exclusively dairy products, capitalizing on the traditional association of lactic acid bacteria with fermented milk,” says Sanders. “While most major brands of yogurt contain bacteria added along with starter cultures for their probiotic effects, less than 1 percent of fluid milk products in the U.S. contain probiotic bacteria.” Another source of live bacteria is #kefir<\/a>. Kefir, similar in taste and texture to yogurt, contains much more bacteria \u2014 yogurt typically has two or three strains, while kefir has 10.<\/p>\n

Are probiotic supplements as good as food sources?<\/strong>
\n“Although we don’t know much about this area, my hunch is that the delivery vehicle may make a difference, but how much of a difference is pure speculation.”<\/p>\n

How many probiotics do I need to consume for a health effect?<\/strong>
\nAlthough there is no official recommendation on average, you need 1 billion to 10 billion CFUs (“colony forming units”) to get purported health gains.<\/p>\n

How much probiotic bacteria are in the products I buy?<\/strong>
\nIn the case of capsules and other oral supplements, probiotic products generally indicate levels of bacteria on the label. Claimed levels of 0.1\u201310 billion are common in dietary supplement products. However, a study conducted by ConsumerLab.com concluded that one-third of probiotic products do not contain the levels of active bacteria they claim. (Review at www.consumerlabs.com\/results\/probiotics.asp.)<\/p>\n

Additionally, Consumer Reports looked at many of the yogurts and supplements and found that four of the 14 pill products had “no more than half of their claimed number of probiotics. Best supplements: Bio-K Plus Acidophilus \/casei (liquid); Continental Natural Acidophilus Culture (liquid); Dannon DanActive Immunity (liquid); Twinlab Super Acidophilus (capsules). The good news is, most food products did live up to their claims.<\/p>\n

On the other hand, most food products do not indicate the level of viable bacteria. Dairy products such as milk with probiotics typically contain about 200 to 300 million per cup, whereas some contain levels as high as 10 billion bacteria per serving, such as Dannon’s DanActive.<\/p>\n

“Unfortunately, labels are riddled with wrong bacterial names and incorrect CFU numbers, and products are allowed to be called probiotics with no clinical trial evidence that they ever benefited anyone,” says Reid.<\/p>\n

How often should I take probiotics?<\/strong>
\n“Generally the recommended time frame is daily, as probiotics do not persist,” says Sanders.<\/p>\n

What about shelf life?<\/strong>
\n“Shelf life is about three to six weeks when refrigerated,” says Ian Rowland, Ph.D., a professor at the University of Ulster in the U.K.<\/p>","protected":false},"excerpt":{"rendered":"

They generate metabolic activity, mainly in the colon but in the gut as well. Their intestinal functions include digesting food, absorbing nutrients and helping prime our immune system to better fight infection. Interestingly enough, 70 percent of your immune system is actually in the digestive tract, along with good and bad bacteria. These “good” bacteria help our bodies function better. But illness, poor diet, stress, aging, infection by food poisoning and the use of medications can disturb the balance between beneficial and harmful bacteria. That’s where probiotics can help.<\/p>","protected":false},"author":32,"featured_media":6240,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[174],"tags":[362,198,195,364,361,363],"class_list":["post-3761","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-eating","tag-bacteria","tag-food","tag-health","tag-kefir","tag-probiotics","tag-yogurt"],"yoast_head":"\nHealthy Bacteria —<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodmedcenter.org\/zh_cn\/healthy-bacteria-2\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Healthy Bacteria\" \/>\n<meta property=\"og:description\" content=\"They generate metabolic activity, mainly in the colon but in the gut as well. Their intestinal functions include digesting food, absorbing nutrients and helping prime our immune system to better fight infection. Interestingly enough, 70 percent of your immune system is actually in the digestive tract, along with good and bad bacteria. These "good" bacteria help our bodies function better. But illness, poor diet, stress, aging, infection by food poisoning and the use of medications can disturb the balance between beneficial and harmful bacteria. That's where probiotics can help.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/foodmedcenter.org\/zh_cn\/healthy-bacteria-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Center For Food As Medicine & Longevity\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/foodmedcenter\" \/>\n<meta property=\"article:published_time\" content=\"2012-08-16T12:00:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2015-12-14T18:38:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/foodmedcenter.org\/wp-content\/uploads\/shutterstock_327387320-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Charles Platkin, PhD, JD, MPH\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@foodmedcenter\" \/>\n<meta name=\"twitter:site\" content=\"@foodmedcenter\" \/>\n<meta name=\"twitter:label1\" content=\"\u4f5c\u8005\" \/>\n\t<meta name=\"twitter:data1\" content=\"Charles Platkin, PhD, JD, MPH\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/\"},\"author\":{\"name\":\"Charles Platkin, PhD, JD, MPH\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/person\\\/56244d57478b54543e75ed8c889935b8\"},\"headline\":\"Healthy Bacteria\",\"datePublished\":\"2012-08-16T12:00:40+00:00\",\"dateModified\":\"2015-12-14T18:38:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/\"},\"wordCount\":926,\"publisher\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/shutterstock_327387320-1.jpg\",\"keywords\":[\"Bacteria\",\"food\",\"health\",\"Kefir\",\"Probiotics\",\"Yogurt\"],\"articleSection\":[\"Food as Medicine Spotlights\"],\"inLanguage\":\"zh-Hans\",\"copyrightYear\":\"2012\",\"copyrightHolder\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/zh_cn\\\/#organization\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/\",\"name\":\"Healthy Bacteria —\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/shutterstock_327387320-1.jpg\",\"datePublished\":\"2012-08-16T12:00:40+00:00\",\"dateModified\":\"2015-12-14T18:38:42+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"zh-Hans\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/#primaryimage\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/shutterstock_327387320-1.jpg\",\"contentUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/shutterstock_327387320-1.jpg\",\"width\":1000,\"height\":667},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/healthy-bacteria-2\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/foodmedcenter.org\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Healthy Bacteria\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#website\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/\",\"name\":\"Center For Food As Medicine & Longevity\",\"description\":\"Using Food as Medicine to Live Better, Live Healthier, and Live Longer.\",\"publisher\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/foodmedcenter.org\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"zh-Hans\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#organization\",\"name\":\"Center For Food As Medicine & Longevity\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"zh-Hans\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFFAMAL_2025_logo_square-1080.jpg\",\"contentUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/CFFAMAL_2025_logo_square-1080.jpg\",\"width\":1080,\"height\":1080,\"caption\":\"Center For Food As Medicine & Longevity\"},\"image\":{\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/foodmedcenter\",\"https:\\\/\\\/x.com\\\/foodmedcenter\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/#\\\/schema\\\/person\\\/56244d57478b54543e75ed8c889935b8\",\"name\":\"Charles Platkin, PhD, JD, MPH\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"zh-Hans\",\"@id\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/Charles-Platkin-PhD-2025-500-96x96.jpg\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/Charles-Platkin-PhD-2025-500-96x96.jpg\",\"contentUrl\":\"https:\\\/\\\/foodmedcenter.org\\\/wp-content\\\/uploads\\\/Charles-Platkin-PhD-2025-500-96x96.jpg\",\"caption\":\"Charles Platkin, PhD, JD, MPH\"},\"description\":\"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine & Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.\",\"sameAs\":[\"https:\\\/\\\/foodmedcenter.org\",\"foodmedcenter\",\"https:\\\/\\\/www.linkedin.com\\\/in\\\/platkin\",\"https:\\\/\\\/www.youtube.com\\\/@foodmedcenter\",\"https:\\\/\\\/en.wikipedia.org\\\/wiki\\\/Charles_Stuart_Platkin\"],\"honorificPrefix\":\"Dr.\",\"honorificSuffix\":\"PhD, JD, MPH\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/zh_cn\\\/author\\\/charles-platkin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Healthy Bacteria —","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/foodmedcenter.org\/zh_cn\/healthy-bacteria-2\/","og_locale":"zh_CN","og_type":"article","og_title":"Healthy Bacteria","og_description":"They generate metabolic activity, mainly in the colon but in the gut as well. Their intestinal functions include digesting food, absorbing nutrients and helping prime our immune system to better fight infection. Interestingly enough, 70 percent of your immune system is actually in the digestive tract, along with good and bad bacteria. These \"good\" bacteria help our bodies function better. But illness, poor diet, stress, aging, infection by food poisoning and the use of medications can disturb the balance between beneficial and harmful bacteria. That's where probiotics can help.","og_url":"https:\/\/foodmedcenter.org\/zh_cn\/healthy-bacteria-2\/","og_site_name":"Center For Food As Medicine & Longevity","article_publisher":"https:\/\/www.facebook.com\/foodmedcenter","article_published_time":"2012-08-16T12:00:40+00:00","article_modified_time":"2015-12-14T18:38:42+00:00","og_image":[{"width":1000,"height":667,"url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/shutterstock_327387320-1.jpg","type":"image\/jpeg"}],"author":"Charles Platkin, PhD, JD, MPH","twitter_card":"summary_large_image","twitter_creator":"@foodmedcenter","twitter_site":"@foodmedcenter","twitter_misc":{"\u4f5c\u8005":"Charles Platkin, PhD, JD, MPH","\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4":"5 \u5206"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/#article","isPartOf":{"@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/"},"author":{"name":"Charles Platkin, PhD, JD, MPH","@id":"https:\/\/foodmedcenter.org\/#\/schema\/person\/56244d57478b54543e75ed8c889935b8"},"headline":"Healthy Bacteria","datePublished":"2012-08-16T12:00:40+00:00","dateModified":"2015-12-14T18:38:42+00:00","mainEntityOfPage":{"@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/"},"wordCount":926,"publisher":{"@id":"https:\/\/foodmedcenter.org\/#organization"},"image":{"@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/#primaryimage"},"thumbnailUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/shutterstock_327387320-1.jpg","keywords":["Bacteria","food","health","Kefir","Probiotics","Yogurt"],"articleSection":["Food as Medicine Spotlights"],"inLanguage":"zh-Hans","copyrightYear":"2012","copyrightHolder":{"@id":"https:\/\/foodmedcenter.org\/zh_cn\/#organization"}},{"@type":"WebPage","@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/","url":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/","name":"Healthy Bacteria —","isPartOf":{"@id":"https:\/\/foodmedcenter.org\/#website"},"primaryImageOfPage":{"@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/#primaryimage"},"image":{"@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/#primaryimage"},"thumbnailUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/shutterstock_327387320-1.jpg","datePublished":"2012-08-16T12:00:40+00:00","dateModified":"2015-12-14T18:38:42+00:00","breadcrumb":{"@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/#breadcrumb"},"inLanguage":"zh-Hans","potentialAction":[{"@type":"ReadAction","target":["https:\/\/foodmedcenter.org\/healthy-bacteria-2\/"]}]},{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/#primaryimage","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/shutterstock_327387320-1.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/shutterstock_327387320-1.jpg","width":1000,"height":667},{"@type":"BreadcrumbList","@id":"https:\/\/foodmedcenter.org\/healthy-bacteria-2\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/foodmedcenter.org\/"},{"@type":"ListItem","position":2,"name":"Healthy Bacteria"}]},{"@type":"WebSite","@id":"https:\/\/foodmedcenter.org\/#website","url":"https:\/\/foodmedcenter.org\/","name":"Center For Food As Medicine & Longevity","description":"Using Food as Medicine to Live Better, Live Healthier, and Live Longer.","publisher":{"@id":"https:\/\/foodmedcenter.org\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/foodmedcenter.org\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"zh-Hans"},{"@type":"Organization","@id":"https:\/\/foodmedcenter.org\/#organization","name":"Center For Food As Medicine & Longevity","url":"https:\/\/foodmedcenter.org\/","logo":{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/foodmedcenter.org\/#\/schema\/logo\/image\/","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFFAMAL_2025_logo_square-1080.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/CFFAMAL_2025_logo_square-1080.jpg","width":1080,"height":1080,"caption":"Center For Food As Medicine & Longevity"},"image":{"@id":"https:\/\/foodmedcenter.org\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/foodmedcenter","https:\/\/x.com\/foodmedcenter"]},{"@type":"Person","@id":"https:\/\/foodmedcenter.org\/#\/schema\/person\/56244d57478b54543e75ed8c889935b8","name":"Charles Platkin, PhD, JD, MPH","image":{"@type":"ImageObject","inLanguage":"zh-Hans","@id":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","caption":"Charles Platkin, PhD, JD, MPH"},"description":"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine & Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/zh_cn\/author\/charles-platkin\/"}]}},"modified_by":null,"_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/3761","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/comments?post=3761"}],"version-history":[{"count":0,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/posts\/3761\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/media\/6240"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/media?parent=3761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/categories?post=3761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/zh_cn\/wp-json\/wp\/v2\/tags?post=3761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}