Roy Fuller, British scientist, was the very first to popularize the definition of a probiotic. The coining of the actual word is attributed to two other scientists, D. Lily and R. Stillwell. According to Fuller, a probiotic is:

“a live microbial feed supplement, which beneficially affects the host animal by improving its intestinal microbial balance.”

Although the original definition applied to work with animals, Fuller quickly modified and extended it to include humans. There are not many probiotic foods, but the few that are out there are somewhat familiar to consumers. They include yogurt, kefir and koumis, which are all fermented milk products that have long histories. The trend is catching on and food manufacturers are currently researching other products that might contain beneficial bacteria. An even faster growing trend is that towards the sale of foods known as prebiotics. These foods contain nutrients that are required by bacteria for growth and metabolism. The largest group of prebiotics on the market is complex sugars required by certain intestinal bacteria. Will probiotic foods soon need antibiotics so that they don’t lose their prebiotic vitality on their way to the victory over the bad guys? Who can keep track of all this and what do YOU think about it?