Mercola |  16 February 2024

 

• Carbon dioxide (CO₂) is a driver of mitochondrial energy production, and improves the delivery of oxygen into your cells. It also protects against the harmful effects of lipid peroxidation
• CO₂ is also part of the “magic” that makes fermented foods so good for you. During lacto-fermentation, certain lactic acid-producing bacteria break down sugars into acids and CO₂. The CO₂ is what creates the fizziness in fermented foods
• CO₂-producing bacteria include Lactobacillus brevis, L. reuteri and L. fermentum
• Like L. brevis, L. reuteri is well-known for its ability to promote gut health. L. reuteri also upregulates systemic immune responses, thereby promoting wound healing, mental health, metabolism and myoskeletal maintenance, and has been shown to have “antiaging” effects
• All Lactobacillus strains also inhibit the growth of gram-negative endotoxin-producing bacteria through competitive inhibition. Endotoxin is one of several factors that destroy mitochondrial function, promotes glycolysis and, ultimately, cancer metabolism

 

 

co2-making-probiotics-pdf

 

 

Source: http://tinyurl.com/p2j2yucr

CO2 Lactobacillus Brevis Lactobacillus Fermentum Lactobacillus reuteri