Posted by on March 22, 2014 in Herbal Medicine



Why use probiotics and antibiotics together?

Antibiotic use affects dysbiotic bacteria (bad bacteria) but it also effects the symbiotic (good bacteria) in your body. Thus can adversely affect the balance of the resident gut microflora resulting in a dysbiosis, or microflora imbalance, of the gastrointestinal (GI) tract and can therefore act as an immune suppressor.

Chronic use or abuse of antibiotics can further damage the microflora of the GI tract and attribute to chronic dis-“ease”. It can exacerbate symptoms of one’s current constitution as well.

To assist in the repopulation of good microflora in the GI tract when taking antibiotics one should take probiotics before, during and after the antibiotic.

Many patients ask if this will cause them any discomfort? What’s the point of taking probiotics if the antibiotic is going to kill it off?

The trick is to take probiotics 2-3 hours after taking the antibiotic. This is important to reduce the effects of the dysbiosis caused by the antibiotics, and stimulate the immune system by maximizing the benefits of the probiotics.

Summary of the benefits of probiotics:

• Increases the number of intestinal mucosa cells secreting
• Facilitates antigen transport to underlying lymphoid cells
ensuring a faster immune reaction to disease causing
Antibacterial action
• Production of antibacterial substances (such as
• Action against common pathogens including E. coli,
C. difficile and Salmonella spp.
Competitive Exclusion
• Good adhesion to the gut wall, preventing pathogens
Colonization of the gut with beneficial bacteria.

Using probiotics during antibiotic use will not decrease the effectiveness of the antibiotic and the probiotic will not be rendered useless.

General rule: Take a probiotic 2-3 hours after taking your antibiotic and continue to take the probiotic for at least 1-2 weeks after the course of antibiotics.

Other ways to maintain good microflora in your gut.  Eat fermented foods such as sauerkraut, yogurts, tofu, tempe, or kombucha to name a few.