Lactulose - VEEFORME
What is lactulose?
Lactulose is made from milk sugar, lactose. Raw milk does not contain lactulose but is created in milk during the heating process (pasteurisation).
The higher the heat, the more lactulose is produced. Lactulose is an isomer of lactose, created by one molecule each of fructose and galactose. Lactulose is a disaccharide, with di meaning two, and saccharide meaning sugar. Disaccharide means two sugars together.
Lactulose can be used in the vagina to selectively feed lactobacilli while actively starving pathogens.
Research has demonstrated that lactulose does not feed yeasts or bacterial vaginosis/vaginal dysbiosis-related microbes, making it an effective way to increase vaginal lactobacilli counts.
Lactulose actively limits the growth of Candida albicans and Atopobium vaginae and does not affect (as in, does not limit or promote) the growth of Gardnerella vaginalis, Prevotella bivia, or Mobiluncus curtisii.
Top vaginal warriors, Lactobacillus crispatus, L. gasseri and L. jensenii, had growth broadly and easily stimulated by lactulose. Lactulose was preferred over other sugars as a food source.
Lactulose can also lower vaginal pH, getting the vagina back to a healthy pH of between 3.5 and 4.5. This acidity change is likely due to the extra activity of lactic-acid-producing bacteria, lactobacilli.
What is lactulose?
Lactulose is made from milk sugar, lactose. Raw milk does not contain lactulose but is created in milk during the heating process (pasteurisation).
The higher the heat, the more lactulose is produced. Lactulose is an isomer of lactose, created by one molecule each of fructose and galactose. Lactulose is a disaccharide, with di meaning two, and saccharide meaning sugar. Disaccharide means two sugars together.
Lactulose can be used in the vagina to selectively feed lactobacilli while actively starving pathogens.
Research has demonstrated that lactulose does not feed yeasts or bacterial vaginosis/vaginal dysbiosis-related microbes, making it an effective way to increase vaginal lactobacilli counts.
Lactulose actively limits the growth of Candida albicans and Atopobium vaginae and does not affect (as in, does not limit or promote) the growth of Gardnerella vaginalis, Prevotella bivia, or Mobiluncus curtisii.
Top vaginal warriors, Lactobacillus crispatus, L. gasseri and L. jensenii, had growth broadly and easily stimulated by lactulose. Lactulose was preferred over other sugars as a food source.
Lactulose can also lower vaginal pH, getting the vagina back to a healthy pH of between 3.5 and 4.5. This acidity change is likely due to the extra activity of lactic-acid-producing bacteria, lactobacilli.