Good Bacteria - Lactobacillus Plantarum

Read an article about a particular probiotic called Lactobacillus Plantarum. Here's an excerpt:

Lactobacillus plantarum is a resilient and highly adaptive bacterium that can survive at vast temperature ranges (1-60 degrees Celsius) and a wide scale of atmospheric pressures. The name "plantarum" indicates that this bacterium is a "species of the plants." According to several specialists, including Dr. Bengmark, the adhesive properties of L plantarum make it a powerful tool to fight off pathogenic bacteria such as E Coli, while repairing the intestinal lining.

Mannose-specific adhesions are common among gram negative strains, but not gram positive (lactobacillus). Interestingly, according to Dr. Bengmark's research, L-plantarum uses mannose-specific adhesions, which makes it possible that L plantarum can compete with both gram- positive and gram-negative pathogenic strains for receptor sites and valuable nutrients in the mucosal membrane. It also secretes anti-microbial substances that help to inhibit the formation of pathogenic gram-positive & negative colonies.

These characteristics make L plantarum a potent aide for irritable bowel syndrome, Crohn's disease, and Colitis. In fact, several studies have shown that L plantarum is able to survive through harsh environments including rounds of antibiotics. This is especially important for emergency situations when someone may have to take an antibiotic. According to Donna Gates, Body Ecology Diet, the L. plantarum in your intestines will survive the antibiotic onslaught, maintaining long-term health by ensuring that a yeast overgrowth will not occur.

Apparently only 25% of the Western population has this strain in their guts. So how do you get it? Another excerpt:

L. Plantarum is found in abundance in many fresh vegetables and fermented foods such as sauerkraut, kimchi, pickles, and brined olives. However, be careful of store-bought processed alternatives which use cheap vinegars to pickle vegetables. The real cultural dishes use natural fermentation or salted foods and/or put them in a brine solution, all methods which allow Lactobacillus plantarum to survive and thereby be ingested. Many of these dishes can easily be made at home on a continual basis.

Maybe time to add some kimchi.