Tetrahymena probiotics drastically reduce milk cholesterol

Milk is rich in calcium, which is essential for bone health. However, cholesterol in milk is the culprit causing blood vessel blockage. How can we retain calcium in milk and reduce cholesterol? Argentine scientists have found the best of both worlds by adding a Tetrahymena probiotic to milk. Probiotics, which are healthy microorganisms, have been recognized since the 19th century for their contributions to health. For example, yogurt is fermented by adding lactic acid bacteria, promoting stomach digestion. George Christensen, a scientist at the University of Medical Sciences in Buenos Aires, has extensively researched probiotics. He discovered that Tetrahymena, a unicellular microorganism, can consume most of the cholesterol in milk. This remarkable creature, Tetrahymena, holds many biological mysteries for the medical community to decipher. In the 1980s, Cech of the University of Colorado received the Nobel Prize in Chemistry for discovering ribozyme in Tetrahymena. Tetrahymena has also been targeted for the study of gene genetics and the origin of life. George Christensen spent more than two decades studying Tetrahymena as an edible probiotic. However, Tetrahymena does not survive directly in milk. It is necessary to "wash" Tetrahymena first with a glucose solution and then put it in milk. Tetrahymena can survive in large numbers and effectively eliminate cholesterol. George Christensen mentioned that probiotics are not a new discipline, as they are widely used in the food industry. With this foundation, the public can easily understand and accept Tetrahymena.

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