Hi Friends,
Did you know there’s a remarkable strain of probiotic that is resistant to antibiotics? Today I want to introduce you to Saccharomyces boulardii (S. boulardii), a truly unique probiotic with remarkable benefits for your gut health!
Why Is S. boulardii Special?
Unlike bacterial probiotics, S. boulardii is a yeast, which means it cannot be destroyed by antibiotics. This makes it an ideal probiotic for protecting your gut microbiome during antibiotic treatment.
Antibiotics, while sometimes necessary to fight serious infections, can have a downside—they don’t discriminate between good and bad bacteria. This can disrupt your gut microbiome, creating a condition called dysbiosis where harmful bacteria or yeast (like Candida) overgrow.
S. boulardii has been shown to:
- Prevent dysbiosis and fungal overgrowth.
- Block harmful pathogens by blocking their toxin receptor sites
A Fascinating Discovery
In 1920, French microbiologist Henri Boulard discovered this yeast during a cholera outbreak in China. He noticed that locals who drank tea made from lychee and mango peels were unaffected by cholera. The secret? A yeast growing on the fruit peels—later named Saccharomyces boulardii in his honor.
Signs of Yeast Overgrowth (Often Linked to Antibiotic Use):
- Bloating (caused by Candida or Small Intestinal Fungal Overgrowth)
- Thrush (white coating on the tongue)
- Vaginal yeast infections
- Dandruff
The Health Benefits of S. boulardii
Research highlights that S. boulardii can help with:
✅ Irritable Bowel Syndrome (IBS)
✅ Constipation
✅ Antibiotic-associated diarrhea
✅ Traveler’s diarrhea
✅ Crohn’s disease
✅ C. difficile infections
✅ Parasitic infections
✨ S. boulardii is like the “good yeast” that keeps the “bad yeast” in check, restoring balance to your gut microbiome.
A Gut-Protective Pro Tip
Next time you’re prescribed antibiotics, don’t leave your microbiome defenseless. Add S. boulardii to your routine to support your gut and prevent the side effects of dysbiosis. It’s also a great choice when traveling abroad to prevent traveler’s diarrhea.
S. boulardii can be used along with Probiotic 100 Billion or Probiotic 225 Billion which offer a broad range of beneficial strains of Lactobacillus and Bifidobacterium to support a healthy gut microbiome.
To learn more about our top gut-healing supplements, check out our customer favorites here.
Mushroom OR Broccoli Stuffing
Your Healthy, Low-Carb Twist on a Thanksgiving Classic
With Thanksgiving just around the corner, it’s the perfect time to introduce a healthier, low-carb alternative to traditional stuffing. This recipe delivers all the comforting flavors of classic stuffing—without the carb overload!
Choose between savory mushrooms OR fresh broccoli to create two unique versions of this dish. Try both and discover your favorite!
Ingredients
3 stalks of broccoli, chopped including stems OR 20 oz sliced baby bella mushrooms
1 green bell pepper, diced
½ yellow onion, diced
1 stalk of celery, diced
4 cloves of garlic, minced
2 cups almond flour
1/3 cup chopped walnuts
2 tbsp Italian seasoning
1½ tsp salt
½ tsp black pepper
1 slice of bread (e.g., Ezekiel or gluten-free bread), diced into small cubes
2 eggs
Olive oil
Instructions
1) Prepare the Vegetables
Heat a few tablespoons of olive oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic, green bell pepper, and celery, and cook for about 3 minutes.
2) Add Your Main Vegetable
Incorporate either the mushrooms OR broccoli. Season with 1 tsp salt, ½ tsp black pepper, and 1 tbsp Italian seasoning. Cook on low heat until the mushrooms are browned and reduced in size or the broccoli stems are tender (about 10 minutes).
3) Mix the Base
In a large bowl, whisk together the almond flour, eggs, 1/4 cup olive oil, 1 tbsp Italian seasoning, and ½ tsp salt. Stir in the chopped walnuts.
4) Combine Ingredients
Add the cooked vegetable mixture to the almond flour mixture and stir until evenly combined. Fold in the diced bread cubes for a hint of traditional stuffing texture.
5) Bake
Transfer the mixture to a glass baking dish. Bake at 425°F for 20 minutes or until the top is lightly golden brown.
Serve warm as a flavorful, wholesome side dish for your holiday feast!
Enjoy!
As Thanksgiving approaches, I also want to share my gratitude for all of you! This season feels extra meaningful as we celebrate the 3-year anniversary of Supplements by Dr. Rajsree!
Over these three years, we’ve had the honor of serving over 7,000 customers in their journey to better health with physician-curated, high-quality supplements. Thank you to each and every customer from around the country and Canada!
Here’s the video I released 3 years ago introducing the store—it’s a wonderful reminder of the passion and purpose behind it all.
Thank you for trusting me and making your health a priority. Wishing you and your family a joyful Thanksgiving!
Wishing you all great health,
Rajsree Nambudripad, MD
