Milk is rich in calcium needed by the body, which is good for bone health. However, cholesterol in milk is the culprit causing blood vessel blockage. How can we keep calcium in milk and reduce cholesterol? Argentine scientists have found the best of both worlds by adding a Tetrahymena probiotic to milk. The so-called probiotics are those healthy microorganisms. Since the 19th century, humans have found that the use of certain living microorganisms can contribute to health. For example, yoghurt, yogurt, etc., are fermented by the addition of lactic acid bacteria, and lactic acid bacteria can promote digestion of the stomach. George Christensen, a scientist at the University of Medical Sciences of Buenos Aires in Argentina, has been investigating probiotics for a long time. He discovered that Tetrahymena, a unicellular microorganism, can eat most of the cholesterol in milk. For the medical community, this wonderful creature of Tetrahymena contains many biological mysteries to be deciphered. As early as the 1980s, Cech of the University of Colorado obtained the ribozyme in Tetrahymena. The Nobel Prize in Chemistry, and the study of gene genetics and the origin of life, also targeted Tetrahymena as the key research object. For the study of Tetrahymena as an edible probiotic, George Christensen spent more than two decades. However, Tetrahymena does not survive directly in milk. It is necessary to “wash†Tetrahymena first with glucose solution and then put it in milk. Tetrahymena can survive in large numbers and eliminate cholesterol effectively. George Christensen said that probiotics is not an emerging discipline. In the food industry, the use of probiotics is very extensive. With this as a basis, it is easy for the public to understand and accept Tetrahymena.
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