An antibiotic is a prescription medication used to control or kill a bacterial infection. While antibiotics are effective in killing problematic bacteria, they also kill the body's good bacteria, such as those needed in the gastrointestinal tract for optimal digestive health. Since antibiotics are unable to discern between harmful bacteria and good bacteria, the numbers of both will drop while taking this medication. A probiotic may be taken while on antibiotic medication to help support intestinal health and maintain effective digestion.
Step 1
Take the antibiotic medication as directed. The medication is needed to control or kill the concerning bacterial infection and should be taken as directed, regardless of the fact that it will also kill many of the beneficial bacteria in the body. Continue taking the antibiotic until the prescription is finished or as otherwise directed.
Step 2
Consume a dietary source of probiotics daily while on the antibiotic. Yogurt, fermented miso, kefir and tempeh are all foods that contain naturally occurring probiotic organisms that can help repopulate bacteria in the colon. Look for product labels that state the product contains "live and active cultures" like Lactobacillus acidophilus. Avoid eating these foods at the same time you take the antibiotic medication to prevent damaging the beneficial bacteria. Instead, try to take the medication at the opposite time of day or spaced as far apart as possible.
Step 3
Take a probiotic supplement while on prescription antibiotics. Supplements are in capsule form and contain anywhere from 1 to 10 million living probiotic organisms per dose. As with probiotic food, take the supplement separately from the antibiotic medication. Take the probiotic supplement with food to encourage optimal use within the body.
References
- ''Nutritional Symptomatology''; Danielle Perrault, RHN; 2009
- ''Healing with Whole Foods: Asian Traditions and Modern Nutrition''; Paul Pitchford; 2002
- ''Encyclopedia of Nutritional Supplements''; Michael T. Murray, N.D.; 1996
- ''The New Whole Foods Encyclopedia''; Rebecca Wood; 2010
