Using Locally Sourced Probiotic Food to Reduce Levels of Potent Environmental Toxins

Between 2006-2009 in Nairobi, only 17% of the total maize sampled and 5% of feed was fit for human and animal consumption respectively. University of Western Ontario researchers have developed novel yogurts containing a bacteria that, in the stomach, sequesters certain toxins and heavy metals and degrades some pesticides. We have developed novel yogurts containing lactobacilli bacteria to sequester aflatoxins and heavy metals and degrade some pesticides. When these bacteria are added to locally produced foods, they can reduce morbidity associated with these toxins.