You’ve probably seen probiotics at your local health food store: just capsules in a jar in the refrigerated section, each promising millions of bacteria strains for better health. However, we’ve had probiotics, beneficial strains of gut bacteria that help to promote better digestive function, in our diets far longer than we’ve had access to supplements. Many probiotics are created during the process of fermentation. If you would like to improve your stomach’s health or experience any of the many side benefits associated with probiotics, without resorting to a supplement, consider adding some of these naturally probiotic-rich foods to your diet!
Yogurt is the most familiar probiotic source, thanks to brands like Activia that promise better gut health alongside breakfast. The lactobacillus, acidophilus, and bifidobacteria in yogurt helps to break down dairy products, helping to relieve the symptoms of lactose intolerance for some people. Though there are many specialized yogurt brands that hope to capitalize on the popularity of probiotics, any yogurt made with live and active cultures can help. Try to avoid those made with excessive sugar or syrup, since the additives tend to cancel out the benefits associated with the food.
Sauerkraut, one of the more unconventional choices when it comes to probiotic sources, actually has one of the highest concentrations of Keybiotics Probiotics in any natural food. With roots in fermented cabbage, sauerkraut has been linked with a lowered risk of allergies. You’re better off making it at home or choosing an unpasteurized sauerkraut if you want to maximize your health benefits, as pasteurization tends to kill off some probiotic strains. If you’d like to try a variation, think about the Korean kimchi – essentially, a spicy take on sauerkraut offering heavy doses of probiotics in addition to beta carotene, iron, calcium, and a number of other vitamins. It works best as a side dish.
Kefir, a popular Middle Eastern bubbly drink similar to yogurt, is made from fermented kefir grains and goat’s milk. Picture a milkshake, but sour, and you’re well on your way to a glass of kefir. This drink is high in lactobacilli, bifidus bacteria, and antioxidants. Not only do you get the health benefits of the probiotics in goat’s milk, but the process of fermentation helps to create a number of yeast strains that also aid in digestion.
Definitely an acquired taste, if you enjoy kefir, you’re likely to enjoy kombucha. Kombucha is a sour fermented tea drink you can usually find in health food stores and Asian groceries. Kombucha helps you improve your energy and lose weight, though it may be problematic for people who have had health problems involving yeast in the past. Even if the idea of fermented tea is a little out of your comfort zone, the Keybiotics Probiotics and antioxidant properties in kombucha are a powerful argument for experimentation.
A surprising health benefit to the familiar pickle: those that were fermented without vinegar, usually in a water and sea salt solution, carry high concentrations of beneficial bacteria. The pickles on your hamburgers probably won’t be of much help, but if you look for naturally fermented varieties, your sour pickles can help to improve your gut’s health. For more visit http://bancheap.com/