We tend to associate with germs or infection and yet this couldn’t be further from the truth! Sure there’s the pathogenic component to getting exposed to the wrong kind of strains but then there are the good guys we need to really be aware of. There are billions of strains and when you take advantage of the good ones, you reap enormous health-related benefits. Thankfully, the research is hitting mainstream media and the message is circulating meaning that many of us incorporate a probiotic into our daily . But did you know about all the natural sources of probiotics available to you? This blog post explains.
Fermented Foods: Natural Sources of Probiotics
So it turns out that in trying to avoid we didn’t do ourselves any favours. In fact, we don’t want to avoid at all, just source the right ones! We covered fermented in a bit more detail in a previous blog post on Dearbhla Reynolds and Rethinking Bacteria. The research is clear; have a large role to play in overall of an individual from health to immunity to even . We have a symbiotic relationship with our meaning we co-exist. Most of your reside in the ( flora) where they feed on certain that we and then provide our with consequent benefits.
What do they ? Probiotics and prebiotics of course! The we contains certain components that love to feed on. So as your is the , it’s serving all of this up to the . Different contain different kinds of probiotics and in varying amounts.
The list of natural sources of probiotics:
The following list is by no means exhaustive and is intended to give you some ideas on where to get more probiotics to feed your . A few points to remember:
- Try to rotate the variety as much as possible. There are so many different strains of beneficial that doesn’t just exist in one specific food.
- Try to eat a little bit at least once a day. But be careful not to overdo it. For some people, it takes a bit of getting used to and just building up the quantity of these in the slowly.
- Aim for a ¼ cup portion
- Try to make it yourself! There are so many cooking classes and cookbooks these days. Keep an eye on our Cooking Class page for the next one!
Kefir is a cultured dairy product made from fermenting milk. But you’ve likely also seen many variations on the market made from milk, water, coconut water. It’s made using what’s called ‘starter grains’ that are added to the liquid of choice. This contains a mix of lactic acid producing and .
Another popular drink you will see on store shelves, Kombucha is also a drink made from black tea and sugar. After , kombucha becomes carbonated and contains B vitamins, enzymes, and probiotics.
Yoghurt & Cheese:
These are too, don’t forget! But buyer beware because both can be made with zero benefits whatsoever. So avoid cheap types of cheese like cheese sticks and shredded mixes in favour of good quality local picks. Likewise, with watch out for sugar and try to choose plain full-fat flavours that retain all the benefits and don’t add any nasties.
These make a great addition to any main and there’s so much to pick! Try sauerkraut or any pickle of choice.
It makes a great after dinner treat but stewed apple is actually a great prebiotic!
A Korean staple, there are many versions you can make using kale, , , and more. It’s made from salted and vegetables that are mixed with a variety of spices.
Another Asian staple, miso is made from and or rice malt. Just be careful when making your choice because a huge amount of on the market today is GMO. It makes a great flavour addition to your and is brimming in probiotics.
A popular Japanese dish consisting of . It’s rich in probiotics that help enhance vitamin K .
This is a product that is to make tempeh. It’s rich in B vitamins.