How about probiotic foods?
This is probably the simplest of these posts.
Probiotics were “discovered” by a researcher in Russia who was puzzled why certain groups of people had such good health. He determined that it was due to the intake of fermented foods, such as yogurt, and began isolating the beneficial bacteria that were responsible.
These foods have been around forever and vary from culture to culture but generally have one thing in common–they are fermented.
This covers yogurts and kefirs, pickles and sauerkraut, the Korean kimchi and fermented tea known as kombucha.
There are such a variety of these foods and so a bit of internet search will help you discover what works and what doesn’t.
However, some cautions, try to avoid fermented products that have been overly cooked, have preservatives or are loaded with sugar. Try to go natural or organic if at all possible and when it comes to yogurts and kefirs there is more benefit to keeping AWAY from the non-fat versions. These are often loaded with sugars, additives, thickeners that interfere with the healthy benefits, and the natural fat can assist in the better assimilation of the beneficial bacteria.
Well, there you have it, Probiotics 101!
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