The point of making sure we consume #probiotics is that the bacteria, while aurally unappetizing, are instrumental in keeping our gut in harmony. They help us break down food, combat variously embarrassing and unhealthy digestive issues, and wage a behind-the-scenes battle with other, less altruistic microbes that may cause infections.
1. Unpasteurized #Sauerkraut. Pasteurization kills some of the good stuff.
2. #Kimchi is a spicy, fermented cabbage with loads of health benefits, including probiotics, lots of vitamins, and antioxidants.
3. Full of antioxidants and B-vitamins, miso, the Japanese staple, is reported to have as many as 160 different bacteria strains.
4. #Tempeh, an Indonesian dish of fermented soybeans, has a firmer texture than tofu as well as the probiotic benefits derived from the fermentation process.
5. Sourdough bread is probiotic-friendly. Apparently, all that effort to save the starter not only pays off with taste but also via usefully nutritious bacteria.
6. Sour #pickles. Seek out varieties that are naturally fermented in sea salt and water as opposed to all-out vinegar. .
7. #Olives can also be a great fix for your innards. The key here, as with any pickled product really, is that the briny solution fosters the growth of good bacteria.
8. Soy and nut milk already naturally have some probiotics, and new products are being made with active cultures added to them. So, remember, even though soy’s name has been tarnished of late, it’s not the plants fault but rather what has been done to it.
9. The superstar of #fermented healthy stuff, kombucha has re-blasted onto the scene in the last decade. Kombucha knows detoxification. #Kombucha knows active enzymes. Kombucha knows antioxidants, amino acids, and probiotics, too. Over 2000 years in the making, there’s not much this tea can’t do. #uglybynature