Probiotics are living microorganisms that can survive in the human digestive system. A healthy intake of probiotic microorganisms can have many benefits. Probiotics have been shown to help mental health, gut health, and the immune system. They have been ingested for thousands of years, and the intake of these microbes has been linked to long life and good health in the societies that regularly consume them. There are many natural sources of probiotics, including fermented foods, as well as probiotic supplements.
Here are some common sources of probiotics:
Supplements
You can order probiotics online that can help to boost your gut health. Probiotic supplements have only been created in the last half-century. Probiotics themselves were only identified in the 1960s – despite people having used them to bolster their health for millennia. Not all probiotic supplements work for everybody. It is important to match the probiotic supplements that you take to the ailments you are experiencing or wish to hold off.
Yogurt
Yogurt is perhaps the most well-known source of probiotics. It is made by fermenting milk with a variety of bacteria, including Lactobacillus bulgaricus and Streptococcus thermophilus. Some yogurts also contain additional probiotic strains, such as Lactobacillus acidophilus and Bifidobacterium lactis.
Yoghurt has been enriched with probiotic microbes for thousands of years. The exact origin of yogurt is not known, but it is believed to have been first made in Central Asia, possibly as early as 6000 BC. Nomadic tribes in the region would have carried milk in animal skins and noticed that the milk would thicken and sour over time due to the presence of naturally occurring bacteria.
This process of fermenting milk to create yogurt spread throughout the Middle East, Europe, and eventually the rest of the world.
Kefir
Kefir is simply a fermented dairy product that is pretty similar to yogurt but has a thinner consistency. It is made by adding kefir grains, which are a combination of bacteria and yeast, to milk. Kefir contains a variety of probiotic strains, including Lactobacillus kefiranofaciens, Lactobacillus acidophilus, and Bifidobacterium bifidum.
Kefir is becoming increasingly popular outside of the Middle East. It has a delicious and tangy flavor. Generally speaking, dairy products with a tangy flavor contain plenty of probiotic microbial life.
Sauerkraut
Sauerkraut is a well-known central European dish made of fermented cabbage. It is produced by adding salt to shredded cabbage and allowing it to ferment for several weeks. Sauerkraut contains a variety of probiotic strains, including Lactobacillus plantarum, Lactobacillus brevis, and Leuconostoc mesenteroides. Sauerkraut is not to everybody’s taste, but there is no doubt that it is an extremely healthy dish.
Kimchi
Kimchi is, as you probably know, a traditional Korean dish made from fermented vegetables, usually cabbage or radishes. The process of making kimchi involves salting the vegetables to draw out excess moisture and then seasoning them with a spicy paste made from chili pepper flakes, garlic, ginger, and other ingredients.
The vegetables are then packed into jars or crocks and left to ferment for several days or weeks, depending on the desired level of sourness. During fermentation, lactic acid bacteria naturally present on the vegetables consume sugars and produce lactic acid, which gives kimchi its characteristic tangy flavor and helps to preserve the vegetables.
Kimchi contains a variety of probiotic strains, including Lactobacillus plantarum, Lactobacillus brevis, and Leuconostoc mesenteroides.
Miso
Miso is a traditional Japanese seasoning made from fermented soybeans. It contains a variety of probiotic strains, including Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium bifidum. It is commonly used in a variety of dishes, including soups, marinades, dressings, and sauces. Some popular dishes that feature miso include miso soup, ramen, and glazed vegetables. Miso can add depth of flavor and richness to dishes, as well as its probiotic benefits.
Tempeh
Tempeh is a delicious fermented soybean product that originated in Indonesia. The process of making tempeh involves cooking soybeans, cooling them, and then inoculating them with a specific type of mold called Rhizopus oligosporus. The soybeans are then left to ferment for several days, during which time the mold grows and binds the beans together into a firm cake.
This process produces a food that is rich in protein, probiotics, and other nutrients. Tempeh contains a variety of probiotic strains, including Rhizopus oligosporus and Bifidobacterium bifidum.
Kombucha
Kombucha is a fermented tea drink that is becoming increasingly popular in the Western world. It is created by adding a symbiotic culture of bacteria and yeast to sweetened tea, which is then left to ferment for several days. It is also a low-sugar alternative to traditional soda, making it a popular choice among health-conscious consumers.
In addition, kombucha can be flavored in a variety of ways, making it a versatile and tasty beverage option. Its increasing availability in grocery stores and cafes has also contributed to its rise in popularity in recent years. Kombucha contains a variety of probiotic strains, including Lactobacillus acidophilus and Bifidobacterium bifidum. Kombucha is now an extremely popular drink among health and wellness enthusiasts in the West.
Also read: Recommendations To Those Planning To Adopt A Vegan Lifestyle
