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Kefir: A fermented beverage usually made from milk or water, rich in probiotics.
Choucroute: Chou fermented, which is not only rich in probiotics but also in vitamins C and B.
Kimchi: Korean dish made from fermented vegetables, mainly cabbage, which is also a good source of probiotics.
Fermented cornchons: Pherkins (cucumbers fermented in a saline solution) are a source of probiotics, but make sure they are fermented naturally and not just pickled in vinegar.
Miso: A fermented soy paste, often used in Japanese cuisine, which also contains probiotics.
Tempeh: Fermented soybean that is another source of probiotics and that also offers plant proteins.
Kombucha: Fermented tea, popular for its health benefits, including as a source of probiotics.
In addition, probiotics can be found in the form of capsules, sachets or medicines. To maximise the benefits, it is ideal to opt for a variety of probiotics, thus facilitating the development of a healthy intestinal flora.
How to consume probiotics
It is advisable to take probiotics before or after a meal, as food helps bacteria to survive stomach acid and reach the gut, where they multiply. It is also essential to maintain a healthy diet, rich in prebiotic fiber, as they nourish probiotics and help them survive in the gut.
Understanding probiotics and integrating them into your diet can offer you a multitude of benefits. Stay informed and incorporate these best practices to maintain a healthy and balanced gut microbiota.
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