The world’s strongest probiotics!
Believe me, probiotics are something you want to take every day. Today you will find out the 10 healthiest probiotics in the world. You may not know, but fermentation is a process used to produce some of the world’s favorite foods and drinks. Throughout history, food fermentation gave our ancestors the opportunity to prolong the freshness of grains, vegetables and milk that were available to them during different seasons.
It’s relatively simple to make large amounts of fermented foods to keep you ready for a simple dish in the fridge plus such foods last a very long time of the beneficial bacteria they contain. In fact, eating fermented (or “cultured”) foods is the most convenient way to get a daily dose of probiotic bacteria that significantly improve your health
Today we know that probiotic food improves immunity, digestion, acts against the occurrence of cancer, stimulates joint health, reduces the symptoms of allergies, improves the quality of sleep… and a lot of other things… The microbes we get by consuming probiotic foods help create protective mucous membranes in the gut and protect against pathogenic factors, such as salmonella and E.coli.
These foods regulate appetite and reduce cravings for sugar and refined carbohydrates.
What are the world’s best probiotics?
- Kefir is a fermented milk product (made from cow’s, goat’s or sheep’s milk) that tastes like yogurt. The benefits of kefir include providing high levels of vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics. Kefir has been consumed for more than 3,000 years. Kefir grains are not cereals, but cultures of lactic acid and yeast bacteria that somewhat resemble cauliflower.
- Sauerkraut is a finely shredded cabbage that is fermented with lactic acid bacteria. It is one of the oldest traditional foods and is popular in many countries, especially in Eastern Europe. It has a sour, salty taste and can be stored for months in an airtight container.
- Tempeh is a fermented soy bean product. It forms a firm patty whose taste is described as nutty, earthy or similar to that of mushrooms. Tempeh is originally from Indonesia, but has become popular worldwide as a substitute for high-protein meat. The fermentation process actually has some surprising effects on its nutritional profile.
