The world’s strongest probiotics! Eat this and you will never be sick…
These are the world’s best probiotics:
Kefir
Kefir is a fermented probiotic milk drink. It is made by adding kefir grains to cow’s or goat’s milk. Kefir cereals are not grains, but cultures of lactic acid and yeast bacteria that somewhat resemble cauliflower. Kefir grains interact with milk to make a lightly fermented drink that can usually be drunk even by people with lactose intolerance. This drink can be made using almost any type of milk, such as goat’s, sheep’s, cow’s, soy’s, rice, or coconut milk. It can even be made using coconut water.
Scientifically speaking, kefir grains contain a complex microbial symbiotic mixture of lactic acid and yeast bacteria in a polysaccharide-protein matrix. This probiotic drink has been used for thousands of years in many different cultures around the world, especially those residing in Eastern Europe. Derived from the Turkish word keyif, or “feeling good,” it comes from the Eastern European Caucasus Mountains. It is believed to have been first discovered by livestock breeders who accidentally fermented milk in leather flasks. The potency and powerful effects of the mixture soon spread around the tribe, and it was later picked up by Russian doctors, who heard about its legendary medicinal benefits and used it to treat diseases such as tuberculosis in the 19th century. century. Today, kefir has become a worldwide phenomenon. In fact, it is projected that by 2027. In 2010, the global market size of kefir reached $1.84 billion. However, while this popular probiotic drink is widely available and there are many options for where to buy kefir, it can also be made from your own kitchen. In fact, there are many recipes on how to make kefir grains and interesting ways you can use them in soups, stews, smoothies, baked goods, and more.
Sauerkraut
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. In addition to its probiotic properties, sauerkraut is rich in fiber, as well as vitamins C and K. It is also rich in sodium and contains iron and potassium.
Tempeh
Tempeh is a fermented soybean product. It forms a firm patty whose flavor is described as nutty, earthy, or similar to that of mushrooms. Tempeh originated in Indonesia but has become popular around the world as a high-protein meat substitute. The fermentation process actually has some surprising effects on its nutritional profile. Soybeans are usually rich in phytic acid, a plant compound that impairs the absorption of minerals like iron and zinc.
Kimchi
Kimchi is a fermented, spicy Korean side dish. Cabbage is usually the main ingredient, but it can also be made from other vegetables. Kimchi is seasoned with a blend of spices, such as red hot pepper flakes, garlic, ginger, scallion, and salt. It contains lactic acid bacteria Lactobacillus kimchii, as well as other lactic acid bacteria that may benefit digestive health.
Miso
Miso is a Japanese condiment. It is traditionally made by fermenting soybeans with salt and a type of fungus called which. Miso can also be made by mixing soybeans with other ingredients, such as barley, rice, and rye. This paste is most commonly used in miso soup, a popular breakfast food in Japan. Miso is usually salty. You can buy it in many varieties, such as white, yellow, red, and brown. Miso is a good source of protein and fiber. It’s also rich in various vitamins, minerals, and plant compounds, including vitamin K, manganese, and copper. Miso is a fermented paste made from soybeans (or soybeans fermented with barley or rice) and sea salt with the addition of the driving enzyme “koji”. In Japan, it has been respected since ancient times as one of the most valuable foods for maintaining good health, both for its nutritional and medicinal values. It contains live enzymes that help digestion, strengthen the blood and ensure the balance of complex carbohydrates, essential fats, proteins, vitamins and minerals. Miso is produced using the traditional Japanese technique of perennial fermentation. Such miso directly helps to digest food, and also stimulates the secretion of digestive juices in the stomach.
Kombucha
Kombucha is a fermented black or green tea drink. This popular tea is fermented by a friendly colony of bacteria and yeast. It is consumed in many parts of the world, especially in Asia. It is a mushroom that is used to make a fermented drink, which you can consume carefree every day. Kombucha originated in Asia and came to Germany via Russia.
Coconut kefir
Made by fermenting the juice of young coconuts with kefir grains, this option has some of the same probiotics as the traditional variety, but is usually not as high in probiotics. Still, there are a few strains that are beneficial to your health. Coconut kefir tastes great, and you can also add a little stevia, water and lime juice to make a great tasting, refreshing drink.
Natto
A popular dish in Japan consisting of fermented soybeans, natto contains the extremely powerful probiotic Bacillus subtilis, which has been proven to boost your immune system, support cardiovascular health, and improve vitamin K2 digestion. Natto also contains a powerful anti-inflammatory enzyme called nattokinase, which has been proven to prevent blood clotting and is loaded with protein, ensuring it ranks first on the list of probiotic foods.
Apple cider vinegar
Is apple cider vinegar a good source of probiotics? In addition to controlling blood pressure, reducing cholesterol levels, improving insulin sensitivity, and even increasing weight loss, apple cider vinegar may also help increase your intake of probiotics. Drink some every day or use it as a salad dressing to maximize your results.
Pickles
Pickles (also known as cucumbers) are cucumbers that have been preserved in a solution of salt and water. They were left to ferment for a while, using their own naturally occurring lactic acid bacteria. This process makes them acidic. Pickled cucumbers are an excellent source of healthy probiotic bacteria, which can improve digestive health. They’re also low in calories and a good source of vitamin K, an essential nutrient for blood clotting. Keep in mind that pickles also tend to be high in sodium. It is important to note that pickles made with vinegar do not contain live probiotics.