In recent years probiotics have become a panacea, used to treat almost all diseases. And it's no accident, these useful bacteria (probiotics mean life) protect us from harmful invaders, participate in metabolic processes, lower cholesterol, strengthen the immune system, detoxify.
The pharmacy network has over 100 types of probiotics and is available to everyone. Recently, however, some specialists have warned that they should not be overstated.
Their opinion is based on the fact that each person has a unique microflora and it is the basis of good health. Externally imported probiotics can suppress their own flora and imbalance occur.
That is, the healthy person does not need the additional intake of probiotics from the pharmacy. Moreover, such can be obtained naturally through food.
It is necessary to have a balance in the quantity and quality of the food and in our daily menu to eat foods rich in probiotics. This is especially important for children and people taking medication.
What are these foods?
Yoghurt
Yoghurt is a classic in the genre, it's the first probiotics to be isolated, and the Nobel Prize winner Mechnikov announces it as a food for longevity and health. It contains the unique Lactobacillus Bulgaricum, which is of plant origin and is isolated from the green plants only on the territory of Bulgaria. In addition, yogurt contains Streptococcus thermophilus, which potentiates the beneficial properties. True yogurt can be obtained by fermenting fresh milk yourself with a yeast bought from specialized stores. Bio-yoghurt (much more expensive) is sold in stores, or at least buy milk with BDS (Bulgarian State Standard). These products are controlled by the Food Agency.
Another milk fermented beverage is the favorite of the Russians kefir. It is made from goat's milk and fermented kefir beans. It is distinguished by its high content of lactobacilli and Bifidus bacteria. It's already in our stores.
Fermented cheese and cabbage
Fermented cheese (cedar, parmesan, gouda) is also rich in probiotics. Preferably, the semi-hard and not very salty cheeses.
With the onset of autumn and winter, the table is enriched with more sources of probiotics. The cabbage and its juice are full of healthy bacteria and vitamins B, C, A, E. It also cleanses the intestines perfectly, which creates conditions for the development of good bacteria and good digestion. The only disadvantage is a large amount of salt, so it is good to wash the cabbage before consumption and even spend some time in the water, which is then thrown away.
Pickles
Sour cucumbers are another favorite product of probiotics. But here is not about sterilized pickles prepared with vinegar. Probiotics are contained only in fermented cucumbers that are prepared like kale, without vinegar, only with salt, and have undergone natural fermentation.
This also applies to other pickles prepared only by fermentation with water and salt.
The leavened bread is also rich in probiotics, but it is difficult to prepare. However, it can now be found in the shops.
For those who love exotic flavors rich in probiotics, there is Japanese muso (fermented rye, rice, barley, beans) and tempeh (fermented soy), Korean kimchi (Asian cabbage). You can order them in the restaurants.
Thank you for reading it.
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