A portion of this article is from The Daily Love:
Did you know you are technically more microbiota (bacteria and yeast) than you are human cells?
Bacteria and yeast living on your skin and eyes and in your mouth, nose and digestive tract greatly out number the cells that make up the organs and fluids in your body by 10–1.
The relationship between our body and the microbes that live on and inside us is both mutualistic and symbiotic, meaning we benefit from them and they benefit from us.
How do we gain the most from these microbes?
Fermented vegetables and kefir are the best ways to gain good probiotic properties. Supplements are not as potent as fermented foods and beverages.
Benefits of probiotic rich foods:
- Boost Immunity
- Detoxify
- Improve Digestion and Elimination
- Uplift Mood
- Slow the Aging Process
Examples of probiotic rich foods:
Miso – Miso is a popular seasoning found in almost all Japanese kitchens. Miso soup anyone?
Miso is produced by fermenting soybean, barley, brown rice, or other grains with a type of fungus known as koji (aspergillus oryzae) in Japan. Added bonus: Miso is anti viral which means it’s good at strengthening the immune system.
Sauerkraut - Sauerkraut is popular in Europe and America and usually only has shredded cabbage and salt as the main ingredients. It’s produced by allowing salted cabbage to ferment on its own without the addition of any starter or vinegar for two weeks or more. It’s high in vitamin C and digestive enzymes.
Kefir – Kefir is a popular health drink in many European countries. It is produced by adding kefir grains to cow, goat or sheep’s milk and letting the mixture ferment for a day. The fermentation of milk by the bacteria and yeasts in kefir starter breaks down lactose in the milk. Kefir is tart and tastes thicker than milk with a slight hint of alcohol. Milk kefir is consumed pretty much like normal milk and can be used as a an alternative to milk in smoothies, dressings and sauces.
Here’s to your health!
