If you've ever had issues with digestion, you've probably heard the word 'probiotic.'
may not be your first choice for filling fare, but they are great for gut health since the fermentation process produces probiotics that aid in digestion.
Now, gastroenterologist Will Bulsiewicz is dishing on his two picks for fermented food and one to avoid. He told this week, “There’s always a hierarchy in food; there’s the foods that I would put at the top and the ones that would put at the bottom.”Dear Abby: Should I confront my guests about my misplaced panties?The fermentation process that takes raw cabbage to kimchi or kraut creates probiotics that support the gut microbiome, which is key to the body’s immune response.
Kimchi is made by salting and fermenting vegetables, typically cabbage and radish, and adding seasonings such as garlic, onion and fish sauce. Cabbage and radish are rich in dietary fibers, microbiome-enhancing lactic acid bacteria, vitamins and polyphenols.even recommends it over pricey probiotic supplements, “If we’re just trying to get a daily dose of probiotics, food sources like sauerkraut are a much better option and often contain more strains.
The SCOBY is placed in a vat of sweet tea. During fermentation, the mother culture devours the sugar, producing lactic and acetic acids.Despite the hype and the health benefits, Bulsiewicz is cautious about consuming kombucha as a prepackaged product: “The base of kombucha is basically sweet tea, and that sweet tea does get transformed — the sugar, much of it gets consumed by the bacteria as a part of fermentation — but there’s still quite a bit of sugar left over.
He recommends those big on the “booch” make their own fermented version at home to control the sugar content.
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