Food as medicine - Probiotics

Probiotic foods are considered probiotic because they contain live bacteria (probiotics) that are beneficial when consumed.

These microorganisms, often strains of bacteria or yeast, support and enhance the microbial balance in the digestive system.

Key characteristics that make a food probiotic include:
* Live Cultures: Probiotic foods must contain live, active cultures of beneficial bacteria. These microorganisms are capable of surviving the digestive process and reaching the intestines where they exert their positive effects.


* Strain Specificity: Different strains of bacteria offer different health benefits. Probiotic foods often specify the strains present, such as Lactobacillus acidophilus or Bifidobacterium lactis, highlighting their unique contributions to gut health.

* Fermentation: Many probiotic foods undergo fermentation, a process where bacteria or yeast break down sugars and other compounds. Fermentation not only preserves the food but also enhances its nutritional profile and increases the abundance of beneficial microorganisms.


* Prebiotic Substances: Some probiotic foods contain prebiotics, which are non-digestible fibres that serve as food for beneficial bacteria. The combination of probiotics and probiotics promotes the growth and activity of these beneficial microorganisms in the gut.



* Survivability: For a food to be truly probiotic, the live cultures must survive processing, storage, and the acidic environment of the stomach to reach the intestines where they can provide health benefits.


Common examples of probiotic foods include yoghurt, kefir, sauerkraut, kimchi, miso, and certain types of pickles.
Regular consumption of these foods can contribute to a healthy balance of gut microbiota, supporting digestion and overall well-being.

I often get told by patients that probiotics seem to make them feel WORSE!

Here's why…