‘It depends,’ says the answer.
For example, whereas some people would just pick a side and argue it to death, I am a huge proponent of both probiotic foods and supplements. They are, in my opinion, quite complementing. probioticseverything.comprobiotic just thrive
To help you figure out what combination of probiotic meals and pills is best for you, I’ll go through the benefits and drawbacks of each, as well as where each one makes the most sense. probioticseverything.comprobiotic just thrive
Why do I like probiotic foods so much?
Contains billions of CFUs — Most probiotic foods, such as live sauerkraut, contain billions of CFUs per tablespoon. In other words, they have the potential to be quite powerful! probioticseverything.comprobiotic just thrive
Probiotic foods may taste unbelievably excellent and bring incredibly unique flavors to an otherwise forgettable dish, from a delicious (and mildly) Apple-flavored kombucha on a hot sunny day to a side of kimchi with your grilled salmon. probioticseverything.comprobiotic just thrive
It can be convenient — having a few jars of fermented vegetables in the fridge that I can pick and eat from anytime I want is very convenient. i.e., they keep for a long time in the fridge, even after opening, and are ideal for when you’re out of regular vegetables. probioticseverything.comprobiotic just thrive
Kefir — either coconut kefir or goats milk kefir if you like dairy. The tangy and sour flavor takes some getting used to, but with the large dose of gut-friendly bacteria it gives, I’d argue it’s worth the effort. probioticseverything.comprobiotic just thrive
Kombucha is a delicious and refreshing way to get your probiotics every day. Making kombucha yourself or selecting a store-bought one with a fair amount of healthy bacteria, very little net sugar (after fermentation), and not too many sweeteners is the key. Although kombucha won’t be as sweet as your morning orange juice, you’ll come to love the somewhat sweet and tangy flavors it has to offer. probioticseverything.comprobiotic just thrive
Fibrous veggies that have been lightly rinsed can be a good source of probiotics, fiber, and digestive enzymes. Most importantly, these contain soil-based bacteria (SBO probiotics), which provide a wide range of microbiome diversity. Furthermore, the soluble fiber in certain vegetables, such as onions and Jerusalem artichokes, aids in the feeding of the gut flora (i.e. as a prebiotic) – as I will discuss further below. Simply make sure the dirt your vegetables are grown in is healthy, such as organic farmers, homegrown veggie patches (with soil testing), and so on, because most probiotics won’t survive in heavily-sprayed fields with low soil quality. probioticseverything.comprobiotic just thrive
Fermented vegetables – I tend to consume the majority of my probiotics from the hero of vegetable fermentation…cabbage. Fermented cabbage, whether done German-style (sauerkraut) or Korean-style (kimchi), goes well with fish, meats, and even other vegetables. I also consume pickles (fermented cucumbers) and various types of kimchi, such as daikon kimchi. Of course, you may ferment almost any vegetable and end up with a jar of bacterial deliciousness, but in my experience, the three listed above work best. probioticseverything.com