Probiotic foods: what they are and when to take them 🆙

I Probiotics they are substances beneficial for the organism. We have all consumed them at least once in our life as ferments in yogurt or as a supplement to lift the body and strengthen it after the flu. But let's dig into why probiotics are good for you and when they should be taken.

> What are probiotics

> When does the body need probiotics?

> Probiotic foods

Miso among probiotic foods

What are probiotics

Probiotics are living organisms and necessary for the well-being of the organism. They are known and used mostly for the ability to re-colonize the intestine after using medicines and antibiotics. In fact, their presence is essential in people who have a delicate immune system, however help digestive functions or intestinal inflammation.

They act indirectly on the salute of skin and hair giving brightness and shine, a symptom of health and general well-being of the organism. When the hair or skin is dull or dull we must not limit our attention to only cosmetic solutions such as creams, compresses and specific shampoos, but we must act from within asking for help from our probiotic friends. These are just some of the situations in which we can resort to using them successfully.

Small children who often get sick and for whom it is difficult to treat with other preparations even if of a natural type they can safely take it without contraindications. It is no coincidence that the first colonization in the intestine of the newborn occurs through the first feeding with mother's milk. However, the pediatrician's opinion is always welcome before taking any initiative.

In essence, probiotics are natural microorganisms compatible with those contained physiologically in the intestine and that to be defined as such they must undergo certain characteristics. Not all enzymes can be defined as "probiotics" for quality and action. In fact, a fundamental quality is ability that these must have towards pathogenic bacteria to eliminate them and to rebalance the system that regulates the whole intestine in its complexity.

Furthermore, what makes them truly worthy of being called probiotics is the resistance to gastric juices in order to reach the large intestine intact (a feature that is lacking with yogurt).

Unlike what is often said, it is not at all necessary to take billions and billions of probiotic microorganisms to have beneficial effects. Natural supplements of probiotics available on the market it seems that they compete to see who has the most. Keep in mind that they are however destroyed and "eaten" along the way by other bacteria and micro organisms. This is the complex system of intestinal bacterial flora where even here as in every other situation "the law of the strongest" is in force. We are faced with a natural law where imbalances and balances harmonize naturally; “Good bacteria” that win over “bad ones” and vice versa, but which in an eubiotic situation, therefore optimal or normal, coexist peacefully.

Probiotics they have the ability to multiply on their own and thanks also to the prebiotics that are their nourishment, they grow and become productive (probiotics are able to produce vitamins). For this reason, a few hundred are enough. Not even prolonged use of antibiotics it is able to totally destroy the bacterial flora but can nevertheless create considerable imbalances. Probiotics are used to restore balance in shorter times than what the body would do alone for the benefit of our health (the dysbiotic intestine in fact is unable to protect us from disease).

In probiotics we distinguish the following strains: i bifidobatteri, eubacteria (the least known) and lactobacilli of which the best known is l’acidophilus. The latter is very effective if used after antibiotic therapy and to rebalance the pH in case of candidiasis.

Live lactic ferments: what they are for and when to take them

Probiotic foods: what they are and when to take them

When does the body need probiotics?

The greatest action is that they exert on the intestine. A healthy gut is a sign of a healthy and strong body. The no longer secondary role of the intestine has now been rediscovered and that the 70% of the immune system it is formed precisely "over there".

We do not use probiotics casually or superficially. Each part of the gut has a different pH, suitable for a specific strain and every ailment must be integrated with the right type of probiotic. The risk is to worsen the problem or to worsen abdominal swelling by increasing discomfort and dysbiosis.

When the gut needs probiotics? Surely in all those situations where unjustified fatigue occurs, ease of getting sick (fragile immune system) and where there are digestive difficulties and inflammation of the oral cavity.

The administration of probiotics is useful and effective in the treatment of candida, in the case of a disordered diet, in case of stress and psychophysical tension. But not only. In the treatment of psoriasis and other skin diseases as well as vitiligo or other skin discolorations, the use of probiotics can be a good adjuvant to add to the classic protocol.

A good habit to keep is that of always keep a pack of probiotics at home and to be taken whenever you resort to the use of drugs (even if it is a simple pill for headache) or antibiotics. Probiotics are a valuable aid in intestinal problems and necessary after having carried out a good intestinal cleansing or hydrocolon therapy.

Probiotic foods

Probiotics are found in fermented foods (the kombucha, miso, kefir, tempeh and sauerkraut). On our table they don't have to more yogurt food, fermented cheeses and baked goods derived from sour dough and obviously in lactic ferments available in pharmacies. Let's see other probiotic foods:

The kombucha is a fermented drink obtained from cultures of bacteria, fungi and yeasts, apple cider vinegar and sugar. At the end of the fermentation process it is mixed with two varieties of tea (the black one and the green one). This drink has been consumed since ancient times in China where it is attributed exceptional therapeutic virtues, such as to be considered "miraculous and curative".

Miso (available in the most well-stocked herbalists and in shops specialized in the sale of organic products) is instead a fermented paste obtained from yellow beans. It is quite tasty and is alkalizing. Miso is credited with helping the intestine to remove encrustations and to reactivate peristalsis. On the market we find different types (rice, barley, etc.). It is mainly used in macrobiotic cuisine but for its virtues it is now used by anyone with digestive difficulties (it contains enzymes) or those who have a diet lacking in vitamins and mineral salts.

Kefir is a fermented drink similar to yogurt. It is appreciated for its good content of minerals such as calcium, magnesium, zinc and phosphorus. There is no shortage of precious B vitamins and a large battalion of amino acids. It has the property of stimulating the immune system and regulating the intestine.

Sauerkraut is the result of the fermentation of cabbage. A good amount of vitamin C emerges, few calories (about 25 per hundred grams of product) and beneficial fibers for good intestinal transit. Coupled with frankfurters make it a very palatable but less healthy dish.

Tempeh is a product of fermented yellow soy. The very particular taste recalls that of the undergrowth (mushrooms and nuts). Fermentation guarantees its maximum digestibility. It is a necessary food in the vegan diet because it contains appreciable sources of omega three and above all of B12 otherwise difficult to find.