Probiotics are microorganisms capable of exercising a beneficial function for the intestine and for the health of the organism in general. They are bacteria already naturally present in the intestine; they manage to reproduce and survive despite the acidity of the stomach and the presence of bile e our body needs it to preserve the composition of the bacterial flora and stay healthy. In fact, probiotics are important for the balance of the immune system; they help protect us from intolerances, allergies, inflammations and autoimmune diseases.
Where are probiotics found
Probiotics are essentially represented by lactic ferments. Among the most important are Lactobacillus acidophilus and Bifidobacterium bifidum.
Probiotics they are found naturally in some foods. They are present in fermented food, for example yogurt, sauerkraut, fermented gherkins, ricotta with live lactic cultures, kefir, the kombucha, miso, tempeh. Many cheeses and baked goods are also fermented foods; in fact, some lactic bacteria also intervene in the leavening of bread, in addition to yeast; the mother yeast (or mother paste) contains a wider variety of lactic bacteria than brewer's yeast.
Of course, when the body needs more probiotics, the appropriate ones can be used supplements which, however, must be chosen carefully, based on the person concerned and the reason for the supplementation. In fact, probiotic supplements are not all the same and it is important to get adequate advice.
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Probiotics naturally present in food, which are the easiest to find?
Often, when it comes to probiotic foods, names of products that are difficult to find or make at home come up, like some of those listed above. However, we want to focus above all on those foods, naturally rich in probiotics, readily available.
When it comes to fermented foods, the one we most commonly have on hand is yogurt. The habit of eating yogurt for breakfast helps to preserve the balance of the intestinal bacterial flora; it is advisable, however, to choose a whole yoghurt, as natural as possible, for example a handcrafted yoghurt.
Baked products made with mother yeast have better nutritional characteristics than those that exploit the action of brewer's yeast. Unlike the latter, which is mainly made up of Saccharomyces cerevisiae, the mother yeast contains, in fact, a greater variety of microorganisms that help keep our bacterial flora healthy and varied. On the market there are various bakery products obtained with mother yeast; alternatively, if we have the time, we can learn and make our own sourdough and use it for bread, pizzas and focaccia. To start the business, if we are not experts, the simplest thing is to look for a friend who has the sourdough and ask him for a piece, also being well explained how to manage it. The sourdough recipe is not complex, but the hand and eye of a person who can explain it to us in a practical way are always a more precious help.
I sauerkraut they are the result of the fermentation of cabbage and are an excellent food, low in calories, very rich in fiber and with a fair amount of vitamin C. Traditionally they are combined with frankfurters, but this is not a healthy habit; a healthier combination is, for example, with a chickpea burger or other legumes. A few simple ingredients are enough to prepare them at homei: cabbage, salt and water. Once ready, they should be kept for a maximum of a few days and, in any case, it is advisable to consume them as soon as possible because, even if kept in the fridge, they quickly lose most of their probiotic qualities. Homemade sauerkraut must not be cooked in order not to deprive them of the beneficial enzymes they are enriched with during natural fermentation.
