13 Great Probiotic Foods You Should Be Eating

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13 Great Probiotic Foods You Should Be Eating
Graphic: © herbs-info.com. Image sources – see foot of article.

Do you want to promote your heart health, reduce depression, improve digestive health, and even get better-looking skin? Research shows that probiotics – which are live organisms (mainly beneficial bacteria) – could provide all sorts of health benefits for your brain and body. While you can easily get probiotics from supplements, several fermented foods are rich in the healthy microorganisms, as shown below:


1. Kefir: This fermented dairy product is made from fermented kefir grains and milk. It contains up to 34 strains of probiotics.

2. Sauerkraut: Sauerkraut is made from fermented vegetables such as cabbage, and is quite popular in Germany.


3. Kombucha: The centuries-old probiotic drink is basically a fermentation of black tea originating from Japan.

4. Coconut Kefir: Not a fan of dairy? Fermenting kefir grains and the juice of young coconuts offers most of the probiotics contained in traditional dairy kefir – plus it tastes great.

5. Natto: Natto is a Japanese dish made from fermented soybeans. It contains several probiotics, including the potent Bacillus subtilis strain.

6. Yogurt: Arguably the most popular and easily accessible probiotic food, yogurt is processed from milk – especially from grass-fed sheep, goats, and cows.

7. Kvass: This ancient beverage has roots in Eastern Europe, and it’s made by fermenting barley or rye. Alternatively, you can use root vegetables, beets, and probiotic fruits.


8. Raw Cheese: Unpasteurized and raw cheese is high in probiotics such as acidophilus, bulgaricus, bifudus, and thermophilus.

9. Apple Cider Vinegar: This popular drink can significantly ramp up your probiotic intake while providing other health benefits.

10. Salted Gherkin Pickles: Salted gherkin pickles are a little-known source of probiotics, but quite potent.

11. Brine-Cured Olives

12. Tempeh: Tempeh is an Indonesian product created by fermenting soybeans.

13. Miso: Miso is a Japanese spice made by fermenting brown rice, barley, or soybean with Koji, a fungus.

Please note that this content should never be used as a substitute for direct medical advice from your doctor or other qualified clinicians.

Infographic Image Sources:
Kefir – https://en.wikipedia.org/wiki/File:Kefir-grains-90grams.jpg
Sauerkraut – https://en.wikipedia.org/wiki/File:Wesselburenkraut_19.06.2012_18-35-26.jpg
Kombucha – https://en.wikipedia.org/wiki/File:Kombucha_Mature.jpg
Coconut Kefir – https://commons.wikimedia.org/wiki/File:Beneficio-do-kefir.jpg
Natto – https://commons.wikimedia.org/wiki/File:Natto_dsc04765.jpg
Yogurt – https://en.wikipedia.org/wiki/File:Cacik-1.jpg
Kvass – https://en.wikipedia.org/wiki/File:Mint_bread_kvas.jpg
Raw Cheese – https://pixabay.com/photos/raw-cheese-cheese-dairy-food-3606079/
Apple Cider Vinegar – https://pixabay.com/photos/apple-apple-juice-beverage-bottle-3782737/
Salted Gherkin Pickles – https://pixabay.com/photos/pickled-cucumbers-homemade-preserves-1520638/
Brine-cured olives – https://en.wikipedia.org/wiki/File:Olives_vertes.JPG
Tempeh – https://en.wikipedia.org/wiki/File:Sliced_tempeh.jpg
Miso – https://en.wikipedia.org/wiki/File:Miso_Soup.jpg


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