From the desk of Charmaine West – Advisory Naturopath
There is a long history of consuming fermented foods and beverages containing microorganisms to improve health.
Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. They are largely composed of ‘good’ bacteria (although other organisms such as yeasts are also used) that are usual members of our own microbial communities such as Lactobacillus and Bifidobacterium.
Some of the most commonly consumed traditional fermented foods include sauerkraut, kim chi and kefir – which are all rich sources of probiotics. The most commonly consumed probiotic food in Australia and New Zealand is yoghurt.