Considering Adding Probiotics in Your Diet?
Chew on this:
Where to find probiotics:
- Yogurt made from milk that has been fermented by friendly bacteria, mainly lactic acid bacteria and bifidbacteria. In some cases the live bacteria is destroyed during processing. Make sure you choose yogurt with active or live cultures (noted on the label).
- Kefir is a fermented probiotic milk drink made by adding kefir grains to cow’s or goat’s milk. Kefir grains are not actually grains, but cultures of lactic acid bacteria and yeast that look a bit like cauliflower. Kefir is found in the dairy section at McCaffrey’s and comes in different flavors.
- Sauerkraut is finely shredded cabbage that has been fermented by lactic acid bacteria. It has a sour, salty taste and can be stored for months in an airtight container. Make sure to choose unpasteurized sauerkraut as pasteurization kills the live and active bacteria.
- Kimchi is a fermented, spicy Korean side dish. Cabbage is usually the main ingredient, but it can also be made from other vegetables. Kimchi contains the lactic acid bacteria Lactobacillus kimchii, as well as other lactic acid bacteria. Kimchi can be found in the refrigerated area in the produce department.
- Miso is a fermented soybean paste and a popular Japanese seasoning. It is traditionally made by fermenting soybeans with salt and a type of fungus called koji. The paste is most often used in miso soup and is typically quite salty. Miso can be found in the ethnic foods aisle.
- Kombucha is a fermented black or green tea drink. This popular tea is fermented by a friendly colony of bacteria and yeast. It is consumed in many parts of the world, especially Asia and is gaining popularity in the United States.
- Traditional Buttermilk, made from the leftover liquid from making butter, contains probiotics. However, cultured buttermilk commonly found in American supermarkets generally does not have any probiotic benefits.
- Although most types of cheese are fermented, that does not mean that all of them contain probiotics. The good bacteria can survive the aging process in some cheeses, including Gouda, Mozzarella, Cheddar and Cottage Cheese. It is important to look for live and active cultures on the nutrition label. If you have any questions, you can ask the cheesemongers in our Gourmet Cheese Department.
Try these Gourmet Selections – selected by our Dietitian today!