Considering Adding Probiotics in Your Diet?

Chew on this:

Check out some of the more popular foods and beverages that contain probiotics:

Yogurt – possibly the most popular probiotic food is live cultured yogurt or Greek yogurt made from cow’s milk. The National Yogurt Association has created a Live & Active Cultures seal for products that contain the required amounts of probiotics. Not every company chooses to carry the seal, so look for “Live and Active Cultures” on the label or L. bulgaricus and S. thermophilus in the ingredient list.

Sauerkraut – sauerkraut, with cabbage as its primary ingredient, is not only low in calories, but it is packed with fiber along with probiotics. Look for the sauerkraut that is found in the refrigerated section. Sauerkraut in the can has been pasteurized and the heat process has destroyed the good bacteria.

Kimchi – this is a pungent condiment made from fermented vegetables, such as cabbage or turnips. Kimchi is served at almost every Korean meal, and is made by pickling the vegetables and covering them in tightly sealed pots. It is found “ready to eat” in the refrigerated area in McCaffrey’s produce department.

Kefir – similar to yogurt, this fermented dairy product is a unique combination of milk and fermented kefir grains. The term kefir originated in Russia and Turkey and means “feeling good.” It has a slightly acidic and tart flavor and contains multiple strains of probiotics. Kefir is similar to yogurt, but because it is fermented with yeast and more bacteria, the final product is higher in probiotics.

Kombucha – is a fermented tea that is started by using a SCOBY, also known as a “symbiotic colony of bacteria and yeast.” Kombucha has been around for over 2,000 years, originating around Japan. It is found in the refrigerated section in the produce area at McCaffrey’s. It may also be found with the refrigerated beverages in the to-go area.

Miso – is a spice found in many of traditional Japanese foods. Miso is created by fermenting soybean, barley or brown rice with Koji. Koji is a fungus, and the fermentation process takes anywhere from a few days to a few years to complete. Miso is used in sauces, soups, marinades, dips, main dishes, salad dressings, and as a table condiment. It can be found on the supermarket shelf among other Asian food products.

Tempeh – is a fermented soybean cake, similar in texture to tofu, with a yeasty flavor. Originating in Indonesia, Tempeh is created by adding a tempeh starter to soybeans. Its fermentation process as well as its use of the whole soybean gives it a high content of protein, vitamins and minerals. Tempeh can be used as a substitute for meat in a stir fry meal. It is found in the refrigerated section in the produce department at McCaffrey’s.

Sourdough bread – this bread is created by a process where yeast and friendly bacteria break down the starches and grains from the bread dough. The end product is a semi-sour bread that is moist on the inside with a crunchy outer crust.

Cheese – Soft fermented cheese like Cheddar, Swiss, Parmesan and Gouda start with lactic acid bacteria which help create probiotics. In addition, some cottage cheese that list “live active cultures” on the label also contain probiotics.

Try these Gourmet Selections selected by our Dietitian!