Fermented Foods (Probiotics)

<strong>Yogurt</strong>
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Full fat grass fed dairy. Soy, almond, or coconut milk based.<strong>Kefir</strong>
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Like yogurt, tangy.<strong>Ginger</strong>
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Powder, fresh ginger, ginger extract, pickled ginger.<strong>Cucumber</strong>
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Pickled.<strong>Balsamic Vinegar</strong>
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Mix with olive oil for healthy salad dressing and to add some sweetness. Best is anything from Modena, Italy.<strong>Apple Cider Vinegar</strong>
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Ancient tales of helping digestion. Bragg products are great and they make salad dressing which is way tastier than straight ACV.<strong>Lemon / Lime Juice</strong>
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Help tenderize and cook meat or fish. Also enhances their flavor. Add a small bit to water to increase hydration.<strong>Sauerkraut</strong>
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Promotes healthy gut bacteria.<strong>Natto</strong>
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Popular in Japan. Definitely an acquired taste which you should sample first before ordering too much. Not for me.<strong>Kombucha</strong>
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Fermented drink, usually found as a form of tea. Very tangy and carbonated. Not for me either, but many people like it and supposedly has wonderful health benefits.<strong>Lassi</strong>
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Yogurt drink.<strong>Miso</strong>
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Most popular as soup, including Ramen noodles, in Japanese cuisine. Can mix with all sorts of veggies.

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