Get friendly microbes or probiotics from traditional foods

Probiotics are generally defined as live in plain language; probiotics are “good microbes.” These friendly microbes help us digest food, maintain health and fight disease.Although people often think of bacteria and other microorganisms as harmful “germs,” many microorganisms help our bodies function properly. For example, bacteria that are normally present in our intestines help digest food, destroy disease-causing microorganisms, and produce vitamins.  Elie Metchnikoff, known as the “father of probiotics,” proposed that consuming beneficial microorganisms could improve people’s health.

Probiotics may contain a variety of microorganisms. The most common are Lactobacillus and Bifidobacterium among this 7 Types of ‘Friendly’ Bacteria Lactobacillus acidophilus, Lactobacillus bulgarius , Lactobacillus reuteri, Streptococcus thermophilus, Saccharomyces boulardii, Bifidobacterium bifidum, Bacillus subtilis also be used as probiotics greatly and yeasts such as Saccharomyces boulardii have Benefits of Probiotics. In Immune system it Maintain optimal health and wellness, Prevent growth of harmful bacteria, works towards allergies and other autoimmune diseases, Help our body to produce vitamins.

In Digestive system Probiotics Support healthy digestion, Increase defecation and reduce constipation, helps to control the illness-causing bacteria in our intestinal tract, Reduce the effects of Candida infection, Improve digestion of lactose, reducing our cholesterol level, Reducing blood pressure, Improving our body’s absorption of minerals, especially calcium, decreasing dental-caries-causing microbes in our mouth. Probiotics also cure vaginal yeast infections, urinary tract infections, Prevent diarrhea after having treatment with certain antibiotics, Manage the signs and symptoms of irritable bowel syndrome (IBS), reduce amounts of cancer-causing substances in our intestine.

Experts in ayurveda says that the demands of a hectic lifestyle create an imbalance in the digestive system causing accumulation of toxins — ama. And come constipation, diarrhoea, gas problems, fatigue and lack of immunity. According to ayurveda, about 85% of diseases are due to improper digestion at the gastrointestinal level. Probiotics and ayurveda together can help to maintain the natural balance of doshas
Following are the great Ayurvedic probiotics
 
Kefir: This fermented dairy product is a unique combination of milk and fermented kefir grains. Kefir has been consumed for well over 3,000 years; the term kefir originated mainly in VEDA, It has a slightly acidic and tart flavor and contains anywhere from 10 to 34 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.
 
Kvass: Has been a common fermented beverage in Ayurveda since ancient times. It was traditionally made by fermenting rye or barley, but in more recent years has been created using beets, fruit along with other root vegetables like carrots. Kvass uses lactobacilli probiotics and is known for its blood and liver-cleansing properties and has a mild sour flavor.
 
Yogurt: The most popular probiotic food is live cultured yogurt from the milk of cows, goats or sheep. Yogurt in most cases can rank at the top of probiotic foods if it comes from grass-fed animals and has not been pasteurized.
 
Raw Cheese: Goat’s milk, sheep’s milk and cow’s soft cheeses are particularly high in probiotics, including thermophillus, bifudus, bulgaricus and acidophilus
 
Apple cider vinegar: Great for probiotics but have the of controlling blood pressure, cholesterol,diabetes and even weight loss.
 
Brine-cured olives: Olives that are brine cured are an excellent source of probiotics too.
 
Salted gherkin pickles: These fermented tasty pickles are also a recognized source of probiotics. The process of fermentation creates an ideal condition for the lactic acid-forming bacteria existing on the food surface to feed upon the sugar naturally present in the food. The lactic acid will continue to grow (or ferment) until enough has formed to kill any bacteria present the end result is a product filled with lactobacilli.
 
Tempeh : it’s the fermented soybean product and  another source of probiotics. Tempeh is created by adding a tempeh starter to soybeans. The product is then left to sit for a day or two. The result is a cake-like product.
 
Miso: Miso is a traditional Ayurvedic item and also found in japan. It 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.
 
Coconut Kefir: Made by fermenting the juice of young coconuts with kefir grains, this dairy-free option for kefir has some of the same probiotics as traditional dairy kefir .Coconut kefir has a great flavor.
 
Kombucha – Is an effervescent fermentation of black tea that is started by using a SCOBY, also known as a symbiotic colony of bacteria and yeast. Many claims have been made about kombucha, but its primary health benefits include digestive support, increased energy and liver detoxification.

 

Get friendly microbes or probiotics from traditional foods

Probiotics are generally defined as live in plain language; probiotics are good microbes. These friendly microbes help us digest food, maintain health and fight disease.Although people often think of bacteria and other microorganisms as harmful germs, many microorganisms help our bodies function properly. For example, bacteria that are normally present in our intestines help digest food, destroy disease-causing microorganisms, and produce vitamins. Elie Metchnikoff, known as the father of probiotics, proposed that consuming beneficial microorganisms could improve peoples health. Probiotics may contain a variety of microorganisms. The most common are Lactobacillus and Bifidobacterium among this 7 Types of Friendly Bacteria Lactobacillus acidophilus, Lactobacillus bulgarius , Lactobacillus reuteri, Streptococcus thermophilus, Saccharomyces boulardii, Bifidobacterium bifidum, Bacillus subtilis also be used as probiotics greatly and yeasts such as Saccharomyces boulardii have Benefits of Probiotics. In Immune system it Maintain optimal health and wellness, Prevent growth of harmful bacteria, works towards allergies and other autoimmune diseases, Help our body to produce vitamins. In Digestive system Probiotics Support healthy digestion, Increase defecation and reduce constipation, helps to control the illness-causing bacteria in our intestinal tract, Reduce the effects of Candida infection, Improve digestion of lactose, reducing our cholesterol level, Reducing blood pressure, Improving our bodys absorption of minerals, especially calcium, decreasing dental-caries-causing microbes in our mouth. Probiotics also cure vaginal yeast infections, urinary tract infections, Prevent diarrhea after having treatment with certain antibiotics, Manage the signs and symptoms of irritable bowel syndrome (IBS), reduce amounts of cancer-causing substances in our intestine. Experts in ayurveda says that the demands of a hectic lifestyle create an imbalance in the digestive system causing accumulation of toxins ama. And come constipation, diarrhoea, gas problems, fatigue and lack of immunity. According to ayurveda, about 85% of diseases are due to improper digestion at the gastrointestinal level. Probiotics and ayurveda together can help to maintain the natural balance of doshas Following are the great Ayurvedic probiotics Kefir: This fermented dairy product is a unique combination of milk and fermented kefir grains. Kefir has been consumed for well over 3,000 years; the term kefir originated mainly in VEDA, It has a slightly acidic and tart flavor and contains anywhere from 10 to 34 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. Kvass: Has been a common fermented beverage in Ayurveda since ancient times. It was traditionally made by fermenting rye or barley, but in more recent years has been created using beets, fruit along with other root vegetables like carrots. Kvass uses lactobacilli probiotics and is known for its blood and liver-cleansing properties and has a mild sour flavor. Yogurt: The most popular probiotic food is live cultured yogurt from the milk of cows, goats or sheep. Yogurt in most cases can rank at the top of probiotic foods if it comes from grass-fed animals and has not been pasteurized. Raw Cheese: Goats milk, sheeps milk and cows soft cheeses are particularly high in probiotics, including thermophillus, bifudus, bulgaricus and acidophilus Apple cider vinegar: Great for probiotics but have the of controlling blood pressure, cholesterol,diabetes and even weight loss. Brine-cured olives: Olives that are brine cured are an excellent source of probiotics too. Salted gherkin pickles: These fermented tasty pickles are also a recognized source of probiotics. The process of fermentation creates an ideal condition for the lactic acid-forming bacteria existing on the food surface to feed upon the sugar naturally present in the food. The lactic acid will continue to grow (or ferment) until enough has formed to kill any bacteria present the end result is a product filled with lactobacilli. Tempeh : its the fermented soybean product and another source of probiotics. Tempeh is created by adding a tempeh starter to soybeans. The product is then left to sit for a day or two. The result is a cake-like product. Miso: Miso is a traditional Ayurvedic item and also found in japan. It 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. Coconut Kefir: Made by fermenting the juice of young coconuts with kefir grains, this dairy-free option for kefir has some of the same probiotics as traditional dairy kefir .Coconut kefir has a great flavor. Kombucha Is an effervescent fermentation of black tea that is started by using a SCOBY, also known as a symbiotic colony of bacteria and yeast. Many claims have been made about kombucha, but its primary health benefits include digestive support, increased energy and liver detoxification.