Chattanooga Times Free Press

Know difference­s between probiotics and prebiotics

- Eve Glazier, M.D., MBA, is an internist and assistant professor of medicine at UCLA Health. Send your questions to askthedoct­ors@mednet.ucla.edu, or write: Ask the Doctors, c/o Media Relations, UCLA Health, 924 Westwood Blvd., Suite 350, Los Angeles, CA

DEAR DOCTOR: What’s the difference between probiotics and prebiotics? I’m really interested in how gut bacteria impact health, but I’m not sure I always understand the terminolog­y.

DEAR READER:

Probiotics are live microorgan­isms that are meant to have health benefits for the person who ingests them. They work by joining the many trillions of bacteria already living within our bodies, primarily in the gut.

You can ingest probiotics in food or in supplement form. When it comes to foodbased probiotics, the common denominato­r is fermentati­on. Foods like yogurt, kefir, apple cider vinegar, pickles, kombucha, sauerkraut, kimchee, miso and certain soft cheeses are all sources of different types and varying amounts of probiotics.

The idea is that by ingesting these microorgan­isms, the portion of them that survive the acids of the stomach will take up residence in the gut. Once there, though, they need their own food source to grow and thrive. And that’s where prebiotics come in.

Prebiotics are indigestib­le carbohydra­tes that act as food for probiotics. While some foods offer a greater percentage of prebiotic material than others, when you eat a

diet high in a variety of vegetables, fruit and leafy greens, you are inevitably giving your gut bacteria plenty to eat.

You’ll find a motherlode of prebiotics in foods like leeks, asparagus, Jerusalem artichokes, bananas, onions, garlic, artichokes, jicama and honey. Also beneficial is something known as “resistant starch,” which is the indigestib­le portion of starch. It can’t be broken down by the small intestine, so it moves to the colon, where it is fermented by the microbiota.

Whole cereal grains, many seeds and green bananas are good sources of resistant starch. So are cooked potatoes and rice, but only when they have cooled. Just as with probiotics, you can go the supplement route for prebiotics if you choose.

Although regulated by the FDA, probiotic supplement­s are treated as a food and not a medication. Your doctor can help you figure out which supplement­s to choose, and the best dose for you to start with.

 ?? Dr. Eve Glazier ??
Dr. Eve Glazier

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