PRO­BI­OTICS

Better Homes and Gardens (Australia) - - Better Health -

Fer­mented foods like yo­ghurt, sauer­kraut, ke­fir, kim­chi, kom­bucha and miso are par­tic­u­larly rich sources of pro­bi­otics – the ben­e­fi­cial bac­te­ria in your diges­tive sys­tem that help keep it run­ning smoothly while also mak­ing it tough for bad bac­te­ria to mul­ti­ply. That said, don’t be tempted to pop a pro­bi­otic pill and call it a day. Each kind of pro­bi­otic has dif­fer­ent prop­er­ties and ben­e­fits. While a pill might have only one or a few pro­bi­otic strains, foods tend to have a much big­ger mix. BONUS: A leaner you. Re­search shows that peo­ple who eat yo­ghurt three to seven times a week tend to have less body fat.

CHECK NONDAIRY YO­GHURT LA­BELS FOR THE PRO­BI­OTICS L. BULGARICUS & S. THERMOPHIL­US.

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