It’s no secret that the gut microbiome is one of my favorite emerging areas of nutrition research. You can read my post on it here. A balanced microflora teaming with “good” bacteria is associated with the following…
– Enhancing immune function
– Antagonizing pathogenic bacteria from colonizing
– Aiding digestion and elimination
– Transforming and promoting excretion of toxic substances
– Ameloriating symptoms of Chrohns Disease, IBS and other gut abnormalities
Probiotics are live bacterial cultures contained in food that confer a health benefit by assisting the body’s naturally ocurring gut flora. Yogurt is a coveted source.
I recently dabbled in the art of yogurt making which I have found painless and worth the effort. The result is a tart and bolder product than most commercial brands, free of lactose (which a large majority of adults are intolerant to) and notably richer in probiotics than commercial brands because of the longer fermentation time. If you are interested in giving it a try, I recommend this yogurt maker as I have had great success with it!
Side note: One of my friends and mentors, Dr. Mario Kratz, is doing great research at the Fred Hutchinson Cancer Research Center in Seattle on the suggested greater health benefits attributed to high fat dairy on all metabolic parameters. Definitely some “food for thought” as I predict some changes in the dietary guidelines in the imminent future concerning dairy consumption. Time just posted a great article on the topic and quoted him- if you are interested in reading more.[yumprint-recipe id=’30’]