Plant-based sources of probiotics to boost gut health

In 1906, Henry Tissier successfully isolated a specific microbe in the stomach of a breastfed infant. His discovery of what came to be called Bifidobacterium confirmed what many had long suspected to be true: that certain bacteria, which could be introduced to the body via food, could have positive health benefits. The demand for these probiotics, whether they come from the foods we consume or via a supplement, has only exploded from there.

Humans have been consuming fermented foods—the sole natural source of probiotics—for millennia. Originally, of course, these ancient peoples weren’t fermenting their foods for the health benefits, but simply to preserve them. Fresh produce and dairy spoil quickly, so salting, mixing with fungus, or burying foodstuffs in clay crocks, was necessary to ensure there was always food available. Later on, as technologies advanced and these primitive methods were no longer as essential, folks continued to ferment because they enjoyed the unique umami flavor that many fermented items have.

Today, many health-conscious folks choose to supplement their diets with fermented foods both because they taste good and because they have so many positive health benefits. Scientists believe that the probiotics that are introduced to the body via food do a lot to support people’s natural microbiomes—the community of microbes that live in and on our bodies—and point to evidence of improved intestinal health, enhanced immune response, cancer prevention, and reduced cholesterol.

Many of the most popular food sources of probiotics are dairy-based, such as cheese, yogurt, and kefir, but there are plenty of plant-based options too. Thistle has compiled a list of fermented foods that are a rich source of probiotics and are totally plant-based. Add any one of these to your regular diet and your body will be sure to thank you.

Article Credits: KULR 8