3 Ways You’re Sabotaging Your Probiotic Foods
Make sure you're benefiting from your food.
We all know probiotics are good for us, but are we always getting the full benefits? Read below to see the three easiest ways to mess up preparing your probiotic foods, and how the avoid them.
Probiotic-rich foods are often great building blocks for flavor, but that doesn't mean they should necessarily be cooked with. Live probiotic cultures are destroyed at around 115°F, meaning that fermented foods like miso, kimchi, and sauerkraut should be used at the end of cooking if you want to preserve their gut health benefits. Use them to top meals, stir into soups or sauces at the last minute, or serve on the side to pair with warm dishes.
The Foods You're Buying Don't Actually Have Probiotics
There are certain foods are usually assumed to be full of probiotics, but depending on how they're packaged that may not always be the case. The process of pasteurization, which heats up foods to kill harmful bacteria, can also kill the 'good' bacteria in products when they're canned. This means that canned versions of sauerkraut, kimchi, and other fermented foods won't have the same amount of probiotics as refrigerated varieties.
It's Paired with Gut Busters
While yogurt is often touted as a rich source of probiotics, that doesn't mean that every yogurt variety is always the best choice. The plethora of options in the grocery store can sometimes contain large amounts of refined sugars and artificial sweeteners, both of which are linked to poor gut health. Instead, choose yogurts that don't contain added sugars and have a short ingredients list to get the full benefits.
This story originally appeared on Cooking Light.