Hello GOOD bacteria
Fermented foods are good for you – that’s the on-trend wisdom of the moment. But are all created equal? Sue Quinn unbottles the facts on the health craze that’s become big business
Kimchiand sauerkraut. Miso and kefir. Kombucha and yogurt.
We’re encouraged to consume fermented food and drink like these because they contain beneficial live microorganisms called probiotics. The theory is they keep our gut in tip-top shape, which benefits our health. But has the message been oversimplified? Does everyone need them? And as food manufacturers cash in on the trend, how do you know which ones (if any) are worth buying?
THE SCIENCE BIT
“Probiotics are live microorganisms – bacteria and yeast – that have a positive effect within the large intestine to improve health or reduce gut symptoms,” explains Jo Cunningham, clinical director at The Gut Health Clinic. Scientists don’t yet fully understand the role of this community of trillions of microorganisms, known as the gut microbiome. It’s believed to have many functions including protecting the gut, making vitamins and amino acids (the building blocks of protein) and producing chemicals that support our cardiovascular, immune and metabolic health.