Fermented Foods such as Kombucha are Trendy, but They’re Not Necessarily Probiotics
WRITTEN BY Carrie Dennett
Fermentation is a case of what’s old is new again — an ancient food-processing method turned hot trend, with companies churning out products incorporating kefir, kimchi, sauerkraut and kombucha that are promoted as being probiotics. But do these foods offer true probiotic benefits? The short answer is probably not. But that doesn’t mean these foods are without benefit.
First, let’s clear up what “probiotic” means. Scientists define probiotics as live microorganisms (microbes) which, when administered in adequate amounts, confer a health benefit. Probiotics can contribute to digestive and immune system health and crowd out harmful microbes in the gut (large intestine). They also create some nutrients, including vitamin K and many of the B vitamins, and help our bodies absorb other nutrients. …continue reading