Study Finds Yogurt and Hot Spring Baths Boost Gut Health Together - Video

A recent study conducted by Kyushu University has revealed that eating yogurt improves the variety and balance of good bacteria in the gut, which is important for overall health. The research also found that combining yogurt intake with bathing in chloride hot springs leads to even better improvements in bowel movements than consuming yogurt alone.

The study, led by Professor Shunsuke Managi, involved 47 healthy adults who were divided into three groups. The first group had no change in their routine, the second group ate 180 grams of low-sugar yogurt containing helpful bacteria called Lactobacillus bulgaricus and Streptococcus thermophilus every day, and the third group ate the same yogurt and also took hot spring baths for at least 15 minutes every two days.

Before and after four weeks of this routine, researchers collected stool samples to examine the gut bacteria and asked participants questions about their bowel health, such as how often they went to the bathroom, the consistency of their stools, and any discomfort they experienced.

The results showed that the group that only ate yogurt had a noticeable increase in the diversity of their gut bacteria, which is a positive sign for gut health. However, interestingly, the group that combined yogurt with hot spring bathing did not show the same level of bacterial change but did report better bowel movement health, including improved frequency and comfort.

This study suggested that while yogurt alone can enhance the gut’s bacterial diversity, adding hot spring baths may provide additional benefits for digestion and bowel health. Combining these two simple lifestyle habits could be a natural and effective way to support digestive health and overall well-being.

Reference: Choi, J., et al. (2025). Dietary and environmental modulation for the gut environment: yogurt promotes microbial diversity while chloride hot springs improve defecation status in healthy adults. Frontiers in Nutrition. doi.org/10.3389/fnut.2025.1609102