7 FOODS FOR OPTIMUM GUT HEALTH

Cabbage and salt are used to make sauerkraut. Microorganisms consume the cabbage's sugar during the fermentation process to create carbon dioxide and acids. The probiotics produced during fermentation aid in digestion and replenish the beneficial bacteria in your gut.

The hot Korean cousin of sauerkraut is kimchi, which is similarly fermented cabbage. To give it extra flavor, you can add scallions, radishes, and shrimp. Look for it in the cooler section alongside pickles, various Asian sauces, and sauerkraut.

Drinkable yoghurt is similar to kefir. When kefir grains, which are microbial colonies of yeast and lactic acid bacteria, ferment milk's sugars, a sour flavour and slightly thicker consistency result. Kefir is loaded with probiotics, just like yoghurt.

Similar to tofu in that it is manufactured from soybeans, tempeh is also fermented, which means it includes probiotics. When soybeans are fermented and then pressed into a cake. Due to its high protein content, tempeh is a fantastic choice for vegetarians and vegans.

The beneficial fructans found in leeks are abundant. The USDA estimates that 1 cup of leeks contains 12% DV of vitamin C and 35% DV of vitamin K. In addition to being an antioxidant, vitamin C also aids in blood clotting.

Fructans, fructooligosaccharides (FOS), and inulin are all abundant in onions. FOS prebiotics not only serve to improve a wide range of illnesses, such as diarrhea, osteoporosis, atherosclerosis, gastrointestinal disorders, cardiovascular disease, and type 2 diabetes but also help to build up gut flora.

The staggering 8 g of fiber in 1 cup of raspberries, or nearly one-third of your Daily Value (DV), is quite impressive. Polyphenols, strong antioxidants that your gut flora adore eating, are abundant in raspberries.