All three contain useful ingredients, but they differ greatly from each other. A production detail can determine whether you are consuming even living microorganisms

Fermented food is getting more and more room for daily feeding. Chefir, ingurt, and pickle cabbage are often mentioned as sources of useful intestines, but do all have the same effect on the organism?

Intestine microbiotic studies indicate that the answer is not that simple. Each food has different microorganism compounds, while the benefits depend on the manner of fermentation, processing and health of the individual.

By International Scientific Association for Probiotics and Prebiotics ( ISAPP), not every fermented food is automatically probiotic.

Probiotics are living microorganisms that, when consumed in sufficient quantities, offer documented health benefits.

This means that the presence of bacteria in a food does not necessarily guarantee probiotic effect.

Chefir and ingurt: Which contains more useful bacteria?

Chefir is considered one of the products fermented with great variety of microorganisms. It is produced through fermented milk with bacteria and yeast cultures that interact in this process.

Unlike traditional igurt, which is usually prepared with two major bacterial cultures, the kefir may contain dozens of species of microorganisms, depending on the beans used and the conditions of fermentation.

However, the largest number of microorganisms does not automatically mean greater health benefits.

Yogurt has its priorities. It provides proteins, calcium, and other nutrients, while the unique living cultures can help to train lactose in people who are difficult to train.

Chefir and ingurt may be part of a balanced diet, but there is not enough evidence that one is always better than the other.

Caution should be taken after the use of antibiotics. Although some studied probiotics may help in certain situations, the Chefia does not guarantee the immediate return of the intestinal microbioma, it transmits the Telegraph.

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Pickles: Traditional Food Worth Attention

The pickled cabbage is part of our kitchen for many generations, but today it is also attracting interest in the potential impact on intestine health.

A hundred grams of pickle cabbage contain approximately 20 calories, while this vegetable provides fiber, vitamin C, and vitamin K.

During natural fermentation, lactic acid bacteria develop, which affect the flavor and composition of the product.

There is, however, an important difference between the unstered pickle and what has been subjected to thermal treatment.

Cleaning destroys living microorganismsTherefore, products treated in this way do not offer the same content of bacteria as fermented and untistered cabbage.

This does not mean that the pure cabbage is junk. It preserves fibers and other components created during fermentation.

But pickle cabbages also have a defect – relatively high salt content. People with hypertension, heart disease, or kidney problems need to be careful about the amount.

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What happens to immunity when we consume fermented food?

Intestine microbima plays an important role in the functioning of the immune system.

One Stanford University study, published in 2021, showed that consumption of food fermented over ten weeks was related to increasing the variety of intestines and reducing certain inflammation indicators.

36 healthy adults, divided into groups in various ways of feeding, participated in the study.

The results are promising, but do not prove that Chefir, ingurt or pickled cabbage can prevent or treat certain diseases.

Intestine health is also affected by sleep, physical activity, stress, and general food composition.

What should you consume for a healthier microbiotic?

Besides fermented food, special importance lies with fibers and prebiotics.

Prebiotics are selectively exploited components from intestinal microorganisms and can bring health benefits.

Their sources include onions, garlic, bananas, and some integral cereals.

For better choices, search for nongurts or sugar – sugar – filled cartels and products of vivid culture, while pickled cabbages check the salt content.

Those foods may gradually be added, according to individual tolerance.

So who’s the best? Chefir offers variety of microorganisms, notgurt is a good source of protein and calcium, while pickle cabbages produce fibers and components of fermentation.

The most reasonable choice is not necessarily one of them, but a variety of nutrition that fits the individual organism and needs. /Telegraphy/