Probiotic foods contain microorganisms that help promote and restore beneficial bacteria in your gastrointestinal tract and throughout your body. When adequate amounts of probiotics are present in your system, it helps with digestion, absorption of nutrients, maintains the overall health of your digestive system and stimulates your immune system. Probiotics can be supplemented, but are also available in a variety of foods.
Fiber-Rich Foods
Beneficial bacteria in your body thrive on fiber, so including more of it in your diet can be a healthy choice, according to All 4 Natural Health. Eat more fruits, and vegetables like cabbage, cauliflower, broccoli, asparagus, mushrooms, onions, beets, spinach, potatoes and carrots. Also include whole grains and legumes, such as beans, peas, lentils and sprouts.
Yogurt
Yogurt is a source of live bacterial cultures that contain probiotics and will boost your beneficial bacteria. Avoid sweetened yogurts whenever possible, choosing plain, live, natural yogurt instead.
Miso
Miso is usually used as a paste and is made by the fermentation, or aging, of soybeans with barley, brown rice or other grains, and a fungus called koji. The fermentation process for miso can take a few days, or it can take a few years, according to Conscious Life. Miso is traditionally served as a soup, but the buttery paste can also be spread on toast or crackers.
Kim Chi
Kim chi is a Korean dish made with pickled cabbage. When kim chi is made, carrot, garlic, ginger, onion, radish and fish sauce are added, along with a generous helping of red pepper flakes that provide heat. Consuming kim chi will benefit your gastrointestinal tract and immune system. Kim chi is sometimes made with cucumber, leeks, radish, eggplant and other in-season vegetables.
Sauerkraut
Sauerkraut is kind of a western version of kim chi, in that is made from fermented cabbage. Sauerkraut is simpler to prepare, using only the cabbage and salt, and no other ingredients. Sauerkraut is used mainly as a side dish and is a source of vitamin C and digestive enzymes.
Natto
Natto is a fermented soybean that remains in the form of the bean. Natto is sticky, with a stringy consistency. In Japan, natto is often eaten for breakfast with rice. Natto is high in protein and vitamin K.
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