Cultured foods are natural sources of probiotics -- "friendly" microorganisms that may aid in digestion, shorten the length of a cold and prevent yeast infections, although further research is necessary. Often referred to as live and active cultures, probiotics are suitable for you to add to daily juicing. Due to the nature of these microorganisms, you should always consult your physician prior to use, especially if you have a suppressed immune system or short bowel syndrome.
Step 1
Add nonfat or low-fat plain yogurt to your juicer. Yogurt is a cultured milk product that is naturally probiotic -- usually containing bifidobacteria, lactobacilli and streptococci thermophilus. Avoid varieties with added fruit, as these tend to be high in sugar, which can lead to weight gain and indigestion and lower your immune system. Instead, use fresh fruits, such as berries, for flavor.
Step 2
Juice fermented cabbage products, such as sauerkraut and kimchi. Sauerkraut and kimchi generally contain the probiotic Lactobacillus plantarum, which may help prevent antibiotic-associated gastrointestinal problems, according to a February 2010 study published in the "Journal of Clinical Gastroenterology." Both these cultured items are sour and spicy in taste, so you will want to use a small amount in your juicing -- about 2 tbsp. per 8-ounce glass.
Step 3
Cut raw tempeh into cubes for juicing. Tempeh is a cultured soybean product that contains the probiotic fungus Rhizopus oligosporus, which may provide antibiotic activity against pathogenic bacilli, staphylococci and streptococci bacteria, according to a January 1992 study published in the journal "Bioscience, Biotechnology and Biochemistry."
Step 4
Use other soy-based cultured products, such as probiotic soy yogurt and milk, for your juicing needs if you are vegetarian, vegan or lactose intolerant. Not all soy items are probiotic, so read the labels for the words "live and active cultures."
References
- Cleveland Clinic: Probiotics
- National Center for Complementary and Alternative Medicine: An Introduction to Probiotics
- "Bioscience, Biotechnology and Biochemistry"; Purification and Characterization of an Antibiotic Substance Produced from Rhizopus Oligosporus IFO 8631; S. Kobayasi, et al.; January 1992
- "Journal of Clinical Gastroenterology"; Intake of Lactobacillus plantarum Reduces Certain Gastrointestinal Symptoms During Treatment with Antibiotics; E. Lonnermark, et al.; February 2010
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