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Prebiotics vs. Probiotics: What's the Difference?

Prebiotics and probiotics are both essential to your health, that's clear. But it's not clear how one should consume both nutrients. Consider this your cheat sheet:

When it comes to probiotics, natural sources always outperform supplements, says Kashyap. There are some reasons for this. First of all, while the good bacteria in foods like yogurt, kimchi and kefir are placed in a container waiting to become your meal, they feed on the carbohydrates and sugars that surround them. This ensures that they are alive and well, and ready to improve your health after consuming them. The bacteria contained in the supplements usually have nothing to eat and many of them die even before the first one comes out of the bottle in the mouth.

Natural sources of probiotics also have a greater variety of bacteria than supplements. that Kashyap says is crucial for intestinal health. "There is a strength in the number of microbes," he says, "but there is also strength in diversity, which creates a more robust bacterial ecosystem, so that different bacteria can easily feed on different nutrients in your system. "In fact, Kashyap says that research shows that a common denominator for a variety of medical conditions, including diabetes and inflammatory bowel disease, is level Microbial diversity

Like probiotics, prebiotics should be consumed by the diet rather than a supplement.Thanks to their high soluble fiber content, Jerusalem artichokes (AKA), chicory root, l & # 39; Onion, garlic and beans are good sources, as are the sources of resistant starch, a fiber that gets its name from the stomach digestion. oats, green bananas and legumes Due to the effects of heat on starch, it is also present in cooked and then cooled pasta, potatoes and rice. Since these prebiotic foods are already part of your diet, you can easily service your intestinal bacteria by preparing a salad of potatoes or healthy pasta, or by basting cooked and cold rice on a bed of vegetables, vegetables and grilled chicken. 19659005]

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