Gut friendly spree used in homemade food.

While we have talked about probiotic on our couple of blogs back (as pickles undergoing an fermentation process), let’s talk about prebiotic foods, although they might sound similar and are often confused, they both help to enhance the growth of healthy bacteria in your body and aid a healthy digestion. Go try your gut friendly spree with homemade foods.

Probiotic are sources of living friendly bacteria in your digestive system while prebiotic are those source of the supplement comes pre-loaded in veggies, milk products and grains.

Below are three sources where prebiotic foods can be sourced from:

Jaggery

Asia Found its place for jaggery during the early 1630’s which in turn took a step further in the modern era for sweet salt, jaggery could be considered as a Asian historians dessert.

Consuming a small amount of jaggery after your meal helps in digestion of the food and lets you have no worries of pre-ample gut problems. Any elder willy surely suggest you, in case you had an hefty meal.

That culture from 1630’s started the jaggery to enter into our foods through sweets, Jaggery pancakes, Obbattu (stuffed lentil jaggery flat-bread), vermicelli pudding etc.

Legumes

The most common varieties of legumes are beans. These include adzuki, black beans, soybeans, anasazi beans, fava beans, garbanzo beans (chickpeas), kidney beans and avare bele (lima beans). These foods are high in protein and carbohydrates but low in fat.

Grains and dried beans have a longer shelf life and are less prone to pesticides and other harmful metal chemicals while farming, hence planning to consume a different bean in your meal every day will surely subsidy in providing your healthy nutrients to your body.

Here are a few blogs written for a healthy gut

Cooked Cabbage and onions

Cooked onions and cabbage have high levels of B-12 Vitamins which not only keep your body cool but provide a potent level. Consuming cooked garlic may also be idealistic but looses its nutrients after the process of cooking with oil. Hence the uncooked garlic have potent levels the same bacteria.

Milk Products like cheese, yogurt, curd all the products directory from either Cow, Goat or sheep possess a high amount of prebiotic bacteria too but these are the sources for a daily consume rather than a once in while basis.

 

 

 

 

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