Posted Monday, October 10, 2011 at 2:30 PM
Posted earlier but the thread didn't make it up for some reason?
A family member has been told by her doctor to take probiotics -- she's now eating a plant-based diet and looking for vegan probiotics. She's asked for advice on what to take or eat.
I looked on the web and it seemed a bit confusing and marketing-oriented. If anyone up here knows websites or other info, I'd really appreciate it. (Susan, do you have anything to say on this subject? Would be very grateful!)
Here's what my relative's son wrote, and it seems good as far as I know, but I can't verify it for sure:
Probiotics occur in cultured (of which "fermented" is one kind) foods.
As these are _LIVE_ cultures, they cannot be cooked -- it kills the probiotics.
I believe "no cooking" includes "pasteurization," though I _think_ pasteurized yogurt gets re-innoculated with probiotic strains. I presume the same could be (and is) done with other products, but my preliminary researches haven't yet found those products.
Given that these are live/cultured foods, shoppers usually get them out of the refrigerated section.
There are also supplements (pills, and liquids that are supposedly better than the pills (which I don't doubt -- I wonder that shelf-stable probiotic pills are even
POSSIBLE!) ) that can be taken, just like vitamins and other supplements. I presume that getting probiotics from foods (rather than supplements) is a superior way to get their value, as it is with most nutritients.
In addition to various dairy products (the classic is yogurt & similar), you can probiotics from:
- Most soy/almond/etc yogurts
- Many soy/almond/etc cheeses
- Sauerkraut, kimchee, etc.
- Apple cider (raw/unpasteurized) *
- Miso *
- Some juices and salad-dressings are probiotic; these tend to be expensive
* Vinegar and Miso are "ingredients" but you cannot "cook" with them: as noted
above, it kills the probiotic cultures. These must be added AFTER removing from heat.