Kefir
Kefir, a fermented probiotic milk drink, is made by adding kefir grains. These grains combine lactic acid bacteria and yeast, contributing to kefir’s potent probiotic profile. Known for its digestive, bone health, and infection protection benefits, kefir is especially suitable for individuals with lactose intolerance. It boasts a diversity of bacteria and yeast, making it a more potent source of probiotics than yogurt.
Originating from the Turkish word for “feeling good after eating,” kefir supports well-being and offers a practical option for enriching the diet with probiotics. The unique kefir grains used in its production are not found in other foods, making kefir a unique and valuable addition to any diet focusing on health through fermented foods. [4]
Miso
Miso, a staple in Japanese cuisine, is produced by fermenting soybeans with salt and the fungus koji, although it can also be blended with other grains like barley, rice, or rye. This process creates a savory paste used in various dishes, notably miso soup. With its high protein and fiber content, miso is a nutrient-dense seasoning offering many vitamins and minerals. Its consumption is associated with potential protective effects against cancer, obesity, and high blood pressure, and it may help regulate cholesterol levels.
The versatility of miso extends beyond soups; it’s a culinary chameleon, enhancing flavors in various dishes. Its richness in vitamin K, manganese, and copper, alongside plant compounds, underscores miso’s nutritional value. The different varieties of miso paste, ranging from white to brown, allow for a diverse culinary exploration, making it a valuable and flavorful addition to a healthful diet. [5]
