Science is just beginning to understand the complex relationship between Probiotics and health. The irony of this is that human culture has been reaping the benefits of Probiotic use for centuries. Fermented foods (yogurt, sauerkraut, kefir) have long been used as staple foods for various cultures and have shown themselves to be promoters of good health. The underlying causes of these foods’ benefits are the friendly bacteria (Probiotics) that ferment the food and keep it from spoiling. For Example, Yogurt has recently become nearly a staple in our diet but could not be made without the use of friendly bacteria (Probiotics).
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