Homemade yogurt is the best source of probiotics
If you believe in the beneficial effects of the classic probiotics, like Lactobacillus or Bifidobacterium strains, then you may consider to make your yogurt yourself. According to an Australian study conducted by the nutritional scientist Stephanie Abou-Antoun of La Trobe University, home-made yoghurt contains more probiotics than probiotic yoghurts you buy in the supermarket. Abou-Antoun presented her research in 2017 at the Dietitians Association of Australia National Conference.
Abou-Antoun analyzed 10 foods containing probiotics. Most products came from the store, a few were homemade. Abou-Antoun determined the number of living micro-organisms [more precisely: the number of colony forming units] in those products.
In the solid foods studied, home-made yoghurt was the best source of probiotics. The table below shows what quantity of a product you need to get 10 to the power 7 colony forming units. The smaller the quantity, the more probiotics are in the product.
In the liquid foods category kefir scored the highest, and kombucha the lowest.
We, the ignorant compilers of this free web store, do not curtail from the Australian study that kombucha has no noteworthy health-promoting effects.
The microorganisms in kombucha are very different from the microorganisms in the other foods tested. That their concentration in kombucha is much lower than the concentration of the classic probiotics in the other products does not say so much. Perhaps you do not need so much of the micro-organisms in kombucha.
What we do derive from the study is that, if you go for the classic probiotics, it is best to make your yogurt yourself.
Abou-Antoun S, Bell C, Franks A, Marx W. Enumeration and strain identification of probiotics in Australian commercial food products. Researchgate.net, Nov 2016.
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