Most people are familiar with the many health benefits probiotics and prebiotics have to offer, but many haven't I heard of a new member of the biotic family called postbiotics. It is time you were introduced to this family member and discover just what they can do for you.
The difference between pro-, pre- and postbiotics
Your microbiome is the home to trillions of gut bacteria. Probiotics are the "friendly" bacteria that colonise your digestive tract. A healthy balance of these beneficial bacteria is vital for good health and wellbeing, and is especially important for supporting the immune system and improving digestion. Prebiotics, on the other hand, are what feed the probiotics. Prebiotics help probiotics to grow and thrive in the gut. You get prebiotics from certain fibre-rich foods such as legumes, whole grains, and a variety of vegetables. These soluble dietary fibres aren't digested in the small intestine - instead they're fermented by bacteria in the large intestine.
The by-product or "waste product" of this fermentation process in your gut is the production of postbiotics. These functional bioactive compounds have been found to have an abundance of important health benefits. When you supplement with probiotics and prebiotics, the end goal is to get these health-promoting postbiotics. Unlike probiotics and prebiotics, postbiotics aren't found in foods - they're naturally produced when you feed your good bacteria.
Denne historien er fra Issue #41, 2022-utgaven av Eat Well.
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Denne historien er fra Issue #41, 2022-utgaven av Eat Well.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
