Hibberd mentioned she additionally wasn’t a fan of probiotics in bread, as a result of toasting a slice might probably kill the dwell organisms.
Different probiotic-rich meals embody kefir, a fermented milk drink, and aged cheeses, akin to cheddar, Gouda, Parmesan and Swiss.
They don’t seem to be naturally fermented or cultured, however could provide some dwell organisms; these meals embody probiotic-enriched juices, cereals and snack bars.
There are undoubtedly some individuals who ought to keep away from probiotics in meals or dietary supplements, Hibberd mentioned.
Stay organisms can have a restricted shelf life, so individuals ought to use probiotics earlier than their expiration dates to maximise the potential advantages.
In her research on probiotics, Hibberd advises individuals to open up complement capsules and sprinkle the contents into milk.
