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List of 7 products with probiotics, but without lactose

Probiotics are beneficial bacteria that not only normalize the digestive processes , but also have a beneficial effect on all body systems. They contribute to weight loss, prevent the development of type II diabetes mellitus and atherosclerosis, Improve mood , Suppress depression and psychoemotional disorders.

It is believed that only fermented milk products have probiotic properties, but this is not the case.

Some people suffer from lactose intolerance or food allergy to cow's milk protein – casein. Also, followers of strict forms of vegetarianism – vegans - refuse dairy products.

We hasten to inform you that sources of probiotics there may be more than just fermented dairy products.

Below we will provide a list of 7 lactose–free products that contain probiotics - beneficial lacto- and bifidobacteria. They are suitable for both vegetarians and people with lactose intolerance.

1. Pickles

Fermented foods in brine (tomatoes, red peppers, cauliflower, radishes, carrots, green beans) contain a sufficient amount of probiotics. However, pickled cucumbers are the most valuable.

Saline solution, according to research , does not destroy beneficial bacterial flora and does not even inhibit its vital processes.

Proven that there are many cultures of lactobacilli in pickled cucumbers ( L. plantarum , L. brevis , L. pentosus , L. casei , L. paracasei ), besides they are low in calories.

Scientists claim that pickled foods are not only improve digestion , but also maintain the level of cholesterol and low-density lipoproteins within the normative values.

Important! Adding vinegar destroys all living bacteria, therefore, such a product can no longer be considered a probiotic. Therefore, when choosing store options, it is necessary to carefully familiarize yourself with the composition.

Pickles are an important source of beneficial bacteria for the intestines. Pickled cucumbers are especially useful. But remember that vinegar in the composition kills all living microorganisms.

2. Sauerkraut

Sauerkraut is prepared by fermenting fresh cabbage with lactobacilli. Microorganisms break down sugars to lactic acid, which makes the leaves of the plant crispy and slightly acidic.

In addition to probiotics, sauerkraut contains a lot of vitamins (K, C, group B), as well as macronutrients (sodium, manganese, iron , potassium and selenium).

According to scientific data, the product contains antioxidants (xaxanthite and lutein), which help to increase visual acuity, improve the tolerance of bright light sources, and also prevent the development of cancer and premature aging by inhibiting the production of free radicals.

Sauerkraut helps restore intestinal microflora, and also supports the health of the human visual system.

3. Kombucha

Kombucha is a product obtained during the action of the fermentation colony of SCOBY on kombucha. The drink is used to quench thirst and has been widely used in folk medicine to treat various diseases for centuries.

Research shows that kombucha helps to reduce intoxication of the body, slows down the processes of natural aging of cells, activates local and general immune factors. Drinking a drink reduces the risk of developing many diseases.

Kombucha, according to the results of experiments on rodents , has a hepatoprotective effect – protects the liver from exposure to toxic substances.

According to experts from Tunisia, the drink helps to reduce the concentration of glucose in the blood, normalizes the metabolism of adipose tissue, reduces the risk of developing diabetic nephropathy against the background of diabetes mellitus.

Also noted positive effect on endocrine function pancreas and lipid profile.

Kombucha-based drink is extremely useful for all parts of the digestive system (including glands), helps prevent atherosclerosis and Improves immunity .

4. Kimchi

Kimchi is a spicy dish of Korean cuisine, which consists of sauerkraut (usually Beijing) and a mixture of seasonings (chili pepper, ginger, onion, garlic, salt).

The product contains a lot of vitamins and antioxidants, is rich in lactobacillus flora.

According to Korean studies , kimchi prevents the development of cancer, reduces body weight, eliminates constipation and normalizes the work of the sphincter apparatus of the rectum.

There is a positive effect on the lipid profile, therefore, kimchi is recommended for patients with cardiovascular diseases.

Kimchi is a spicy dish that contains lactobacilli and has a complex positive effect on the whole body.

5. Tempeh

Tempera is a product of fermentation of soybeans. It is rich in probiotics and proteins close in chemical composition to animal meat.

During fermentation, phytic acid, which is contained in soybeans, is destroyed. This helps to improve the absorption of important elements (zinc and iron).

Scientists emphasize tempeh benefits, pointing to the high content of vitamin B12, which is necessary for erythropoiesis, regulation of metabolic processes and transmission of neuromuscular impulses.

Tempeh is usually added to potato dishes and salads.

Tempeh is an important probiotic product that enriches the body with useful proteins and vitamin B12.

6. Miso

Miso is a product of fermentation of soybeans, rice or wheat using a number of molds. It is used for cooking fried sauces, marinades and as a salad dressing.

Miso is rich in bifidobacteria and lactobacilli, vitamins (K and B12), macronutrients (copper, manganese).

The dish is also appreciated due to the presence of a wide range of antioxidant substances.

Studies have shown that with regular use (several times a week), there is a decrease in the incidence of breast cancer.

According to other studies , the systematic use of soup helps to reduce mortality from cardiovascular diseases (myocardial infarction).

Thus, miso can be used not only to restore the balance between beneficial and harmful bacteria in intestines , but also for the prevention of oncological and cardiological diseases.

7. Natto

Natto is a Japanese cuisine dish that is created from fermented soybeans.

Natto contains a large number of bacteria called "Hay bacillus". This type of microorganisms has antibacterial properties, contributes to the inhibition of the vital activity of pathogenic and opportunistic microorganisms in the lumen of the digestive tract.

Scientists claim , which is extremely Good for bone health . Due to the high content of protein substances and vitamin K2, it is observed decline frequency of fractures, prevents the development of osteoporosis, especially in postmenopausal women.

Natto is recommended for maintaining the composition of the intestinal microflora, as well as the prevention of diseases of the musculoskeletal system.

A few words about lactose intolerance

Lactose intolerance is a pathological condition caused by a decrease in the activity of the enzyme lactase in the body, which is responsible for the digestion of lactose, which is contained in dairy products.

Lactase deficiency is divided into two main forms: primary and secondary.

Primary always has a hereditary character, is associated with genetic defects and usually manifests itself at the age of 5 to 20 years.

Congenital lactose intolerance is rare in Russia and is more typical for African countries. In some cases, such people can consume dairy products that are enriched with live bifidobacteria and lactobacilli. These microorganisms help the human body to ferment and digest lactose.

Secondary lactose intolerance is caused by damage to the duodenum (it is this part of the gastrointestinal tract that synthesizes the enzyme lactase) in various conditions:

Non-compliance with the qualitative and quantitative composition of the diet;
Infectious and inflammatory pathologies;
Peptic ulcer disease;
Surgical removal of a part of the intestine.

Thus, lactose-free probiotics are indicated for people with congenital lactose intolerance, or who have actively ongoing duodenal diseases.

Conclusion

Probiotic products without lactose have a lot of benefits for the human body. They not only maintain a healthy ratio between beneficial and pathogenic bacteria in the gut, but also Increase bone strength , prevent the manifestation of endocrine, cardiovascular and oncological diseases.