Central Asian and Anatolian people had a reason when they used to give yogurt to children with diarrhea. Yoghurt is one of the most important probiotic sources due to the high amount of probiotic bacteria it contains. Patients who have cow’s milk allergies may prefer yoghurt made from buffalo, goat and sheep milk. Those with lactose intolerance can easily consume yoghurt because the probiotic bacteria in yoghurt break down the lactose for energy; leaving yoghurt free of lactose.
Kefir is also a valuable heritage of 3000 years from our central Asian ancestors. Since yeast also contributes to the formation of kefir, the probiotic content is higher than yogurt; the higher probiotic content makes kefir a little bit tarter than yoghurt. Kefir also does not contain lactose; those who have cow’s milk allergies may prefer goat kefir. Patients with dairy allergies or dairy intolerance can consume coconut milk or water kefir.
Although the probiotic content of cheese varies, many of them have high amounts of beneficial bacteria.
Pickles are among the essential ingredients of Turkish and east/central European cuisine. Probiotic pickles are not made with vinegar; they develop by fermentation in salted water.
A gift to the world from tribes coming to eastern and central Europe through China, is made from fermented cabbage and carrot.
This probiotic drink is made by fermentation of tea. It also was brought to Europe and Japan from central Asia. The yeasts and bacteria that breed by feeding on the sugars added to the tea form the gelatinous ‘mushroom’ called SCOBY. SCOBY can be transferred to make new batches of kombuça (kombu tea).
Miso has an essential place in Japanese cuisine. Fermenting soybeans with a special type of fungus makes miso.
This central European fermented beet drink provides probiotics.
Is fermented vegetables made in the Korean cuisine.
Those with histamine intolerance should be cautious with probiotic consumption. Fermentation leads to high levels of histamines, intolerance may cause itching, hives and headaches.