The Best Probiotic Food Is Definitely NOT Yogurt
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Probiotics support your health in many different ways. Find out what the best probiotic foods are-yogurt is not on the list, but kefir is!
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journals.plos.org/plosone/art...
pubmed.ncbi.nlm.nih.gov/24456...
pubmed.ncbi.nlm.nih.gov/11034...
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Watch my video on Kimchi:
▶️ • Health Benefits of Kim...
0:00 Introduction: Is yogurt a good source of probiotics?
1:20 Is kefir a good source of probiotics?
2:45 Is sauerkraut a good source of probiotics?
4:15 Is kimchi a good source of probiotics?
5:45 Are pickles a good source of probiotics?
6:08 Check out my video on kimchi!
Is consuming yogurt the best way to get probiotics? No. Unfortunately, there are limited strains of microbes in yogurt, and most of them are killed at the stomach level.
Another big problem is that the microbes don’t survive the pasteurization process most yogurts go through. There is also lactose and casein in yogurt, which many people are allergic to, and high amounts of added sugar. Overall, conventional yogurts aren’t going to give you the probiotics you really need.
Kefir is very different from yogurt. Kefir contains a high number of diverse strains of microorganisms, including friendly yeast. Kefir is also much easier for people with lactose intolerance to consume because the lactose in kefir is almost non-existent. Plain organic grass-fed kefir is a much better option than yogurt to get probiotics.
Sauerkraut also contains a high number of different strains of friendly bacteria. Just make sure the sauerkraut you consume is unpasteurized. In addition to probiotics, sauerkraut contains fiber, vitamin C, vitamin K1, vitamin K2, vitamin U, potassium, and even certain phytonutrients.
Kimchi is full of powerful superfoods, and it contains unique strains of friendly bacteria. It’s also high in vitamin C, vitamin K1, vitamin K2, potassium, and B vitamins.
If you want to try to get probiotics from pickles, make sure they are lacto-fermented pickles. Also, make sure they are unpasteurized and keep them in a refrigerator or root cellar.
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Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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Thanks for watching! I hope this helps explain what the best probiotic foods are and why yogurt is not one of them.
I swear I give up. Eat yogurt it's healthy, oh no. don't eat yogurt, it doesn't help. Lean steak is good for you, no wait, it's not good for you. Fruits and vegetables are good for you, oh no wait, they aren't really that good for you.🙄😒 I don't think anyone knows what the hell they're talking about. So I'm just going to play around with my diet and see what actually works.
I am waiting for a new study for coconut oil that shows, that is very harmful ; )
Listen to your body, best you can do.
Veggies and lean steak are always good choice! Fruits and yogurt not gonna hurt you either. :)
@ Brianna Morrison -You expressed MY exact thoughts
@@Mateuszyk its the FAT in meat that is good for you providing its ORGANIC grassfed...adults need very little daily protein.
Human mothers milk is only 5% protein & infants need the MOST protein due to their fast growth
Don't forget eggs. LOL! I stopped worrying about it and eat two a day.
I love how no one has to timestamp these videos because he just gets straight to the point, and even stamps his own videos. Shows he really just wants to educate you
Another problem is that he packs so many golden nuggets of info that I have to keep pausing to write them down. Genuine, polished, approachable and intelligent…the nerve! lol
Exactly.
Yeah just watch the long video to understand....
I need a gut for dummies
He’s the man. Imagine if he was single? He’d be scoring tail non stop. Am I right ladies?
You just answered my question about Kimchi...but I just wanted to say that I have been benefitting from you knowledge about food, diabetes, intermittent fasting pretty much everything so I just wanted t thank you for all you do that has help so many of us......Blessing to you n your Fam!
You sir have not wasted a second of my life, straight to the point and every word u said is just knowledge, thank you!
Am from Kenya...your info really helps me.....I was able to have my child's gallstones dissolved through a strict diet but also by using your info ..am grateful
You can make your own kefir daily with the help of kefir grains available online or even Amazon. These grains last for a lifetime. Similarly you can make kimchi or kanji at home. Fermented foods should be a part of your diet for a healthy gut because gut is the root cause of most of the health problems.
Making kefir with your own spit is much more effective
Truth!
@@jackward770 What is wrong with you? Keep your negativity to yourself..
Being doing Kefir at home for years... Nothing that I could buy at a store could come event close to its quality (and probably lacks the full spectrum bacteria/yeast cultures)!
@Lawrence Carver I had Kefir the first time probably about 30 years ago in South America. My mom had a hold of a culture and she made it daily for a long time. I loved the tangy flavor.
I just made sauerkraut from scratch for the first time and it came out great. Much better flavor than anything store bought. There are only two ingredients. Cabbage and salt. I used organic cabbage and Pink Himalayan Salt. It took a week to ferment at room temp in a mason jar. You're supposed to "burp" it once a day for a second - which I did - to let air out or the jar can explode. I tasted it for the first time yesterday. Very crunchy and not nearly as salty as store bought. Delicious!
Thank you for all your great videos, Dr. Berg!
I tasted sauerkraut as a child and nearly puked my guts out just from the taste. I wonder if my buds have changed since then.
Where did you find the instructions?
@@rocio2917 There are many instructional videos on TH-cam on how to make sauerkraut and the macros. It is simplicity itself. Chopped organic cabbage heavily sprinkled with Pink Himalayan Salt, then placed in mason jars.
And if you really like garlic, throw in a few garlic bulbs for a garlic flavor explosion!
There's a great channel called "Clean Food Living" which deals almost exclusively with fermented foods. It's hosted by a very sweet, knowledgeable younger woman.
@@cannotbeshaken7889 It's an acquired taste. I dislike sauerkraut, but I love kimchi.
@@cannotbeshaken7889 - you'll like it cooked with diced sauteed onions and diced cooked bacon in it. Strain the liquid from it and add just a bit of water. Fry up a nice sausage or bratwurst, large bun and add sauerkraut. Mustard, ketchup optional
I was eating Greek yogurt for years, but I didn’t really feel like it was doing much so I started making homemade kimchi and sourkraut, the difference is like night and day. I feel more energetic my digestion improved and my skin is glowing. Now I cannot live without it. Always make your own, I tried buying kimchi and sourkraut and it never has these egfects.
it would seem you can't spell sauerkraut
@@ruzziasht349 there are nicer ways to say that.
You're consuming a lot of sodium.
@@ruzziasht349 It’s clear, you don’t know how to capitalize the beginning of a sentence or how to use punctuation.
@@ruzziasht349 sauer means sour in german
Doctor, you’re helping more patients than anyone else can
He’s not a doctor.
And for free!!
how do you know ?
@@newtubeorder8141 go out
@@carmensuigeneris682 go out to drink 🤔🤔🤔
I have kefir fermenting on my counter right now. It's my first time making it and I'm so excited to start this new food project!
I am from Bulgaria and I am making homemade yogurt from original milk from cow. The yogurt is non pasteurized, and the taste is amazing. So, for me and my family this is the best probiotic. Probably you should know about lactobacilicus bulgaricus.
Real Organic Bulgarian Yogurt is the Best !!!! Real Bacteria -- Bacilicus BUlgaricus ! Best ! Japan have been Importing it form Bulgaria for Decades now ! Best !
🇧🇬
Eating regular flavored store bought yogurt is not healthy. I am using raw whole milk doing kefir for myself
Yep, he mentioned the Bulgarian yoghurt as “awesome” in the first few minutes of the video section on yoghurt
For those based in the UK, I really recommend trying 'genuine kvass' - its a also a fermented drink very rich in probiotics that come from sourdough! It helped me to get rid of asthma.
Where can I buy it? Please post the links
Do you mean Iggy's genuine kvass?
How did it get rid of your asthma?
@@cynquel757 asthma is an immune reaction, which could be regulated through gut bacteria. I think good bacteria in kvass helped me restore a better gut balance and regulated the immune system, which in turn helped with asthma.
@@drakedorosh9332 no sorry thats something else
In Hong Kong , it is becoming popular where you can make your own yogurt with a portable yogurt machine (that is size of a water bottle) where it keeps milk temperature at 42 +/-1 degree C for hours.
It then auto switches to fridge mode after fermentation is complete. By adding yogurt yeasts with 20+ different strains of probiotics, the yogurt doesn't have any added sugar, and it is great for breakfast cereal.
Lactose intolerant people can even buy lactose free milk that has only just appeared in the Hong kong super markets.
I don't know about yogurt strains but with kefir, the microbes actually feed on the lactose. So taking lactose-free milk would be idiotic in that scenario. Like I said, I don't know about yogurt cultures though
@@candaniel thanks. I haven't tried lactose free milk for yoghurt either. You are probably right. just read instructions that this Denmark yeast should use "pure milk".
But my random point on lactose free milk was unrelated to yoghurt. I was just surprised that such offering is now widely available even in Hong kong.
We Turks usually make our own yoghurt at home.. without any sugar and with pasteurized milk (so no need to pasteurize the yoghurt after fermentation), preserving the probiotic content.
Home made yoghurt is almost as good as kefir with comperable amount of cfu's. And unlike kefir, it does not contain alcohol, which may be disturbing to the colon for people with IBD/IBS.
As Bulgarian, my grandmother use to make homemade yoghurt, the milk she would use would come from cows that were fed only with grass in the mountain. The yoghurt from shops doesn't even taste the same as the homemade one!
homemade is good, but even the simple yoghurt from the shops in Bulgaria is way better than the yoghurt that is sold in other countries :)
Yes, this is true but these days the quality of yoghurt produced in Bulgaria is very poor, only few brands make good quality but it is expensive. The cheap ones with low quality use powdered milk which is no good at all. I have seen on the nutritional label whey powder.
Commercial yogurts are subpar product compare to homemade! Because of the process of production they might be fermented not long enough, filled with sugar or other preservatives, the quality of milk used... who knows! Nothing beats fresh milk from grassfed cows!
Yep I grew up like that in Carpathian mountains. Nice life
I have heard so many conflicting claims about fermented foods on a Candida diet. Some sources say it is beneficial, and others say it is to be avoided.
I put a dash of kefir (among other things) in my post workout protein shake. Most protein powders , even though they lack sugar, have a overly sweet taste and this ads a pleasant sour note that balance things out. Highly recommended .
This is the doctor to follow ! He is a DC that knows an incredible amount about staying healthy ! RESPECT, BIG TIME !
Thank you so much for the priceless information dr.berg appreciate you
Yes, I love how you understand that people have lives and cant sit around for an hour for a brief history of time...you just tell us what you are going to tell us. Thank you
I prepare sauerkraft, fermented cucomber, jalapeños and other vegetables by myself. It is not difficult, I bought some airlock but you can start with normal jars. I love them both for the flavour and for the health. There are many videos in youtube. I want to learn how to male kimchi too
Dr Berg, I am of Turkish origin. My mother apparently started feeding me home made plain yoghurt at two months of age. Now, I can survive on yoghurt alone if I have to. And honestly, I can not live without it. Not only I can have it alone, or just with toasted rye bread, I make it into Djadjik with cucumber and garlic, or blend it with ice cubes for a refreshing Ayran drink, or have it on all kinds of different vegetable or meat dishes as "topping". However, I have to admit, it did become something I had to avoid when my Irritable Bowel Syndrome symptoms became unbearable. When I had to eliminate milk and all dairy products, along with whole lot of other foods, I tried soy yoghurt but it just wasn't the same. My IBS was something I had to live with just about all my life.
Only a couple of years ago, I was diagnosed with Gilbert's Syndrome. So now, in my late 60s, I find out that this has been causing all the gut related problems throughout my life. Following your videos, I got onto Sauerkraut with my main meal and it is working a MIRACLE for me.
Strangely, during my childhood I always loved the home made pickles of cabbage and variety of other vegetables (raw veggies pickled with just salt, a few slices of lemon and 4-5 raw chick peas for souring) and the pickle juice. But the adults would allow us kids to have only a little, for they would say too much acid wasn't good for our stomachs.
Anyway, I now make my own sauerkraut, and pickles and indulge myself to my hearts content, for I know it is absolutely, definitely doing me good.. And I am also able to eat as much yoghurt, thanks to the miracle of sauerkraut.
Very interesting story - thank you for sharing. Also, I like how you add lemon and a few raw Chick Peas for souring. I am going to try with that. I tried a few years ago, and want to get back into it.
@@InquiringMindsKnowIf you try making pickles, you can make it with salt water, and about 3 or 4 slices (whole rings actually) of lemons- make sure they're washed well, so that they don't spoil your pickles. Four or five chick peas would be sufficient for a two litre mason jar. First, try to press down and pack the cabbages tightly into your jar, all the way to the top, then add the salt water. If you like to, you can add a little white or apple cider vinegar into your salt water too. All these, you can add according to your preferred taste. Salt water should taste salty, but not overly salty. And vinegar can be 2 or 3 tablespoons for a 2 litre jar, just to give that zing and also keep the cabbage crunchy. This pickle will be crunchy, because you don't rub the cabbage with salt, like you would for sauerkraut. You can pickle carrots this way too. Or you can even mix them with cabbage. You'll have to make sure to close the lid tightly, and keep your pickles away from sunlight in a cool area. It will not be ready before two weeks, or may take longer. When you open, slowly and gradually let any gas in the jar escape. Otherwise it may fizz up and spray around. Taste the juice with a clean spoon, if it tastes and smells sour enough, it should be ready. Only refrigerate after opening.
May I ask you why do you put the chickpeas
@@mc-nw1rk Thank you for your recipe. It had been so long and I love your tweaks that sound like they would produce great veggies! How long do you think an unopened and unrefrigerated jar could last and be good?
@@ezra4518 They ferment and help to sour the pickle.
Costco now has an awesome kimchi. Made in Korea ( like me! lol) and I must confess it is the best I have ever had. It is perfectly cut and seasoned, perfectly fermented. I highly recommend it!
Is this in Canada or US
Oh thanks for sharing!
Is it the only one? Do you know the brand?
good to know, thank you
if you have Russian grocery stores where you live, go there, they always have sourkraut, kimchi and fermented cucumbers ( although anything Russian is not popular now I assume).
Great video, short to the point and no filler.
Glad you liked it.
I am an absolute devotee of my grassfed, organic, unsweetened kefir. I mix cinnamon and cardamom or powdered ginger into it- it is often all I need for breakfast!
As for yogurt, a few years back I made my own yogurt for a while. A special recipe promoted by the cardiologist author of "Wheat Belly." It was a special strain of bacteria (I still have some of the pills) and you could make it in the oven, keeping it at about 100 degrees for 36 hours, not hot enough to kill the bacteria, so you get a high CFU and low lactose because of the extended fermentation time. And of course no added sugar. It was very good, but after getting a few batches that for some reason didn't turn out well, I gave up, and haven't tried making it since.
A lot of these isolated strains cannot be used indefinitely for some reason. You have to occasionally refresh with a batch of new strains. This is unlike real kefir grains which if treated decently can usually go on indefinitely.
I bought a luvelle yogurt maker and i am making the L reuteri yogurt with raw cream. It's delicious.
I consume sauerkraut also (and drink the juice)
Cheers ✌
That's probably the Reuteri yogurt. I make it and it is delicious. I use yogurt or the whey as starter for next batch for few cycles but once in a while I reintroduce the strains from the tablets to keep the culture strong.
Many asian Indians make yogurt at home . So you can get the yogurt from Indian grocery store near you and use that as your starter culture.
Boil 4 cups of milk , let it cool to Luke warm temperature. Now add about 4 Tbs culture and let it ferment at room temperature over night. ( About. 8 to 12 hours ).Once the yogurt is set refrigerate. Use this yogurt that you made as the culture for the next batch. You can even freeze some yogurt and use it as a starter Culture. It works.
@@oscarmendoza4823 Correct, it's the L reuteri yogurt. I made numerous good batches, delicious as you say, but then all of a sudden it started turning out bad, even when I started completely from scratch using the same exact ingredients and methods I used when it turned out fine. I have no idea what went wrong, but I just got frustrated and finally gave up.
Thank you, Dr. Berg, for another great educational video. I grew up on fermented food being Hungarian. I make my own sour pickles with yeast during summertime. Thank you again, Drm Berg. Your time and efforts are greatly appreciated,
But your name sounds Russian?
Magyarvolk know what's up 👍
Thank you so much for all your wisdom!! I’ve shared so many if your videos with my friends and family! You have helped me changed my life for the better..! Thank you and God Bless you. ❤️🙏
Yeah sorry bro, no one is taking my yogurt away from me. It literally fixed my stomach ulcers.
How so???
Thanks a lot for your sharing informations Mr.Berg. I have a few words for about Yoghurt that Turkish traditional (not fabrication ones) Yoghurts are functional as well as Kefir however it is difficult to find in Turchia even!?
This is so insightful! I just started giving my 18 month old kefir to drink for a probiotic boost to help clear her eczema. She loves it! ❤
This helped my daughter r eczema when she was baby too!
Shouldn't infants follow the same rules about consuming honey? I forget the age, but they say infants below a certain age should avoid honey because their immune systems can't handle the microbes yet.
@@PhilLesh69 our pediatricians always said 1 year old for honey
Thanks. I knew there was an age cutoff. But wasn't sure if it was one or two years.
If you aren't doing it already, make your own with real kefir grains. The store bought stuff doesn't compare health wise. Also, try to either use A2 only cow milk (typically more ancient breeds), goat, buffalo, or sheep milk. I've found that even with homemade, real kefir, that it can still be kind of mucous forming and inflammation producing when using the A1/A2 type cow milk.
I've been experimenting with this stuff (holistic health, diet, etc) for a rather long time now.
I love your channel! I culture over two dozen different non-cheese "yogurt", kefir and cultured dairy products plus kombucha. By the way, it's not "KEY-fur". In Turkey pronounced "Kay-fesh" or "kuh-FEAR", depending on who is speaking. To say it KEYfur is a lot like saying BEEgut instead of baguette. Or pass-tuh instead of pasta.
I just call it KEEFIR, as in Keifer Sutherland.....😁
This is really true my Dr, I have gastric problems. I was probiotic can solve this problem I have been eating yogurts but it never help me. Thank you for this video
I had a painful stomach ulcer which I read can be treated with probiotics. I went out of my way to consume everything mentioned in this video in an attempt to blast my system with good bacteria, and the pain went away within a few days. Thanks to this video I can see in hindsight that it was the kefir and kimchi which helped me since the sauerkraut and yogurt I consumed were pasteurized.
Hi Navak where you on proton pump inhibitors while you took the probiotics? I have been suffering from debilitating gastritis for almost a year , want to take probiotics but am scared to take them while not having any acid production Im my stomach , because it I think It can lead to small intestine overgrowth
@Navak the spiciness of kimchi didn't bother you? I can handle a little spicy but super spicy food kill me.
@@lorimoore5589 Spicy food is soooo good wdym lmao. Honestly I kinda feel bad for people who grew up eating plain and bland food and can’t handle even a little spice like sriracha, y’all are missing out
@@JoeARedHawk275 Yea it kinda sucks. My friend and I get groceries together a lot an she just dies watching what like an don't like. She loves flavorful an a big variety of food. I like mashed potatoes 😂 I don't eat fish, I have never tasted avocado, pomegranate, mushrooms etc. They were out of most juices except passion fruit an she said that's really good, only I kept asking what are the juices in it , and she said just passion fruit???? I didn't even know there was a such thing as passion fruit. She made me buy stuff to make a melted corn beef, sauerkraut, thousand island,rye, Swiss cheese melt, because I like Swiss cheese an I like sauerkraut, lol. I have never tasted rye bread or corn beef 😂 I could go on all night but I am sure I depressed u enough. An for the record I am in my 50's so the issue isn't that I am young an haven't experienced enough life yet. 😁
@@lorimoore5589
You can make homemade kimchi and just remove any ingredients you don’t like.
Love u doc... Such an inspiration to young doctors.. To have different perspective of medicine... 🥰🥰🥰
Started making fermented sauerkraut about three months ago, inspired by Andrew Huberman's podcast. It is wonderfully easy and feels so good to eat. It's just a little salt - a bit less than a tablespoonful per cabbage - and chopped or grated cabbage. Mix the salt in and squeeze to release juice, then pack into a jar, pour in the juice and put the lid on.
In hot weather like we're having now in the UK, it can start to bubble in only a day. Lately, I've been drinking a little of the juice when this happens and it has a rather amazing effect, almost like a really pleasant drug with no side effects or comedown. Pretty sure it's basically my body saying, 'Yes, more of this please!'
Appreciate your input, I will start doing the same today. Would you advice please for how many weeks should be fermented before we could start eat it?
@@yashu2043 The first video I watched on this said you could eat it as early as within three days. Certainly, if it's started bubbling, it's live and will be good for your gut already.
The great thing is, you can simply open it up to taste it. If you like it, you can start eating. If you want a stronger taste, you can leave it for longer.
Watch out when you open it as the bubbling can be very intense and you may get splashed! Possibly best to put the jar in a big bowl or in the sink first.
Huberman's podcast recommends ultimately having as many as eight servings of this stuff a day, but also warns that if you're not used to it, it could cause bloating at first, so start with less. Roughly same advice probably applies to how long you ferment it: initially, a week or so will probably be enough, especially if the weather's warm. Later on, as you become used to it, you can do longer ferments.
I had some in a deli in Maryland once that must have been fermented a really long time because it tasted like really stinky cheese. At the time, it was too much for me. I'd be interested to try one that strong again though now.
Hope your kraut making goes well!
@@JohnMoseley
Thank you Sir for the detailed information. I am gonna do it today and would ferment some beet too. That would be my first homemade fermented vegetables. I am 51 years old man and I am suffering with my guts, bloating and constipation, hope that will help me out, I tried enzymes and probiotic but noticed little to no benefits.
Thanks again and have a good day ahead.
@@yashu2043 You're very welcome and I really hope it helps.
Thanks John im in uk too but its winter now and ive only just come across this vid and i will be making my own sauerkraut based on your recipe
I started to eat sauerkraut after watching one of your videos around a year ago and I really liked to eat it with my dinner but I started to notice that my sweat started to stink and my sweat barely ever smells. For this reason I stopped eating it but I now realized that I ate pasteurized sauerkraut, if unpasteurized is different for the smell I don't know but I will give it another try.
I remember a neighbor of grandmother always had acidophilus growing on cheesecloth. He would feed this to his patients to improve digestion.
Where would I be without this doctor. Thanks for constant upload Doc
My pleasure.
@@Drberg hey doc, sry to bother you, one question. i know that lean protein can spike bloodsugar-levels. can we otcome this problem by let's say cooking a lean meat with olive oil + taking omega 3's after the meal?
@@Drberg What if I like eating yoghurt? Where can we get probiotic yoghurt?
Love the videos Dr Berg, your straight to the point method of educating is great
Glad you love it. Thank you!
LOVE that you mentioned our Bulgarian yogurt!
Also: it's not a yogurt :D but it is its own product. Kind of like how Kefir isn't yogurt
It's sour milk that you are looking to describe.
I make Bulgarian yogurt and I’ve just started making Kefir as i was really fatigued, the first time i changed the milk and made a smoothie with it.The following day i did exercises and completed well over my 1000 steps. I was amazed and am definitely keeping on with it 🙏👍🏻🙋🏻♀️
How to make kefir
Kefir is way better than yoghurt.
@@Samkhan-lx7tb buy kefir grains and milk. Easy
Sorry,i meant 10,000 steps 😂🤣😂
@@Samkhan-lx7tb ask Mr Google 👍🏻
Thank you, Dr Berg. I appreciate, you keep making informative videos everyday for us.
My pleasure.
@@Drberg 🙂
Thank you so much, Dr. berg, for helping me get healthier. Wish you well.
BTW, I am from the culture eating Kimchi "every day." The radish you have shown on the screen is not a type of radish we've been using to make kimchi (although you could). The radish for kimchi is large, long and fat in shape and it is white. We also make "radish kimchi" very often in that radish is the main ingredient, not cabbage.
I am a 70 year old ex-patriot. 😅
That radish kimchi sounds great, I will look out for it..thank you!
I live in Dubai and the most popular probiotic here is Laban. It is a fermented milk in Arabia and North Africa. We would love to here your thoughts on this.
Habibi yakult leke dek lo🫡😄
@@beditz1591 Ditto!
I think.
The Korean exchange students I had said the serving size for Kim Chi is about a tablespoon per meal. No more. Like 1-2 chopstick servings. It is to be used as a garnish on meals, and used frequently.
Thank you for the great video!. In India, we make yogurt(curd) by actually using any normal yogurt as a starter culture for any milk that you may have, which then turns into fresh yogurt. Now one can continue doing this to get the yoghurt everyday as long as one has milk. Any comments on the bacteria cfu levels in such a sample of yoghurt?
Yes, here in the US that's how we do it too!
Please as the name implies, yoghurt and Curd are different. Please Google "difference between yoghurt and Curd" to understand the difference and individual beneficial effects.
I'm liking these vids,,Thank you good Doctor! 😌✌🙏
We make yoghurt, saurkraut and kefir at home. It is so easy to make. We even make raw milk yoghurt, this is absolutely the best there is tastewise. For this yoghurt we use an 18-strain probiotic as a starter. Just empty 5 capsules in warm milk and keep at 38 C. Ready after 36 hours.
Dear Dr. Berg, Thank you so much for reliable, valuable content.
Can you do a video about "curry leaves". I often hear that "curry leaf" extract may help to reduce high blood sugar levels.
Always your videos are helpful.
Thank you again.
Just add curry leaves to your cooking
I think many are missing the point. The bacteria inside us is what makes or breaks our health. If we would start eating & drinking fermented foods every day at every meal, we would bankrupt the pharmaceutical industry. ❤😊
Only problem with Sauerkraut is that is high in histamine - not good for those who are histamine intolerant.
And salt.
@@melkayhealthyfit All the foods he talked about are very high in histamine. Off the charts high. Even a week of eating any of them will cause serious problems for many people. They're very risky foods that a lot of people cannot handle at all. In my experience if a person didn't grow up eating fermented food it's best to be very careful with them. A build up of histamine can be devastating.
Well I started eating homemade probiotics drinks and foods a few months ago and I started having histamine reactions and it was pretty severe but I knew if I just kept going that it would start evening out eventually so I kept drinking my drinks and eating my foods and to help with the histamine I started taking Quercetin which is a natural form of antihistamine and that worked like a charm and I no longer have the histamine reaction and I drink my homemade water kefir, milk kefir and kombucha daily with no more issues.
@@NintCondition Guess we all have individual constitutions - I certainly know my body does not 'get used to' any high histamine food. It's good that Quercetin works for you, I tried it for 3+ months and sadly it did nothing for me, quite expensive too. I've learnt to avoid high histamine food which is a shame as I love avocados etc etc.
Hi Dr. Berg. When I eat radishes, little water balls formed in my mouth... Do you might know why? I'm not allergic to any kind of food. Thanks 👍
Thanks so much Dr.
Where I can get those guys to make kefir?
Please let me know ❣️
Thanks 🙏🏼
I’ve made my own probiotics in the past and not sure about the numbers but I did notice a difference! Fermenting ginger and various veggies is a great start for beginners…
I almost forgot about kimchi! Thank you for your great videos 🙏🏼
I Pickle Ginger, it's Gorgeous, I add it to Curries & Stirfries. 👍
@@maxibake9323 Don't pickle, ferment ginger.
I have a yogurt maker for fermenting my own yogurt.
@Lawrence Carver No Yeast Lawrence, just boiled, with Vinegar, & a tiny bit of Stevia, then out in a jar, in the fridge. There's loads of Recipes on TH-cam. 👍🤗
@Lawrence Carver No worries, here's the Recipe Lawrence. 4 ounces of fresh peeled root Ginger, you can cut up into Juliennes or slice thinly on a Mandolin, put in a small bowl, & add a teaspoon of Sea salt, mix up & leave for 30 minutes, then put in a clean jar. Now mix half a cup of Rice Vinegar, with a heaped Tablespoon of Stevia, (Sugar substitute,) any other Sugar substitute, or Sugar if that's what you use, in a Saucepan till dissolved. Bring to a boil, then pour the boiling liquid over the Ginger in the Jar. Let it cool, put on lid, & keep refrigerated for up to 2 weeks. Don't panic if the liquid turns Pink, good quality Rice Vinegar can do that sometimes. Commercial brought stuff has Red Colouring added. Hope that helped. Take care Lawrence. 👍🤗❤🙂🐶
Another great Video Dr. Eric Berg. Listening as usual all the way from St Vincent and the Grenadines 🇻🇨🇻🇨🇻🇨🇻🇨. Healthy eating is key to living a healthy life... Better than fashionable clothing and all the other material things.
I find that steaming the cabbage and adding my herbs help with bloating. I also use ginger and sea salt.
Great video many thanks easy to understand
I got your book! It’s great! Now I just have to study it carefully. I’m with you!
Kefir is one of my favourite drinks, especially in summer time. Thank you for the info Dr Berg 😊
@showbizonastick doesnt kefir contain sugar ?
a lot of commercial made kefir is actually too SWEET for my taste...i avoid all sugars
That's great! Most welcome!
Doctor Berg you are an inspiration. You’re like the dad I wish I always had… you give super important facts that can save lives!! I wish you and maybe some Thomas deluer collab in the future?
Hello Dr. Berg. I enjoyed this video, but it brought to mind a couple questions. If the bacteria in yogurt is killed in the stomach, how is the bacteria in fermented foods different? Another question: if the bacteria in yogurt is dead, how is it that one can use store bought yogurt as a starter for making homemade yogurt?
Last question answered:
Because in most countries you can buy LIVE yoghurt which is what you need.. not the branded, heavily marketed, processed and sweetened muck that big food conglomerates try and hook you into. Particularly the terrible stuff aimed at babies and kids.
Hi Dr. Berg, does Kefir break fasting? Thanks for all your videos.
I currently live in Korea and there are so many various kinds of Kimchi over here. Most common one is made of Korean cabbage but Korean radish Kimchi, green onion kimchi and leaf mustard Kimchi are also popular. There is one more potent ingredient for Kimchi which is salted anchovies/clams/krill/squid(half fermented).
I made my own kimchi from a recipe from Maangchi on yt and it was DELICIOUS. Way better than what you can buy in stores. I did two; Napa and radish. Radish is my fave, my young daughters who never had kimchi before this ate it up!
@@gma904 Napa cabbages are perfect for Kimchi.
Sadly a lot of store bought kimchis in the US leave out the fish because they want to be vegan friendly/allergy free and most Americans would be afraid of fermented fish anyway
I'm Canadian-Bulgarian. Many Bulgarian families are making yogurt at home, because it's healthy and easy to make. Currently my husband and I moved back to Bulgaria, to grow our food. Our supply of milk ( cow's, goat's and sheep's) come from our neighbors. The animals are mostly grass fed. By the Bulgarian standard the bacterial cultures in our yogurt are Lactobacillus Bulgaricus и Streptococcus Thermophilus.
If you are in Bulgaria, look for this Bulgarian standardization sign on yogurt packages: БДС 12:2010
P.S. it is a tradition in Bulgaria to make fermented sauerkraut and other pickled vegetables by Lacto-fermentation.
I can't help but notice the bacteria culture has Bulgaria in its name. I presume there is some really ancient connections between fermenting dairy and that region. Like the sourdough cultures originating from San Francisco or ancient yeast cultures from the Levant that have Egyptian or semitic related names.
@@PhilLesh69 First identified in 1905 by the Bulgarian doctor Stamen Grigorov Lactobacillus bulgaricus from a Bulgarian yogurt sample, and he named it. The bacteria can be found naturally in the gastrointestinal tract of mammals living in Shopluk mesoregion of Balkan peninsula. It's in the Western part of Bulgaria. One strain, Lactobacillus bulgaricus GLB44, is extracted from the leaves of the Galanthus nivalis (snowdrop flower) in Bulgaria. The bacterium is also grown artificially in many countries, but naturally exists only in Balkans/ predominantly in Bulgaria.
The longevity among Bulgarians, despite the difficult living conditions in the country, is attributed to the Bulgarian yogurt, a staple of the centenarians' food.
@@Dave-hb7lx it's the first time for me, seeing the word "mazoon". What does it mean? The yogurt in Bulgaria is called (кисело мляко) "kiselo mlyako" literally means "sour milk".
Hi Dr.Berg…thank you so much for everything you do.
My mother is korean and I have been eating kimchi all of my life. However, during her kimchi preparation, she soaks the cabbage in salt until it has welted down.My question is, I have been struggling with HBP and was wondering is it still a healthy alternative for me? Thank you 🙏🏽
Check out this video:
th-cam.com/video/lGKogrj-E18/w-d-xo.html
Hope it helps!
Dr. Berg's Support Team.
so what made you turn black
Hi Doctor ! How do u recommend to track home made kefir macros ?
Thank you for all you do! Could you again provide the specific reference for what stains of probiotic organisms are killed in the human stomach? I skimmed the references above, but missed the specifics. I am trying to understand why you mentioned that probiotic organisms in yogurt are killed in the stomach, but the probiotic organisms in other fermented food are not killed by the low stomach pH. Many thanks!!
My question also. Very interested in the whys here.
Just Google it and share if you don't see it. TH-camrs with large audiences generally don't respond.
Very informative!
Stopped by to share this video with my loved one who really needs it now. On the occasion, sending my huge love and hello to Dr. Berg and his beautiful Karen. Thank you guys so much for being there for us always when we need it.
I am from Bulgaria and I can say that here we eat a lot of yogurt and sauerkraut. Sauerkraut is used only during the winter and most of the people make it at home or buy from someone else who has made it at home. With yogurt is a little bit different - you can find it in every supermarket. There are good and bad brands. A lot of people buy only the milk and make yogurt at home as well.
Thanks, I’ll be sure to adjust my diet!
Hi Doc! I have been wondering if the probiotics in fermented foods like sauerkraut, can survive stomach acid. I have also made my own Greek yogurt where the fermentation of the cultures happens over a period of a day and a half, AFTER the heating process. Will those probiotics survive stomach acid? Please and thank you in advance.
They didn't, You wouldn't have a gut microbiome
Thank you for explaining!
You're most welcome!
I remember I was suffering from stomach pain. I was studying hard and not eating well, so I bought kefir and drank and within a day, I felt so much better and from that day onwards, I always buy kefir.
I love you Dr.Berg!! I’m from Korea and I’m so glad to know more about Kimchi which I eat everyday! Now I appreciate it even more, thank you so much! ❤
That's great. Enjoy the kimchi!
Greetings from Bulgaria. Here we call yoghurt 'sour milk'. It should be a little sour to taste and most yoghurts I've tasted around the world are not.
Have you noticed that the word "yoghurt" has the word HURT in it?
In Bangladesh, you will probably dislike the yogurt for its sourness, sweet yogurts can be found but not that common which the seller may keep it as optional in the menu
Greek yogurt is best.
@@peacetoall1201 Only in English.
@@peacetoall1201 yogurt. lol. no hurt. its good u gotta get grass fed raw greek yogurt.
Thank you for the valuable information! :) How about drinking ayran?
Some kefir brands labeled as pasteurized are only referring to the milk that is pasteurized BEFORE the fermentation process, thus the live active cultures in the kefir are unexposed to pasteurization. The FAQs on a product’s website usually addresses this.
Yogurt is a very healthy traditional Turkish food, which dates back to hundred years ago in this territory. Many Turks still make their yogurt at home and the one made with water buffalo milk is considered one of the best. All you should do is to heat 1 litre of milk until boiling point and when it cools down to 45-46 degrees C ( i.e. it should be as hot as you can keep your pinky in it for about 8 seconds), add one tablespoon of yeast in it ( yeast is one full spoon of the yogurt you previously made) and whisk it gently for a couple of seconds. Then leave it to rest for about 5 hours, wrapping with cloths (maybe blanket, or a couple of towels) to help maintain its heat for a while. Then open it and keep it in the fridge for couple of hours. That is all!
@Ella Nola Unfortunately it's the one left from the previous yoghurt, and so on :) If the one left from previous one is not 'high quality' (sometimes it's just too late to use, or you were just not 'successful' in the previous one), you ask from your neighbor. That's how my mom has been doing for years.
I can't tolerate the scent of milk, especially after it's boiled, so my mom prepares mine too. If you have that problem, you'd need someone to do it when you're away from the kitchen
@@ellanola6284 You can buy yogurt starters on line, though Natren is the only one I trust..
@@ellanola6284 you can start your yogurt yeast from organic chickpeas. Search. BTW Kefir is not Turkish. He mixes the word with keyif.
@@worldtraveler852 well he got the etymology wrong but still its of turkic origin. the word kefir stems from turkic kipchak dialect that is also spoken in many areas of todays russian nonslavic lands. the word kefir comes from the prototurkic köpür (froth). Also yugurt is of turkish origin.
@@worldtraveler852I was thinking the same. Is it not Bulgarian?
I love KEFIR! And recommend it to my clients as a Personal trainer ! I am Bulgarian and really appreciate you praise the BULGARIAN YOGHURT not Greek like the entire world 😂! We have the sour polish kefir here in London and I have it often - not feeling guilty now! Thank you 😊
Do you live in the US? If so, where do you get your Bulgarian yogurt from?
@@CecileSolange I’m in Uk unfortunately
I love Bulgarian cheese and yogurt! I found it at Arabic markets here in CA and have never looked back ever since. 🙂
@@CecileSolange I live in California, I’ve bought Bulgarian yogurt at Arabic markets, Whole Foods and Sprouts. Usually the health food stores carry it.
@@rgdssd Thank You!
Dear Doctor, thanks a million for these wonderful advices, it will help me and suffering friends.
How doo you feel about water kefir? I have a serious dairy allergy and many fermented things like sauerkraut also contain allergens for me.
Bulgarian yogurt and Kefir will be added to my diet! We need all the help we can get! I really like the name "Kimchee," for my next Puppy!😂
You can guy the kefir grains and yogurt cultures online and make them at home.
@@edstar83, Okay, thanks! I will check it out!👍
The GTS brand of CoCoYo yogurt is exceptional. No sugar and it's raw. I have great difficulty with dairy, so finding a 'clean' kefir is challenging.
Cocoyo is my go to yogurt too! I add berries and fresh grated ginger-so many options.
Where do you find Cocoyo yogurt??
@@hippiegirl5167 Whole Foods or local cooperative
I love CocoYo
I make my own kefir at home. Its wonderful, and so easy to have fresh kefir every day! I got my kefir cultures from Fusion Teas, but there are many sources. Truly… easy and delicious! Kefir is naturally virtually (99.something) lactose free, even if you use regular milk. Why? The beneficial bacteria consume the lactose.
Thank you for the content! Do you have a store brand of kefir that you prefer? Also, I've heard the Lifeway brand is not 100% grass-fed. Is this true? Thanks again
Thank you for very informatuive information ,
Its relatively easy to make your own yogurt and it possible to select which Bacillus suits you. Its a fun hobby to experiment with different strains. Althougth it may take some leg work to source live cultures you can use a live organic plain yogurt instead. I have had good results using the Fage brand as a culture also with L.Reuteri culture (which I found difficult to source) . Latic acid is water miscible so I strain my yougurt which removes a large portion in the whey. I use some of they whey on breakfast cereal, so consume it anywhey, and disguard the rest. It works out cheaper than buying this type of yougurt from a supermarket an you can make a superior or more taylor edmade product. As for other fermented foods we are lucky here in the UK because there are lots of Polish shops selling Kirfir and fermented cabbage.
Making your own yogurt also means you can choose the milk, e.g. A2 milk, if that's your thing.
Correct! I make Reuteri "yogurt" and I love it. Tasty. Making fermented foods at home is fun and the product is of way better quality than anything commercial that can be subpar, be laden with preservatives or sugar, etc, etc.
Baking radishes in bacon grease makes it a low carb alternative to home fries.
Yummy!☺️
Wow, Thanks! My gut health has been off since Chemotherapy for Colon Cancer.
Very glad to be of help, thanks for watching!
Kimchee! Love it, have made my own with cabbage, now want to try it with daikon radishes.
Dr. Berg, you are the best online Doctor ever!! Excellent video as always!
The best probiotic source for me is still "Brottrunk" - a drink made of fermented bread similar to its Russian version called "kwass".
Sounds very interesting !!!
@@5MinRaw
Bio Miso
Hi Dr. Berg, I just wanted to ask what is your opinion on Yakult?
I'm trying to find kefir. Seems like the best choice is Happy Gut on Amazon. Is it okay to get in the mail, or will it die during shipping? How do you guys get and consume kefir?
I made homemade saurcraut 4 years ago I keep it in the refrigerator in a big glass container and every now and then when I come off of a long waterfast I'll eat some of it as part of my refeeding period and I have no problem getting my system activated again and the saurcraut is just as good now as it was when I first made it so therefore I would suggest making it yourself using a recipe from internet this way you know exactly what is in it and it's not at all complicated in making it and it's very inexpensive rather than buying it already made.......
This is something I want to try doing myself at some point. I have bought organic sauerkraut numerous times, just cabbage, water and salt, and I like it very much, but yes, a bit on the expensive side.
Are you saying you made a batch 4 years ago and you still eat the same batch???
@@lloydhlavac6807 super easy to make and a fraction of the cost
Could you tell us how to do it? 🙏
@@nav6083 😅
Good Morning , Dr.Berg 🌞
I sure do appreciate you , Thank you so much for sharing this Ecxllenct information with everyone !
May God continue to bless you , Stay Safe 🙏 ❤
🎑 4 / 13 / 2022 🎑
Thanks so much, I make saurkraut....is Kimchi basically made the same way? Just with added ingredients eg garlic which I use with my Sauerkraut anyway and ginger etc.. etc?
I started the Bulgarian probiotic last week and it's has been a game change.
Could you please explain why is it do good ?
I normally don't digest lactose well.
Milk is so hard on my system, I actually vomited last time I had some. But the process of denaturing the protein first makes yogurt a completely different product. I’ve made yogurt myself. The bacteria are added after the higher heating process, so they wouldn’t be pasteurized out. Storebought must be made the same way, or else I couldn’t use it to inoculate my new batch. The bacteria are not dead.
My wife makes kimchi. She likes it really spicy. I started out taking small amounts because of the chilli but you adapt quite quickly to the heat of chilli. Now I'm addicted. It definitely improves with age. You can buy it but it really is easy to make. Lots of good youtube videos.
Sir the nicest thumbnail I ever see that's incredible👍 and love you for info
Hi Dr Berg. I have OCD and IBS. Of all these which natural probiotic should i consume first??
Hello. You can try Dr. Berg's probiotic if you like. Our product advisors can assist you. Just click the support center bubble on our website to contact them.
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