Latest news with #Lactobacilli
NDTV
09-07-2025
- Health
- NDTV
Best Probiotic Foods To Have This Monsoon For Better Gut Health
Probiotic foods are those that contain live beneficial bacteria which help maintain or restore a healthy balance of gut flora. These "good" bacteria support digestion, nutrient absorption, and immune function. During the monsoon season, the risk of digestive disturbances increases due to high humidity, water contamination, and lower immunity. Consuming probiotic foods during this time can significantly help in boosting gut health by replenishing healthy gut bacteria, reducing bloating, and enhancing overall digestion. Read on as we share a list of probiotic foods to add to your monsoon diet for better gut health. 10 Best probiotic foods to have this monsoon for better gut health 1. Curd Curd is one of the most commonly consumed probiotic foods in Indian households. Rich in Lactobacillus bacteria, it promotes digestion and soothes the stomach lining. During monsoons, including curd in your daily meals can help prevent bloating, indigestion, and infections caused by damp weather and poor water quality. 2. Buttermilk Buttermilk is not only cooling but also packed with probiotics that aid in digestion. A glass of chaas after meals during monsoon helps flush out toxins, reduces acidity, and maintains hydration levels, which is essential during humid conditions. 3. Kefir Kefir is a fermented milk drink similar to yogurt but with a thinner consistency and more strains of beneficial bacteria. It's a powerful probiotic that supports gut flora diversity and boosts immunity. Especially in monsoons, kefir helps prevent gastric discomfort and increases nutrient absorption. 4. Fermented rice Popular in parts of India, this dish involves soaking cooked rice overnight in water. By morning, it becomes slightly fermented, promoting good bacterial growth. This cooling, probiotic-rich food helps soothe the gut and is ideal for consumption during humid monsoon days. 5. Idli and dosa batter The fermentation process in idli and dosa batter develops beneficial microbes that are gentle on the stomach. Consuming these soft, steamed or lightly cooked foods during monsoon ensures easy digestion and provides a natural source of probiotics. 6. Pickles Homemade pickles, when naturally fermented without vinegar, are rich in healthy bacteria. A small quantity of traditionally prepared pickles (like lemon or mango) can aid digestion and enhance appetite, which often fluctuates in the rainy season. 7. Kimchi This spicy, fermented Korean cabbage dish is a probiotic powerhouse. It's rich in Lactobacilli and helps regulate digestion. In monsoon, it can serve as a tangy, immunity-boosting side dish to keep digestive issues at bay. 8. Sauerkraut Fermented cabbage known as sauerkraut is packed with fibre and live bacteria. This crunchy, tangy food helps maintain intestinal balance and is beneficial in preventing gut inflammation, especially when digestion tends to slow down in damp weather. 9. Tempeh A fermented soy product, tempeh is a great source of protein and probiotics. It enhances digestive enzyme activity and reduces gut inflammation. Including tempeh in monsoon meals can aid in maintaining gut stability when the digestive system is more sensitive. 10. Apple cider vinegar Unfiltered apple cider vinegar with the 'mother' contains strands of proteins, enzymes, and beneficial bacteria. Adding a teaspoon to warm water before meals can help balance stomach acid and promote probiotic activity during monsoon, supporting a more robust gut. Add these probiotic foods to add to your monsoon diet for better gut health.
Jordan News
05-07-2025
- Health
- Jordan News
How Does Food Help Combat Stress? - Jordan News
How Does Food Help Combat Stress? Dr. Irina Lebedeva, a specialist in neurological functions, stated that people who frequently consume tomatoes, green peppers, and soybeans are less likely to experience stress. اضافة اعلان According to her, this is because these foods are rich in complex fiber, which is especially favored by beneficial gut bacteria. She explained: 'All of these foods contain fiber—especially complex fiber like cellulose, which serves as the ideal food for beneficial gut bacteria such as the genus Lachnospira. When these bacteria process dietary fiber, they produce what are known as short-chain fatty acids. These acids play a key role in the interaction between the central nervous system and the gut microbiome. They also help reduce inflammation, which in turn affects the brain. In fact, inflammation has been proven to play a role in various conditions, whether physical or psychological.' She added that the lower the inflammation and the more diverse the gut microbiome, the lower the risk of depression and the higher the body's resistance to stress. For her part, Dr. Natalia Yefimochkina emphasized that fermented soybeans, tomatoes, and green peppers are beneficial in and of themselves, and they can positively affect mental health not only because they nourish gut bacteria. 'These foods are a source of vitamin C, lycopene—which is a powerful antioxidant—and serotonin, which is often referred to as the 'happiness hormone',' she said. According to her, mental health is closely linked to gut health, which is why it's essential to follow a diverse diet rich in vegetables and fruits to increase the number and variety of beneficial bacteria, such as Bifidobacteria and Lactobacilli. Source:
NDTV
03-07-2025
- Health
- NDTV
Perfect Idlis, Even In Monsoon: Fermentation Tips To Save Your Batter
Idli and dosa are no longer just South India's breakfast classics. They have transcended regional kitchens to become beloved staples across India and even globally. From street-side joints in Delhi to brunch menus in London, these fermented rice-lentil delicacies have earned their place as wholesome, comforting, and crowd-pleasing options. And it all begins with one essential element: a well-fermented batter. That is exactly where things tend to go off track during the monsoon. Chefs and home cooks across regions have a common grievance during the season. Their batter either turns sour too fast, refuses to rise, smells off, or ends up producing flat dosas and dense idlis. Wonder why? As humidity climbs and temperatures fluctuate, the fermentation process becomes unpredictable, leaving even seasoned cooks scratching their heads. So, what really causes these batter blues during the rainy season? And how can you fix it using simple kitchen techniques and expert-backed tips? Let's break it down. Also Read: The Truth About Idli And Dosa: Are They Really Good For Your Gut? Expert Weighs In What Is Going Wrong With Your Batter? The Monsoon Fermentation Puzzle Fermentation is an essential step towards a wholesome dosa or idli meal. It is not only about how well it rises; fermentation is also about how well the batter develops taste, texture, and digestibility. Nutritionist Amita Gadre explains that fermented batter contains friendly bacteria, but they don't survive cooking temperatures. So, while your dosas and idlis are not probiotic, the batter is still easier to digest due to the breakdown of starch and proteins. Also Read: Give Your Idlis And Dosas A Millet Makeover With These 6 Easy Recipes Photo Credit: iStock Monsoon tends to throw a spanner in the works. During this time, the weather shifts dramatically and so does the behaviour of your batter. Here's why: 1. Increased Humidity: It promotes microbial growth, including fungi and bad bacteria, which can spoil the batter or make it overly sour. 2. Cooler Ambient Temperature: It slows down fermentation by reducing the activity of Lactobacilli (good bacteria). 3. Poor Air Circulation Indoors: This limits oxygen exchange, which is essential for proper fermentation. Also Read: Indian Cooking Hacks: Tips To Get Soft, Fluffy Idlis Every Single Time! Signs That Your Batter Is Struggling: 1. No visible rise or bubbles after 10-12 hours: Normally, a well-fermented batter should double in volume and show tiny air bubbles. 2. Excessively sour smell, even in under 8 hours: A sharp, vinegary smell means the batter has over-fermented or been contaminated by unwanted bacteria. 3. Watery or slimy texture: This is a red flag. Sliminess often indicates bacterial spoilage or fungal contamination. 4. Idlis coming out flat and dense; dosas turning chewy: This points to under-fermentation or poor aeration. 5. Discoloration or surface patches: Grey or green patches suggest fungal growth or oxidation. Also Read: 7 Indian Breakfasts You Once Had To Travel For Are Now In Your Neighbourhood Photo Credit: iStock Monsoon-Proof Your Batter: Tried-And-Tested Tips 1. Use lukewarm water for grinding: Cold water slows microbial activity. Use slightly warm water while grinding rice and urad dal to help activate natural fermentation faster. 2. Add natural fermentation boosters: Soaked poha, a few fenugreek seeds, or a spoon of thick curd can introduce natural bacteria and aid fermentation. These ingredients also improve batter texture. 3. Create a warm microclimate indoors: Fermentation needs warmth. Wrap the vessel in a thick cloth, place it near a warm appliance, or keep it in a switched-off oven with the light on. Avoid metal surfaces and cold corners. 4. Time it right: Fermentation may happen more quickly in humid weather. Check the batter after 6-8 hours and refrigerate it as soon as it rises. Leaving it out longer may lead to sourness or spoilage. 5. Always use a lid, but not airtight: Cover your vessel loosely. A tightly sealed container can trap unwanted gases and moisture, while an open one risks airborne contamination. 6. Refrigerate just after fermentation: Once the batter is fermented, transfer it to the fridge. This stalls further microbial activity and keeps the taste consistent for up to 2 days. 7. Make smaller batches: Avoid storing batter for multiple days during monsoon. Prepare just enough for 1-2 meals. This minimizes the risk of spoilage and helps you monitor the fermentation cycle better. Also Read: How To Make Quick And Easy Coconut Curd Chutney Rainy mornings can be finicky, but with these tips, your batter will behave and your idlis will puff up just as they should. Enjoy your meal! Advertisement About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Idli Dosa Batter Fermentation Monsoon Tips Monsoon Cooking Tips How To Ferment Batter In Rainy Season Show full article Comments
India Today
23-06-2025
- Health
- India Today
The science behind bleached underwear: It's not your laundry detergent
Priya always assumed she was doing something wrong with her laundry. Every few weeks, she'd notice odd, pale patches or orangish-white stains forming on her darker-colored underwear, the fabric almost looked bleached. "I even changed my detergent three times," she laughs. "I thought maybe I was using too much soap."It wasn't until a candid late-night conversation with friends that she discovered she wasn't alone - and more importantly, it had nothing to do with poor washing habits. In fact, those faded spots are a sign of something natural, healthy, and surprisingly scientific: your vagina's pH IS CAUSING THOSE MYSTERIOUS BLEACH-LIKE STAINS?The discoloured or "bleached" spots that often appear on underwear - especially dark-colored ones - are caused by vaginal discharge. More specifically, they result from the natural acidity of the discharge interacting with fabric dyes and materials. According to a 2020 review in the Journal of Lower Genital Tract Disease, the average vaginal pH in healthy individuals ranges between 3.8 and 4.5, making it as acidic as black coffee or tomato juice. This acidity plays a crucial role in maintaining a balanced vaginal microbiome by preventing the overgrowth of harmful bacteria and yeast. But what keeps the vagina acidic in the first place? The main contributor is lactic acid, produced by beneficial bacteria known as Lactobacilli. These bacteria help ward off infections and maintain the vagina's self-cleaning EXPERTS SAYDr. Neha Kumar, a Delhi-based gynaecologist and OB-GYN with over 15 years of experience, explains: "The acidic environment of the vagina is a sign of good health. When vaginal discharge comes in contact with underwear, the lactic acid in it can cause the fabric dye to fade, creating a bleached effect. It's completely normal and nothing to worry about - in fact, it often indicates that your vaginal microbiome is functioning well." advertisement WHEN IS IT NOT NORMAL?While acidic discharge is healthy, there are certain red flags to watch out for. If you notice:A foul or fishy odorGreen, grey, or chunky dischargeItching or irritationBleeding outside your periodit may be a sign of bacterial vaginosis, yeast infection, or another imbalance. In such cases, it's best to consult a MEETS FABRIC: WHY SOME UNDERWEAR STAINS MOREThe bleaching effect tends to be more visible on coloured or synthetic fabrics, such as nylon or spandex blends, because these materials hold onto dyes that react to acid. Cotton, especially in lighter colours, may show the effect less dramatically. A study published in Textile Research Journal (2018) explored how different fabrics respond to acids. It found that synthetic blends showed more visible colour degradation when exposed to weak acids like vinegar - comparable in acidity to vaginal YOU PREVENT THESE STAINS?While the stains aren't harmful, here are a few ways to minimise them:Opt for 100% cotton underwear, preferably in lighter colorsAvoid tight, non-breathable fabricsUse panty liners during ovulation or when discharge is heavierWash underwear with mild, fragrance-free detergentAvoid douching or scented feminine hygiene products, which can disrupt pH levelsWHY THIS "BLEACH" EFFECT IS ACTUALLY GOOD NEWSThis staining phenomenon might feel like a laundry nuisance, but it's a small price to pay for a healthy, self-regulating reproductive system. Your body is signaling that the protective acidic barrier is doing its job. Priya, for one, has embraced science. "Now I just buy better underwear and wash it gently," she says. "I'd rather have a healthy vagina than worry about a faded spot."advertisementBleach stains on your panties are more than just a laundry quirk - they're a subtle, fascinating reminder of how your body works to protect you every day. And as Dr. Kumar says, "In most cases, those little marks are nature's way of saying, 'Everything's working just fine.'"HIGHLIGHTS FOR SHARING OR SIDEBARS:Vaginal discharge is naturally acidic (pH 3.8-4.5) and protects against lactic acid in discharge can bleach dark fabrics - it's totally changes in discharge (smell, color, consistency) warrant a doctor's visit.
Health Line
20-05-2025
- Health
- Health Line
What You Should Eat During and After Antibiotics
Taking probiotics after antibiotics may help support your digestion and reduce side effects, including diarrhea. Eating high fiber and prebiotic foods may also help. Antibiotics are a powerful line of defense against bacterial infections. However, they can sometimes cause side effects, such as diarrhea and liver damage. Some foods can reduce these side effects, while others may worsen them. This article explains what you should and shouldn't eat during and after antibiotics. What are antibiotics? Antibiotics are a type of medication used to treat bacterial infections. They work by stopping the infection or preventing it from spreading. There are many different types of antibiotics. Some are broad-spectrum, meaning they act on a wide range of disease-causing bacteria. Others are designed to kill certain species of bacteria. How do you rebuild good bacteria after antibiotics? There are a number of changes you can make to your diet both while you are taking antibiotics and after. 1. Take probiotics Taking antibiotics can alter the gut microbiota, which can lead to antibiotic-associated diarrhea, especially in children. That's where probiotics may be able to help. 2. Eat fermented foods Certain foods can also help restore the gut microbiota after damage caused by antibiotics. Fermented foods are produced by microbes and include yogurt, cheese, sauerkraut, kombucha and kimchi, among others. They contain a number of healthy bacterial species, such as Lactobacilli, which can help restore the gut microbiota to a healthy state after antibiotics. Therefore, eating fermented foods may help improve gut health after taking antibiotics. 3. Eat high fiber foods Fiber can't be digested by your body, but it can be digested by your gut bacteria, which helps stimulate their growth. As a result, high fiber foods may help restore healthy gut bacteria after a course of antibiotics. In fact, research from 2022 found that consuming soluble fiber daily may help reduce ARGs in your gut. That said, it's best to eat high fiber foods after you finish your antibiotic course because fiber can reduce antibiotic absorption. 4. Eat prebiotic foods Unlike probiotics, which are live microbes, prebiotics are foods that feed the good bacteria in your gut. However, other foods are not high in fiber but act as prebiotics by helping the growth of healthy bacteria like Bifidobacteria. For example, red wine contains antioxidant polyphenols, which are not digested by human cells but are digested by gut bacteria. Similarly, cocoa contains antioxidant polyphenols that have beneficial prebiotic effects on the gut microbiota. Thus, eating prebiotic foods after antibiotics may help the growth of beneficial gut bacteria that have been damaged by antibiotics. Avoid certain foods that reduce antibiotic effectiveness While many foods are beneficial during and after antibiotics, some should be avoided. For example, you should avoid eating grapefruit or drinking grapefruit juice because this can prevent the body from breaking down medications properly. Research shows that grapefruit juice can also affect the effectiveness of some antibiotics. Foods supplemented with calcium, such as calcium-fortified orange juice, as well as calcium supplements, can decrease the absorption of some antibiotics. Should you eat probiotics while taking antibiotics? However, research shows that taking probiotics while or after you're taking antibiotics can help preserve the bacterial diversity of your gut. It also seems to reduce the amount of antibiotic-resistant genes (ARGs) in your gut, which can help offset antibiotic resistance. However, research shows that taking probiotics while or after you're taking antibiotics can help preserve the bacterial diversity of your gut. It also seems to reduce the amount of antibiotic-resistant genes (ARGs) in your gut, which can help offset antibiotic resistance. How long after antibiotics should you take probiotics? However, given that probiotics are usually bacteria themselves, they can also be killed by antibiotics if taken together. So if you're taking these simultaneously, some doctors recommend waiting 4-6 hours after taking a dose of an antibiotic before taking probiotics. However, given that probiotics are usually bacteria themselves, they can also be killed by antibiotics if taken together. So if you're taking these simultaneously, some doctors recommend waiting 4-6 hours after taking a dose of an antibiotic before taking probiotics. Can you take probiotics with antibiotics? You can typically take probiotics at the same time as antibiotics, although some healthcare professionals recommend waiting a few hours in between doses. Ask your doctor whether they recommend probiotics with your antibiotic treatment. You can typically take probiotics at the same time as antibiotics, although some healthcare professionals recommend waiting a few hours in between doses. Ask your doctor whether they recommend probiotics with your antibiotic treatment. Bottom line Antibiotics are important when you have a bacterial infection. However, they can sometimes cause side effects, including diarrhea, liver disease, and changes to the gut microbiota. Taking probiotics during and after a course of antibiotics can help reduce the risk of diarrhea and restore your gut microbiota to a healthy state. What's more, eating high fiber foods, fermented foods, and prebiotic foods after taking antibiotics may also help reestablish a healthy gut microbiota. However, it is best to avoid grapefruit and calcium-fortified foods while taking certain antibiotics, as these can affect the absorption of antibiotics. Ask your doctor whether this applies to the specific antibiotic they have prescribed to you.
