Freshly made yoghurt, kefir, sauerkraut and kombucha are all great sources of beneficial microbes. The latest findings in science show that it is integral to include these foods in our diet. A healthy gut flora affects everything from our mental well being to our immune system.
But because these products are alive they continue to evolve, and as time goes on, they turn into new and different things that have a different flavour profile and texture.
To stop this from happening, and to extend the shelf life of the product, producers heat treat the products after manufacture or perhaps add a food acid or maybe a preservative.
Which is what Dr Mosley, from Trust Me I’m a Doctor found in his research. He has done numerous studies on probiotics in food. The first looked at 10 probiotic dairy products found on supermarket shelves. 60 per cent of them had nothing living in them.
Dr Mosley was also part of a study that looked at supermarket fermented milk drinks or milk Kefir.
“We got 30 people and we randomly allocated them to one of those yoghurty drinks or drinking Kefir, and when we looked at their poo samples, basically those taking the yoghurt product, there was no discernible change at all in their gut biome, despite having consumed one of these things every day for a month,” he tells SBS.” Whereas those taking the fermented Kefir saw huge changes.”
He says, “The danger is if you buy these mass-produced things, they’ve been pasteurised to death, and therefore there’s nothing there.”
So what’s so great about a longer shelf life.