Whether in a jar or in a bottle, it does not change: in all their forms probiotic yogurt (even if their correct name is "fermented milks") they are real superfood. Merit of their nutritional "matrix" of 10 praises: they not only contain proteins, calcium, magnesium and vitamin B12, but above all they bring in billions of bacteria "Good", that arrive alive in the intestine and settle there, favoring the elimination of the waste and favoring the absorption of nutrients contained in food. This effect of "maintenance" of the intestine probiotics does it very well. But you can always do it "improve". Such as? The easiest and most pleasant way is tocombine fermented milks and fruit, because these two types of food act in synergy on the health of the intestine: the vitality of probiotics is indeed enhanced by the prebiotics present in the fruit. In short, "du is megl che uan" as a historian used to say slogan advertising.

Put the turbo on the microbiota
That combining prebiotics and probiotics was a great idea to maintain abalanced composition of microbiota with the benefits deriving from it (ie favoring the modulation of the metabolism and stimulating the immune system) it was already known. But recent research conducted in Canada, took one more step: verified the real effectiveness on the microbiota of consumption of fruit and probiotics, confirming that thispairing has a greater positive impact on microbiota, and, consequently, on the health of the gastro-intestinal system and on personal well-being, compared to when they are eaten alone yogurt probiotics or fruit only. How can it be explained? In carrying out their invisible and tireless "work" on the intestinal flora, probiotics need to food. And they find it in prebiotics, such as soluble fibers and polyphenols in fruit: all substances that are not digested by enzymes of the small intestine and come to be used selectively by the bifidobacteria and intestinal lactobacilli. Thus prebiotics stimulate the growth and activate the metabolism of the "good" bacterial species that dwell in colon.

Probiotic "Yogurt" and fruit: color combinations
The beauty and the good of combining fruit with probiotic "yoghurts" is that there is not risk to get bored or eat so monotonous: you can follow the season, taking advantage of the fresh fruit, with its flavors and its colors. And it is just starting from the chromatic aspect that you can combine probiotics and fruit in a bowl to get a mix good to eat and also beautiful to be seen.

For an elegant combination in White you can bet on apple, which is rich in pectin, a soluble fiber classified among those with greater capacity prebiotic, as emerged from a study published in the journal "BMC Microbiology". Apples also contain good amounts of organic acids (like malic acid and citric acid), which act on the trophism of the intestinal bacterial flora.

If your favorite color is the yellow put it for breakfast or lunch by adding one to the "probiotic yogurt" banana, one of the best food sources of fructo-oligosaccharides short chain (FOS) which perform a prebiotic action. According to a study conducted in Greece, consuming a medium banana a day contributes to the development of bifidobacteria, helping to improve the composition of the microbiota, in particular in the women.

"Green" effect for the combined fermented milk e Kiwi, a fruit very rich in fiber, is appreciated for its power rebalancing on the intestine due to the high pectin content. Several studies have verified the positive intestinal effects of kiwi consumption, in particular for the development of Lactobacillus rhamnosus and for the reduction of the unwanted bacterium Salmonella typhimurium.

For an effect Anti-aging focuses on "probiotic yogurt" e pomegranate. In its beautiful red grains there are antioxidants (in particular polyphenols), minerals and trace elements (such as potassium, manganese and zinc). And there are also the polysaccharides, which perform a prebiotic action.

Finally, the most instagrammabile of combinations: it is that between probiotic and fermented milks plums, well known for their properties laxative. An effect determined by the high content of sorbitol, a sugar that also performs prebiotic functions, since it promotes the activity of the bacterial flora intestinal favoring the production of fatty acids short-chain, which protect the colon from infections and cancer risk.

Manuela Soressi
April 2019

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