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The number one food on this list is yogurts. Yogurts have been used for centuries for good amount of probiotics. I prefer non dairy yogurt made from coconut milk. The second probiotic rich food is kefir. Kefir is dairy free option and good amount of probiotics are present in it. The third option is apple cider vinegar. Apple cider vinegar supports your digestion and also has good amount of probiotics. The next food is pickles. Every culture has different kind of pickles which are high in probiotic. The next food over here is kombuchas. Kombuchas is fermented black tea which is high in different probiotic. Then comes a kimchi and sauerkraut both of them are high in probiotics. And the last one is green olives which are also very high in probiotics.

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They're full of live microbes in certain foods, certain fermented foods that end up being really good for our gut health. The one most people know about is good old yogurt. What most people don't know is that kefir which is increasing popularity is like a super yogurt. Kombucha is another one that's fermented tea. Make sure it hasn't got too much sugar in it, but this stuff fabulous to just drink on its own. And then of course you've got sauerkraut and kimchi, which are basically cabbage based, one with chilies and other spices and others just with some herbs. They're both delicious on their own, whether it's on top of an avocado or it's on a sandwich. So that way I can get several portions of fermented foods into my daily pattern of eating, and studies have clearly shown that this improves your immune health and you'll improve your gut health.

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The American Gut Project found connections between the gut microbiome, lifestyle, and diet. The study revealed that specific dietary labels didn't matter. People with the healthiest guts ate at least 30 different plants per week; 95% of Americans don't achieve this. There's an opportunity to add variety when shopping, cooking, and eating. Instead of focusing on grams of fiber, the key is variety because different plants have different forms of fiber.

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The microbiome thrives on diversity, so a diverse diet promotes health. Aim for 30 different types of fruits, vegetables, herbs, spices, nuts, and seeds each week. This is better than consistently eating a limited selection of healthy foods. If your diet currently includes 10 different items, gradually increase the variety to 15, 16, or 17. The key is to incorporate a range of fruits, vegetables, nuts, and seeds into your meals.

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Probiotics are different types, but this explanation won't cover them all. Think of the gut as a garden. A probiotic is like a seed. You seed the probiotic, and then the prebiotic is like fertilizer. The prebiotic fertilizes the seed, and then healthy bacteria start to grow. You utilize probiotics for a while.

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Consuming processed foods is bad for the microbiome, regardless of macronutrient profile. Prioritizing whole, plant-based foods with fiber leaves less room for processed foods, essentially avoiding them. There is data showing why different components of processed food are bad for us and our microbiome.

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The idea that daily probiotic use is necessary for good gut health lacks scientific support. No clinical trials demonstrate that probiotics improve overall gut health; plant diversity and fermented foods are key. Probiotics are indication-specific, meaning the right bacterial strain must be taken at the right time and in the right way for a specific issue. The World Gastroenterology Organization has guidelines on probiotic use.

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The 3 essential food groups are fiber, protein, and fats. More fiber and a variety of fiber leads to more microorganisms in the gut, strengthening the immune system. Legumes are a great source of fiber. Fruits and vegetables also contain fiber. Protein can be obtained from legumes, nuts, and seeds. The speaker consumes these at every meal. It may take another generation to eliminate fat phobia. Healthy fats include avocados, olive oil, coconut oil, nuts, and seeds.

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Lactobacillus acidophilus and bifidus bacterium are the two permanent bacteria in the gut, from which all others are made, so probiotics do not need trillions of types. A vegetarian probiotic containing 5 billion acidophilus and 5 billion bifidum in a quarter of a teaspoon is a strong dose. Besides probiotics, water kefirs, coconut milk or soy milk kefirs, sauerkraut, sourdough breads, and miso can be incorporated into the diet. A large dose probiotic is recommended for at least a couple of months for those who have been on antibiotics.

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A balanced, fiber-rich diet supports healthy digestion. Consume plenty of fruits, vegetables, whole grains, and legumes. Prebiotics and probiotics promote beneficial bacteria growth. Include foods like yogurt, kefir, sauerkraut, and garlic.

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Fermented vegetables like sauerkraut and kimchi are sources of healthy probiotics. You can blend either of these into a liquid and use it as a marinade for chicken or steak. This is a cheap "gut health hack" that introduces healthy probiotic flora into your gut.

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Two to four servings per day of low-sugar fermented foods can reduce inflammatory markers and improve the gut microbiome. Examples of beneficial fermented foods include kimchi, sauerkraut, and natto. Other options are kefir and yogurts that contain a lot of active bacteria. It is important to choose low-sugar varieties of these foods.

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Fermented foods like pickles, sauerkraut, and kefir increase the diversity of gut flora, known as alpha diversity. Studies show that fermented foods raise alpha diversity, which is generally beneficial for the gut. Fiber does not raise alpha diversity. Fermenting cabbage into sauerkraut removes most anti-nutrients. Properly fermented pickles are beneficial. Kefir is also very beneficial for the gut. Consuming more fermented foods is likely good for most people, especially those with gut issues.

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The American Gut Project showed connections between the gut microbiome, lifestyle, and diet. The study revealed that specific diet labels didn't matter; instead, the healthiest guts belonged to individuals consuming at least 30 different plants per week. While most Americans don't meet this target, the advice is to gradually increase plant variety. Every meal presents an opportunity to incorporate more diverse plants. Instead of focusing on grams of fiber, the key is variety, as different plants contain different forms of fiber.

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eat more plants. This diversity is really important based on a study we did with the American Gut Project and the British Gut Project that I was leading that found that the sweet spot for optimum gut health was around 30 plants a week. It's not just vegetables. It's nuts, it's seeds, it's herbs and it's spices. So my first tip is to add more herbs and spices to your cooking and actually a herb and a spice has the highest level of defense chemicals in it, which gives it those aromas, it gives it that incredible taste. And so you don't need very much of it to have a really big effect on your gut microbes. If you want to get as many of the different ones as you can into your cooking, combining those herbs.

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Probiotics are important for gut health. Seven foods that are the best source of probiotics are: yogurt, specifically non-dairy yogurt made from coconut milk; kefir, a dairy-free option; apple cider vinegar, which supports digestion; pickles, which vary across cultures; kombucha, a fermented black tea; kimchi and sauerkraut; and green olives.

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This is why I include fermented foods at the top of my gut check food plan. I recommend yogurt. Make sure to check the labels and avoid flavored yogurt loaded with added sugar. I recommend opting for coconut, hilling nut yogurt, or plain sheep and goat milk yogurt.

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Maintaining a healthy and diverse microbiome is a key goal. To achieve this, the conversation emphasizes focusing on diet as the primary strategy. The recommended dietary pattern centers on consuming vegetables, whole grains, and legumes. These foods are highlighted for being rich in fiber, which plays a crucial role in supporting a healthy microbiome. Fiber-rich foods are described as prebiotics because they serve as food for probiotics, helping to nourish the beneficial bacteria already present in the gut. In addition to prebiotic fiber sources, the guidance underscores the importance of including probiotic-rich foods in the daily diet. Specifically named probiotic-containing foods include yogurt, sauerkraut, and kimchi. These foods are identified as natural sources of the “good bacteria” that have been discussed in relation to maintaining gut health. The overall message is that a combination of fiber-rich, prebiotic foods and probiotic-rich foods can help preserve and enhance the diversity and health of the microbiome. The key actionable takeaways are the following: prioritize vegetables, whole grains, and legumes as foundational components of meals to increase fiber intake; recognize fiber-rich foods as prebiotics because they feed probiotics; and incorporate probiotic-rich foods such as yogurt, sauerkraut, and kimchi to introduce and sustain beneficial bacteria. This dual approach—feeding existing beneficial microbes with prebiotics and introducing live beneficial microbes through probiotics—is presented as the path to keeping the microbiome healthy and diverse. Overall, the guidance blends dietary emphasis with everyday food choices, focusing on reach (vegetables, whole grains, legumes) and diversity (a variety of prebiotic and probiotic sources) to support gut health. The emphasis remains on natural, commonly available foods and on understanding the relationship between fiber as nourishment for probiotics and the direct intake of probiotic foods. No additional interventions or alternatives are discussed beyond diet-based strategies involving prebiotics and probiotics.

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In some countries in Africa, they're eating 100 grams of fiber every day. When you eat that amount of fiber, is not only gonna make you full, but it's gonna make your gut very healthy because fiber is the food for the good bacteria in our guts. The more fiber you put in your diet, the more you feed the good bacteria in your gut. The better the good bacteria in your gut or the more that's present, the healthier you're going to be.

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Lower fiber diets starve gut bacteria, leading to decreased diversity and potentially causing bacteria to feed on the mucus lining. Studies show fruits, vegetables, tea, coffee, red wine, and dark chocolate correlate with increased bacterial diversity due to their polyphenol content. Conversely, foods high in dairy fat and sugar-sweetened sodas correlate with decreased diversity. Minimally processed, fresh foods with more fiber are better fuel for gut bacteria. Lightly steamed, sauteed, or raw vegetables are typically more beneficial than fried dishes.

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People who consume at least 30 different plant-based foods weekly have a more diverse gut bacteria, linked to better weight management, mental health, and heart health. A simple strategy is adding mixed seeds to meals like toast or cereal, instantly adding four plant-based foods. Instead of buying one lettuce type, opt for a multipack, as each lettuce contains unique plant chemicals that feed different bacteria. Diverse plant chemicals feed a diverse range of bacteria, each possessing different skills. Feeding bacteria a diverse range of foods leads to a broader range of skills, such as producing different vitamins and hormones.

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Prebiotics feed microbes and are essential. Fiber, psyllium, fruits, and vegetables are good prebiotics. One should aim for 25-30 grams of fiber daily. As people age, increasing fiber intake becomes more important due to sluggish colons. While beans and lentils are generally considered good sources of fiber, they can cause gas and bloating, especially in individuals with dysbiosis. It's recommended to avoid beans, corn, and chickpeas in these cases. Prebiotic supplements can increase bifidobacteria. Fennel, beets, and sweet potatoes are good prebiotic options. Orange beets are preferred over red beets because red beets can change the color of urine and stools.

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Fermented foods are at the top of the speaker's gut check food plan. Yogurt is recommended, but flavored yogurts with added sugar should be avoided. Coconut, hilly nut yogurt, or plain sheep and goat milk yogurt are better options.

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You should eat fermented foods every day; if you’re not, you’re not serving your body. You can ferment any vegetable you like, and I’ll add fermented foods to salads at home to get those bacteria. Dahi, kefir, sauerkraut, kimchi, and kombucha are good options; Kombucha is a nice fermented drink as well. Anything fermented. Fermented stuff is really good, except for beer. The trouble with beer is it’s also a lot of alcohol, and drinking alcohol is deleterious because you destroy gut bacteria with alcohol intake; it sterilizes.

Huberman Lab

Dr. Justin Sonnenburg: How to Build, Maintain & Repair Gut Health | Huberman Lab Podcast #62

Guests: Justin Sonnenburg

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In this episode of The Huberman Lab Podcast, Andrew Huberman interviews Dr. Justin Sonnenburg, a leading expert on the gut microbiome. They discuss the gut microbiome's role in health, emphasizing that it consists of trillions of microorganisms throughout the digestive tract, which can significantly influence hormonal health, brain function, and immune system performance. Dr. Sonnenburg explains how the microbiome is organized spatially, with specific microbiota residing in distinct niches within the gut, such as crypts. The conversation highlights the importance of nutrition and behaviors in supporting a healthy microbiome. Dr. Sonnenburg emphasizes the benefits of fermented foods and dietary fiber, which are crucial for maintaining gut health. He notes that behaviors, such as interactions with pets and other people, also affect the microbiome's composition. The discussion touches on the dynamic nature of the microbiome, which can be influenced by various factors, including birth method and early life exposures. Dr. Sonnenburg and Huberman also address the concept of a "healthy" microbiome, noting that it varies among individuals and populations. They reference the Human Microbiome Project, which aimed to define healthy microbiomes but revealed significant individual variability. Traditional populations, such as hunter-gatherers, exhibit microbiomes that differ markedly from those of industrialized societies, raising questions about the impact of modern diets and lifestyles on gut health. The episode delves into the critical periods for microbiome development, particularly in infancy, and how early exposures can shape long-term health outcomes. Dr. Sonnenburg explains that the microbiome is malleable, suggesting that it is possible to improve an unhealthy microbiome through dietary changes and lifestyle adjustments. They discuss the mechanisms by which the gut microbiome communicates with the rest of the body, particularly through immune signaling and the production of metabolites that can influence mood and cognition. The conversation highlights the gut-brain axis, where signals from the gut can affect brain function and overall well-being. Dr. Sonnenburg shares insights from recent studies, including one that compared the effects of high-fiber diets versus fermented foods on the microbiome and immune system. The results indicated that fermented foods led to increased microbiota diversity and reduced inflammation, while the fiber group showed more individualized responses. The episode concludes with practical advice on dietary choices, emphasizing the importance of avoiding processed foods and incorporating a variety of plant-based fibers and fermented foods into the diet. Dr. Sonnenburg encourages listeners to explore their microbiome health and consider participating in ongoing research studies to further understand the gut microbiome's impact on overall health.