हिंदी
Digestion problems become more prevalent as the seasons change from winter to summer and the temperature rises a little. A typical digestive problem in the spring is heartburn in the stomach. In fact, studies suggest that allergies throughout the spring can also impact intestinal health. Also, it has been discovered that having a healthy gut microbiota might lessen allergy symptoms.
India has a long heritage of producing probiotic beverages, and different regions have seasonal specialties.
Here are a few sensible choices for you:
1. Beetroot Kanji
A handmade probiotic beverage called beetroot kanji is traditionally prepared in Northern India. It is easy to prepare and has numerous health advantages. It is made by spontaneously fermenting carrots, beets, and water with the addition of spices and salt. Around 100 cc of the prepared juice is drunk before lunch or supper and is kept in the refrigerator for one month. Along with being a probiotic, it is a fantastic digestive aid, relieves heartburn, and promotes weight reduction.
2. Rice Kanji
An iconic cuisine from Odisha is rice kanji. It is made by fermenting cooked rice that has had additional water added to it and been stored over night. It is initially pounded to a fine paste, with or without curd, then temperated before being consumed the next day. It gains flavor from the overnight storage as well as from the advantages of natural fermentation. Often, we suggest this dish to people with stomach problems like indigestion, constipation, or IBS to help them feel better.
3. Buttermilk
A long-standing custom is making curd at home. The starter culture is full of probiotics, with lactobacilli being the predominant species. Ayurvedic doctors advise ingesting buttermilk instead of curd since doing so would prevent a significant dose of microbes from being ingested. Water dilutes buttermilk, changing its characteristics and making it healthier for the body.
For the advantage of natural probiotics, nutritionists advise either taking 1 bowl of curd (150 g) with any meal or then drinking 2 glasses of buttermilk throughout the day.
4. Kombucha
Kombucha is a tea-based, sweet-and-sour, fizzy beverage. There has been kombucha for almost two thousand years. It was first brewed in China, then made its way to Russia and Japan. Kombucha is made with yeast, sugar, and black tea. The mixture is preserved for at least a week. Fermentation is brought about by the procedure, giving the food the ideal flavor and boosting the healthy bacteria. Similar to Beetroot Kanji, it is drunk in little amounts, often 100–150 ml at a session.
5. Kefir water or milk
Kefir milk or water can be made with kefir grains. Kefir is a beverage created from fermented milk and water; it is comparable to milk but has a water base. Eastern Europe’s Caucasus Mountains are where kefir first appeared millennia ago. Greek yogurt has a thicker consistency than kefir. It has about 30 different types of probiotics, which are believed to enhance gut health and may facilitate the body’s digestive functions.
