All our proprietary culture blends for each one of our alternative dairy products contain some probiotic strains. Let's learn more about what probiotics are and what they do to the body!
At the Chloé Robi Lab, we use bacteria that release flavour notes and make nutrients more bioavailable by breaking them down as food to thrive.
A probiotic. What is it exactly?
Probiotics are live microorganisms which when consumed can result in various health benefits. The most common are Lactobacillus and Bifidobacterium. There is often a negative connotation when speaking of bacteria, which we think of as infection-causing germs. However, human microbiota include communities of commensal and symbiotic microorganisms that are helpful and ensure the good functioning of our bodies. This includes the gut microbiome and even the skin microbiome! These various microbiota are necessary to digest food and absorb necessary nutrients, control immune responses and even regulate pH.
The benefits of live microorganisms.
The main benefit when consuming probiotics is to improve gut health by re-balancing its microbiome, which includes more than 10 trillion microbial cells from about 1,000 different bacterial species. One of the main functions of this microbiome is to guide the functioning of your immune system. An imbalance or inflammation of the gut flora (which can be caused by poor diet or some antibiotics) will impact the body as a whole.
It is associated with gastrointestinal disorders like inflammatory bowel disease, cardiovascular diseases and possibly psychological disorders like schizophrenia. Some research has also shown that they might be beneficial for skin, oral and urinary health.
Other Foods high in probiotics
Probiotics can be taken as supplements, but are also found in everyday foods. Find some examples below.
Yogurt: Fermented with bacteria such as lactobacillus and bifidobacterium to make yogurt. Choose a variety that is labeled with live or active cultures to make sure the probiotics have not been processed out! Many plant-based options on the market.
Other Cheeses: Although all cheeses are fermented, it does not mean probiotics survived the aging process. Try cottage cheese, parmesan or our line of cheeses and cultured dairy alternatives. Don’t forget to look out for the live cultures label as well if possible - but remember all cheeses contain live organisms.
Pickled Veggies: Veggies can also go through a fermentation process, using lactic acid bacteria. These include kimchi and sauerkraut, which are both made with cabbage and are rich and fibers and vitamins (C, K, iron).
Miso, Tempeh and Natto: Miso is soy paste mixed with grains (rice or barley) and fermented with Koji. This can be used as a seasoning or to make soup, and is not only rich in live enzymes, but high in vitamin K, manganese and copper.
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