PKD Recipes

PREBIOTICS
What are prebiotics? These are plant based foods that help bacteria within the intestines to balance themselves. This is different than probiotics, a form of cultured dairy. Prebiotics help good bacteria thrive while driving down the number of disease-producing bacteria trying to balance the digestive tract. Fructooligosaccharides (FOS) and inulin are two naturally occurring prebiotics found in many nutritious foods: onions, garlic, leeks, legumes, bananas, asparagus, sunchokes (Jerusalem artichokes). Lentils, a legume, are a great natural source of prebiotics and dietary fiber. To help your body better use the iron in lentils, prepare them with a vitamin C-rich food such as a squeeze of lemon.

If taking acidophilus, try to find a plant based probiotic supplement without acidophilus or lactose or milk that is a formula suitable for vegans: Veglife.

Prebiotics are non-digestible food ingredients that stimulate the growth of bacteria in the digestive system. Prebiotics were first identified and named by Marcel Roberfroid in 1995.
As a functional food component, prebiotics, are conceptually intermediate between foods and drugs. Some food sources considered to be prebiotics are Jerusalem artichoke, jicama, and chicory root), raw oats, unrefined spelt, unrefined barley are oligosaccharides that naturally occur in breast milk. These are believed to play an important role in the development of a healthy immune system in infants. While there is no broad consensus on an ideal daily serving of prebiotics, recommendations typically range from 4-8g for general digestive health, to 15g or more for those with active digestive disorders. Given an average 6g serving, below are the amounts of prebiotic foods required to achieve a daily serving of prebiotic fiber: