Fall in love with Lactobacillus plantarum

“Foodie seeks rod-shaped, non-spore-forming bacteria for improved digestion, overall health,

and long walks on the beach.”

If that isn’t a dating profile you can imagine posting online, then it’s possible you haven’t heard about a charming and supportive microorganism called Lactobacillus plantarum.

Known as L. Plantarum to friends and scientists, it’s a superstar of the probiotic world, commonly found in dairy products and meat — and it’s the dominant species of bacteria in fermented foods like sauerkraut, pickles, kimchi, and brined olives.

Many who start experimenting with fermentation at home find sauerkraut to be an easy and rewarding entry point. It’s low in calories, rich in antioxidants, and high in fibre. Plus, it contains vitamins A, C, K, complex B vitamins, and minerals like iron, phosphorus, potassium, and magnesium.

Not bad for shredded cabbage you can ferment on your countertop! But it’s the high levels of L. Plantarum in sauerkraut make it a great choice for better digestion.

Once L. Plantarum has taken up residence in your in your gut, it stimulates your digestive system, prompting it to fight bad bacteria and help your body produce vitamins. There’s also evidence that L. Plantarum has positive effects for a variety of conditions, including:

● High blood pressure

● High cholesterol

● Irritable Bowel Syndrome

● Ulcerative colitis

● Crohn’s disease

● Anxiety

● Diabetes

● Eczema

Before you dive into a big bowl of sauerkraut every day to reap the rewards of L. Plantarum, remember that everything is better in moderation. Overindulging can have side effects like bloating and gas. But eating as little as a forkful of a probiotic-rich fermented food like sauerkraut every day can do wonders for your digestion.