Let’s talk about the natural sources of probiotics – the foods you should eat. Cultured, fermented vegetables like kimchi and pickles are beneficial for the intestines only if they are consumed within four days of preparation. Beyond that, the concoction develops high levels of lactic acid and should be avoided.

Many people herald yogurt as a superfood because natural yogurts contain healthy bacteria. The problem is that the milk protein in mainstream yogurt makes it so hard to digest that any benefits gleaned from the probiotics are not worth it (not to mention that most yogurts are full of coloring, sugar, and aspartame). One big exception to this rule is raw goat yogurt and kefir, a cultured goat milk product.

Because they come from unpasteurized goat products, the protein is easily digested. Some states allow dairies to produce and sell raw dairy products, while other states have strict laws against it. Despite the fact that raw dairy products are not popular today, they were the only form of dairy products available before we started shopping in supermarkets.

If you are getting your raw products from a reputable raw dairy, there is nothing to worry about (although pregnant women should still take the pre-caution of avoiding raw dairy on the off chance of contamination). Properly raised and packaged raw dairy is—forgive the expression—a completely different animal than pasteurized dairy. In fact, raw goat cheese is one of the major staples in my, and my family’s, diet.

I particularly recommend the Alta Dena Raw Dairy’s cheddar-style goat cheese, which I enjoy in surprisingly abundant amounts with no physical drawbacks—great news for cheese lovers! If you can get raw dairy products (particularly raw goat and sheep products) try them; you will be delighted with the effect of the good bacteria from raw goat yogurt and kefir entering your intestinal tract.

The trick with the raw goat yogurt and kefir is to (1) swish them around in your mouth and predigest them with your saliva and (2) take them on an empty stomach so that they do not mix with any other food. I’ve found them to be most effective when taken in two- to four-ounce servings, two to three hours prior to dinner.

Another option is to drink the juice of freshly pressed Jerusalem artichokes and cabbage. This must be consumed immediately, as the cabbage oxidizes rapidly. Drink six to twelve ounces a day on an empty stomach for a week to boost your healthy bacterial flora. Eating these sources of probiotics will help you tremendously!

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