I consume ve forkfuls of sauerkraut each morning before breakfast and also add kimchi to almost all home-cooked meals. 3. Consider probiotics and prebiotics. Probiotics are bacteria. I've used Sedona Labs iFlora probiotics both during training (to help accommodate overfeeding) and after antibiotics. Prebiotics are fermentable substrates that help bacteria grow and thrive. In this category, I've experimented with organic inulin and fructo-oligosaccharides, commonly referred to as FOS. For a host of reasons, I prefer inulin, which I get through the Athletic Greens mentioned previously. Inulin is about 10% the sweetness of sugar, but unlike fructose, it's not insulinemic. In the whole-foods realm, garlic, leeks, and chicory are all high in inulin or FOS content. Though the research is preliminary, introducing pre- and probiotics together in the diet could
strong flavor and taste. It is usual to use pork been fat reduction (Papadima and Bloukas fat as it is almost odor- and flavorless and 1999). This is achieved by the use of leaner largely available. meat raw materials and by substituting fat The combination of the four main factors with water and other ingredients such as described above can explain the behavior inulin (Jimenez-Colmenero 2007). Significant of the different pork fat tissues used to cholesterol reduction (20%–50%) can be manufacture “emulsified” meat products achieved by replacing animal fat with vege- (Table 7.2). table oils and by adding various plant-based Knowing the fatty tissue composition proteins (Jimenez-Colmenero 2007). Fatty
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