tional ingredients have been summarized by diseases, cancer, and osteoporosis). A Fernández-Ginés et al. (2005). Other func- sausage with additional potato starch was tional food ingredients have also been developed in the United States (Pszczola reviewed (Playne et al. 2003; Chandan and et al. 2002). Such dietary fibers improve Shah 2007; Jackson and Paliyath 2007). intestinal microflora as prebiotics, as Dietary fibers and soy proteins have been described in a later section, and they contrib- utilized as functional ingredients in FOSHU ute to the reduction of fat intake. Healthier meat products in Japan (Arihara 2004). For lipid formulation is also a critical approach example, pork sausage products containing for developing meat-based functional foods.
varied but included cheese, Japanese natto, ke r, kimchi (also spelled "kimchee"), sauerkraut, and fermented sh. Unsweetened plain yogurt and fermented kombucha tea are two additional choices. Fermented foods contain high levels of healthy bacteria and should be viewed as a mandatory piece of your dietary puzzle. 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
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