We teach about how the earth works, inside and out. Whether to fulfill science distribution requirements, round out a background in physics or biology (or classics, or economics!), or to major in Geosciences, our Department has many topical and exciting courses. We use our mountain setting as a natural lab.
#2 Sauerkraut. Made from fermented cabbage and other vegetables, sauerkraut is not diverse in probiotics, but is high in organic acids (what gives food its sour taste) that support the growth of good bacteria. Sauerkraut is extremely popular in Germany today. Sauerkraut is high in vitamin C and digestive enzymes.
Although we still need more research to support using probiotics to protect against chronic disease, the good news is that naturally occurring pre and probiotic food sources are healthy â and delicious! Try adding prebiotic foods into meals from foods like bananas, asparagus, artichokes, garlic, and 100% whole-wheat. Probiotics are found in fermented foods. Yogurt, drinkable kefir, sauerkraut, and tempeh are all tasty options.