Many types of fermented foods contain probiotics or good bacteria. Choosing to eat fermented foods which contain probiotics and high fiber foods that contain prebiotics support gastrointestinal tract health. Research shows these foods are an important part of the diet because good nutrition is one of the body’s best defenses for staying healthy, even in the presence of environmental pollutants.

To encourage more consumption of prebiotics and probiotics, Homemakers in the Pennyrile Area of Western Kentucky were offered a leader lesson to help them better understand the difference in probiotics and prebiotics. The Lyon County Family and Consumer Sciences agent helped attendees in the program learn about pollutants in their local areas and how eating immune boosting foods, such as fermented foods, help to protect their bodies and keep them healthy.  Participants were able to taste test yogurt, Greek yogurt, soy sauce, sauerkraut, miso, kefir, kimchee, and buttermilk as part of the lesson and learned ways to incorporate these foods into their diets to get the most health benefits.

41 people participated in the lesson that was taught in Lyon, Trigg, Muhlenberg, and Todd counties and 30 participants completed the lesson evaluation.  After the lesson 11 participants stated they did not typically consume fermented or high fiber foods, but after learning about the health benefits they intended to add them to their diet in the next 30 days.   19 participants stated they have been consuming fermented or high fiber foods for the past 6 months and planned to continue to boost their immune system.

Lesson leaders who attended the Fermented Foods class, went back to their home clubs and shared research and information learned with other club members.