references
Food Science and Technology: “Labneh With Probiotic Properties Produced from Kefir: Development and Sensory Evaluation”
The American Journal of Clinical Nutrition: Lactose Digestion From Yogurt: Mechanism and Relevance
Oxidative Medicine and Cellular Longevity: "Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta-Analysis"
Experts talked to us about the lesser-known cheese, labneh, that's full of good-for-you probiotics.
Image Credit: Yana Margulis Rubin/iStock/GettyImages
Image Credit: Yana Margulis Rubin/iStock/GettyImages
- Labneh 101
- How It’s Made
- Nutrition Facts
- Health Benefits
- How to Enjoy It
Labneh can be made from any whole milk yogurt other than Greek yogurt, which is already strained and therefore won’t drain properly.
- Saturated fat: 4 g
The lactose in yogurts tends to be better tolerated than the lactose in other dairy products, like milk. That’s because the good bacteria in yogurt help break down sugars (such as lactose) so that they’re more easily digested in the body, per a May 2014 study in The American Journal of Clinical Nutrition.
“Probiotic-rich foods offer much more than just probiotics,” Webb says. “Many of them provide vitamins, minerals, fiber, prebiotics, post-biotics and other nutrients that are important for human health.” Dr. Hirsch agrees. “I prefer natural fermented foods like kefir and sauerkraut because they bring a community of probiotics into the system rather than just a single preparation [or strain].” Yet sometimes a more specific approach is warranted. “The clinical benefits of probiotics depend on many factors, including the species and strain of the probiotic,” Webb adds. “If you’re looking to treat a specific condition — such as antibiotic-associated diarrhea — then you’ll want to identify a probiotic [supplement] with the specific strains proven to help your cause.”
Dr. Hirsch agrees. “I prefer natural fermented foods like kefir and sauerkraut because they bring a community of probiotics into the system rather than just a single preparation [or strain].”
Yet sometimes a more specific approach is warranted. “The clinical benefits of probiotics depend on many factors, including the species and strain of the probiotic,” Webb adds. “If you’re looking to treat a specific condition — such as antibiotic-associated diarrhea — then you’ll want to identify a probiotic [supplement] with the specific strains proven to help your cause.”
Food Science and Technology: “Labneh With Probiotic Properties Produced from Kefir: Development and Sensory Evaluation”
The American Journal of Clinical Nutrition: Lactose Digestion From Yogurt: Mechanism and Relevance
Oxidative Medicine and Cellular Longevity: "Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta-Analysis"
