Labneh, served in a savory version
We have something we need to talk about here and it's a delicate topic. I won't mention it by name, but if during this season of sickness you've fallen ill with norovirus or had to take antibiotics, perhaps your lower half isn't coping so well. Viruses and antibiotics can disturb the balance inside your body, causing (among other things) intestinal distress. But you can help get things back to normal with probiotics.
Now, I don't mean those supplements or pills; the data is inconclusive on their effectiveness. I'm talking about actual food that has probiotics in it. Yogurt with live cultures, kefir, buttermilk and fermented foods such as miso, sauerkraut and kimchi all have natural probiotics to help reset your internal balance of flora. The effectiveness of these natural probiotics vary, but they've been generally accepted as helpful in alleviating some problems caused by viruses and antibiotic use, such as diarrhea and yeast infections (I'm sorry; I had to be specific).
Another food to try, though (in case you've had your fill of yogurt) is labne, a cream cheese made from kefir (milk fermented with grains). Labne is a Middle Eastern specialty that can either be eaten savory or sweet. It's filled with probiotics from fermentation to help get your belly back on track.Â
It's also delicious. At Epice, labne (or labneh) is served with cucumber, tomatoes, olives and mint. I bought some at Baraka Bakery on Nolensville Road (as well as some pita, of course) and I like to spread it on toast and drizzle it with a bit of honey. It's got a tang somewhere between Greek yogurt (its close relative) and sour cream. Or just eat as you would Greek yogurt. Repeat several times and then sit back and let the probiotics work their magic.
