REACHING OUT for homemade yoghurt or kimchi to reset your gut bacteria after about of illness?
Wait a minute, according to researchers Hua Wang and colleagues at The Ohio State University in Columbus, USA – these artisanal (traditionally processed) fermented foods have high levels of antibiotic-resistant bacteria (superbugs) in them that could do more harm than good.
Examining ten types of kimchi and four types of artisanal cheeses purchased from local Korean and Japanese restaurants, and large and independent supermarkets in Ohio, Wang and colleagues discovered that nine of the kimchi products and all the cheeses contained antibiotic-resistant bacteria. Some of these bacteria include Klebsiella pneumoniae and Enterococcus, which are the main culprits of many difficult-to-treat hospital infections.
