Fermented foods such as yogurt, kefir, sauerkraut, miso and kimchi are produced using microorganisms. However, these microorganisms are chosen for their role in food production, not necessarily for their health benefits and typically only use a single type of probiotic. After cooking, processing, and storage, not all fermented foods will contain live, viable microorganisms by the time you are ready to enjoy them. A diet that includes fermented foods can be supplemented with probiotics to improve the quality, quantity and variety of strains consumed to provide optimal health benefits.*