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From YouTube: Time to Be Well Episode 22
Description
Time to Be Well is a series in which your host, Kathy Barry, walks viewers through several healthy, easy and delicious recipes.
On this episode, Kathy is joined by the producer of Time to Be Well, Colleen Doctorian, and they discuss the importance of adding probiotics to your diet. Then, Kathy shows viewers how to prepare miso soup, kefir, and kombucha tea.
Past shows can be viewed and recipes can be printed from the KCMO.gov web site at http://kcmo.gov/timetobewell.
A
A
B
A
Them
well
that's
great
question:
Colleen
labels
are
confusing
and
advertising
is
sometimes
confusing,
but
probiotics
basically
are
really
healthy.
Bacteria
that
live
in
your
digestive
system
and
they
promote
good
health
by
promoting
your
immune
system,
and
they
also
keep
harmful
bacteria
at
a
low
level.
So
they
help
with
digestion
they
boost
your
immune
system
and
they've
also
been
shown
to
reduce
the
signs
and
symptoms
of
some
pretty
serious
chronic
disease.
Okay,.
B
A
Yeah
I
get
that
well,
this
one
most
yogurts
have
about
a
billion.
These
two
have
a
billion.
This
guy
has
about
five
billion,
and-
and
it's
really
difficult-
you
have
to
go
online
to
find
that.
But
when
you
look
at
the
label-
and
it
says
active
cultures-
that's
a
good
sign.
That
means
it's
got.
Some
active
live
cultures
that
are
probiotics
and
they
will
boost
up
your
your
microbiome.
A
That's
what
we've
refer
to
it,
as
the
reason
that
you
want
to
have
those
in
your
diet
is
because
we
do
some
things
and
eat
some
things
and
take
some
things
that
are
harmful
to
that
system.
To
that
microbiome,
specifically,
antibiotics.
When
you
go
on
and
out
antibiotic,
it
is
non
specific
about
which
bacteria
that
it's
going
to
wipe
out.
So
it
takes
away
everything.
So
you
constantly
need
to
rebuild
that
there
are
some
other
things
like
non-steroidal,
non-steroidal
anti-inflammatories,
like
tylenol
motrin.
Those
things
are
also
harmful
to
our
gut
flora.
A
A
B
A
Question
one
of
my
favorite
things
that
I
think
is
is
really
awesome
is
something
that's
called
kefir.
This
has
like
ten
to
twenty
billion
and
it
really
can
rebuild.
It
can
stick
around
and
rebuild
that
that
microbiome
after
antibiotics
or
drugs-
or
you
know
just
unhealthy
situation,
it
can
really
boost
up
your
immune
system.
This
is
great
in
a
smoothie
or
you
can
just
drink
it
plain.
If
you
get
the
plain
kind,
it
kind
of
tastes
like
buttermilk,
but
you
can
also
get
it
kind
of
rooted
up.
That's
pretty
delicious
kombucha.
A
Tea
is
another
probiotic
rich
food,
but
there
are
also
just
normal
foods
that
are
really
rich
in
probiotics
things
like
sauerkraut
and
pickles,
and
miso
soup,
and
some
kinds
of
cheeses
like
goat
cheese
and
Gouda
cheese.
So
there's
there's
a
there's,
a
lot
of
foods
that
we
can
eat
that
really
can
promote
good
bacterial
flora.
Okay,.
B
A
But
that's
not
what
they
are
at
all.
Actually,
prebiotics
are
what
the
probiotics
need,
as
nourishment
they
have
they're
alive,
they're
a
culture,
so
they
have
to
have
something
to
feed
on,
and
so
these
prebiotic
foods
are
really
good
nutrition
for
our
probiotic
microbiome
and
their
things
like
dark
greens,
all
the
berries
dark
cherries
on
ians,
garlic,
tomatoes
and
dried
beans,
there's
a
lot
of
foods,
but
basically
they're
foods
that
are
high
in
fiber.
Those
are
the
things
that
the
probiotics,
the
healthy
bacteria
like
to
have
to
help
build
them.
A
B
A
Yeah
yeah
there
is
Colleen.
We
are
always
going
to
have
some
some
bad
bacteria
and
everything
has
a
job
and
everything
has
a
purpose,
but
we
are
always
going
to
have
a
little
staff
a
little
we're
always
going
to
have
some
harmful
bacteria
on
us
and
in
us.
But
the
good
bacteria
that
supports
our
immune
system
keeps
that
at
bay
it
keeps
it
you
know
at
a
low
level
so
that
it
is
not
harmful
to
us.
A
Unfortunately,
what
the
harmful
bacteria
likes
to
feed
on
our
sugars,
white,
refined,
grains
and
some
high-fat
kind
of
foods,
so
by
reducing
those
things
in
your
diet
having
more
fruits
and
vegetables
dark,
leafy
greens,
beans
that
supports
the
healthy
bacteria
and
then
it
kind
of
starves.
The
unhealthy
bacteria,
okay,.
A
A
A
Strains
are
good
for
digestion.
Some
bacterial
strains
can
help
reduce
inflammation,
so
they're,
designed
for
different
things.
Personally,
a
dietitian
I
think
eating
foods
that
are
rich
in
live.
Culture
makes
a
lot
of
sense.
It's
also
a
lot
less
expensive.
Some
of
those
supplements
are
very,
very
expensive
to
have
on
a
daily
basis,
so
I
just
think
having
a
diet
that
is
rich
in
probiotics
makes
a
lot
more
sense
and
is
a
lot
healthier
for
us.
We
are
in
the
business
of
digesting
food.
We
are
not
necessarily
in
the
business
of
digesting
pills
that.
A
A
Okay,
now
we're
in
the
kitchen,
and
we
are
going
to
be
cooking
today,
some
things
that
are
really
rich
in
probiotics.
So
the
first
thing
that
we're
going
to
make
is
something
that
is
called
miso
soup.
Miso
soup
is
traditionally
a
Japanese
dish,
that's
eaten
for
breakfast,
but
we
have
it
a
lot
here
in
the
United
States
when
you
go
to
any
kind
of
Japanese
restaurant
and
you
have
like
a
bento
box
or
sushi.
So
this
is
really
something
that's
easy
to
make
and
it's
very
comforting
similar
to
chicken
noodle
soup.
A
So
all
we
have
here
is
just
some
simple
vegetable
broth.
You
could
probably
use
chicken
broth
if
you
like.
Sometimes
they
use
fish
broth
but
I
kind
of
like
the
vegetable
broth.
So
you
just
heat
that
up
and
then
you
add
this
miso
paste
and
miso
paste
is
simply
a
kind
of
a
cultured
soybean
paste.
You
can
get
it
at
our
nice
little
oriental
store
down
at
the
River
Market,
and
all
you
have
to
do
is
ask
someone
to
help
you
they're
very
nice,
and
they
will
help
you
find
what
you're
looking
for.
A
So
we're
just
going
to
simply
add
this
miso
paste
to
this
nice
little
pot
of
broth
that
we
have.
It
has
a
really
nice
rich
aroma,
it's
kind
of
it's
kind
of
mushroom
me,
it's
really
really
nice,
and
to
that
you
just
kind
of
let
that
dissolve
into
that
nice
broth.
This
is
super
simple
and
we're
going
to
add
some
tofu
tofu
is
a
nice
little
soybean
product.
This
is
baked
tofu,
what
kind
of
like
it,
because
it
has
a
little
richer,
deeper
flavor
and
it's
firm.
So
it
doesn't.
A
It
holds
up
well
in
the
broth,
so
that
gives
this
soup
a
little
bit
of
substance.
And
then
this
is
dried
seaweed
and
you
just
need
a
tiny
bit.
It's
pretty
pungent,
so
you
just
you
just
have
a
little
sprinkling
and
when
you
eat
that
soup
in
the
in
the
restaurant-
and
you
have
that
little
bit
of
green-
and
you
think
what
is
this-
is
this
some
kind
of
kale?
It's
not
it's
seaweed!
So
all
you
need.
A
It
comes
dried
like
this,
and
all
you
need
is
just
to
kind
of
crunch
it
up
and
sprinkle
a
little
bit
in
there.
Like
I
said,
a
little
bit
goes
a
long
way,
it's
pretty
pungent,
but
it
does
give
it
a
really
nice
flavor
and
this
C.
We
is
super
super
rich
in
vitamins
and
minerals.
So
it's
pretty
good
for
you.
A
So
there's
that
and
then
we
just
bring
that
up
to
a
boil
and
then,
when
it's
ready,
I'm
just
going
to
serve
it
up
in
this
bowl
and
we're
going
to
garnish
it
with
a
little
bit
of
green
onions,
and
this
is
just
a
very
simple
little
dish
that
you
can
make
very
easily
and
it's
really
nice
instead
of
chicken
noodle
soup,
like
when
you're
not
feeling
well.
This
is
a
really
good
thing
to
boost
up
your
immune
system
and
just
kind
of
make
you
feel
better.
A
So
this
is
something
very
simple:
miso
soup,
you
can
get
it
at
any
Japanese
restaurant,
but
you
can
also
make
it
very
simply
for
yourself.
So
there's
that
now
the
next
thing
that
I
want
to
show
you
that's
really
good
for
probiotics,
and
this
is
the
big
daddy
of
them
all.
This
has
the
most
colony
forming
units
that
can
actually
build.
Your
microbiome
is
something
that's
called
kefir
and
Kieffer.
A
It's
Turkish
actually
and
I
believe
that
it
was
made
in
caves,
but
and
they
used
sheep's
milk
or
goat's
milk,
but
we
just
have
regular
dairy
cows.
Milk
and
all
you
do
is
you
take
some
dairy
cows,
milk
and
you
get
these
these
grains,
kefir,
grains
and
the
way
that
you
get
them
is
you
can
get
them
from
your
your
friend,
Fred
like
I
did
or
you
can
also
purchase
them
and
as
you
make
them,
the
greens
will
accumulate
on
the
top.
You
take
those
off
and
that's
what
you
use
your
starter
for
tomorrow.
A
Stir
it
up
a
tiny
bit
put
the
lid
on
and
you
let
it
sit
there
till
the
morning
and
it's
kiefer
in
the
morning.
It
is
a
cultured
milk
product.
It
kind
of
tastes
like
buttermilk
to
me,
I
personally,
like
the
way
that
it
tastes
because
I
sort
of
like
savory
rather
than
sweet,
but
it's
also
really
nice.
You
can
get
fruit,
flavored
kefir.
This
is
a
brand
called
life
way.
It
comes
in
blueberry
comes
in
strawberry,
mango
many
different
flavors
and
makes
a
great
smoothie
in
the
morning.
A
A
A
It's
kind
of
tart
and
it
also
is
a
little
bit
bubbly
and
the
reason
that
it
is
is
because
it's
fermenting
so
we're
also
going
to
make
some-
and
this
is
really
simple
to
make-
and
it's
really
good-
and
it
also
has
a
lot
of
probiotics.
So
it's
very
good
to
boost
your
immune
system
and
keep
you
healthy
through
the
winter
months.
So
all
you
need
to
do
to
start
with.
Is
you
need
to
have
something?
That's
called
a
scoby.
A
This
is
an
acronym
for
a
symbiotic
culture
of
bacteria
and
yeast,
and
every
time
you
make
a
new
batch
you'll
get
a
fresh
little
Scobie
on
top.
They
call
that
the
baby
and
then
you
can
take
that
and
you
can
share
it
with
a
friend
and
then
they
can
make
their
own
kombucha
tea.
So
we've
got
our
nice
little
baby
in
here.
This
is
a
new
baby
that
is
from
a
previous
batch
that
I
made
so
we're
going
to
put
that
in
the
jar.
A
Now
that
is
a
live
culture,
so
it
has
to
have
something
to
eat.
It
has
to
have
some
food
so
that
it
can
continue
to
ferment.
So
what
we're
going
to
give
it
for
food
is
I'm
going
to
give
it
a
little
bit
of
guava
nectar.
So
this
is,
like
you
know,
some
simple
kind
of
juice
that
we're
going
to
put
in
there.
Okay,
lots
of
the
kombucha
recipes
will
call
for
sugar,
but
I
personally
like
to
use
some
kind
of
juice
that
has
a
little
bit
of
flavor.
A
It
kind
of
gives
it
a
little
little
something
extra
and
then
I
just
have
some
regular
tea.
This
is
blueberry
lemonade,
herb
tea,
so
we're
just
going
to
pour
that
in
there
and
you're
going
to
let
this
brew
for
at
least
seven
days
and
then
after
it
brews
for
seven
days,
you
can
put
it
in
individual
bottles
with
lids
put
it
in
your
refrigerator,
and
then
it
will
kind
of
continue
to
do
that
fermentation
and
that's
what
gives
it
its
bubbles?
Okay.
A
So
there
we
have
our
Scobie,
we
have
our
tea
and
we
have
the
food,
which
is
the
guava
nectar
that
is
going
to
use
to
ferment
that
and
then
we're
just
going
to
cover
it
up.
Now
you
can't
put
a
lid
on
it
because
it
has
to
have
air
so
we're
just
going
to
cover
it
up
and
we're
going
to
give
him
a
little
little
bonnet,
put
a
rubber
band
around
him
and
then
I
put
him
in
my
laundry
room
kind
of
where
it's
cool
and
dark
and
I.
A
Just
let
him
sit
in
there
for
about
a
week
and
then
he
goes
on
to
his
second
batch
or
a
second
round
of
fermentation
fermentation
in
the
refrigerator.
You
can
actually
drink
it
after
its
first
fermentation,
but
the
second
one
is
what
gives
it
its
bubbles.
But
this
is
what
it's
like,
and
it's
really
refreshing-
and
it's
really
good
for
you.
So
those
are
three
great
little
easy
tricks
to
help.
You
boost
up
your
immune
system
throughout
the
cold
and
flu
season.
Probiotics
have
been
shown
to
do
lots
of
really
good
things
for
folks.
A
So
if
there's
one
thing
that
you
take
away
from
this
presentation
today
is
just
how
wonderfully
made
that
the
human
body
is
and
how
we
can
kind
of
heal
ourselves
and
repair
ourselves
and
protect
ourselves
from
a
healthy
diet
and
probiotics
are
one
of
those
things
that
we
can
add
to
our
diet
to
really
beef
up
our
arsenal
to
stay
healthy.
So
thank
you
for
joining
us
today.
I'm
cathy
barry
with
the
fountain
of
health-
and
I
just
want
to
thank
you
for
joining
us
and
taking
care
of
yourself
through
better
health
and
better
nutrition.