hey hvergathrthi, thank you for replying, really appreciate it... when you say
" At least with liver culture foods the bacteria usually active and ready to go. An exception are many of the so-called "live culture yogurts. Most of these were live culture before they were pasteurized, but no longer. Live cultured foods like kefir still ferment sugars that are present causing the container to bulge from the gas. This does not happen in yogurts in which the cultures have been killed. "
idont quite understand.... so are you saying kefir over yoghurt?
Yes, because most yogurts on the market are not really live culture even though they claim to be.
...because i dont think my supermarket sells kefir... any other alternatives...
You can make your own kefir or yogurt at home. Otherwise you can make your own sauerkraut or cultured vegetables at home. Tempeh and miso are also good alternatives.
i started takig onions though-since you say its prebiotic.
All edible plants are technically prebiotic since they contain various fibers such as inulin, FOS and cellulose.