Prebiotics are non-digestible dietary fibers that feed the beneficial bacteria that live in the gut. Prebiotics are found naturally in plants we eat—like onions, garlic, bananas, beans, and grains—and are sometimes added to beverages and foods, like Activia’s Proactive yogurt.
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Q: What do prebiotics do?
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A: Prebiotics are food for the good bacteria in your gut. Consuming prebiotics can help increase the number of good gut bacteria which supports your gut health.
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Q: What is the difference between probiotics and prebiotics?
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A: Probiotics are live, beneficial bacteria that have been studied for their role in supporting gut health. Different probiotic strains can have different studied effects, but their most well‑established area of research is digestive health. Probiotics don’t typically remain in the gut for long, so consuming them regularly can help maintain their beneficial impact.
Prebiotics, on the other hand, aren’t bacteria—they’re types of dietary fiber that serve as fuel for the good bacteria already living in your gut. Together, probiotics and prebiotics can play complementary roles in supporting a healthy digestive environment.
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Q: Can you take prebiotics and probiotics together?
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A: Prebiotics are dietary fibers and the food for the good bacteria in your gut. Probiotics are good bacteria that have been studied and shown to benefit your health. Though it’s easier to consume them at the same time (by eating foods that contain both), prebiotics and probiotics can be consumed together or separately.
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Q: What is prebiotic fiber?
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A: Most prebiotics are dietary fibers, which is why they are sometimes called prebiotic fiber. But, not all dietary fibers are prebiotics. Prebiotic fibers are found naturally in a lot of foods like onions, garlic, and bananas. Prebiotic fibers can also be added to foods and supplements.
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Q: What foods contain prebiotics?
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A: Prebiotic ingredients—like inulin or chicory root fiber—are sometimes added to certain foods and beverages. You can also find naturally occurring prebiotic fiber in fruits, vegetables, and whole‑grain foods such as tomatoes, artichokes, bananas, asparagus, berries, garlic, onions, chicory, green vegetables, legumes, oats, barley, linseed, and wheat.
