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Besarwani, K., & Gupta, R
They are the most commonly used strains: Lactobacillus: In yogurt and fermented foods, it aids in food digestion and defends the body against bad bacteria
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Foods most consistently associated with higher GLP-1 include legumes (lentils, chickpeas), oats and barley, cooked-and-cooled rice or potatoes (higher resistant starch), green (unripe) banana, high-quality protein sources such as whey, eggs, fish and poultry, and fermented dairy like yogurt and kefir
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