The gut microbiome shifts on keto, primarily due to reduced fermentable fibre — the fuel most beneficial bacteria depend on. Strategic probiotic supplementation can support the beneficial species most affected.
Bifidobacterium and Lactobacillus species — the most commonly supplemented probiotic genera — rely on fermentable fibre (particularly inulin and FOS). Keto reduces their substrate availability, potentially reducing their populations.
Lactobacillus rhamnosus GG (proven immune support), Lactobacillus acidophilus (vaginal and digestive health), Bifidobacterium longum (anti-inflammatory), and Saccharomyces boulardii (traveller’s diarrhoea, antibiotic recovery) are the best-evidenced strains.
Food sources are preferable to capsules: full-fat Greek yoghurt (Lactobacillus bulgaricus, Streptococcus thermophilus), kefir (10–30 diverse species), sauerkraut (Lactobacillus plantarum), and kimchi (diverse Lactobacillus species).
Fermented foods pair naturally with our keto main dishes and can be added as sides to any meal from our keto lunch collection.