top 10 gut-friendly foods to add to your diet

2 Feb 2025

I

1 min

Dr. Annewsha Acharjee

Ayurveda @ Lavi

when it comes to maintaining a healthy gut, the food we eat plays a crucial role. a balanced diet rich in whole, nutrient-dense foods can help support the growth of beneficial gut bacteria, reduce inflammation, and even alleviate digestive issues. but which foods are the most gut-friendly? here are our top 10 picks to add to your diet:

the power of fiber

starting with the basics, fiber-rich foods are essential for gut health. they help feed the good bacteria in our gut, promoting a balanced microbiome. some of the top fiber-rich foods include:

leafy greens like spinach, kale, and collard greens, which are packed with vitamins and minerals

legumes like beans, lentils, and chickpeas, which are rich in protein and fiber

whole grains like brown rice, quinoa, and whole wheat bread, which provide sustained energy

fermented foods

fermented foods are another gut-friendly staple. these foods contain live cultures of beneficial bacteria that can help populate our gut with healthy microbes. some of our favorites include:

idli, dosa, kanji, curd, buttermilk

healthy fats and omega-rich foods

healthy fats and omega-rich foods are also essential for gut health. they help reduce inflammation and support the growth of beneficial bacteria. some top picks include:

avocados, rich in healthy fats and fiber

fatty fish like salmon and sardines, packed with omega-3s

flaxseeds, a rich source of omega-3s and fiber

chia seeds, a rich source of fiber and healthy fats

other gut-friendly foods:

garlic, contains prebiotic fibers that feed beneficial bacteria

onions, rich in prebiotic fibers and antioxidants

apples, contain pectin, a type of fiber that feeds beneficial bacteria

berries, rich in antioxidants and fiber

incorporating these gut-friendly foods into your diet can have a significant impact on your overall gut health. remember to also stay hydrated, manage stress, and get enough sleep to support a healthy gut.

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