Are you getting enough live foods?

1. How often do you eat fermented foods — yogurt with live cultures, kefir, sauerkraut, kimchi, miso? Most days A few times a week Rarely Never, or not sure

Why we ask: Frequency matters more than dose in the trial data; small and daily beats large and occasional.

2. How many *different* fermented foods do you eat? Three or more One or two None

Why we ask: Different ferments carry different organisms — variety is doing separate work from frequency.

3. Do you check labels for 'live and active cultures'? Always Sometimes Never thought about it

Why we ask: Shelf-stable and pasteurised versions of the same food often carry no living organisms at all.

4. Where do most of yours come from? Fridge section or homemade A mix Ambient shelf jars, or I don't eat them

Why we ask: The refrigerated aisle is where live product generally lives; the ambient shelf usually isn't.

5. Do you eat fiber alongside them? Usually Sometimes Rarely

Why we ask: Live organisms arriving with nothing to eat are a wasted opportunity — fiber is the substrate.