Having live yoghurt for breakfast each day is an easy and inexpensive way to ensure you’re factoring fermented foods into your daily diet. Dr Raj suggests aiming for one to two probiotic and prebiotic foods every day.

“I love to eat yoghurt every day; it contains live cultures which are a great source of probiotics, and then I add some prebiotics such as a fibre-rich granola or berries which are great in terms of antioxidant activity.”

Sauerkraut is another popular probiotic food, although you’re better off swerving anything overly processed or pasteurised (which kills off both the bad and good bacteria). Better still, make your own: Google is full of purse-friendly recipes.

Kimchi, kefir, miso and tempeh are other great fermented foods, while Dr Raj isn’t such a fan of kombucha, noting that many off-the-shelf products “don’t contain large amounts of live beneficial bacteria”.

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