Enter food for the probiotics! Prebiotics are plant fibers found in fruits and vegetables and that do not get digested in the stomach—they are resistant to heat and stomach acid. Because they did not get digested in the stomach, once in the small intestine these plant fibers begin to ferment. The probiotics in the small and large intestines eat the fermented prebiotic fibers, which stimulates the growth of the probiotics and helps increase the production of healthy bacteria. According to Columbia University Irving Medical Center, the fermented prebiotic fibers change into short-chain fatty acids that may be protective against diseases such as colon cancer. Prebiotic foods are those high in complex carbohydrates and plant fibers including artichokes, asparagus, apples, berries, onions, sweet potatoes, broccoli, bananas, legumes such as lentils and chickpeas (think humus), carrots, barley, whole grains, raw oats, and so on. More tomorrow.