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Why portioning puts fermented food on new healthy snacking frontier
date:Oct 15, 2018
lems and imbalances in gut flora.

People have been producing fermented food and beverages for thousands of years, from grapes into wine or cabbage into sauerkraut both enjoyed as a condiment with meals that can benefit the body from the inside out, says Mackney.

Fermentation of raw organic ingredients produce microorganisms like lactobacillus bacteria and other symbiotic yeasts. These microorganisms release enzymes that break down the organic molecules which then leads to the creation of new s

12/25 05:06