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Yogurt’s multitude of health benefits include both reducing the risk of type 2 diabetes and improving fasting blood glucose and antioxidant status, which plays a role in protecting cells from ...
Chlorella seemed like a viable option because of the technological advances in agriculture at the time and the widespread acclaim it got from experts and scientists who studied it. Algae researchers had even hoped to add a neutralized Chlorella powder to conventional food products, as a way to fortify them with vitamins and minerals. [11]
Dr. Tim Spector, an epidemiologist and nutrition expert, eats at least three fermented foods each day. Here are his tips on how to do the same.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Only products that contain live organisms shown in reproducible human studies to confer a health benefit may claim to be probiotic. [7] [139] [140] The correct definition of health benefit, backed with solid scientific evidence, is a strong element for the proper identification and assessment of the effect of a probiotic. This aspect is a ...
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Molkosan is the brand name of a fermented prebiotic organic whey product made from organic milk from Swiss cows in Switzerland by A.Vogel. It contains lactic acid.. A study at University of Aberdeen, UK shows that daily fermented whey consumption alters the fecal short-chain fatty acid profile in healthy adults.
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