Drinking KEFIR not only benefits your gut, it also supports your heart health

The practice of fermenting drinks — adding microbes to convert carbohydrates into alcohol and organic acids — has been around for centuries. Brewers, in particular, ferment products like beer and wine to up their alcohol content. But some drinks, like kombucha and kefir, are fermented more to increase their probiotic content. Probiotics are live bacteria […]


from Food News | Food News & Food Studies
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