Although finding natural and organic foods has become easier over the years, the ingredients added into them in order to maximize shelf life and stabilize the taste remain a challenge. Having sufficient supply of high quality ingredients at reasonable costs is a major concern for many companies. However, problems are also with the efficacy of […]
Stanford University School of Medicine has recently published a study called fermented food vs fiber. (Cell Journal) Fermented foods such as kimchi, sauerkraut, Japanese fermented foods, kombucha and milk kefir promoted diverse microbiata and they have anti inflammatory effects. Study suggests fermented foods should be consumed on a regular daily basis. A lot of well […]