Fermenting Series: Yogurt

Fermenting Series: Yogurt

September 26, 2017 3 min read

Can you guess what the most-consumed fermented food is? Yogurt. Fermented from milk and live bacterial culture (like the probiotic acidophilus), yogurt is well tolerated by those sensitive to most dairy products, especially lactose. Lactose is used or eaten up by the bacteria as it proliferates and turns to yogurt. Some yogurts tout their health benefits better than others. When I read the ingredients of some brands, the list seems way too long for a product that is made from milk and bacteria.

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The Ketogenic or Keto Diet

The Ketogenic or Keto Diet

September 16, 2017 2 min read

The Ketogenic diet – not to be confused with keto-acidosis, which is a dangerous condition experienced by diabetics, is a complete metabolic shift, switching the body over from using glucose and carbohydrates as an energy source to fats – either stored or from your diet. This metabolic shift that has your body burning fat, from diet or stores, produces molecules known as ketones, which are used for fuel.
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