date:Apr 14, 2016
en ingredient scientists developed strains of probiotics that are resistant to high heat and other processing stresses, uncooked fermented foods and beverages were the only easily acquired non-dairy sources for live, friendly bacteria. These foods typically included yogurt, kefir, and cheese or kimchee, sauerkraut, miso and other fermented soy products, and similar items.
Raw-defining Snacks
There are now whole aisles dedicated to raw or raw-like products in natural food supermarkets. Probably