Kombucha is a fermented food, much like cultured yogurt, cheese, kefir, kimchi and sauerkraut. Traditionally a carbonated drink with live micro-organisms, kombucha is made by brewing together sugar, black or green tea, liquid from a previous batch and the Scoby, short for symbiotic culture of bacteria and yeast (though its more popular nickname is “mother,” … Read more
This change interested the scientists because Veillonella is one of the few microbes known to metabolize lactate as its preferred fuel. Lactate, a form of lactic acid, is created by working muscles and can cross into the blood and from there, into the gut. When microbes metabolize lactate, they break it down into several substances, … Read more
Rinsing chicken or turkey before cooking it is an ingrained step for many home cooks, passed down through generations and reinforced by cookbooks. Recipes like the “Perfect Roast Chicken” in “The Barefoot Contessa Cookbook” from 1999 advise cooks to “Rinse the chicken inside and out.” But that doesn’t reflect the science. To wash or not … Read more