Currently viewing the tag: "yogurt"
There are two ways to make GAPS compliant yogurt.
One method uses store bought organic milk, the other uses raw unpasteurized milk.
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The nutritive qualities and extraordinary digestibility of yoghourt are perhaps due to the curdling process, the casein being in part converted into para-casein, albumoses, and peptones and the milk sugar being broken down into carbonic and lactic acids. The new substances produced seem to act as stimulants to digestion,” says the Canadian Medical Association […]
