Sentences with phrase «made by its fermentation»

Sourdough bread is unlike other breads in that is is made by the fermentation of dough by way of lactobacillia and yeast.

Longer term opportunities include stevia without farm, i.e., made by fermentation or enzymology, which will soon co-exist with farm - based stevia.

Clement Furlong, a researcher in medical and genomic sciences at the University of Washington notes that the «huge advantage» of these heavy - chain - only antibodies «is that you can make them by fermentation in microbial systems and make a lot of antibodies inexpensively.»

Natural Dog Health Remedies describes apple cider vinegar as «a type of vinegar made by the fermentation of apple cider.

Not exact matches

It just makes so much sense to me that the spontaneous natural proliferation of microbes that create lacto fermentation happens simply by adding water and some salt to produce, and those same bacteria that preserve and increase the nutrition of the food make our bodies benefit in a multitude of ways too!

Soy sauce is made either by fermentation or by hydrolysis.

I dabble in fermentation by making kimchee and sourdough, and kvass certainly doesn't look any scarier than those, so I might just have to try it.

You can make them last longer by using more salt at the start of fermentation (there is an obvious downside to that) and moving them into smaller and smaller jars as the quantity of vegetables decreases (aka, you eat them up!).

I've been dying to try making my own coconut milk yogurt at home, but I'm intimidated by the fermentation process.

The fermentation process of making yogurt further reduces the amount of these substances by digesting them during incubation.

This type of yeast is normally used by professionals as it gives a good rise, especially when making sweet breads with long fermentation periods.

I have taught students to make a slow - fermentation bread with minimal yeast for years, albeit in a plain old loaf pan — initially inspired by a recipe by German cookbook author Luise Brüggemann.

In other words, she focuses on making wines that are not overstyled by excessive oak or malolactic fermentation.

Our probiotic component is made by an all - natural, soy - free, GMO - free natural fermentation process.

Restaurants make their own dough from scratch using a recipe developed by critically - acclaimed Executive Chef Bradford Kent (the «Pizza Whisperer»), which requires a 24 - hour fermentation period to produce his signature light - as - air, crisp crust.

Crafted from white and red grapes alike, pét - nat is made by taking unfinished (in other words, still - fermenting) wine, bottling and capping it, and allowing it to complete fermentation in the bottle (that's where the bubbles come from).

Bubbies chooses not to make claims that any specific strains or quantities of friendly bacteria, a.k.a «Probiotics», are present in these food products because they are all crafted by wild fermentation which will produce different strains and varying quantities of bacteria from batch to batch.

''... None of this is easy, but it's further compunded by the fact that the baker needs to have a solid understanding of what is perhaps the most difficult aspect of bread making - fermentation.

Each restaurant makes its own dough from scratch using a recipe developed by critically - acclaimed Executive Chef Bradford Kent («The Pizza Whisperer»), which requires a 24 - hour fermentation period to produce his signature light - as - air, crisp crust.

A biodegradable polyester created by bacterial fermentation, PHA can be used to make things such as skin grafts and valve replacements, which would come in handy up in space.

Their ultimate goal has been to transfer the complete synthetic pathway into yeast, making it possible to produce the medicines by fermentation.

According to the ancient Chinese text Zhouli (Rites of Zhou), jiang was made by mixing meat or fish with salt and liang qu (a fermentation starter) and leaving the mixture to mature for 100 days.

by fermentation of pickles there are not problems with botulism when there are not problems with temperature, the fermentation should be made at cold.There are also not enough of proteins for botulism I think.

Fermentation applies healthy bacteria and yeast to the substrate (in this case coconut water) and acts like the first step in the digestion process by breaking down all of these elements into an easier to absorb form making them bioavailable.

It's cleanly produced, made in Scotland through fermentation of glucose extracted from non-GMO corn, but it isn't accompanied by the bonus nutrients and antioxidants of Healthy Origins.

Because it is made by bacterial fermentation, the medium used for making xanthan is concerning.

When you are ready to learn more about making your own, read Nourishing Traditions by Sally Fallon (www.newtrendspublishing.com), The Body Ecology Diet by Donna Gates (www.bodyecology.com) and Wild Fermentation by Sandor Ellix Katz (www.wildfermentation.com).

I learnt to make kefir by mostly watching YouTube videos, at first I had to get accustomed to the taste and adjust the time of fermentation (more time, more sour) less time, less sour, around 24 hours is about right, but it's up to you; if you like it creamy then after you remove the grains leavbe the kefir out on the counter for 12 hours or so, timing is not a big deal and don't wash the grains!

Fermented foods are made by a process called lacto - fermentation.

In fact, some of the healthy acids made by the Kombucha fermentation process are candida - cides (meaning they specifically kill Candida).

Spelt also contains a type of carbohydrate called fructans that are an oligosaccharide, which may be irritating to individuals with IBS, BUT when spelt undergoes certain processing (such as fermentation in traditional sourdough bread making) or when it is sifted (to remove the bran which reduces the amount of fructans) it can be tolerated by some people.

They can come about either by fermenting sugar with yeast and produce alcohol, or by way of an other fermentation process involving the use of bacteria such as lactobacillus, which includes the making of foods such as yogurt and sauerkraut.

Fermented pickles are made by lacto - fermentation of the cucumbers in a salt brine.

The Perfect Health Diet takes a middle ground in regard to protein: We recommend eating about 15 % protein, and argue that both high protein and low protein diets are likely to be harmful; high protein diets by accelerating aging or by making protein available to gut bacteria for fermentation, producing a less beneficial gut flora and generating nitrogenous toxins; low protein diets by starving the body of a key nutrient needed to maintain bodily functions, especially liver, kidney, and immune function.

According to Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin, «Kefir grains are combinations of yeasts and bacteria living on a substrate made up of a variety of dairy components.»

Yogurt is made from milk by a process called fermentation.

Kefirko makes the whole thing simple by using a double lid that provides proper airflow during fermentation to keep out impurities and fruit flies, as well as perfectly strains the drink when it's ready and even has an integrated measuring cup.

Apple cider vinegar is made by crushing cider apples and squeezing out the liquid, after which bacteria and yeast are added to the juice, triggering the fermentation process.

And be aware, pickles that you see in most stores are not made through fermentation, but rather by soaking the vegetables in vinegar.

The problem of lactose can be remedied by using the process of fermentation, where healthy bacteria are added to milk to make cheese, yogurt and kefir.

Dairy is another example of a potentially harmful food that can be made beneficial by fermentation, since fermentation breaks down lactose in dairy and decreases the sugar content of dairy, which is great news for anyone who is lactose intolerant or trying to limit sugar consumption.

Fermentation predigests the food, making it easy for our digestive systems to handle, that is why fermented foods are easily digested by people with damaged gut.

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.

The many factors in our modern lifestyle that block the complicated uptake pathways of this important nutrient — from nutrient deficiencies to exposure to toxins to factors in processed foods that cause reduced stomach acid, autoimmune disease and enzyme disruption — make it difficult to obtain sufficient quantities from our normal diet; and since vitamin B12 in supplements is produced in exactly the same way as B12 in nature, that is, by bacterial fermentation, the danger of high doses in most cases is negligible.

For example, some soy yogurts are made by blending tofu with other ingredients, yet never subjecting the mixture to a bacterial fermentation process.

During the fermentation process the bacteria produce many substances that our own body can not including: certain vitamins, serotonin (95 % of serotonin in the body is made by our gut bacteria), melatonin, butyrate and short chain fatty acids.

My absolute go - to source for making my own fermented vegetables has been the cookbook Real Food Fermentation by Alex Lewin.

It's all about the level of fermentation and you can tell by tasting it (if you make your own).

Source: adapted slightly from Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin

NUTRITION HIGHLIGHTS The fermentation process gives tempeh a probiotic boost and makes tempeh's zinc and iron more available for your body to use (by reducing a compound called phytate).