You can sour non dairy milk the exact
same way you do dairy milk.
Not exact matches
Ghee's purported benefits are myriad: it contains butyric acid, a short - chain fatty acid found in
dairy products, and acts as food for colonocytes, the cells of your colon (meaning it's good for the digestive tract); it doesn't seem to raise cholesterol in the
same way butter
does.
It is much thicker and doesn't melt into goo the
same way that
dairy cheese
does.
If it were to impose taxes on meat and
dairy products in the
same way that it has
done for cigarettes, a lot more people would realise that tobacco isn't the only cancer - causing substance that they should keep out of their mouths.
Soy milk also interferes with antioxidants in tea and possibly cacao in the
same way dairy milk
does.
People develop sensitivities to toxins the
same way they
do to gluten,
dairy, or other foods.
We don't raise cattle or
dairy cows in the
same horrific
ways they
do in the USA, so you can be «fairly» sure most of our
dairy cows are grass - fed, but if you want to be SURE, then what I use is Westgold (from NZ).
It's only said that it blocks the phytonutrients of tea in the
same way dairy milk
does and
dairy milk also blocks the antioxidants or many of the antioxidants in cacoa.