Anyone learning about fermentation as a source of probiotics from books and other resources including Cultured by Kevin Gianni?
As a vegan who misses the taste and apparent health benefits of yogurt, it seems when I occasionally hit that wall and have an I-can’t-do-this moment, I get the reward of a new level of discovery if I don’t give up.
Instead of resorting to buying organic yogurt based on the dubious claim that it’s made from happy cows, I’ll expand my knowledge and enjoyment of probiotics beyond kombucha tea.
Maybe that wall of resistance is the surfacing from my subconscious of the misconceptions and outright brainwashing about the necessity of consuming animal products.
I plan to opt for fermented foods and drink over stuff made in a lab. Seems lots of fermented veggies are doable. There are even lentil breads to venture into.
Leave a Reply