Ulla
Member
- Joined
- Sep 16, 2015
- Messages
- 285
Hi.
This is my first post.
We know that homogenization process damage milk fats, proteins and enzymes. Also calcium is broken up through this process. This exposes fat molecules to calcium, producing calcium soaps that are hard to digest.
Do you think that kefir grains could repair or maybe reverse that new structure that comes with homogenisation?
This is my first post.
We know that homogenization process damage milk fats, proteins and enzymes. Also calcium is broken up through this process. This exposes fat molecules to calcium, producing calcium soaps that are hard to digest.
Do you think that kefir grains could repair or maybe reverse that new structure that comes with homogenisation?