Donna Schwenk on the Power of Kefir, L. reuteri Yogurt, Revitalization, and Sex

Our great grandmothers were usually knowledgeable and adept at fermenting foods, i.e., allowing microbes to grow on food, thereby keeping foods, such as vegetables, fruits, and meats, from spoiling while increasing the nutritional value of the food and providing you with beneficial probiotic microbes. They may not have appreciated these benefits, but surely at least knew that it was a useful method of preserving food without refrigeration. Modern processed foods, widespread availability of ho...