Biology / Chemistry

Genetic Modification: The Nutrient Decline and Increased Sugars

In the past, fruits were celebrated as nature’s perfectly balanced treats, packed with vitamins, minerals, fiber, and natural sweetness. However, modern agricultural practices, selective breeding, and genetic modifications have sparked concerns about changes in their nutritional profiles. Have these developments prioritized size, sweetness, and appearance at the…

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January 14, 2025
Nomadic herdsmen accidentally invented yogurt through fermentation, breaking down milk lactose into simpler molecules, resulting in a probiotic product. It contains many "good" bacteria such as the Streptococcus thermophilus and Lactobacillus.
Yogurt is a stable food in many countries and have attracted attention from people worldwide due to its interesting production process and health benefits.
Chemistry

Probiotic properties of yogurt: From origins and fermentation

Yogurt is widely consumed for its sweet, tangy flavor, probiotic properties, and digestive health benefits, produced through fermentation where bacteria break down milk lactose into lactic acid. Originating by accident in the Neolithic period, yogurt is made by fermenting milk with bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus, resulting in a nutritious food.

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June 11, 2024