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Cleveland Clinic: “Probiotics.”
American College of Gastroenterology: “Probiotics for the Treatment of Adult Gastrointestinal Disorders.”
National Institutes of Health: “The Effects of Lactose Intolerance.”
New York Times: "Probiotics: Looking Underneath the Yogurt Label."
University of Alabama – Birmingham, Department of Nutrition Sciences: “Yogurt’s Healthy Rep.”
ABC News: "Is Sauerkraut the Next Chicken Soup?"
National Institutes of Health: “Regular Consumption of Sauerkraut and Its Effect on Human Health: A Bibliometric Analysis."
University of Utah Health: “Fermented Foods Are Totally in Right Now.”
USDA: “Nutritive Value of Foods.”
Mäkeläinen, H. International Dairy Journal, November 2009.
Ugarte, M. Journal of Food Protection, December 2006.
Murray, M. The Encyclopedia of Healing Foods, Atria Books, 2005.
National Institutes of Health: “Milk kefir: composition, microbial cultures, biological activities, and related products.”
Harvard Medical School: “The growing role of probiotics.”
Huffnagle, G. The Probiotics Revolution: The Definitive Guide to Safe, Natural Health, Bantam Books, 2007.
Gisslen, W. Professional Baking, John Wiley & Sons, 2005.
BBC Good Food: “Milk.”
New York Times: “Got Buttermilk?”
National Center for Complementary and Alternative Medicine, National Institutes of Health: “An Introduction to Probiotics.”
Diabetes Care and Education: "Prebiotic Basics."
Sanz, M. J Agric. Food Chem, 2005.
Science Daily: "Red Wine and Grape Juice Help Defend Against Food-Borne Diseases, Study Suggests."
Reviewed by Christine Mikstas, RD, LD on June 25, 2020
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