4 ms·
Add to that the fact that sourdough contains no live cultures, and you have not only a bad study, but a bad research question.
by Matticus_Rex 7y ago
Add to that the fact that sourdough contains no live cultures, and you have not only a bad study, but a bad research question.
- basch 7y agoi would expect yogurt and kimche to behave differently than just the byproducts of fermentation: alcohol, vinegar, pickles but both will have some impact on digestion, whether it be a live culture or a ph change. even different sugars would digest through different pathways.
- Matticus_Rex 7y agoYeah, those two in particular have very different common groups of active bacteria, even though both are lactic acid fermentations, so even if one were trying to isolate a specific set of cultures' effects it's really difficult to get that specific. The same sauerkraut at two weeks of fermentation and at four weeks is going to have a very different spread of dominant bacteria, in addition to the amount of sugar that has been converted.