Rohit

“My personal favorite of all these alpine specialties is raclette, which is sort of reverse fondue—instead of dipping food in melted cheese, you spread melted cheese on top of food.”
― Larry Olmsted, Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It

“In the case of Gruyère, Switzerland’s rarest grade, Le Gruyère Premier Cru, is one of the most critically acclaimed cheeses on earth: it is the only one ever to win Best Cheese at the prestigious World Cheese Awards in London four different times.”
― Larry Olmsted, Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It

“Mindful yogurt manufacturers often use bacteria that produce more dextrorotatory (right-turning) than levorotatory (left-turning) lactic acids. Molecules of the two kinds of lactic acid are mirror images of each other. Feeding the human digestive system with levorotatory lactic acid molecules is like giving a left-handed pair of scissors to a right-handed person: they’re hard to handle. That is why it is a good idea to pick yogurt from the supermarket shelves that states on the container: “Contains mainly dextrorotatory [or right-turning] lactic acid.”
― Giulia Enders, Gut: The Inside Story of Our Body’s Most Underrated Organ

“Pure prebiotics can be bought at the pharmacy or drugstore. These include the prebiotic inulin, which is extracted from endives, and GOS (galacto-oligosaccharides), which are isolated from milk. These”
― Giulia Enders, Gut: The Inside Story of Our Body’s Most Underrated Organ