Article by  Dominika Zielińska Increasingly popularized as a healthy food, yogurt has been consumed for centuries in many long-lived nations of the world. Now re-discovered as a probiotic, it is simply fermented with the participation of various strains of bacteria, including Lactobacillus acidophilus and Bifidobacteńum bifidum. Bacteria make the milk curd, and this happens thanks to

Article by  Dominika Zielińska They provide more nutrients per calorie than all other animal products except milk. They contain about 73% water. On average, 1 piece has about 6 grams of protein, 5.75 grams of fat and 0.45 grams of carbohydrates. They are considered the best source of valuable protein: are low in fat, rich in

Article by  Karolina Jakiel What is gluten? The definition formulated by FAO / WHO defines gluten as a protein fraction that is as insoluble in water and 0.5 M NaCl present in wheat, rye, barley, oats and their derivatives, as well as in hybrid varieties, i.e. triticale In the medical sciences, a more concise gluten definition

Article by  Karolina Jakiel Dietary fiber consists of substances of vegetable origin belonging to carbohydrate food group. Dietary fiber is not digested and absorbed in the small intestine, but undergoes partial or complete fermentation in the large intestine. Fiber induces local reactions associated with the presence in the digestive system, and systemic reactions affecting metabolism. The

Article by  Karolina Jakiel Coffee is one of the favorite drinks of most people. Often the first thing we do after waking up is drink coffee. We reach for it in the moment of pleasure or the moment of fatigue. This drink has many health benefits and it is one of the most popular drinks in