NOURISHING OUR CHILDREN | HEALTHY SNACKS AND WHY | Aug 2013

Aug 18 ,2013 WRITTEN BY admin

Whey Whey is a byproduct when making cheese, yogurt, kevir or quark it’s rich in protein and lactic acid. Once you learned how to make Kefir (described in May issue or quark in June issue) you will end up with whey. You can use it to soak your grains or in fermenting processes like kimchi (just add a ¼ cup of whey to the water). Whey has the highest tryptophan content of all food sources, which is great to help balanceing stress and improves memory scanning significantly (Wise Tradition Magazine spring 2013 ). Whey is a natural preservative that inhibits putrifying bacteria. Dr Mercola recommends to drink 20-25gr of whey (powder) which is about ½ cup of real whey after a workout to build muscles … Read More