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Fermented Foods and their Benefits

Written by UConn Dietetics Student Amy Corcoran Fermented foods and drinks have been around for thousands of years, and they’re making a comeback! Fermentation is a process where microorganisms (think yeast, bacteria, and mold) break down the sugars in food to release acids, gases, nutrients, and alcohols. It’s how milk turns to tangy yogurt, cabbage […]