Plant-based participants increased after-meal calorie burn by 18.7% after 16 weeks The study randomly assigned participants–who were overweight and had no history of diabetes–to an intervention or control group in a 1:1 ratio. For 16 weeks, participants in the intervention… Read More ›
vegetarian
An easier way to go vegan, Vitamin B12 CAN be produced during grain fermentation
The highest production was found in the rice bran (ca. 742 ng/g dw), followed by the buckwheat bran (ca. 631 ng/g dw), after fermentation. Meanwhile, the addition of L. brevis was able to dominate indigenous microbes during fermentation and thus… Read More ›
