HoneyColony’s founder Maryam Henein breaks down the compelling research on why we should eat fermented foods, along with some great tips on where to find them and how to make them yourself.
Whether you slurp it, gulp it, or guzzle it down, cows have nothing to do with it. An average cow produces about 2,320 gallons of milk per year. It then gets pasteurized, bottled and shipped. It can also get homogenized and fortified.