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fermented foods

10/04/2018 / By Ralph Flores

The anti-atherosclerotic effects of traditional fermented cheese whey

Researchers from Xinjiang Medical University in China have found that traditional fermented cheese whey (TFCW), a common byproduct in the cheese-making process, has significant anti-atherosclerotic potential. Their findings, which appeared in BMC Complementary and Alternative Medicine, also revealed that TFCW is able to improve lipid metabolism and protect the aorta of those already with atherosclerosis. For this study, […]

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