Our bacterial beginnings

Fermentation gives us wine, beer, chocolate, cheese, coffee, sauerkraut, kimchi, yoghurt and much more. It is the process whereby microorganisms, such as bacteria and yeasts, break down glucose or other carbohydrates to produce energy for themselves and release other byproducts. However, it is not only bacteria and yeasts that are capable of fermentation – all

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Curing Bacon at Home

The background, science and health of bacon were discussed in an earlier post (from 2015). But that post did not include the method for curing bacon at home. Some reasons for home-curing are: 1) ketogenic dieters may eat a lot of bacon, and so industrial-processed store-bought bacon should come under scrutiny; 2) store-bought bacon contains sugar; 3) home-cured bacon is made

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