09/04/01 15:28:47 PM, matesz <[log in to unmask]> wrote:
>snip
>My reply:
>Fermentation does not reduce the carbohydrates; yogurt contains the same
>amount of carbs as milk, it just predigests them. It is only when a portion
>of the milk is drained away, as in the making of cheese, that you reduce the
>carbs.
>
>Rachel
>
OK, predigested, but how come it (kefir) tastes sour, while fresh milk tastes sweet?
Is my tongue lying to me?
William