New York Times food article (Read 4530 times)

Kefir is a different thing, not better, not worse.  Yogurt can be used in recipes that call for yogurt or buttermilk, and I can use it to make certain cheeses.  And I can eat it directly as well. Kefir his tasty, but has a more liquid consistency and cannot be used as versatility.

https://www.nytimes.com/2017/11/04/opinion/sunday/relax-you-dont-need-to-eat-clean.html?_r=0

If people want to avoid foods, even if there’s no reason to, is that really a problem?

The answer is: yes. Because it makes food scary. And being afraid of food with no real reason is unscientific — part of the dangerous trend of anti-intellectualism that we confront in many places today.

Food should be a cause for pleasure, not panic. For most people, it’s entirely possible to eat more healthfully without living in terror or struggling to avoid certain foods altogether. If there’s one thing you should cut from your diet, it’s fear.