And this reason is to boost the bioavailability of pectin from fruits and calcium from yoghurt. In other words, combining fruits and calcium-rich products like yoghurt gives your body a better access to pectin and calcium for their absorption and use.
Have you ever thought why is it recommended to soak beans before cooking? What a stupid question you might think. Of course, to reduce the cooking time! Indeed, during soaking the water is dispersed into the starch granules and protein fractions of beans, which facilitate processes (such as gelatinization and protein denaturation) to soften the […]