I have chosen an article from Science Daily, which is focused on researchers at the “Universitat Politècnica de València have obtained new products fermented with probiotic bacteria from grains and nuts -- what is known as plant-based or vegetable "milks" -- which are an alternative to conventional yogurts. The products are specially designed for people with allergies to cow's milk, lactose or gluten intolerance, as well as children and pregnant women” (A, RUVID ). The clarity of the researcher’s methodology and results were very clear and easily to understand and follow. I didn’t find any problems with the material or research in regard to reading and being able to fully understand what was being said and portrayed. It was in fact kept very clear and concise to where any individual would most likely have no difficulty in comprehending this article. This research shows an advance in the field of microbiology in a way that signs or results are showing and telling that the possibility of fermented with probiotic bacteria from grains and nuts as alternative to conventional yogurts. The researcher’s in “vitro studies conducted show how some of the products developed have anti-inflammatory properties in intestine cells, which could alleviate allergic reactions caused by food, and increase the bioavailability of iron. The caseins of cow's milk as well as being on the list of allergens components hinder the absorption of iron” (A, RUVID ). The title alone captured my interest from the start. As I continued to read the information and the research being conducted to follow the claims being proposed, I found myself more and more intrigued and wanted to know more because I’m allergic to cow’s milk. To me, I find it interesting that something as small as grains or nuts which is also known as plant-based or vegetable milks could help people who is allergic to cow’s milk. This is something that a lot of people now days need because there are a large number of people who are lactose or gluten intolerance free. “These plant "milks" are characterized by a profile of healthy fatty acids and carbohydrates with low glycaemic index (suitable for diabetics). Moreover, they constitute an important source of vitamins B and E, antioxidant compounds (phytosterols and/or polyphenols) and dietary fiber, which helps to improve intestinal health.” This article kept my interest from the start to where I am left wanting to know more about these grains and nuts and there nutritional value and if it will really turn into alternative to cows milk.

Reference
Asociación RUVID (2014, January 3). Alternative to yogurt. ScienceDaily. Retrieved January 8, 2014, from http://www.sciencedaily.com­ /releases/2014/01/140103085356.htm