Though I make homemade yoghurt, these three days we eat "Greek yoghurt" which we finally found at a little bit high-class supermarket.
Yuki got this information "Greek yoghurt works for pollen allergy".
"Yoghurt" is "Yoghurt", but the germ? fungus? yeast? (which is right? ) is different.
I use kefir fungus.
Greek yoghurt seems to use "ACA-DC0029" and to be made in a different way. So it's very thick.
According to the information, we have to continue to have it for three months to achieve an effect.
Well, well, three months later, pollen season will have gone.
Anyway searching new things are interesting.