Brucellosis Having made the discovery that the bacteria were certainly nearly identical and perhaps totally so, Evans then wondered why Malta fever was not widely diagnosed or reported in the United States. She began to wonder whether many cases of vaguely defined febrile illnesses were in fact caused by the drinking of raw (unpasteurized) milk. During the 1920s, this hypothesis was vindicated as it was found that although raw milk causes no problems most of the time, there is greater risk and unpredictability about when and where the foodborne illness exceptions may strike. Such illnesses ranged from undiagnosed and untreated GI
Oat milk and beta-amylase, producing maltodextrins which gelatinize at higher, more suitable temperatures. Adding ingredients as fortifying nutrients is also a difficult procedure. The nutrients must be bioavailable and stable in the final product, otherwise the quality or effectiveness of the product may be insufficient. Research in this field is often funded to discover procedures which successfully incorporate bioavailable nutrients into oat and other plant-based milks. Oat milk is highly applicable to diets of individuals who suffer from lactose intolerance (LI), cow's milk allergiy (CMA), celiac disease (CD), irritable bowel syndrome (IBS), radioiodine cancer treatment, eczema, inflammatory bowel disease (IBD), and possibly