We’re never too old to learn. That’s why I appreciated the kind letter from Professor Emeritus Bob Hutkins from the Department of Food Science and Technology at the University of Nebraska.

“Thank you for your informative columns that I read regularly in the Lincoln Journal Star. The probiotics quiz was spot on except for the question about food sources. While I would certainly agree that the microbes in fermented foods may provide health benefits, my view and that of other scientists in the field is that they (the foods themselves) cannot technically be called probiotics.