What you need to know about milkshakes and the science of their origin
A new study in the journal PLOS One suggests milkshaks originated from a combination of bacteria, viruses, and algae that were mixed in milk during fermentation.
Researchers used a molecular microscope to isolate the microorganisms, which they say is the first time they’ve seen them in the wild.
“It’s quite surprising to me that a mixture of bacteria and viruses, along with some algae, could produce something that is actually beneficial to the human body,” study co-author Chris Eichler, a microbiologist at the University of California, Santa Barbara, told ABC News.
The researchers used an enzyme called a purifying enzyme to make the milkshaking powder.
They then fed it to mice and found that it prevented diarrhea, improved the immune system, and helped prevent metabolic syndrome, which can cause obesity and other diseases.
“We think these are probably the first products of bacterial fermentation that are being used for human health benefits,” Eichlers colleague Daniel Dolan, a geneticist at the Massachusetts Institute of Technology, told the Associated Press.
The findings were published online in the American Journal of Clinical Nutrition.