Gruber knew all this, but he also knew that some lactobacilli, the bacteria used to make yogurt, naturally excrete just the left-handed version of lactic acid.

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When not traveling for business, I make fruit, yogurt and unsweetened soy milk smoothies for breakfast and a brown-rice and bean salad for lunch.

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While the manti steamed, we would make the garlicky yogurt accompaniment, which was eventually replaced by my favorite side dish: a cucumber-radish salad with a generous heap of finely chopped herbs, dressed with sour cream and salt.

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Yup, just like yogurt and cheese, microbes can also make our amino acid additives.

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Or make a super calorie-dense smoothie with high-quality protein powder or dry milk powder, frozen yogurt, a banana, and peanut butter.

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