Yogurt lovers have more choices than ever.



January 2013
by Corinne Garcia

If you were scanning the dairy case 10 years ago, you would have been lucky to find more than a few brands of yogurt. Today the choices are overwhelming. Alongside a wide variety of cow milk yogurts, there is a huge selection of other kinds, from goat milk to Greek. Why the rising popularity?


The health benefits provided by this nutrient-rich cultured food are numerous. But it�s the �good,� probiotic bacteria present in yogurt that puts the �super� in this digestion-supporting superfood�and explains why it�s becoming an American dietary staple.

Read full story here: https://energytimes.com/pages/features/0113/yogurt.html

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"We can judge the heart of a man by his treatment of animals." ~Immanual Kant~

No no no. Never buy any diary product (or any animal product, for that matter) in a normal store, because it will be made from pasteurized + homogenized milk, and the animals would have been fed an unnatural diet of grains and additives so the food will have far fewer vitamins and minerals, but especially it will be missing the very important fat soluble vitamins (A and K2 mainly). Proper diary from grass-fed animals has a great abundance of fat soluble vitamins, and also many nutrients you won't find in grain-fed diary like conjugated linoliec acid, and the "wulzen factor". If you're going to eat animal products, go for the best quality you can find. Anything else in a waste of your money and harmful to your health. You can't even absorb the calcium from pastuerized diary, so why do people think its good for their bones? Pasteurized diary is one of the leading causes of osteoporosis and other bone problems.


Speaking more generally, diary has major problems associated with it even if it is cultured. Goat's milk alleviates some of those problems, but not all of them. There's lots of other ways to get the benefits of cultured foods in your diet without the extremely harmful effects of diary consumption.

I like fermented "sprout milk". Blend the sprouts w/rejuvelac and ferment them for around 12-48 hours, depending on the temperature. Nice and sour and teeming with beneficial bacteria + yeasts. Makes a good substitute for the whey called for in many fermentation recipes, too.

Stonyfield Farm Organic is my favorite. They have a good history. https://www.stonyfield.com/about-us/o...ell/full-story And you can find it in most groceries and health food stores.

I prefer kefir, if I'm going for dairy. I would like to make my own, but I can't find organic milk. Water kefir is a second choice and would be easy to make, if I could keep it going day after day. It takes a lot of sugar though. I'm not worried about the sugar, since the product would be ready when all the sugar is consumed by the bacteria. I just don't want to buy that much for each batch.

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- Jim

�Men occasionally stumble over the truth, but most of them pick themselves up and hurry off as if nothing ever happened.� Sir Winston Churchill

I think Cascadian Farms was another good organic brand of yogurt.

Organic is NOT everything. That's another big marketing tactic. You need to remember that most of the popular organic brands were bought by large companies that don't have your best interests at heart; for example, Cascadian Farms has been owned by General Mills since 2000.

Both brands are still made with pasteurized + homogenized milk. Because of that alone they are very harmful to your health.

Would love to make my own raw goat yogurt/kefir. But I want to get the sprouts going first

https://organic-cultures.com/buy_culture_starters

wouldn't know where to begin...raw goat milk in def in my future - might buy goat. (shares).

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