"The Russian Nobel laureate biologist Ilya Ilyich Mechnikov, from the Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesised that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants."
I know it's entirely my choice whether to be eclectic versus 100% paleo but maybe someone can provide an argument. I thought yogurt was one of those foods that was unanimously thought of as healthy (until I found out about paleo the other day).
Whole, (preferably) raw milk yogurt made with no hormones? Heck yeah!
Non-fat, sugary nasty yogurt from Wal-Mart? Heck no!
Those of us who veer "lacto-paleo" are often down with the (unsweetened, whole milk) yogurt. I had some with breakfast just this morning. I also completely understand with those who just don't do dairy. After all, the benefits of cultured food that come with yogurt can easily be obtained elsewhere.
It's a problem for a lot of people. Usually if someone has been paleo/primal for a few months and still has issues with fat loss or bad skin, you can chalk it up to milk/yogurt.
Anyway, it's not unanimous. Robb Wolf has a lot to say about dairy proteins, so you could check there. Weston A Price also has a lot to say about pasteurized dairy, which they consider harmful.
Paleo people are usually unanimously cool with butter, and most everyone is fine with cream. I think everyone agrees that if you're going to eat it, eat it grassfed and as local as possible, and try to obtain products with gentler pasteurization, or just unpasteurized. And if you're having skin problems, appetite problems, or fat loss stalls, try eliminating it for at least a month and see what happens.
Many are allergic to diary and most yogurt contains a ton of sugary flavorings, chemicals, hormones, etc in it. Most of it is basically a sugary milk smoothie desert diguised as a healthy food. But it's not. It's like when you go to the pancake shop and you see the kids ordering chocolate chip pancakes with 2 tons of syrup and whipped cream on it. And mom calls this 'breakfast' but really it's just desert disguised as breakfast. Most yogurt is like that too.
I now avoid dairy to see if it makes a difference in my health, but I was always pro-yogurt...with a caveat. I made it myself from locally sourced milk and "cooked" it for 24 instead of the recommended 12 hours. I understood that it increased its yogurt super powers, although my family preferred the taste of the 12-hour stuff.
Not paleo, I know, but neither is the glass of wine I'm having as I type.
I understand that Bulgarian yoghurt is made with cream. My husband makes our yoghurt. We used to dream about making yoghurt with cream, but used 2percent milk with maybe a little half/half. Since I discovered Kurt Harris at PaNu and Peter at Hyperlipid which both advocate cream because it has little or no casein, we've been making yoghurt with cream from grassfed cows. It is divine. Right now I am sipping my breakfast which is a cup of cocoa made with fair trade cocoa and cream, no sweetener. Yum
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