Super-Duper High-Fat Wheat Belly Yogurt

We celebrate fat on the Wheat Belly lifestyle. With yogurt, it means we never eat the thin, insipid non-fat or low-fat stuff. We laugh at the anemic 2% yogurt that you can practically drink rather than eat–and they’re filled with sugar or high-fructose corn syrup, anyway. You could go for the full-fat (3-6%, though typically 4% milk fat). Or you could go for the Super-Duper High-Fat Wheat Belly Yogurt made with heavy cream that is about 33-36% fat–really fatty. Almost like melted cream cheese, thick and rich. Fat, including that in dairy, has been demonized. Ironically, it is clear that the fat is the best part of all and does not cause weight gain or cardiovascular disease. If there’s a problem with dairy (and I mean real problem, not just distress from lactose), it’s the protein casein beta A1 that has been associated with triggering autoimmune diseases like type 1 diabetes in children, as well as sudden infant death syndrome (from both infant and maternal consumption of dairy). That is part of the beauty of making yogurt: lactate fermentation denatures (breaks down) much of the casein protein, reducing it to less harmful peptides. (Little intact protein remains.) Fermentation also reduces lactose content, as fermenting microbes convert lactose to lactic acid. And, when you make yogurt yourself, you can extend fermentation time to further denature casein and consume lactose, making it even safer. If you want a really super-thick and rich yogurt...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle full-fat gluten grains low-carb yogurt Source Type: blogs