Here’s a little dose of dairy reality to kickoff your day. Again – a topic that we can debate all day – but the point here is to share just a little more information, and let you decide what works best for you, your body and your health. Circling back to my post on A2 milk, our source of dairy problems stem from the type of A1 cows producing our milk. These A1 cows produce a particular enzyme that 65-90% of the world cannot digest after infancy. Furthermore, if the cow that produced the milk was treat with growth hormone, the risk of cancer increases even more. In 2004, the American Journal of Clinical Nutrition study linked consumption of dairy products to cancers including ovarian.
Regardless of your point of view, the most important thing to know about dairy is that it’s always healthiest in its raw and natural state - aka not the “low fat” or “reduced fat” options we see so often. Think about it, cows, sheep, goats do not produce low-fat milk or processed yogurts. Nor do they produce artificial sweeteners (more on that topic later).
There are swaps available, including my new favorite Coconut Yogurt.
I tried MANY brands early on – some for sure tasted like dirt! Come to find out, Chobani actually makes a plant-based coconut yogurt (look for the green containers). SO! Coconut Yogurt is also good. Obviously the unsweetened is best but it’s hard to find. I chose the plain or vanilla and add in my Millet Granola and (organic) cinnamon to give it a flavor boost. Moderation is key too since this is store bought. I aim for 2-3 days a weeks max. to chose this as a breakfast option.
Goat Yogurt is also an option – so long it’s full fat, grass fed and plain or unsweetened.
And for an EXTRA BONUS – even our 4-year old loves it! Another Mom win. Give it a try & let me know what you think!
*Details directly sourced from The Metabolic Approach to Cancer, written by the talented Dr. Natasha Winters, p.57
**photo cred goes to https://joybileefarm.com/coconut-milk-yogurt/