Why You Should NEVER Buy Another Yogurt In A Store Again

The biggest reason for consuming yogurt is supposedly to be its natural probiotic content. The idea is, for thousands of years, humans have been culturing foods like milk and vegetables in order to create probiotic rich additions to our diet. This in turn, helps our gut/microbiome, immunity and entire body, since we are actually only about 5% human DNA, and 95% bacteria!

Of course, seeing how powerful the probiotic angle is for consuming yogurt, the big yogurt marketing teams have jumped on the bandwagon and added claims to their label. There’s just one problem: ALL THE PROBIOTICS IN YOGURT ARE DEAD.

Here’s the process that 99.9% of yogurt companies are following:

1. Mix the probiotics with milk and sugar.
2. Let it ferment
3. Pasteurize it (Say GOODBYE to all the probiotics)

Pasteurizing means they heat up the blend up to 205 degrees fahrenheit for up to 30 minutes. This destroys all the living probiotics and makes it a dead food, devoid of any natural enzymes or good bacteria.

That doesn’t stop yogurt companies from making false claims, however. It’s why the FTC slapped Dannon for claiming that Activia yogurt "was clinically proven to relieve temporary irregularity."

In fact, several studies showed that Activia actually had little effect on users when compared to a placebo group, showing that single servings of Activia were not clinically proven to work the way the company suggested.

Oh... and for the coup de grace... even IF yogurt actually had LIVE probiotics like our ancestors’ yogurt had, there would be a question of strains. Because these companies are all about making a buck and not the healthiest product, there’s no way they’d use the most powerful probiotic strains for promoting gut health, digestion and natural weight loss.

Don’t worry because in a couple of minutes I’m going to show you how you can EASILY make the healthiest yogurt ever (at home) for fraction of what you’re paying in the supermarket.

Most yogurt, including nearly every mainstream brand, uses conventional milk. This means cows that have been confined to one space their entire life, pumped with hormones, and fed GMO grain.

Conventional milk isn’t just less humane, it’s less nutritious. Studies have shown there’s less CLA (an important fat-burning nutrient), less omega 3 essential fatty acids and protein.

And we haven’t even mentioned the antibiotics. Can you believe that about 80% all of the antibiotics in the U.S. are fed to farm animals? And, this isn’t because the animals are sick. Many conventional farmers feed their animals constant low levels of antibiotics just to fatten them up.

Moreover, dairy cows are commonly given antibiotics to treat mastitis (udder infections), and conventionally raised cows are more likely to get these infections than organically grown cows, especially when they are given growth hormones.

Let’s be honest. Very few of us love the taste of plain yogurt. We typically opt for flavored varieties. But flavored yogurts typically include artificial sweeteners, chemical defoamers, processed sugar, high-fructose corn syrup, synthetic preservatives and the controversial thickener carrageenan.

Most yogurts contain 14 to 25 grams of sugar per small container. To put that into context, a Snickers bar has 20 grams of sugar.

What about artificial sweeteners like aspartame? Numerous health problems have been associated with aspartame, including migraines, blurred vision, depression, gastrointestinal complications and many others.

Don’t even get me started with all the other ingredients like carrageenan, or seaweed extract, which is a preservative used to maintain the thick, milky texture of yogurt and to keep contents from separating. It's been linked to inflammation, ulcerations and even bleeding.

What makes Greek yogurt, Greek yogurt, is that it has been strained to remove some of the whey and lactose, the milk sugar, and when this happens, the end product contains slightly more protein and slightly less naturally present milk sugar.

We cannot get around the fact that one of the proteins in milk—A1 casein—is highly inflammatory for some people. In many individuals, A1 casein is cleaved to form a powerful inflammatory opiate called casomorphin.

Which conditions are affected by milk and dairy products?

A1 casein is potentially a trigger for Type 1 diabetes. It is also highly implicated in coronary artery disease and autoimmune disease.

And even if you’re not one of those people that react to A1 proteins without LIVE PROBIOTICS to help breakdown the proteins into amino acids, you are potentially causing health problems.

One study conducted the University of California, Los Angeles found that overconsumption of protein (and thus undigested protein) could be as harmful as smoking 20 cigarettes per day.

Again, protein is ONLY good for you--IF you can digest it.