It seems that every year I learn about another exotic tropical superfruit brimming with healthy phytonutrients. But the reality is that most fermented dairy products in the United States rely on a fairly narrow list of traditional and cost effective fruits in their flavor lineup.
"Jack Sprat could eat no fat. His wife could eat no lean." This might be a modern day couple, with one spouse following a plant-based low-fat diet while the other adheres to a high-fat, low-carb regimen with generous portions of meat and dairy.
Nutritionists recommend a daily fiber consumption of 25 grams for women and 38 grams for men, but most people in the United States get only half that amount.
"That which we call a rose, by any other name would smell as sweet," Shakespeare said. But would calling foods and ingredients "bioengineered" rather than "genetically modified" make them more acceptable to consumers?
Dairy calcium is highly bioavailable and works synergistically with vitamin D and other nutrients to build healthy bones. Adding probiotics may increase bioavailability
A few years back, my family physician recommended that I be tested for bone mineral density and start taking a calcium supplement. I explained that I got my calcium from dairy and had great bones.
The science behind the health benefits of probiotics grows each day. Probiotics can benefit digestive health, heart health, mental health, weight management and the immune system. But formulating probiotics into fermented dairy foods and translating health benefits into appropriate claims can be tricky.
Anti-inflammatory diets are trendy, and some of my friends are avoiding dairy because they've heard that it causes inflammation. According to Greg Miller, chief science officer for National Dairy Council, "The current scientific evidence suggests that the opposite may be true."