Yogurt

“But even within the animal foods, there's a hierarchy. And so at the top, I would put the fermented dairy, yogurt in particular, and then probably cheese, kefir, other kinds of fermented animal foods seem to have particular benefits.”

“anti-insulin resistance and other positive benefits. So I put kind of yogurt at the top and then maybe cheese and other fermented foods. And I think milk actually has anti-hypertensive peptides linked to lower risk of stroke. So milk is pretty reasonable.”

“But to get to red meat, so I think red meats aren't quite as healthy as let's say cheese or yogurt or other foods, but it's not the fat. And so there's probably very little difference between a fatty cut and a lean cut in terms of the health effects because it's not the saturated fat that's that's having any effects.”

“And more importantly, is the type of dairy. And so yogurt seems to have particular benefits for diabetes. It's a fermented food. It has live probiotics. Cheese also seems to have benefits for diabetes, which is quite interesting. It's also a fermented food.”

“And it doesn't seem to matter whether it's whole fat or low fat. And so what I recommend to people is probably the most important thing is to make sure you're having yogurt and cheese. Don't just think about milk. Try to have dairy without added sugar, without additives.”

“Not as much as plain yogurt, but it's still, you know, it's still relatively beneficial. So I think any yogurt is okay, but better to have plain. And then in terms of the fat content, choose what you like. If you're struggling and you're not eating dairy because you don't like it, or if you're having sugary kind because you don't like the flavor, switch to whole fat and you might love it.”

“vegetable, meat, you know, almost anything. And so I think a plain, a plain, you know, whole fat yogurt is really just a wonderful health food. What if you enjoy whole fat dairy, but you've swapped, when you make your coffee, you've swapped putting like half and half or like a heavy cream or whole milk for a plant milk like almond milk because you're worried about calories and saturated fat.”

“milk. It tastes better. I'm a little bit lactose intolerant. I'm fine with cheese. I'm fine with yogurt. But if I have like a half cup of milk, I'm going to kind of notice it. So I use oat milk. You know, that's fine. When I have cereal, I use oat milk. But if I have my cappuccino, I want regular milk in my cappuccino.”

“work. Try to have, always have a source of protein with lunch, yogurt or cottage cheese and afternoon snack, and then try to keep the dinners balanced.”

“I don't mean go buy like very fancy, I just mean have live yogurt. Yogurt, yeah. Yeah, at least once a week so that you can replace your probiotics. So, we've touched a little bit on AI, and I know that it's something that we are both thinking a lot about.”

“So yes, I'm for those if you have a targeted goal. And then with resetting it, I love going for kefir, kimchi, yogurt. Oh, I'm a big fan. I've got a plate of sauerkraut sitting on my desk right now.”

“Start off low and slow because they are powerful modulators of the gut microbiome. So, things like sauerkraut, kimchi, kombuchas, kavassas, yogurts, cheeses, that kind of stuff. Yeah, listen, there's what I share on this podcast, and then there's what I share with my inner circle. If you've been following me for a while, you know how I hold nothing back here.”

“I like that. I think it's tasty. Yeah, it's good. Kimchi is good. You know, sauerkraut. There's all different types, yogurt. You know, there are different types I think that everyone should be able to find is kombucha, you know. And it's certainly missing in our diet. So I think it's important to recommend it to folks do.”

“I've got some kimchi, which is good for the gut microbiome, I've heard. I've got kombucha. I've got some yogurt thing here, I've got, I can't even pronounce that. Sauerkraut. Sauerkraut. And I've got some kefir. Why don't I just have all this stuff, which is great for my gut microbiome,”

“Sonnenberg's work at Stanford and others, I've been really bullish on this idea of sauerkraut, kimchi, full-fat Bulgarian yogurt. Fermented foods are interesting. Yeah. Are you a proponent in general? I'm a proponent. Yeah, absolutely. I think it's important to feed your gut. I think that the gut microbiome is getting a lot of attention for all sorts of health benefits.”

“okay we're talking about like the bread that just melts in your mouth, so and then the other thing was uh yogurt. I used to eat yogurt quite a bit and then the yogurt in the, here in the U.S. tasted sweeter to me the same thing the same”

“ways to appeal to the population of that country so yogurt was one where it's a little less sweet in canada than in u.s and it was less sweet even than in in europe than canada and u.s so there's”

“But I do think that things are changing. I think we're finding a lot more, for example, the yogurt, right? There was a lot more plain yogurt options than there were when I first moved to the U.S. So there's, you know. Things are changing. There's been a lot of resistance. And I think that the resistance has been sociological in the sense that,”

“emergency done. Omega is taken vitamin D taken. There's a fermented food than a little yogurt or kefir. There's a protein. Here's a apple cut up. I know my child leaves the house, at least with the construct, so things that look like the first meal of the day, plus some snacks later on, and we're rolling there.”