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How bad is SAD grocery store fermented dairy (sour cream, buttermilk, yogurt, etc.)?

Answered on July 24, 2014
Created July 24, 2014 at 1:30 PM

Surely the probiotic content of these foods instills some benefit in it, but is it enough to make up for the negative traits of these foods?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on July 24, 2014
at 03:18 PM

Negative traits, what?

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3491e51730101b18724dc57c86601173

(8395)

on July 24, 2014
at 08:40 PM

As long as it's full fat and without a lot of additives or sugar, and as long as you don't have any dairy sensitivities, it's better than NOT eating any fermented foods. People talk about the ideal a lot here--raw dairy, fermented with heirloom strains, but that's not within the reach of most.

I make my own kefir and yogurt, mainly because it's inexpensive if you make it yourself, and it's getting harder and harder to find full fat fermented dairy that doesn't have a lot of junk in it. But I don't use raw milk, it's too expensive. Ideally I *should* but I live in the real world.

I make pickles, sauerkraut, and beet kvass, too. IT really does NOT take much time (yogurt is probably the most time consuming) and it's inexpensive, easy, and very satisfying to have something much better than you can procure in the store. But if you're not into do it yourself, then buying fermented foods is better than leaving them out of your diet.

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