CONSCIOUS COMBINING EXPLAINED: THE HARDLY EVERS – YOGURT
Yogurt is a miracle food—a miracle of the marketing place. It's touted as our panacea, the food to make us thin and healthy, the food to make us live forever. This is the food that will cure our ills by killing off bacteria, and, at the same time, cure our ills by creating bacteria. Yogurt has been enshrined among modem-day men.
If milk consumption is on the decline, yogurt's is rocketing, and the dairy industry is happily counting its pennies.
The truth? Yogurt is a low-fat dairy product made by inoculating milk with bacteria. Nothing more. Nothing less. As to its life-lengthening properties, according to well-known Phoenix nutritionist Jeanne Patterson, "There is probably no more correlation of longevity with yogurt than there is to the number of colored telephones within a particular population group."
Nor can man live on yogurt alone—and prosper. By all admissions, yogurt is an incomplete food. Although young rats grow faster when fed yogurt than when fed milk, both products 'lack enough iron, Vitamin C, and copper not to sustain life beyond early infancy." Like milk, yogurt is fairly high in sodium, and salt is not something we want to clog our systems with, as you'll soon see.
The bacteria in yogurt predigest some of the lactose, the natural sugar present in milk products. Some, not all. And if the yogurt is pasteurized, as almost all of it is, this slight advantage is lost because the enzyme and the bacteria are destroyed along with the lecithin that would digest the fat content. Destroy the digesting enzymes and you get zero nutritional value.
We've just been talking about pure, unadulterated yogurt. Add sweeteners or fruit and any possible advantages of raw yogurt are destroyed tenfold.
Remember, cheese and yogurt are also proteins. So adding them to fruits or vegetables will make the carb portion of these foods indigestible. Even one drop will lock all those carbs in your stomach. Hardly worth it, right?
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