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The Yogurt Myth - Why Store Bought Yogurt is Shit

By Dr. Mercola

I recently had the pleasure of interviewing Mark Kastel, co-founder of The Cornucopia Institute, about their long-awaited and much-needed Yogurt Report. The interview took place at the recent Heirloom Seed Festival in Santa Rosa, CA, where we both had the honor of speaking.

The idea for the Yogurt Report was seeded about two years ago. I was out of town and a friend requested yogurt, so I went out looking for some in a local grocery store.

To my dismay, I couldn't find a single healthy yogurt. They were all junk food disguised as "health food." Previous to this experience, I was unaware of how truly degenerated most commercial yogurts had become.

I believe this is really a strong case of deception, so I turned to The Cornucopia Institute. It required two years of investigation.

If you're eating yogurt to help optimize your gut flora, you need to review this report. Chances are you're currently eating yogurt that has more similarities with candy than anything else...

Have You Been Deceived?

Most commercial yogurts are chockfull of artificial colors, flavors, additives, and sugar, typically as fructose (high fructose corn syrup), which actually nourishes disease-causing bacteria, yeast, and fungi in your gut.

Since your gut has limited real estate, this smothers your beneficial bacteria and gets you sick.

Sugar also promotes insulin resistance, which is a driving factor of most chronic disease.

Virtually all commercially available yogurts use pasteurized milk (heated at high temperature) even before it is reheated to make the yogurt itself, and this has its own drawbacks.

The top-rated yogurts are generally VAT pasteurized at relatively low temperatures, and are made from raw milk rather than previously pasteurized milk.

While not as advantageous as making yogurt from raw milk in your own home, it's certainly better than most commercial yogurt.

The report also took a look at the food industry's labeling campaign, Live and Active Cultures, which is supposed to help consumers select products with high levels of healthy probiotics.

To assess probiotic content, Cornucopia tested yogurt purchased directly from grocery stores instead of following the industry's practice of testing levels at the factory. As it turns out, many of the brands bearing the Live and Active Cultureslabel contain LOWER levels of probiotics than the top-rated organic brands in Cornucopia's report and scorecard that are not part of the Live and Active campaign.

The report also includes a comparative cost analysis of commercial yogurt brands. The good news is that many organic yogurts are actually less expensive, on a price-per-ounce basis, than conventional, heavily-processed yogurts.

Cornucopia Files Complaint; Requests FDA Investigation

As noted in their press release announcing the release of the report:

"Based on its industry investigation, The Cornucopia Institute has filed a formal complaint with the Food and Drug Administration (FDA) asking the agency to investigate whether or not certain yogurts on the market, manufactured by such companies as Yoplait, Dannon, and many store brands including Walmart's Great Value, violate the legal standard of identity for products labeled as yogurt.

The Cornucopia Institute requests that the legal definition of 'yogurt' be enforced for product labeling, just as it is for products labeled 'cheese.'

'The reason that Kraft has to call Velveeta® 'processed cheese-food' is that some of the ingredients used, like vegetable oil, cannot legally be in a product marketed as 'cheese',' Kastel added.

Cornucopia alleges that some of the ingredients that manufactures are using in yogurt, like milk protein concentrate (MPC), typically imported from countries like India, do not meet yogurt's current legal standard of identity."

Why You Need Probiotics

Your body contains about 100 trillion bacteria, mostly in your gut, which is more than 10 times the number of cells you have in your entire body. It's now quite clear that the type and quantity of micro-organisms in your gut interact with your body in ways that can either prevent or encourage the development of many diseases.

A healthy microbiome is not only important for optimal digestion of food and absorption of nutrients, these bacteria also help your body produce vitamins, absorb minerals, aid in the elimination of toxins, and are responsible for a good part of your immune system and mental health, including your ability to resist anxiety, stress, and depression.

One recent study1, 2 discovered that yogurt containing Lactobacillus rhamnosuscan help protect children and pregnant women against heavy metal poisoning.

As shown in earlier research, certain microorganisms are particularly efficient at binding to certain toxins and/or chemicals, including pesticides. Here, they found that L. rhamnosus had a preference for binding (and eliminating) mercury and arsenic.

According to the authors: "Probiotic food produced locally represents a nutritious and affordable means for people in some developing countries to counter exposures to toxic metals." Probiotics also have dozens of other beneficial pharmacological actions,3 including:

Anti-bacterial Anti-allergenic Anti-viral Immunomodulatory

Anti-infective Antioxidant Antiproliferative Apoptopic (cellular self-destruction)

Antidepressive Antifungal Cardioprotective Gastroprotective

Radio- and chemo protective Upregulates glutathione and certain glycoproteins that help regulate immune responses, including interleukin-4, interleukin-10, and interleukin-12 Downregulates interleukin-6 (a cytokine involved in chronic inflammation and age-related diseases) Inhibits tumor necrosis factor (TNF) alpha inhibitor, NF-kappaB, epidermal growth factor receptor, and more

It's also important to realize that your gut bacteria are very vulnerable to lifestyle and environmental factors. Some of the top offenders known to decimate your microbiome include the following—all of which are best avoided:

Sugar/fructose Refined grains Processed foods Antibiotics (including antibiotics given to livestock for food production)

Chlorinated and fluoridated water Antibacterial soaps, etc. Agricultural chemicals and pesticides Pollution

Brain Health Is Strongly Tied to Gut Health

While many think of their brain as the organ in charge of their mental health, your gut may actually play a far more significant role. Mounting research indicates that problems in your gut can directly impact your mental health, leading to issues like anxiety and depression.4 For example:

One proof-of-concept study5, 6 conducted by researchers at UCLA found that yogurt containing several strains of probiotics thought to have a beneficial impact on intestinal health also had a beneficial impact on participants' brain function; decreasing activity in brain regions that control central processing of emotion and sensation such as anxiety.

The Journal of Neurogastroenterology and Motility7 reported the probiotic known as Bifidobacterium longum NCC3001normalized anxiety-like behavior in mice with infectious colitis by modulating the vagal pathways within the gut-brain.

Other research8 found that the probiotic Lactobacillus rhamnosus had a marked effect on GABA levels—an inhibitory neurotransmitter that is significantly involved in regulating many physiological and psychological processes—in certain brain regions and lowered the stress-induced hormone corticosterone, resulting in reduced anxiety- and depression-related behavior.

Previous studies have confirmed that what you eat can quickly alter the composition of your gut flora. Specifically, eating a high-vegetable, fiber-based diet produces a profoundly different composition of microbiota than a more typical Western diet high in carbs and processed fats.

This is part and parcel of the problem with most commercially available yogurts—they're widely promoted as healthy because they contain (added) probiotics, but then they're so loaded with ingredients that will counteract all the good that they're basically useless... The negative effects of the sugar far outweigh any marginal benefits of the minimal beneficial bacteria they have. Remember, the most important step in building healthy gut flora is avoiding sugar as that will cause disease-causing microbes to crowd out your beneficial flora.

Surprisingly, Mark Kastel notes that some of the organic brands of yogurt actually contained some of the highest amounts of sugar! It's important to realize that some yogurt can contain as much sugar as candy or cookies, which most responsible parents would not feed their children for breakfast. Artificial flavors are also commonly used.

You Can Easily and Inexpensively Make Your Own Yogurt

Your absolute best bet, when it comes to yogurt, is to make your own using a starter culture and raw grass-fed milk. Raw organic milk from grass-fed cows not only contains beneficial bacteria that prime your immune system and can help reduce allergies, it's also an outstanding source of vitamins (especially vitamin A), zinc, enzymes, and healthy fats. Raw organic milk is not associated with any of the health problems of pasteurized milk such as rheumatoid arthritis, skin rashes, diarrhea, and cramps.

To find a local source of raw grass-fed milk, see RealMilk.com.

While delicious as is, you could add a natural sweetener to it. Mark suggests whole food sweeteners such as raw organic honey or maple syrup, for example. You can also add flavor without sweetening it up by adding some vanilla extract, or a squirt of lime or lemon juice. Whole berries or fruits are another obvious alternative. Just be mindful not to overdo it, especially if you're insulin or leptin resistant—and about 80 percent of Americans are.

Nourish Your Microbiome with Organic Yogurt for Optimal Health

Cultured foods like yogurt are good sources of natural, healthy bacteria, provided they're traditionally fermented and unpasteurized. One of the best and least expensive ways to get healthy bacteria through your diet is to obtain raw milk and convert it to yogurt or kefir. It's really easy to make at home. All you need is some starter granules in a quart of raw milk, which you leave at room temperature overnight.

By the time you wake up in the morning you will likely have kefir. If it hasn't obtained the consistency of yogurt, you might want to set it out a bit longer and then store it in the fridge.

A quart of kefir has far more active bacteria than you'd obtain from a probiotic supplement, and it's very economical as you can reuse the kefir from the original quart of milk about 10 times before you need to start a new culture pack. Just one starter package of kefir granules can convert about 50 gallons of milk to kefir! Cultured foods should be a regular part of your diet, and if you eat enough of them you will keep your digestive tract well supplied with good bacteria. There may still be times when a probiotic supplement is necessary, but for day-to-day gut health maintenance, yogurt and other traditionally cultured or fermented foods are truly ideal choices.

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Raw Milk FAQs

I get so many questions about raw animal products, specifically raw milk, that I thought it would be a good idea to post this.

It's a question and answer article from Mother Archives about raw milk, and the information is great. The only caveat is about the first answer and freezing. Yes freezing milk does not destroy the enzymes, but most the beneficial bacteria and nutrients do get destroyed in the freezing process. I do not recommend it. All the other answers though, are fantastic.

Really, these FAQs are just great for all, especially your friends and family who might be a little freaked out by the raw concept. If so, just send them here and tell them to shut-up and read.

Enjoy,
Sifu Marcus

Mother Nature's Archives
of
RAW MILK FAQ

1. Does freezing damage raw dairy products?
Freezing puts raw milk products to sleep and has little effect on the important health benefits that raw dairy products provide. Enzymes and bacteria are fully active when they awake after thawing. Some vitamins are reduced by trace amounts after being frozen. The flavor is sometimes slightly affected by this and is not always apparent. All OPDC (Organic Pastures Dairy Company) products may be frozen. Thawing should be done by placing the frozen product in a regular refrigerator for a day. Milk should be shaken to mix up the butterfat after thawing. Warming the product to room temperature just prior to drinking will also make the fat blend in better with the milk (if it has clumped or separated during freezing).
2. Can I get OPDC products fresh and not frozen?
OPDC will ship fresh and unfrozen raw dairy products to anyone upon request. Remember that if the delivery is delayed and the product is left un-refrigerated, it will be protected for an extended period of perhaps an additional 24 hours if it is frozen. If fresh, the product may become warm if refrigeration is delayed upon delivery. Warm raw dairy products lose none of their nutritional value, but they begin the process of natural souring, which starts to change flavors (rapid increase beneficial bacteria). This is not a concern for food safety, but it does make the product into a naturally cultured dairy product much like Kefir. OPDC recommends that warmed raw milk be cultured and stored at 90 degrees for 24 hours. The resulting product is a delicious Clabbered Raw Milk. 90 percent of the people on planet earth drink their milk as a clabbered milk, not fresh. Cultures can be purchased at the health food store.
3. Why do you say that "Raw Milk is Alive"?
Natural organic raw milk has in it vitally important living things. These include the following: beneficial bacteria, enzymes (including lipase, protease. and other), lactase forming bacteria, and many enzyme based pathogen killing systems. The common practice of pasteurization inactivates or dramatically reduces the effects of these important active (living) elements. As a result, you may be lactose intolerant when drinking pasteurized milk, but not lactose intolerant when you drink raw milk. This is because lactase enzymes are being formed when you digest raw milk. That is why we say, "only living milk brings life."
4. How much colostrum should I drink each day?
Remember that colostrum is a health food and not a drug. You can not overdose on fresh colostrum! Drink several pints per week to initially build up your immune system, then just maintain consumption of a pint or two per week and drink plenty of raw milk. Raw milk has many (not all) of the same elements contained in Colostrum, just at much lower concentrations. You can not (chemically) overdose on any OPDC products; they are food.
5. Are organic and raw the same thing?
No. "Organic" is a set of environmentally sustainable growing and production practices that are now certified and regulated by the USDA. Raw is the naturally occurring, unprocessed and uncooked state of any food. All organic milk starts out with the organic cow and all organic cows make raw milk. Nearly all dairies take their milk to a creamery that processes that milk using pasteurization methods. The resulting organic products are not raw and living, but rather they are "killed and dead." In addition, not all organic dairies follow the USDA organic requirements, which requires access to pasture for their cows. OPDC provides pasture 100% of the time. OPDC is the only organic pasture land farm in North America that does not pasteurize (heat treat to extend shelf life and kill bacteria) its products. Organic means diversity of life and soil. What a shame it is that "living, life-bringing raw milk" from all over the country ends up being processed into very dead Ultra High Temperature (UHT is 282 degrees - not the common HTST 161 degree common pasteurization: for extra long shelf life); so-called organic milk products. It truly exploits the word organic. Again, and it really must be restated for emphasis, organic means soil and the diversity of living life. How can something so dead be considered natural or organic? Only living milk brings life.
6. What happens to bacteria in pasteurized milk after pasteurization?
After pasteurization, bacteria found naturally in milk are killed. During the high temperature heating process, cell bodies of these bacteria are ruptured and their contents are spilled, releasing histamines. This causes many milk drinkers to suffer allergic reactions. Almost all of these same consumers can drink raw milk and not have allergies. The high levels of bacteria permitted in milk intended for pasteurization are still found in pasteurized milk; they are just dead and not removed by the process.
7. What is homogenization?
Homogenization is the process of destroying the natural butter fat cells found in raw natural milk. This process uses extreme pressure to break apart the soft buoyant fat cells, which cause the remaining small fat pieces to blend into milk and no longer float to the top making the cream line. Some European countries have studies that show that this process is dangerous and may strongly contribute to heart disease and arterial plaguing. Our FDA disputes these findings under pressure from the strong dairy lobby. Homogenization is not a required step, but rather a step of convenience to deny the consumer the ability to see how much cream is actually in the milk they buy.
8. Why is milk pasteurized?
In the 1800s, many US dairies began commercially producing low quality raw milk in the inner cities of Boston and New York and others. These Brewery dairies would feed their cows very poor quality "brewer's mash." The resulting milk was very weak and nearly blue from lack of protein, mineral, and fat content. This occurred during the Jamaican rum embargo. During this same time period, the dairy industry did not use or have access to refrigeration, stainless steel, milking machines, rubber hoses, hot water, or chlorine as a sanitizer. TB and Brucellosis were rampant (not to mention horse manure on the streets, flies, and lack of public sanitation and sewage) and the cows were milked by hand without mechanical machines. The cows stood in manure and there was no access to pasture (sounds like some factory dairy farms of 2005). The resulting unhealthy milk from these sources literally killed millions. The heating of milk to high temperatures reduced this horrible blight. During this same time period, milk from the countryside taken from pasture grazed healthy and clean cows was the best medicine of the day. In fact, the Mayo Clinic used this high quality country raw milk as a basis for many disease curing therapies. This was the untold story of raw milk. Because of pasteurization successes, commercial interests prevailed and all dairies (the good, bad, and the ugly) then began to pool their milk so that "nobody would die," even if milk quality was very poor. This was great news for milk mass marketing, and creameries created high profits. These pasteurization practices continue today with the chief benefit being extended shelf life. These modern dead milk products now cause allergies and lactose intolerance to huge sectors of the population. Current (PMO) Federal standards for pasteurized milk permit 100,000 bacteria per ml for milk going to be pasteurized with as many as 20,000 injured or living bacteria to be alive after pasteurization, and this may include pathogens (this is arguably the reason why milk is pasteurized). California standards for raw milk require that milk sold for raw consumption have fewer than 15,000 live bacteria per ml and no pathogens. OPDC averages about 1500 beneficial living bacteria per ml (and never a human pathogen). For a great book on the subject of milk history, please order "The Untold Story of Milk" by Dr. Ron Schmid ND. It is available from OPDC. You get the whole story: starting 12,000 years ago, right up to and including OPDC in 2003.
9. What are pathogens?
Pathogens are disease causing bacteria and organisms. The three human pathogens that are tested (state mandated) at OPDC include Listeria Monocytogenes, Salmonella, and Ecoli 0157. To date, not one of these pathogens have ever been detected by any test at OPDC or conducted by any state or federal agency. Tests privately performed at OPDC (BSK labs) showed that even when these pathogens were added to OPDC raw milk at extremely high levels (7 logs) they would not grow and die off (test results available upon request).
OPDC milk products are highly pathogen resistant. In more than 32 million servings, and more than five years of intensive testing, not one single pathogen has been found or detected. Not one person has complained to the state of CA that they have become sickened by an OPDC product. Tests performed by UC Davis, Dr. C. Berge DVM revealed something quite startling: Fresh manure from OPDC cows did not contain Salmonella. At other dairies tested, many of the findings were positive (31% of conventional milk tanks tested showed a human pathogen present).
In summary, it has been theorized that the combination of grass feeding, no antibiotics used, no hormones, and low levels of grain used in diet cause a change in the cows immune system and rumen. This change in physiology directly inhibits pathogen development in the milk (actually a transfer from environmental contamination that does not seem to occur; there are no bad bugs in the manure that transfer into the milk and the clean raw milk is highly pathogen resistant).
10. What are enzymes?
Enzymes are specialized proteins that assist in the breaking down (hydrolyzing) and digestion of foods into useful elements that can be utilized, absorbed, or stored by the body. Enzymes are identified by the use of the ending "ase" associated with their name. For instance Lipase helps digest lipids (fats). Lactase helps digest lactose sugar (milk sugar). If your body does not produce and have available specific enzymes, then you may not be able to utilize certain food sources, or absorb certain minerals, etc. Phosphatase, which is key to the absorption of calcium, is inactivated by pasteurization. In fact, the test for effective pasteurization is called the "negative phosphatase test." Is it no wonder that Americans are suffering from osteoporosis at a rate higher than ever. It is now considered a US health crisis. A little trick that is not commonly known is that if you drink plenty of raw milk, lactose intolerant people can then tolerate limited amounts of pasteurized milk products, including ice cream. There is a sharing of required missing enzymes (lactase) and bacteria that are required in the gut, making a person not intolerant of lactose containing products.
11. Can I cook with OPDC products and will the heat affect the raw nature of the products?
Yes, you can cook with OPDC products, but any heat over about 120 degrees starts to denature enzymes and kill bacteria. This is okay, but just remember the benefits of raw and make sure you eat plenty of raw (not heated above 110 degrees) in your diet for a strong immune system, good digestion, and absorption of minerals.
12. What are Immunoglobulins?
Immunoglobulins (antibodies) are immune system boosting elements found in the blood stream. They include IgA, IgD, IgE, IgG, and IgM, which among other things neutralize toxins and counter microbial attack. They are collected during pregnancy (in the breasts and udders of mammals) and are transferred to the newborn via colostrum (first milk) after being born. These essential protective proteins form a big part of the immune system and respond to disease and infection. Bovine colostrum contains high levels of these antibodies.
13. Why does colostrum appear pink or yellow sometimes?
All bovine colostrum contains some blood cells (RBC and WBC). Sometimes this is visible and sometimes it is not depending upon the cow and whether she had some red blood in her first milk. This is normal. OPDC attempts to limit the amount of visible blood that is in colostrum, but on occasion the colostrum may appear slightly pink. The yellow color in the colostrum is caused by Lactoferrin: Rich vitamin levels and the natural fat color of milk fat. All of this colostrum is "Nectar of the gods," is normal, and completely safe.
14. Why is there a "pet food" sticker on some OPDC products sold at retail stores outside of the State of California?
FDA law CFR 1240.61 states that it is illegal for anyone to transport raw dairy products across state lines "in final package form for direct human consumption unless that product has been pasteurized."
In compliance with CFR 1240.61, OPDC labels and ships its products outside of California for "pet consumption only."
15. What can I do with warm or soured raw milk?
Soured raw milk is still a vitally nutritious product and should be cultured for optimal flavor and taste. If you find yourself with a container of souring milk, just put in some live culture (some yogurt or store bought kefir starter available through www.bodyecologydiet.com), then set the product out for 24 hours at 90 degrees. The resulting food is wonderful, delicious, digestible, and highly nutritious. In most countries this is how people drink their milk. Our great grandparents called it Clabbered milk. Other raw milk and raw dairy recipes are available by calling OPDC at 1-877-RAW MILK.
16. Why do OPDC products carry a "government warning" that states that the consumer may be sickened by this raw dairy product?
Government regulations now require many living foods to carry a warning label, including meat, poultry, fish, and fresh juices. This came about because of the ever weakening immune system of the average American citizen. More and more US consumers have severely weakened immune systems and can become ill by eating small amounts of foreign bacteria that their bodies are not familiar with. It has been estimated that about 70% of the strength of a healthy immune system is made up of the diversity of living bacteria found in the intestines. Raw milk provides a perfect source for the "seeding and feeding" of these diverse populations of living bacteria. The average American diet is practically devoid of living bacteria (all killed foods and few bacterial sources). Our immune systems have suffered as a direct result. Consuming raw milk and dairy products is an important step towards regaining immune strength and overall health. On occasion a new raw milk consumer may have some diarrhea from over drinking raw milk for the first time. This is rare and should be considered very normal. After all, the intestine has never seen such an incredible introduction of new and diverse beneficial bacteria and does not have any idea what to do. It is possible, but highly unlikely, that pathogens may be transmitted in raw milk just as they may be transmitted in all other foods. OPDC has demonstrated that even when high levels of pathogens were introduced into raw milk, they die off and do not grow (BSK tests). In fact, pathogen killing safety systems are hard at work, keeping raw milk safe even if it has been contaminated. To date, there has never been a human pathogen ever detected in any OPDC product, in the plant, or from any test. OPDC products are highly pathogen resistant. Because OPDC can not predict the future and know what is yet to come, it is possible that someday a pathogen may be detected in an OPDC product. If you are a healthy OPDC consumer this should have no noticeable effect. Your immune system will deal with it and you will probably not even know that a pathogen was in your raw dairy product. This is evident when reading CDC reports of raw milk illness. The farm and dairy consumers never get ill; it is the first time raw consumers (with weak immune systems) that become ill. This is exactly why all people should drink lots of raw milk. A strong immune system is a gift of freedom and of health. It is your choice, and with raw milk (exercise, good hydration, a whole-food diet, and plenty of love) you need not become ill, ever. Choose life!
17. What diseases are aided by consuming raw milk and raw dairy products?
OPDC may not make a medical claim or post cures for any disease process relative to any OPDC product. That is a crime under current FDA law. We can recommend that you visit www.realmilk.com, www.westonaprice.org, or www.mercola.com, and other websites that will list literally 50 different illnesses that are directly, naturally, and positively affected by consuming raw milk.
FDA regulations make it difficult for us to share specifics. Please see web links, or read Dr. Porter's book Milk Diet as a Remedy for Chronic Disease.
Link to this webpage for links to other documents: http://www.organicpastures.com/faq.html
Link to their slideshows: http://www.organicpastures.com/op_slideshow/

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Did you find this information useful?

Then pay it forward. Help my Scholarship Students with their tuition and allow me to create more of my Free Programs and Shows for everyone. How? just click below to Donate, any amount is greatly appreciated and it all goes to a good cause.

Thank You,
Sifu Marcus Lovemore

Unreasonable Happiness Presented by Marcus Lovemore

The Yogurt Myth - Why Store Bought Yogurt is Shit

Have You Been Deceived?

Cornucopia Files Complaint; Requests FDA Investigation

Why You Need Probiotics

Brain Health Is Strongly Tied to Gut Health

You Can Easily and Inexpensively Make Your Own Yogurt

Nourish Your Microbiome with Organic Yogurt for Optimal Health

Raw Milk FAQs

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Anti-bacterial	Anti-allergenic	Anti-viral	Immunomodulatory
Anti-infective	Antioxidant	Antiproliferative	Apoptopic (cellular self-destruction)
Antidepressive	Antifungal	Cardioprotective	Gastroprotective
Radio- and chemo protective	Upregulates glutathione and certain glycoproteins that help regulate immune responses, including interleukin-4, interleukin-10, and interleukin-12	Downregulates interleukin-6 (a cytokine involved in chronic inflammation and age-related diseases)	Inhibits tumor necrosis factor (TNF) alpha inhibitor, NF-kappaB, epidermal growth factor receptor, and more

Sugar/fructose	Refined grains	Processed foods	Antibiotics (including antibiotics given to livestock for food production)
Chlorinated and fluoridated water	Antibacterial soaps, etc.	Agricultural chemicals and pesticides	Pollution