In nearly every population around the world, everyone has fermented dairy. Whether it’s yogurt, kefir, or any of the hundred’s listed HERE, I suspect it’s been so common because some combination of: 1) it’s really easy to make; 2) tastes good; 3) prolonged shelf life; 4) health effects downstream from the ‘biome (more on this below); etc., etc.
It’s loaded with pre- and pro-biotics, and a great vessel for berries. And with the advent of some of these newer Swedish, Icelandic, and Greek varieties, they’re pretty keto-friendly with one of the lowest coming in around 5 g carbs per cup!
Yay or nay on fermented dairy or what’s your favorite kind?!
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Get some dark chocolate, too