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Yoghurt / Curd
HI
I was wondering if anyone here had issues with having Yoghurt or curd . I like to have it in morning with or without rolled oats . but I couldn't tell if it does cause some symptom flare ups . Google "Vitamin A curd " says it has a negligible amount of Vitamin A. Any comments ?
hi r
There are some who believe that all dairy is suspect, that there may be some VA hiding wrapped in casein.
Dairy can also be problematic if it is supplemented by the supplier with vitamin A.
Yet another topic is whether pasteurization makes dairy even worse VA-wise.
Personally, I don't worry about the 3/4 of a cup of raw dairy I take a day. It is my big cheat. But I'm very picky about sourcing it.
Personally, if I wanted yogurt, I would buy raw milk from a local farmer that I trusted, skim it (it may be possible to buy skim from a farmer, but even they are sometimes forced to add VA--ask) very gently pasteurize (because it yogurts better when pasteurized) and make my own yogurt.
If you want it to be raw, I might instead choose to kefir it. Kefir is more like a drink, (but so is raw milk yogurt). And kefir is easier to make IMO.
Of the two fermented milks, maybe yogurt is my fave tho. Good luck! 🙂
Edited to add: your question is "have you seen any problems" and I want to mention that I DO seem to see a strange thing happening with my raw milk when it naturally sours. I can get some loose runs from it. It makes me think that it might be a bit of an "probiotic overhaul" that my gut isn't read for--this "wild fermentation" that is occurring. When raw milk naturally sours it has a name: "clabber"; and clabber is another way to take fermented milk. I try to avoid drinking clabber, because the results are a bit inconvenient.