Yogurt has been a culinary staple in Asia, the Middle East, and Eastern Europe for centuries. In 1931, commercial production of the cultured dairy product began in the United States.

Be sure to choose organic yogurt made from milk that is free of hormones. And opt for plain yogurt, adding fresh or frozen berries and stevia, as most flavored yogurt is either loaded with sugar or artificial sweetners.

HEALING TIP: When labeled as “contains live and active cultures”, yogurt provides health-promoting probiotics.



Glycemic Index=36
Glycemic Load=3

Selecting and Storing Yogurt

Keep refrigerated.

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Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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