Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
12 Mar

Yogurt Mania

How did we survive all these years without functional yogurt products? If it weren’t for Yoplait and Dannon enhancing our digestive facilities, I bet we’d never get anything done in the bathroom. I, for one, can’t recall the last time I had a satisfying bowel movement without concurrently sucking on an extra large Purple Gogurt as I sat astride the toilet.

Yoplait and Dannon are responsible for injecting more culture into our lives than Warhol, The Smithsonian, The New Yorker, and ancient Athens combined. I love the way those two superpowers ultra-pasteurize their yogurt so as to rid it of any naturally-occurring, unpredictable, rogue probiotic cultures (unfettered bacterial growth? – no thanks) before supplanting them with nice, orderly probiotic cultures (and not too much of them, thanks). Mother nature? Natural selection? Ha! As if natural foods could improve my immunity and digestive health better than multi-national corporations. You think sauerkraut has your best interests in mind?

There are downsides to the addiction, though. And it is an addiction. Make no mistake about that. The cravings can hit me hard, fast, and without warning. My blood sugar drops, my knees weaken. Visions of Danimals dance about my tormented psyche, laughing and pointing and beckoning. Normally, I rush to the nearest grocer, head straight to the healthy dairy section, and thrust my probing tongue through the foil seal and into the soothing bath of HFCS, whipped skim froth, carrageenan, and single-file probiotic formations. Normally, all is well, but I’m not always within range of a Dannon/Yoplait distributor. Like last week.

I was driving through LA, just south of Hollywood, when I got the cravings. It wasn’t pretty, and my options were extremely limited. Check cashing places and carnicerias abounded, but there were no grocery stores. I needed my Activia, and I needed it immediately. My wild eyes betrayed my intent; even the fidgeting methamphetamine enthusiast (with whom I sensed a strange sort of community) gave a wide berth. Next thing I knew, I was across the street, apparently having successfully navigated traffic. A Greek market lay before me, a small, unassuming ethnic grocer full of olive oils, labna and mediocre red wine. I entered, approached the counter, and inquired as to their yogurt selection. Greeks are supposed to make yogurt, right? (In the Yoplait online forums, the “Upcoming Product rumors” thread made mention of a “non-fat, Greek-style yogurt coming soon,” so I knew there was some precedent.) They did, and the clerk produced a small nondescript tub of white yogurt, which I immediately purchased. Don’t worry – I made sure to ask if it was low-fat. The clerk, a stout man with an impressive white mustache, just laughed off my silly question. What was I thinking? No one makes full-fat (ugh, the thought just makes me sick) yogurt, I told myself. He was right to laugh at me.

So I popped the top and grabbed a spoon. It smelled pretty sour, and it didn’t even smell like vanilla (but what other flavor could white yogurt be?), but I was desperate. I was about to take a massive spoonful of the stuff when, luckily, the clerk chimed in once again.

“Best yogurt in all of Los Angeles! It’s made from raw sheep and cow milk in Greece, then shipped directly to us! You will like!” I just looked at his bristly ‘stache.

Raw milk? This stuff wasn’t ultra-pasteurized. It was probably teeming with barbarian hordes of probiotic cultures. Ferocious little milky versions of Gauls, Thracians, Ostro-goths, and Visi-goths running rampant over the pristine splendor of Rome, with Yoplait Caesar’s mighty praetorian guard nowhere to be found. I was at an impasse. I needed yogurt in my body, but I didn’t want to face the uncertainty of consuming rogue probiotic cultures. What was I to do?!

Then I remembered my recent pharmacy pick-up: antibiotics. (I’d gone in for a nasty cold; the doctor really didn’t want to write the prescription, citing some nonsense about the cold being a virus and therefore unaffected by antibiotics, but I just slipped him my favorite malpractice lawyer’s card, and he got the idea). I figured antibiotics could counteract the nasty probiotics in the dangerous Greek yogurt, so I tossed a handful of pills down on the counter, crushed them with my Purell aerosol canister, and immediately insufflated the powder. Once I could feel the tell-tale signs of antibiotic powder penetrating my nasal membrane and reaching my blood stream, I tossed down the yogurt. I distinctively heard several dozen death knells signifying the probiotic cultures’ complete assimilation into my body. Sure, it may not technically be assimilation if they’re dead, but this ain’t no melting pot.

This definitely wasn’t vanilla. I’ll give them the benefit of the doubt and assume they forgot to add the flavoring. But, I’ve gotta say – it was the best damn non-fat yogurt I’ve ever had. It was so rich, so creamy, and so filling. I’ve never had a full-fat item in my life – I avoid direct eye-contact with cartons of whole milk and I’ll spend as long as it takes to whip enough air into skim milk to get it to stand up on its own and solidify into cream (1:1:1 ratio of skim milk to powdered sugar to cornstarch) – but if they taste as good as this yogurt did, I think I understand why people are willing to risk obesity, heart disease, and diabetes just for a shot of half-and-half in the morning coffee…

In case it isn’t abundantly clear to my regular readers (or if you’re new here and your worried about my sanity) I’m just having a little fun with this article. Functional yogurt fans may not be quite that crazy, but you wouldn’t know it by the sales figures of these probiotic-enhanced brands of sugar slurry. They’re billed as the healthiest, simplest choice for people on the go, growing children, women interested in slimming down, and folks with digestive troubles. The kids love it because it’s got funny cartoons on the carton and it’s loaded with sugar. Hell, everyone loves the sugar. And because it’s “healthy,” low-fat, and “packed with probiotics,” people don’t feel bad slurping down all the sugar.

It’s nonsense, people. Probiotics are indeed healthy and helpful members of any digestive system, and consuming them in supplement or fermented food form is a good move with many potential benefits, but wasting your money on fortified processed food (food should never require “fortification”) and its obscene packaging and advertising campaign is silly. Those probiotic-enchanced sugary yogurts are stripped of their natural bacteria via pasteurization. Even the “natural” full-fat yogurts, however delicious they are and whatever other benefits they confer, are usually pasteurized with probiotic cultures added afterward. There’s nothing magical about Yoplait or Dannon.

Regular yogurt has probiotics, too. The clinical doses of probiotics – the amounts that have shown promise in trials – are far higher than anything you’ll get in a tiny 80 calorie container of Key Lime Yoplait yogurt. I’m talking at least 20 billion cfu (colony forming units). If you want the real benefits of probiotics, make fermented foods a regular part of your daily diet. Eat sauerkraut, kimchee, full-fat Greek yogurt (Fage is a good one, or look for a local Greek market), or kefir (if you tolerate dairy). Naturally fermented foods will have good levels of bacteria. You may not get a label listing all the strains, but you’ll know that they’re the same probiotics people have been consuming for thousands of years. Obtaining probiotics this way is generally safe, but if you want a bit more precision, a good supplement will have a label listing the specific strains (and in greater numbers). I regularly use this method for a number of reasons: for its convenience, because I don’t generally do dairy, and to ensure I’m getting precise amounts of certain strains in my system. As my upcoming Primal Flora supplement (30 billion cfu) nears release, I’ll discuss this more at length. Whatever you do, just don’t rely on sugar-filled functional yogurt products to get your probiotics.

What about you guys? Any ridiculous yogurt hyperbole sightings in the wild? Share in the comments section.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I find it interesting yet again that your topic is closely related to a discussion some of us were having about the new Smart Balance 2% milk and sour cream…the stupid commercials, where french fries are mentioned as well…anyway, my point is if you have to ADD crap to your crap to make it better, healthier, faster than a speeding bullet, able to leap tall buildings in a single bound, then its CRAAAAAAAAAAAAAAAAP!

    I loooooooooooooves my Greek yogurt, but i go from full fat to low to sometimes 0 just because…not sure why now that you made me think about it.

    FULL FAT IT IS! ;o)

    Junie B wrote on March 12th, 2010
  2. I mistakenly bought fat free greek yogurt. I didn’t think it was possible. Why would it exist?

    I usually frequent a local polish deli that sells “settled milk.” I believe it to be raw milk gone bad. Oh so good.

    wes wrote on March 12th, 2010
    • Isn’t that the same as clabbered milk?

      Uncle_Bulldog wrote on March 12th, 2010
  3. its getting personal. It has been getting tougher and tougher to buy Fage Total anywhere these days. I made it a point to buy it on a very regular bases, even if I didn’t really need any (I do go on a diary fast from time to time)just to show that it is in DEMAND. BUt more fat f_n Free bougurts take there place on the shelves because the masses are brain washed. Time the choir preaches out to the streets louder. Save my lipids

    pjnoir wrote on March 12th, 2010
    • if im at a whole foods, or a co-op i ask every time if they dont have the total variety. im often told they will consider stocking it.

      emily wrote on March 14th, 2010
  4. Hold on here….Unless I am missng something I am totally confused.

    Stated in this article it says from Mark “I’ve never had a full-fat item in my life – I avoid direct eye-contact with cartons of whole milk and I’ll spend as long as it takes to whip enough air into skim milk to get it to stand up on its own and solidify into cream (1:1:1 ratio of skim milk to powdered sugar to cornstarch) – but if they taste as good as this yogurt did, I think I understand why people are willing to risk obesity, heart disease, and diabetes just for a shot of half-and-half in the morning coffee…”

    I just finished reading the Primal Blueprint & Mark lists that full fat itmes are the best of all in milk & that he drinks cream in his coffe, which correct me if I’m wrong is Full Fat. Did I miss something?

    Candice wrote on March 12th, 2010
    • Oh nevermind. I reread & realized it’s a joke. PHEW! I was begining to doubt him for a second.
      Making Raw Yogurt is Oh so fun & easy, & CHEAP! I went through great many lengths so get raw milk where I live. It is illegal here to purchase it for any reason where I live.
      So I always keep my fingers crossed that some cop won’t pull me over for raw milk, 😉

      Candice wrote on March 12th, 2010
  5. First off, let me say I am a fan. I am a frequent visitor and I am about half way through the Primal Blueprint.

    But with regard to the below quote, NOT cool!

    “I’d gone in for a nasty cold; the doctor really didn’t want to write the prescription, citing some nonsense about the cold being a virus and therefore unaffected by antibiotics, but I just slipped him my favorite malpractice lawyer’s card, and he got the idea”

    Rich wrote on March 12th, 2010
    • Why ever not? It’s funny as hell!

      Griff wrote on March 12th, 2010
  6. Watching people choose yogurt is always an amusing experience. Standing there, blank-faced, baffled by the sheer variety of kinds. This one is low fat… but this one has more sugar… but this one has probiotics… but this one has fiber.. but this one has more added vitamins… but this one…

    arlojeremy wrote on March 12th, 2010
  7. Another fantastic post. I was beginning to wonder until I got into the 2nd or 3rd paragraph and came to the comclusion that this is one of Mark’s funny posts!

    Does anyone know where to get FAGE or a similar product in Edmonton Alberta? My wife would not allow me to make homemade yogurt so I will bypass that idea and go for something which is a close second.

    Karl MacPhee wrote on March 12th, 2010
    • I just buy my favorite yogurt and strain it – tastes even better than Fage. Line a sieve with cheesecloth or paper towel or large coffee filter and let it sit in the frig overnight…

      sandra wrote on March 12th, 2010
      • ive done this too, but the awesome part about fage is its made with half whole milk and half cream, whereas even if you strain whole milk yogurt its still only 3.5% fat, not 10% fat.

        emily wrote on March 14th, 2010
  8. This post is genius!!! This goes up there as one of my favourite posts along with your letter to Taco Bell. Please keep up the sarcasm and bashing of the packaged foods industry!

    One of the other faux-foods I love to hate is the whole wheat bread that ‘looks and tastes like white bread’ so your kids won’t know the difference. GAH!

    cosmopolitan primal girl wrote on March 12th, 2010
  9. Yesterday I bought Greek yogurt for the first time, but today when I went to eat it I noticed on the back: “Reduced Fat”. I was upset at myself for not noticing this offensive detail prior to purchase. I look forward to buying some real greek yogurt next time.

    Fernando wrote on March 12th, 2010
  10. Can you guys get easy-yo yoghurt makers over there? Best thing I own. Super simple and I make full-fat greek yoghurt teeming with live bacteria right at home. I buy the freeze-dired sachets to make it with, which you can get an organic version but I prefer the taste of the regular greek one. The milk is from New Zealand pastured dairy cows. Tastes way better than anything I have had from anywhere else, and so easy to do! Yum, its my quick easy brekkie when I don’t have time for eggs.

    Sam wrote on March 12th, 2010
  11. We like Siggi’s yogurt, which is actually skyr. It has 16 grams of protein, no fat and 4 grams of carbs. It’s thick, rich, nicely sour and produced in upstate NY.

    rts wrote on March 12th, 2010
    • $iggi’$ looked like a nice option but it is fat free which makes it a poor choice

      pjnoir wrote on March 12th, 2010
      • Some people prefer the taste or texture of fat free. You can always eat fat from other sources. Somewhere, someone’s eating butter from the fat left out of that yogurt. :)

        Roland wrote on March 12th, 2010
      • Siggis tastes better than full fat Fage. Try it, you’ll see. It has more protein than full fat yogurt, fewer carbs and a great taste. It’s not as if you need the fat in everything.

        rts wrote on March 13th, 2010
  12. I’m new and you had me wondering if there was a guest writer or something. Nice article.

    Willow NyteEyes wrote on March 12th, 2010
  13. Hey guys, what about Kombucha? Does anyone else value the probiotics contained in the average bottle of raw kombucha tea?

    Winthorp wrote on March 12th, 2010
  14. Making real yogurt with raw milk is super easy. Greek yogurt cultures require a yogurt maker but there are other cultures that don’t require a yogurt maker…You just let your yogurt sit & ferment for 12-18 hours on the counter, refrigerate 6 hours and voila!

    Clabbered milk if fun & tasty. Leave your bottle of raw milk open on the counter for a few days. The milk will separate in 2: clabbered milk (naturally fermented, reminds me a bit of cottage cheese) & raw whey!

    Alchemille wrote on March 12th, 2010
  15. My parents used to have fresh unpasteurized milk delivered to them back in the USSR. The milk man would make the rounds every day. They made kefir, cottage cheese, and various soups based on kefir loaded with grasses, herbs, etc.
    It was so easy, because the milk was not pasteurized. All they had to do back then was simply leave the stuff overnight, and it began to ferment on it’s own, collecting wild bacteria.

    My dad came to the U.S. and, not knowing anything at the time about the freak obsession in the U.S. of utterly destroying any trace of life forms in any food product, tried to do the same with some milk from the grocery store. “Grade A ultra-pasteurized.”

    The stuff went sour and he had to throw it out.

    Recently, after going primal, my Dad has gotten us back into the custom of making our own fermented products from milk. My parents found a package containing bacteria necessary to start a culture in powder form being sold at Wegmans. You simply pour regular pasteurized milk into a pot, add the powder, and it will act as a starter. From there, the fermentation process begins. The end product is real, full-fat, unpasteurized kefir, cottage cheese, etc. We even save the liquid by-product that get’s left over when you drain fermented milk to separate the liquid from the solids that form on the top to make cottage cheese. This liquid is full of nutrients, tastes somewhat sour, almost like kefir, and is very refreshing when cold.

    Also, now we don’t even need the powder. My Dad just uses some of the leftover kefir to seed the next batch of milk with bacteria.

    No HFCS, no stabilizers, no advertising and silly cartoons. Best part is, a bottle of kefir at the store costs an exuberant price of $5.00 for full fat. Absurd that it’s such an exotic product here in the U.S. that it costs so much when it’s so cheap and a staple of diets in so many other countries. The cost of making fermented dairy products at home is the cost of the milk only. For the price of one bottle of Kefir, we can make an entire pot of several gallons of the stuff. I highly recommend anyone who wants real, high-fat, fermented products at an affordable (dirt-cheap more like) price, to try to find a culture starter kit at a grocery store, or otherwise look into doing it at home. You could also drink supplements, but why scarf down a pill that probably costs a lot when you can actually get everything you need from delicious food.

    Paul wrote on March 12th, 2010
    • Oh and, personally, I love to eat cottage cheese with daisy sour cream and blueberries tossed in. Sometimes I add some dried cranberries and walnuts. Give it a try.

      Paul wrote on March 12th, 2010
  16. I have my own jersey cow. You can imagine the milk, butter, and yogurt that’s made from her-out of this world.

    zg wrote on March 13th, 2010
  17. LOL
    a very fun read!
    I like yogurt, I have to admit, but I only buy organic, non sugar, full fat ones.

    riceball wrote on March 13th, 2010
  18. Mark,

    I am new to your site and enjoy a lot of the information you seem to offer your viewers. People definitely need to be educated and awaken regarding the Food Industry and what they’re consuming on a daily basis.

    My thoughts regarding Milk products, however, do differ from yours.

    Wouldn’t you agree that Mother Nature designed Milk as the perfect dietary supplement for newborn Mammals? If so, wouldn’t you also agree that Mother Nature went a step further (she’s an A-Student) and specifically and uniquely designed each Species’ Milk to best feed and nurture the Specific and Unique needs of their young?

    Now, if you agree with the top two statements…what do you think would happen if one species, say Rabbits, developed some sort of technology to manually harness and store the Milk of a Doe for consumption as a part of their daily diet after, or even during, their own specific Weaning period?

    Well, if Mother Nature did in fact go the extra mile in specifically designing each and every Mammal’s Milk for their own species’ unique needs, then a species, say the Rabbit again, who decided to regularly drink the Milk of another species, say the Deer once more, would not be consuming a dietary product that was specifically manufactured over a period of hundreds of thousands of years (a lot of blood, sweat and tears, if she indeed can cry, on Mother Nature’s part)… What then would be the result?

    Well, I posit something very similar to the plight of “non-species specific” (NSS for short) Milk consuming Human Beings… An overall rejection and/or adverse reaction to this product that was Not designed for the Species consuming it, and in high quantities for that matter. More and more Human beings are becoming “Lactose-Intolerant” daily, – our body’s can only take so much – “digestive problems” abound, skin dis-ease such as Acne is running rampant and while I am not blaming the full force of this by any means on the sole consumption of NSS Milk products, I do believe they play a vital role.

    Mother Nature designed MILK, in the first place, as the perfect dietary “Bridge” between direct, liquid, umbilical nutrition (feeding while inside their Mother’s Womb) and SS (species-specific), indirect, solid nutrition (the diets, once again, that Mother Nature had in mind while designing each unique species’ genetic code). MILK was Mother Nature’s prize-winning product that allowed for the perfect “Weaning Process” or the journey from internal, direct ingestion from the Mother to external, indirect ingestion from themselves.

    MILK, (and it would of been quite convenient if Mother Nature put an FYI label on it, very much like McDonalds finally putting “Coffee is Extremely Hot” labels on their cups after those nasty lawsuits) therefore, is and was meant to be a Temporary (hence the name ‘Weaning’) dietary supplement given and only given until the newborn Mammal developed enough to ingest more and more of what will become its regular diet – and I can ensure you, that MILK was and is not a part of that regular diet (again, hence the Mother’s milk production ceasing as soon as their young begins to ingest external SS foods).

    As you can plainly see, I am having a little fun with my comment as you did in your above blog, which, by the way, was quite informing and engaging to read. I would agree that products such as Full Fat Greek Yogurt are better than HFCS-ridden, nutrition-deficient, dare I say anti-nutrition rampant, products such as Yoplait’s and Dannon’s versions of Yogurt… So, if you’re going to Defy Mother Nature’s original intentions, then by all means “Go Greek.”

    I guess I was a little taken aback when I got towards the end of your blog and realized that you were indeed still advocating the consumption of Milk products as a part of a regular Human diet when your entire philosophy, website and book seems to be dedicated to “Living Primal,” which, to me, means living as Mother Nature intended, whom you quote at least once in the above article and no doubt throughout many more.

    Again, in no way am I discouraging your seemingly successful attempts at Re-Educating society regarding their lifestyles and the ways in which to live healthier, more fulfilling lives. Kudos to you for developing such an attractive site, philosophy and student-base allowing for a highly influential medium of information (something I yearn to create for myself in the near future).

    I guess our opinions of Mother Nature’s original, or “Primal”, intentions simply differ.

    – Brian

    Brian wrote on March 13th, 2010
    • Nope. I’m not advocating the regular consumption of milk products in any way. I define milk as a gray area of the PB. There is a scale of acceptable dairy (both in kind and amount) and it also has to do with individual tolerance. Read my post on dairy here:

      Mark Sisson wrote on March 15th, 2010
  19. Oh I loved this, as a fellow primal enthusiast who cringes every time I happen to catch sight of an Activia commercial, and as someone who is sorely disappointed at the lack of full-fat anything nowadays. Kombucha all the way for me!

    Mason wrote on March 13th, 2010
  20. Pretty cool yogurt maker that appears to be coming out at some point. It’s a little small for my needs, but it appears to be easy to use and semi-strains the yogurt, so it’s thicker. Bonus.

    Roland wrote on March 13th, 2010
  21. OK, someone help me out here. I’ve been thinking about this a lot lately. I’m convinced that the meat I eat needs to be “clean” which not only means organic but grass-fed as well in order to get the proper spectrum of amino acids, etc.
    Factory beef is fed grain to its detriment. Should I not also be concerned that the cows that produce my yogurt be fed grass only? What are organic cows fed? What are non-organic dairy cows fed? I buy organic butter and yogurt but worry that the cows might be eating cardboard made from recycled paper just to fulfill the requirement to be organic.

    Roget wrote on March 13th, 2010
    • Where I live, Farmer’s All Natural Creamery makes vat pasteurized (lower temp), grassfed, organic milk, sour cream, cottage cheese and yogurt which I can find at Whole Foods. I buy the whole milk and make yogurt out of it when I have planned in advance.

      Kelly A. wrote on March 14th, 2010
  22. Take it from a genuine Greek guy! FAGE Total 10% rocks. Use it with anything!

    tzortzis wrote on March 13th, 2010
  23. The Jewels in my area (NE Illinois) carry Fage total.

    Debbie Thompson wrote on March 13th, 2010
  24. I’m new and was freaking out at first but then when you said “if you’re new…” then I said “ohhhhhh. oookay. I get it now.” Funny. Thanks for the scare and big laugh right after! Loved it!

    Candace wrote on March 13th, 2010
  25. I only eat full fat yogurt. I’ll never go back to the 2% stuff. I NEVER ate the fat free crap!

    vargas wrote on March 13th, 2010
  26. I hope your kidding! I eat raw anything, I can get my hands on- meat, chix, dairy you name it, everyone thinks im nuts but I’m still alive and healthier than all my peers.. and full fat is the best-plus I have a shiney coat 😉

    Amanda wrote on March 13th, 2010
  27. Here in Ohio, there’s a natural grocery store called Raisin Rack (In Columbus and I believe Akron) that sells a nice organic goat’s milk yogurt that is augmented with live cultures, 4.5 grams fat per serving and good. I had some mixed with walnuts and blueberries this AM.

    JJ wrote on March 13th, 2010
  28. Roget,
    Cows that aren’t 100% grass fed are fed corn & soy as part of their diet. Organic cows are not different, except that they might not necessarly get GMOs (GM alfalfa is also a big thing lately).
    If you haven’t seen the movie Food Inc, I suggest you do so…
    From the quality of the feed depends the quality of the meat and dairy items.

    Alchemille wrote on March 13th, 2010
    • Alchemille: I’m aware. Food Inc. does, though, focus on beef cattle rather than dairy. It certainly doesn’t seem that grass-fed dairy products are as widely available as beef. In fact, I can’t seem to find any, anywhere. Or am I just not looking hard enough?

      Roget wrote on March 14th, 2010
  29. AlyieCat,
    Carragean is a known source of MSG…

    Alchemille wrote on March 13th, 2010
  30. As usual a great dairy based post has stimulated a great dairy debate :)

    I haven’t come across this FAGE total yogurt in the UK but I think we have the Greek Gods. I love the taste of natural full fat organic Greek yoghurt, frozen wild berries with a sprinkle of cinammon ..mmm – great breakfast or sweet treat!

    Luke M-Davies wrote on March 14th, 2010
    • You can get FAGE in most supermarkets in the UK. My local Morrisons has always got the full fat version in, usually on 2 for 1.

      Steve Carter wrote on March 18th, 2010
  31. / I, for one, can’t recall the last time I had a satisfying bowel movement without concurrently sucking on an extra large Purple Gogurt as I sat astride the toilet. /

    Haven’t laughed this hard thinking about dairy since SNL spoofed Jamie Lee-Curtis’ yogurt commercial.

    Great post! Yogurt is for the cows er birds…

    Miss Alpha wrote on March 14th, 2010
  32. Roget,
    Whole Foods was carrying grass feed dairy products until now (from Organic pastures and 1-2 other brands) but right now they are having issues (FDA related?) with their insurer so hopefully they’ll just remove them temporarely from the shelves.
    Check farmers markets (often raw milks are sold for “pets only”) and natural foods stores, you might find something there…

    Alchemille wrote on March 14th, 2010
    • Thanks Alchemille.
      Unfortunately I’m about 800 miles from the nearest Whole Foods.
      Most farmers in the middle of the Canadian prairies have drunk the Kool-Aid of conventional wisdom.
      We do have great sources for local clean beef but dairy producers are few and far between here so the chance of dealing with producers directly is slim.
      Appreciate the advice.

      Roget wrote on March 14th, 2010
  33. Mark! You totally had me going there – I was reading how you would NEVER eat full fat products and have these crazy cravings….. I flipped from the top to the bottom of the article (several times) wondering what was this parallel universe I was in!
    Great article by the way. Since I have started my primal journey I was so disappointed to realize that youghurt isn’t as good for you as we are made to believe. I am learning slowly, and surely and so far, so good!
    Hopefully I will learn not to be fooled next time……

    Miss LT wrote on March 15th, 2010
  34. Would anyone happen to know any resources that can be used to find one’s local Greek market? I’ve never seen one and would like to go to one.

    Benpercent wrote on March 15th, 2010
  35. It must have been the day for surreal pieces … my brother emailed me the following … ‘the last time I saw Paddington bear, he was definitely tubby! So if you want your kids to grow up short and round (and hairy), feed them marmalade sandwiches – but don’t forget to use low fat I-can’t-believe-it’s-not-clogging-up-my-arteries spread (with added e-numbers for that authentic yellow colour, and nicely hyperactive temperament, just like Bart Simpson!); or better still, just squeeze the sugary gloop straight down their gullets, and make a nice pudding with the bread instead.’

    Here in the UK our BBC has a radio 4 programme called the Food Programme – last week it featured the marmalade industry and chirpily reported how they were trying to modernize the brand and bring in the youth market by adding extra sugar to marmalade and marketing it in a squeezy tube with Paddington Bear on the label – he is one of our long time Children’s characters who traditionally ate marmalade sandwiches he stored under his hat)

    Kelda wrote on March 15th, 2010
  36. I think you need to start a primal fail blog.

    Ryan Denner wrote on March 16th, 2010
  37. I Love yogurt mixed with Sugar.

    kashmir wrote on March 18th, 2010

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