| livesimply | Thu, Nov-25-10 19:58 |
Quote:
Originally Posted by Scarlet ...He stresses milk, yogurt and butter for dairy as he is not a fan of the lactic acid in yogurt. |
Here's a response from Dr. Peat regarding yogurt:
"In quantities of an ounce or so, for flavoring, it's o.k., but the lactic acid content isn't good if you are using yogurt as a major source of your protein and calcium. It triggers the inflammatory reactions, leading to fibrosis eventually, and the immediate effect is to draw down the liver's glycogen stores for energy to convert it into glucose."
