Fermented Dairy


Try adding a little kefir to your smoothies once or twice a week or enjoy half a glass with breakfast.

Again, only consume organic fermented dairy. Instead of traditional milk in your tea, try an organic almond, soy or coconut milk. Instead of cream, use coconut cream. Instead of cheese, try avocado or homemade cashew cheese.

Why Fermented Dairy is good for us


Dairy should be eaten in moderation for several reasons, (read the article in the link above for a more detailed analysis) however if you can find organic fermented varieties, some great health benefits can be gained.

When the dairy is fermented with a culture, a host of beneficial probiotic bacteria is created which can aid digestion and increase the good bacteria in our gut which has been proven to boost our immune system, helping our bodies naturally fight cancerous cells from within.

Fermented milk products are created when milk ferments with specific kinds of bacteria called Lactobacilli or Bifidobacteria. This makes the milk products easier to digest, especially for people who have milk allergies, are lactose-intolerant or have pancreatic, colon or stomach cancer.

Organic kefir is a tangy, but tasty drink which provides you will all the health benefits of fermented dairy. Another source of fermented dairy is yoghurt; however, you need to be careful as many yoghurts have a tonne of added sugar. So always check the label and if there is more than 5g of total carbohydrates per 100g, put it back on the shelf. Usually the fruit or flavoured varieties contain the most sugar.

Some probiotic drinks such as Yukult, contain almost 50% more sugar than Colas! Again, ALWAYS check labels. Even if it says its organic, sugar can be organic and just as toxic as non-organic brands.

Dairy is a good source of calcium which can aid in the retention of bone mass and density, especially important for cancer patients undergoing treatments such as chemotherapy and radiation.