Originally posted by Dr. Davis on 2017-10-20
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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I took the super-duper thick yogurt
that I made with added prebiotic fiber and made
a really delicious and rich chocolate frozen yogurt.
Most store-bought yogurt, of
course is the outdated and unhealthy low- or non-fat
variety, often thickened with emulsifying agents to
improve consistency, but damaging the mucous lining
of your intestinal tract and encouraging dysbiosis,
even if it contains probiotic microorganisms. We can
make high-fat yogurt, prolong the fermentation
process to further reduce lactose and denature the
casein protein, and add a prebiotic fiber such as
inulin to increase bacterial counts and increase
butyrate content for intestinal and metabolic health.
(Recall that butyrate is the microbial metabolite
produced by healthy bowel flora microorganisms
believed to be responsible for physiologic benefits
in humans, such as decreased blood sugar and blood
pressure, improved insulin responsiveness, reduced
triglycerides, improved mood and reduced depression,
deeper sleep, better bowel regularity and reduced
risk for colon cancer. Butyrate is also found in
large quantities in butter.) The result is a yogurt
so rich and thick that it can stand up on a plate.
I therefore used this
extra-thick yogurt to make frozen yogurt. The end
result was wonderful, the best frozen yogurt I’ve
ever had. And, of course, it contained no added
sugars and no emulsifiers.
I chose chocolate, but you
can easily replace the cocoa powder with berries,
other fruit, or add mint or instant coffee for other
The painfully simple recipe
below uses 1 cup, so just multiply by the number
of cups you want to make.
1 cup Wheat Belly Yogurt
1 tablespoon unsweetened cocoa powder
1½ tablespoons Virtue Sweetener (or other
sweetener equivalent to ½ cup sugar)
In bowl, combine yogurt,
cocoa powder, and Virtue and mix thoroughly. Allow
to set at least 1 hour in freezer.