Originally posted by Dr. Davis on 2017-01-23
on the Wheat Belly Blog,
sourced from and currently found at: Infinite Health Blog.
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High-Fat Wheat Belly Yogurt
We celebrate fat on the Wheat Belly lifestyle.
With yogurt, it means we
never eat the thin, insipid non-fat or low-fat
stuff. We laugh at the anemic 2% yogurt that you can
practically drink rather than eat–and
they’re filled with sugar or high-fructose
corn syrup, anyway.
You could go for the full-fat
(3-6%, though typically 4% milk fat). Or you could go
for the Super-Duper High-Fat Wheat Belly Yogurt made
with heavy cream that is about 33-36% fat–really
fatty. Almost like melted cream cheese, thick and rich.
Fat, including that in dairy,
has been demonized. Ironically, it is clear that the fat
is the best part of all and does
not cause weight gain or cardiovascular disease.
If there’s a problem with dairy (and I mean real
problem, not just distress from lactose), it’s
the protein casein beta A1 that
has been associated with triggering autoimmune diseases
like type 1 diabetes in children, as well as
sudden infant death syndrome (from both infant and
maternal consumption of dairy).
That is part of the beauty of
making yogurt: lactate fermentation denatures (breaks
down) much of the casein protein, reducing it to less
harmful peptides. (Little intact protein remains.)
Fermentation also reduces lactose content, as fermenting
microbes convert lactose to lactic acid. And, when
you make yogurt yourself, you can extend fermentation
time to further denature casein and consume lactose,
making it even safer.
If you want a really
super-thick and rich yogurt, so rich that you don’t
even need a sweetener, start with heavy whipping
cream or half-and-half. You
don’t need any special equipment: I stopped
using yogurt makers years ago, when I learned that simply
putting the cream in a glass bowl, placed in the oven at
a temperature of around 300 degrees F for around
one minute, just enough to warm the air, got the job done.
(Avoid heating the glass dish beyond warm, as it will kill
fermenting microbes.) You can use a food thermometer to be
more precise, aiming for a liquid temperature of around
110 degrees F. “Seed” the cream with
a starting culture that you purchase or a couple tablespoons
of yogurt purchased at the grocery that contains live
cultures (typically stated on the label). (I used a
Trader Joe’s full-fat organic yogurt as the starter
and had vigorous fermentation within 24 hours.)
Here’s what I did recently:
16 ounces heavy whipping cream
2 tablespoons full-fat yogurt with live cultures or
one packet starting culture
Combine whipping cream and
starter in mediums-sized glass bowl. Place in oven as
described above. Reheat oven every 3-4 hours;
it’s okay to leave overnight without heating.
Voila: yogurt in 24 hours.
Allow to ferment an additional 24 hours, continuing
the periodic heating, to further ferment. Serve with
blueberries, strawberries, or other topping. Shown in
the photo is my result after 48 hours fermentation.
Because it’s full of fat, you will find it wonderfully
filling, as well as delicious with delectable mouthfeel.
And it gives you further reason to make a rude gesture at
the ridiculous U.S. Dietary Guidelines for Americans,
AKA “How to eat in order to profit the processed
food industry and agribusiness.”