Fermented Dairy Lowers Heart Disease

STORY AT-A-GLANCE

  • In a recent study, researchers found that eating approximately one serving of fermented dairy products each day reduces the risk of heart disease, which may have a positive effect on the nearly 610,000 who die from heart disease each year in the U.S.
  • The authors also found that those consuming unfermented dairy products have an increased risk of heart disease. However, they lumped low-fat, full-fat, soy and flavored milk into the same category of unfermented dairy products
  • Although no association was found between eating yogurt and having a reduced risk of Type 2 diabetes, researchers from Harvard University have linked consumption of full-fat dairy to a lower risk of cardiovascular disease and mortality
  • Consider using raw, unpasteurized milk from a local dairy farmer to enjoy microbial and nutritional benefits

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