Research suggests that yogurt may cure some drug resistant infections better than antibiotic drugs. I’ve learned some great nutrition practices from personal nutritional chefs who worked for billionaires. I’ve known two well, two nutritional chefs for two different billionaires. Weird, huh? Anyway, here is a useful secret; in the name of making a buck, the US population is generally mislead about what is healthy. Take the Mediterranean diet, for example, widely held to be one of the healthiest.
One glaring omission from many US guides (link) on this diet is Greek yogurt.
By this I mean real organic Greek yogurt from healthy 100% grass-fed pastured animals, the yogurt with multiple live active probiotic cultures. Greek style yogurt is thicker. This is the case because a straining process removes the whey, or fluid, from the milk solids. This yogurt costs more because it requires substantially more plain yogurt to produce a single cup of strained yogurt. The result, however, has less sugar, including less lactose.
Unfortunately, in America, artificial thickeners like pectin are used to save money instead of straining, so you will need to hunt for the authentic kind. In addition to less sugar, you want real strained yogurt because it has more protein and more good bacteria aka probiotics. Our artificial sugar-added watered-down filler-pumped healthy-fat-removed so-called-yogurt common in the US won’t cut it.
Thanks to antibiotic overuse, especially in factory farmed animals, we are now fighting stronger germs.
the Centers for Disease Control and Prevention (CDC) notes that nearly 2 million people in the United States become infected with drug-resistant bacteria each year, and about 23,000 individuals die as a result of those infections.
The good news is that probiotics consumed daily will increase your resistance to bad bacteria as well as your overall health. Assuming you have no sensitivity to casein protein, authentic Greek yogurt is a great source of probiotic protection. Here is one very specific reason why:
Lactobacillus parafarraginis KU495926, extracted from yogurt, hindered the growth of 14 multidrug-resistant and so-called extended spectrum beta-lactamase (ESBL) bacteria obtained from infected patients at a Washington D.C. hospital, according to Howard University biologists at the annual American Society for Microbiology meeting held in New Orleans this week (June 1-5).
ESBL bacteria make beta-lactamase enzymes, which promote resistance to certain broad-spectrum antibiotics. The researchers found that L.parafarraginis, a gram-positive microbe, produced a substance, likely a bacteriocin—a type of antimicrobial protein—that inhibited the gram-negative ESBL and multidrug-resistant pathogens. According to lead author Rachelle Allen-McFarlane, a graduate student in Broderick Eribo’s lab at Howard, this may be one of few known examples of gram-positive bacteria-derived bacteriocins inhibiting the growth of gram-negative bacteria.
The strain, Lactobacillus parafarraginis KU495926, identified by 16S rRNA, was isolated from a sample of commercial yogurt – and showed typical characteristics, said those behind the research.
However, screening of the antimicrobial activity showed that an isolate from the strain – which is a unique bacteriocin-like peptide – blocked the growth of several multidrug-resistant / extended-spectrum beta-lactamase gram-negative bacterial pathogens.
Bacteriocins are antimicrobial peptides produced by bacteria and released to kill other related bacteria. The identified bacteriocin from Lactobacillus parafarraginis KU495926 is heat stable up to 121°C.
“Considering the current upsurge of antibiotic resistance in hospitals, especially among the gram-negative bacteria, and the exigent need to find viable alternatives, findings from the study may hold promise for possible therapeutic application,” said Rachelle Allen-McFarlane, doctoral candidate in the Biology Department at Howard University, Washington, D.C.
The study data was presented at ASM Microbe 2017 in New Orleans, Louisiana.
Remember that not just any yogurt is good for you. Most yogurt in the US stores comes from confined cows fed antibiotic laden GMO grains instead of grass.
As the yogurt ferments, chemical defoamers are sometimes added. Then high doses of artificial sweeteners, sugar, or high fructose corn syrup are sometimes added too. That’s not all: colors, preservatives, and gut-harmful carrageenan can be dumped in.
Another issue is the wide spread misinformation the low-fat yogurt is better for you than full fat. Full fat high protein yogurt will leave you feeling fuller longer, so you won’t need as much junk.
Additionally, low-fat yogurt contains additives to make the yogurt thicker to compensate for the fat removed. I’ve been to stores that only sell low or non-fat yogurt. Know what I do in that case? Right, I leave that store without buying yogurt.
If you care about health, ask your local stores to carry, in their refrigerated walls of America junk yogurts, the real deal. Many store managers will tell you it’s not economical because people will not buy the expensive kind, but try. Find it, buy it and have at least one serving per day.
Note: Just buying the most expensive yogurt is not the answer. You have to look at the ingredients. Even better, call the companies, get to know the farmers, ask about the animals, even visit the farms.
That’s what the best traditional therapeutic nutritional chefs do. Consult one if you can.
Eat real food, not too much, include probiotics and plenty of organic plants cooked in healthy fats with delicious spices.