We have recently come across the ZOE Science & Nutrition podcast.

In the episode "Is Dairy Good or Bad for You?" host Jonathan Wolf and renowned experts Dr. Sarah Berry and Prof. Tim Spector discuss the benefits of consuming fermented dairy like cheese, yogurt, and kefir, and compare them to non-fermented dairy.

We've included the link below should you wish to have a listen. 

Highlights from the discussion:

• Fermented dairy is superior to non-fermented dairy due to the abundance of good, live bacteria that it confers. 
• Studies show that fermented dairy has anti-inflammatory properties. 
• Consumption of fermented dairy should ideally be a routine thing, not just a one-off. 
• If you buy ready cheese, yogurt, or kefir, go for the real, live, artisanal options, and avoid the highly-processed, poor-quality, additive-laden, sweetened varieties.
• You can make fermented dairy yourself. It's a cost-effective option.
• Pick the fermented dairy that you enjoy and diversify consumption.

Listen to the full episode here (segments on fermented dairy at 16:00-17:20 and 21:30-25:50)

Disclaimer: 

There are other topics discussed in the episode, beside fermented dairy, that we can neither endorse nor reject (commercial cheeses, non-fermented dairy, fat content). As a company specializing in fermentation, our focus is on fermented dairy.

The information above is for general knowledge only, and is not to be taken as medical/nutritional advice. The products mentioned are not intended to diagnose, treat, cure or prevent any disease.