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Some yoghurts and cheeses cut diabetes risk by up to one-third
date:Feb 25, 2014
with non-consumers.

When examined separately from the other low-fat fermented dairy products, yoghurt, which made up more than 85 per cent of these products, was associated with a 28 per cent reduced risk of developing diabetes. This risk reduction was observed among individuals who consumed an average of four and a half standard 125g pots of yoghurt per week. The same applied to other low-fat fermented dairy products such as low-fat unripened cheese, including fromage frais and low-fat cottag

12/25 07:00