Increasingly, we live in a yogurt culture.
Yogurt fills a vital role in the modern diet. And little wonder, when you consider how this creamy treat combines taste, satisfaction, nutrition, convenience, versatility and value.
Friendly bacteria are added to milk, skim milk or cream to trigger a fermentation process that converts lactose to lactic acid. This culture thickens the milk while creating the tangy quality people love. The flavor, texture and aroma of yogurt can vary in accordance with the many variables involved in making yogurt.
Pacific Northwest yogurt is blessed with bone-strengthening calcium, and high quality protein. Many health authorities agree that low-fat and fat free milk products (like yogurt) are an important and practical source of such key nutrients for all people, including those who are lactose intolerant. [1-6] As with milk and cheese, yogurt offers a complete package of nine health-promoting nutrients.
People with lactose intolerance are fortunate in that most yogurts contain lower amounts of lactose than milk. This is because the fermentation described above often includes the enzyme lactase as part of the starter culture. Lactase digests lactose. Plus, the semi-solid state helps improve tolerance of lactose. Experts recommend trying yogurt in small amounts with other foods to explore its appropriateness for you. But most people do just fine.
Heavenly sour cream from the Pacific Northwest.
Sour cream is among the most adored foods in the region. Such popularity is likely due to the fact that it’s made from cream, which imparts a certain richness. The sour quality comes from introducing friendly bacteria derived from lactic acid.
This savory, tangy quality helps explain why sour cream pairs up nicely with so many different foods…for any meal of the day. It easily substitutes for mayonnaise and salad dressing, yet it has far fewer calories—25 calories per tablespoon--and is low in salt. And for certain dishes, such as beef stroganoff and schnitzels, nothing less than sour cream will do.
 U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.
 National Institutes of Health Consensus Development Conference Statement. NIH Consensus Development Conference: Lactose Intolerance and Health. Draft statement, February 24, 2010. http://consensus.nih.gov/2010/images/lactose/lactose_draftstatement.pdf
 American Academy of Pediatrics, Lactose intolerance in infants, children, and adolescents. Pediatrics. 2006; 118 (3):1279-1286.
 USDA, FNS. Special Supplemental Nutrition Program for Women, Infants and Children: Revisions in the WIC Food Package, Interim Rule; 7 CFR, Part 246.
 National Medical Association. Lactose Intolerance and African Americans: Implications for the Consumption of Appropriate Intake Levels of Key Nutrients. Journal of the National Medical Association. Supplement to October 2009; Volume 101, No. 10.
 Wooten, WJ and Price, W. Consensus Report of the National Medical Association: The Role of Dairy and Dairy Nutrients in the Diet of African Americans. Journal of the National Medical Association 2004; 96:1S-31S.