Scientists Confirm Yogurt, Kefir Intake Reduces Incidences of Type 2 Diabetes
A study published this month in Diabetologia, the journal of the European Association for Diabetes, confirms that regular servings of fermented dairy products reduces the risk of developing diabetes later in life. It is not a trifling reduction in risk either. In fact, the risk is reduced by nearly a third!
The reasons behind the reduction in risk are as yet undefined, but it is thought to be linked to an increased intake of probiotic bacteria, as well as perhaps a form of vitamin K that is produced during the fermentation process.
Dr Nita Forouhi, the head of the scientific team, from the Medical Research Council (MRC) Epidemiology Unit at Cambridge University, said:
“This research highlights that specific foods may have an important role in the prevention of type 2 diabetes and are relevant for public health messages.
“At a time when we have a lot of other evidence that consuming high amounts of certain foods, such as added sugars and sugary drinks, is bad for our health, it is very reassuring to have messages about other foods like yoghurt and low-fat fermented dairy products, that could be good for our health.”
Just the other day I posted an article about researchers who have discovered that diabetics have different bacterial communities in their gut as compared to people who do not have diabetes. See Type 2 Diabetes May Be Caused By Probiotic Imbalance
As the evidence mounts, the message I am hearing is loud and clear… Drink Up Me Hardies Yo Ho! Fill up my cup with kefir!