I’m not a fan of dairy products, as you may have noticed. To clarify, while I love cheese and ice cream I think it is very wise to limit intake of these products due to their high level of saturated fat and animal proteins, not to mention salt and sugar.
That being said I’ve been recently acquainted with skyr, a mildly tangy, fermented dairy product from Iceland that has been eaten there for a thousand years. Originally it was a by-product of the acid the Vikings used to preserve meat and fish but is now cultured as it’s own product.
[contact-form-7 id=”4610″ title=”Subscribe for Landing page”]
High in protein, low in fat and sugar
Traditionally, skyr is made from skim milk but still boasts more protein than regular or Greek yoghurt. Skyr is thicker and creamier than regular or Greek yoghurt and is much lower in sugar.
Skyr is high in live, active cultures and probiotics such as Lactobacillus delbrueckii and Streptococcus thermophiles, among others. Skyr, and other fermented foods such as kimchi, sauerkraut, kombucha, and even pickles boost the immune system, lower bad cholesterol, and maintain digestive and urinary tract health.
Look for skyr in the refrigerated section of your grocery store. You may have to go to a health food store to find it. Always look to see if sugar has been added; as this food becomes more popular, variations will undoubtedly crop up! When you find a good one, spoon a dollop on your morning cereal. Or top your fresh fruit with skyr instead of whipped-cream. Your heart will thank you.
James Kneller treats atrial fibrillation, arrhythmia, and other heart conditions. He is an internationally recognized authority on cardiovascular health and personal development.
Reykdal, O., Rabieh, S., Steingrimsdottir, L., & Gunnlaugsdottir, H. (2011). Minerals and trace elements in Icelandic dairy products and meat. Journal of Food Composition and Analysis. 980-986.