✓ Fermented raw milk such as kefir or
yogurt, but NOT commercial versions, which typically do not have
live cultures and are loaded with sugars that
feed pathogenic bacteria
Cottage cheese is an excellent source of calcium, phosphorus, protein and vitamins;
yogurt is a good source of calcium, protein, potassium and magnesium and (if products with
live cultures are
fed) can supply beneficial bacteria like for example Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus.