by CDRF News | Oct 1, 2021
by Lauren Milligan Newmark in SPLASH!® milk science update: September 2021 Issue Consumption of dairy foods, particularly yogurt, has been associated with reductions in inflammation, improvements in gut and cardiovascular health, and a reduced risk for type 2...
by Kimberly Yarris | Jan 8, 2019
by Anna Petherick in SPLASH!® milk science update: January 2019 Issue For many years, researchers have been gathering and analyzing different sources of data to figure out definitively whether consuming dairy products has a net positive or net negative influence on...
by Kimberly Yarris | Oct 5, 2018
by Ross Tellam in SPLASH!® milk science update: September 2018 Issue The defense attorney summed up. “The prosecution’s case against dairy fat’s alleged health misdeeds is flawed and circumstantial. The flimsy forensic evidence does not stand up to repeated scientific...
by Kimberly Yarris | Mar 24, 2017
Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may...
by Kimberly Yarris | Feb 9, 2017
What is A2 Milk? A2 milk is cow’s milk that contains only the A2 variant of beta-casein protein. In referring to A2 milk, we are talking only about the specific type of protein it contains, called beta casein, and nothing else (not fat or carbohydrates). According to...
by Kimberly Yarris | Feb 8, 2017
Earlier this month, the Council for Responsible Nutrition and the International Probiotics Association (IPA) announced the publication of probiotic guidelines. This is not the first effort to develop probiotic guidelines. Those were developed in May of 2002, by a...
