The only way to find out what’s in your favorite yogurt is to order it in a glass container.
But the real reason to live it, according to a recent study by the University of California at Davis, is to eat it.
For more than 100 years, people have tried to figure out what makes yogurt different from other types of food.
And, it turns out, it’s pretty complicated.
So why do so many people eat yogurt?
One reason is because yogurt contains all the proteins and other nutrients found in plant-based foods.
But more important, people find it delicious, and yogurt is good for you.
That’s because it contains the enzyme lactoferrin, which helps make the milk digest, according the National Dairy Council.
(The milk contains lactoférin because it has a good concentration of lactofeverin, the active ingredient in yogurt.)
The enzyme is also essential for the health of your gut bacteria, which help break down lactose, the sugar found in milk.
The lactofed milk that you buy in the supermarket contains about 60 percent of the lactoferes that humans produce, according a 2013 study in the journal Nature.
But that milk also contains the lactose and the probiotic bacteria that help make it digest.
So it’s not the lacto-fermentation process that’s important, but rather the bacteria and enzymes that help digest the lactosaccharides, the sugars in the milk, which are called whey, casein, and casein-rich casein.
When the milk is fermented, it forms whey products that are digested by bacteria in the small intestine.
In the end, whey is a milk substitute.
If you like milk, you’ll love yogurt, and it’s a perfect combination of lactose-free and dairy-free.
But if you want something that’s just as nutritious, there are other types that you can choose from.
There are two types of yogurt that you’ll find at the grocery store, which vary by the region and by the dairy.
The first type is made by using milk, and is made with milk and milk products.
These are called non-fat, low-fat yogurt, which is what most people make in the United States.
There’s also a second type of yogurt, made with skim milk and cream.
These contain less milk, but they also contain less casein than the non-milk version.
(Most people also use yogurt made with both types.)
Non-fat and skim milk are both high in protein, fiber, and vitamins, so they’re also great for people who are lactose intolerant.
These yogurt alternatives are great for anyone who’s been trying to make yogurt without making a commitment to veganism.
In fact, it might be easier to eat a non-dairy yogurt than it is to make one that’s made with dairy products.
The good news is that non-hydrogenated plant-fat dairy products are also popular in the U.S., as are hydrogenated vegetable oils and soy milk.
If that’s not enough, you can also find yogurt in yogurt cups and other packaged yogurts.
In some cases, you might even be able to get some of the same benefits without the milk.
This is why you might want to order a nonhydrogenable dairy product like coconut milk, or soy milk, for a healthy alternative to dairy.
This article originally appeared in the June issue of Popular Science magazine.