Professor Tim Spector

we said in the past is wrong so why do they label things zero zero fat still because public still believe they're healthy and the companies that make them save money by calling it by having zero fat they replace the fat with starchy artificially made fillers basically so it's usually more sugary

by having zero fat in it.

But if it says zero fat, it's a sign it's unhealthy.

You should avoid it.

You were going to say you said... Well, should I just give you a quick list of all of them so people know what I'm talking about?

Yeah.

So we've got yogurt, we've got cheese, and virtually every cheese has live microbes except American cheeses.

The more artisan, the bigger the number.

Milk kefir...

which is like a super yogurt, often has 10 to 20 types of microbe in it.

The krauts.

So I think of the 4Ks.

So we've done kefir.

The kraut is like a sauerkraut.

So we've got fermented cabbage.

Cabbage is pretty boring on its own.

You ferment it, the tastes are amazing, and it has these health benefits.

Then you've got kimchi, which is a spicy kraut.

and the staple diet of Korea, and they're pretty healthy.

And even though it's got salt in it, people who have kimchi have lower blood pressure than people who don't have kimchi.