I am a fanatic about yoghurt. A Russian scientist, Mechnikov (? Have to find my book!) got the Nobelprize aroumd 1909 for his studies about yoghurt. Today we have classified about 140 different types, most of them make good food, but very few are capable of going through our acid stomack and start working in our body. According to prof. Jung in Austria the carbs we eat makes the cells in our body acid. When they are too acid the cell can not "breath" and will start reproducing bad cells in an uncontrolled way. Cancercells! So you should have a generous daily intake of acido lactico to help the cells get rid of the acid.

That can be achieved with good yoghurt and also some conserves. My wifes grandmother (now 98 years old), with a staple food of potatoes and sour cream (mostly carbs), makes some traditional Russian conserves with just water and salt on her vegetables. Nature fixes the rest and produces a good conserv based on acido lactico. For us "civilized people in big cities" the solution is good yoghurt. The more carbs we eat, the more yoghurt we need.

I like the ideas of Dr Atkins basically because I think we eat too much carbs without compensation and I have now started again (last time was thirty years ago!) to trim away some of my extra kilos, but I will NOT reduce my yoghurt consumption! And I don´t think it will make my progress slower. Health is more important.

Will keep you informed.