Great tips. I didn’t even think about the sugars in the yogurt. I’m going to have to take that out.
Too many people have recommended sauerkraut for me to dismiss. Raw fermented. I’ll dig it up.
Sauerkraut Test Divulges Shocking Probiotic Count
http://nourishingplot.com/2014/06/21/sauerkraut-test-divulges-shocking-probiotic-count/
I recently started making my own. It takes only about a week to ferment- shorter or longer per personal taste preference. I tried some from Trader Joe’s first, but at a cost of almost $5 for about a cup, a head of cabbage and some salt seemed more reasonable. I also started continuous brew Kombucha, another live cultured source. It is also very easy to make and start from a bottle of store bought Kombucha. I make mango flavored. I got a case of small bottles of mango juice from Costco I use as feeder for what I pull off from the continuous brew. I love the stuff. Along with those two sources, I also make yogurt from whole cream (with powdered milk to help thicken). It’s the only yogurt I’ve ever gotten my daughter to eat. She loves it.