I heart yogurt, whether it is in the liqudy extra tart and fermented kefir form, to ultra thick and creamy Greek, or the more conventional sour plain fat-free Stonyfield Farm organic form - all forms bring me pleasure. Yogurt is also quite multidimensional and can be used for more than filling you up at breakfast. The various kinds of yogurt can be used in a multitude of ways; from sauces, dips or shakes, the possibilities are limitless. Not only is fat-free yogurt a great source of lean protein, calcium, vitamin A and some sources even have vitamin D, yogurt contains the beneficial bacteria lactobacillus. This bacterium helps establish a healthy environment in the gut and aids in digesting lactose (milk sugar). Lactobacillus along with Bifidobacterium are the common species of probiotics. Now I know that the benefits of probiotics are certainly no earth-shattering revelation, but it can’t hurt to be reminded of the beneficial balance that probiotics create between harmful and harmless bacteria. The harmless bacteria compete for space and nutrients with the harmful bacteria and prevent its growth. Additionally, probiotics boost immune responses that protect the body. Furthermore, most lactose intolerant individuals can tolerate yogurt because the bacteria produces lactase (the enzyme that digests lactose).