Noted: Bradley Bolling, a food-science professor at the University of Wisconsin-Madison, decided to put some women on a yogurt-heavy diet. He and his colleagues had 60 women, half of whom were obese, eat 12 ounces of low-fat yogurt every day for nine weeks. A control group ate a non-dairy pudding during that same time. Then, they measured the levels of proteins excreted by immune cells to determine how much inflammation was in these women’s bodies.
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