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As a cow's milk (dairy) product, yogurt is a food more consistently associated with problematic reactions than other foods. Although fermented dairy products are linked with fewer adverse reactions than non-fermented ones, the possibility of an adverse reaction to yogurt is still more common than expected.
Yogurt is a fermented dairy product, made when milk is cultured with certain non-harmful bacteria, like Lactobacillus acidophilus. These bacteria digest the sugar in milk -- specifically, they digest lactose -- for energy, explain Drs. Reginald Garrett and Charles Grisham in their book Biochemistry..