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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.
The Benefits of Nonfat Plain Yogurt. Yogurt is a source of calcium and protein. Nonfat, plain yogurt is a dairy product created by the bacterial fermentation of milk. The process involves adding healthy bacteria to nonfat milk in a controlled temperature environment. Yogurt provides vitamins and nutrients, making it an appropriate option for breakfast, snacktime and other meals. Sweeten plain yogurt with maple syrup, agave nectar or honey or add it to a bowl of fruit or granola.