Sitting onboard another airline, this time heading to the America in the south and I’ve already had my daily yogurt fix. Ate the stuff when I was young, then for some reason got out of the yogurt habit. For decades, really haven’t touched it too much. I didn’t have a good reason not to. But since the resulting symptoms of neck radiation, yogurt is one of those foods high in protein and easy to eat.
It seems that over the years yogurt has grown rapidly in its availability. It’s now not hard to find, almost anywhere in the world. And probably for good reason — the benefits of yogurt are worthy of consistent consumption. Supposedly, with all the good bacteria cultures, yogurt helps keep a good part of our digestive track healthy.
I started with yogurt again when I was drinking liquids for the first time post radiation — adding it to homemade protein shakes (at the recommendation of the oncology nutritionist). It added substance, good bacteria cultures, calories, as well as protein. During the ensuing weeks and months it’s become a habit.
With the array of yogurts available, it’s not hard to be indecisive when choosing among regular, low-fat, nonfat, all of these in cow milk, soy, coconut, rice milks. Then styles like, plain, greek, fruits both mixed and separated, and flavors like chocolate and vanilla. All these are available in edible or drinkable forms. Then there is kifer, which is a yogurt like drink — not technically yogurt, but tastes similar and has the same types of milk cultures. Kifer is so main stream it’s now available even in Bed Bath and Beyond.
If one of the derivatives above doesn’t suit, there is yogurt from goat, water buffalo and even yak. Yogurt can made from any milk. It’s simply a matter of turning milk into lactic acid. So why burn the muscles for lactic acid when you can just drink it.
When I arrived in Dubai, a dear friend took me to an Indian fast-food restaurant where they prepared these little light fried pastry balls, stuff them with potatoes, top them with lots of other natural Indian-type condiments and add a healthy smothering of yogurt. It was delicious and the perfect food after a long flight. With a swollen throat and tongue, it was an ideal meal.
With the ulcer that’s recently been on the back of the tongue, coupled with the low grade yeast infection (fungus) that’s been hanging around on the back of the tongue and throat, I’ve been told that eating yogurt, especially with acidophilus is a good thing.
The good news is the ulcer is gone. Two days ago I had the monthly check up, this time with the surgeon, doc Adam Jake. He scoped the throat and said everything looked good — nice and pink on the inside except for a little scar tissue where the trachea hole was. The small video clip he took of the scoping action provided a nice biology review of how the top of the throat works.
He noticed though that I may still have some low grade fungus on the top of the tongue because it had the color of that morning’s partly chocolate protein yogurt drink. The color wouldn’t scrape off. So now I’ve got another prescription for another medicine, except that I didn’t have time to get back to the pharmacy yesterday to pick it up. Guess the fungus will just have to mind its own business during this trip. Not putting much stock on its going away on its own.
Anyhow, his overall report was very positive. Even though I’m complaining and moaning about swallowing difficulties, not being able to eat the same as before, and dealing with a very dry mouth, he graciously told me that if he were to line me up with all the patients he’s seen over the years, that I appear to be at the better end of the spectrum. That was nice to hear. Something’s working. I’m chalking it up to the yogurt. They just served me a raspberry non-fat yogurt on the airplane and offered me a second (the airline gifted me an upgrade). I declined the second helping. There is something to be said for too much of a good thing.