Can you guess what the most-consumed fermented food is? Yogurt. Fermented from milk and live bacterial culture (like the probiotic acidophilus), yogurt is well tolerated by those sensitive to most dairy products, especially lactose. Lactose is used or eaten up by the bacteria as it proliferates and turns to yogurt. Some yogurts tout their health benefits better than others. When I read the ingredients of some brands, the list seems way too long for a product that is made from milk and bacteria.