((Laura))) and heart emojis to Brendon.

Regular yogurt, like Dannon or Yoplait upset my stomach, but I was pleased to find out I can eat Greek yogurt, even Kroger's store brand. I use it for everything--with berries, with fresh cherries, with peach slices. As a dressing or a dip for veggies. I'd use it like sour cream on potatoes, if I could eat potatoes.

Greek and regular yogurt are made with the same ingredients and then the liquid is strained out to make Greek yogurt. This process removes the whey so maybe that’s what you’re sensitive to, Bev.

So much love, Laura. And yes, Brendon is one of the most amazingly generous people I have ever met.

I was also making almond milk for a while because she was on an iodine restriction and finding a plant-based milk with no salt proved impossible.

Better safe than sorry and probably to best to make it anyway, but, as an FYI, most of the salt in processed foods is not iodized. Between that and the popularity of sea salt/kosher salt, iodine deficiency is on the rise for people that don't have dairy or seafood regularly.