Because grass feeding of cows can increase the healthfulness of fats in their body, milk from those cows can be a source of high-quality fats for making yogurt. Lactic acid bacteria used to ferment milk into yogurt have now been shown to take some of its fatty acids and convert them into conjugated linoleic acid (CLA). A fairly conservative estimate of the CLA in grass-fed yogurt would be about 8 milligrams per liquid ounce. Research is linking our CLA intake to decreased risk of many health problems, including heart attack, blood sugar imbalance, excessive inflammation, and loss of bone mass. One of the reasons we generally recommend grass-fed yogurts from whole milk is that nonfat and skim-milk yogurts—while still healthy in many ways—cannot naturally provide this same level of CLA or other high-quality fats like the omega-3s found in most whole milk yogurts.