As defined by most"YOGURT/YOGHURT is a dairy product produced by bacterial fermentation of milk."
With this fermentation by so-called "yoghurt cultures", lactose produces lactic acid that acts upon protein in milk giving yoghurt that smooth texture. Cow's milk is most commonly used to make yoghurt but some also uses milk from goat, sheep, water buffalo, camels and even yaks. But no matter the source people are getting more and more inclined to consuming yoghurt for the many health benefits this dairy product provides.
FIRST, yoghurt have less lactose than milk therefore tolerated more by people with lactose intolerance. It is more digestible than milk from the culturing process, and lactase that lactose intolerants lack were produced by the live cultures being used therefore helps improve absorption. The same way the culturing process breaks down lactose into the more easier to digest sugars by lacto-intolerants, the galactose and glucose.
SECOND, lactobacteria content of yoghurt promote growth of healthy bacteria in the colon and lessens carcinogenic bile acids conversion from bile thereby lesser risks to colon cancer.
THIRD, high calcium content that is beneficial in colon health among many others. It binds bile acids that produces cancer from irritating the colon wall.
FOURTH, culturing of yoghurt helps in the absorption of calcium and B-vitamins.
FIFTH, increases levels of interferon that are factors to immunity. Infection fighting cells were observed to be induced as well as some anti-tumor effects.
SIXTH, proven to minimize harmful effects of antibiotics to good bacteria therefore commonly advised by pediatricians to parents of children taking antibiotics. Also when they are suffering from indigestions and diarrhea. There were researches that proves yoghurt to be beneficial for stomach upsets and pediatricians recommend provision of yoghurt during and after ailment. Since yoghurt contains lactase and not lactose, children recovering from abdominal infections and cannot tolerate milk can actually tolerate yoghurt. Their calcium therefore can be continually provided.
SEVENTH, said to help in the reduction of yeast colonies production thus reduces vaginal yeast infections.
EIGHTH, rich source of calcium, 450mg per 8oz of yogurt. And because of the live active cultures, absorption is even better than that of calcium in milk.
NINTH, rich source of protein, 10-14gm protein per 8oz plain yogurt. And because of the live active cultures it have 20% more protein than milk. It also is predigested from the culturing thereby easier to digest.
TENTH, lowers cholesterol. Researches points it to the bile acid binding that says to lower cholesterol or its ability to assimilate cholesterol.
Yoghurt have many advantages for both the young and the old. And it is a mostly prioritized food of parents for their kids for the easy digestibility and better absorption of nutrients that is beneficial to children for growth and total health. Use them as dips, smoothies, toppings or however else you think of so your kid will consume them.
With this fermentation by so-called "yoghurt cultures", lactose produces lactic acid that acts upon protein in milk giving yoghurt that smooth texture. Cow's milk is most commonly used to make yoghurt but some also uses milk from goat, sheep, water buffalo, camels and even yaks. But no matter the source people are getting more and more inclined to consuming yoghurt for the many health benefits this dairy product provides.
FIRST, yoghurt have less lactose than milk therefore tolerated more by people with lactose intolerance. It is more digestible than milk from the culturing process, and lactase that lactose intolerants lack were produced by the live cultures being used therefore helps improve absorption. The same way the culturing process breaks down lactose into the more easier to digest sugars by lacto-intolerants, the galactose and glucose.
SECOND, lactobacteria content of yoghurt promote growth of healthy bacteria in the colon and lessens carcinogenic bile acids conversion from bile thereby lesser risks to colon cancer.
THIRD, high calcium content that is beneficial in colon health among many others. It binds bile acids that produces cancer from irritating the colon wall.
FOURTH, culturing of yoghurt helps in the absorption of calcium and B-vitamins.
FIFTH, increases levels of interferon that are factors to immunity. Infection fighting cells were observed to be induced as well as some anti-tumor effects.
SIXTH, proven to minimize harmful effects of antibiotics to good bacteria therefore commonly advised by pediatricians to parents of children taking antibiotics. Also when they are suffering from indigestions and diarrhea. There were researches that proves yoghurt to be beneficial for stomach upsets and pediatricians recommend provision of yoghurt during and after ailment. Since yoghurt contains lactase and not lactose, children recovering from abdominal infections and cannot tolerate milk can actually tolerate yoghurt. Their calcium therefore can be continually provided.
SEVENTH, said to help in the reduction of yeast colonies production thus reduces vaginal yeast infections.
EIGHTH, rich source of calcium, 450mg per 8oz of yogurt. And because of the live active cultures, absorption is even better than that of calcium in milk.
NINTH, rich source of protein, 10-14gm protein per 8oz plain yogurt. And because of the live active cultures it have 20% more protein than milk. It also is predigested from the culturing thereby easier to digest.
TENTH, lowers cholesterol. Researches points it to the bile acid binding that says to lower cholesterol or its ability to assimilate cholesterol.
Yoghurt have many advantages for both the young and the old. And it is a mostly prioritized food of parents for their kids for the easy digestibility and better absorption of nutrients that is beneficial to children for growth and total health. Use them as dips, smoothies, toppings or however else you think of so your kid will consume them.
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