Health Benefits of Yogurt
Loooooong time ago our ancestors used to preserve milk in the form of yogurt. Yogurt is a fermented milk product. The culture of lactic acid producing bacteria like lactobacillus bulgarius and Streptococcus thermophilus are used for fermenting milk. These cultures of bacteria coagulate milk protein, thicken the consistency of milk and produce lactic acid that gives the distinct sour taste to yogurt.
Benefits of Yogurt:
- Added probiotics ( friendly bacteria)
- maintain a good intestinal health
- protect against harmful bacteria in the digestive tract
- aid to the digestion process
- improve immune system
- work as a remedy for constipation and diarrhea
- reduce the yeast colonies in vagina thus lower chance of having vaginal infections.
- Source of high-protein. In plain yogurt of 1 cup, 14g of protein is present. (source: nutritiondata)
- Fat-free yogurt may prevent high blood pressure. Recent few studies have presented that yogurt can reduce the blood cholesterol.
- Full of nutrients like calcium magnesium potassium, vitamin C, vitamin K, vitamin B6, vitamin B2, Vitamin B12.
- Calcium helps to prevent Osteoporosis ( a bone disease where bones start to get weakened resulting in fractured or broken bones.
- Controls weight. Probiotics contribute to increase the rate of metabolism and digestions. Additionally, the high percentage of calcium is responsible for signaling the fat cells to pump out less cortisol hormone. Cortisol hormone is known to increase belly fat.
- Relieve Irritable bowel syndrome (IBS) which includes excessive gas, abdominal pain, bloating, diarrhea, and constipation.
My favorite way to eat yogurt:
- Mix raw vegetables like cucumber, carrot or cabbage with plain yogurt
- Use yogurt as salad dressing
- Simply blend Yogurt and strawberry together to enjoy delicious and healthy Strawberry-Yogurt shake
Yogurt is healthy plus yummy, so why not we have yogurt every day? Make sure to buy one’s wich are labeled “pasteurized”. Raw or unpasteurized milk has a higher chance of begin contaminated with pathogenic bacteria like Salmonella or Listeria. The pasteurization process kills only the pathogenic microbes and lets the beneficial bacteria live.
Have a healthy life