Eating yogurt is eating your way to good health. Yogurt is very trendy among French women on a diet. The popularity of yogurt among Americans is proved by the mind blowing display of flavors and varieties available on the supermarket shelves. They are in display in all ranges - fat to low fat, fruity and creamy etc etc.
This “melt in the mouth” food is very convenient as it is portable and can be eaten on the run. Yogurt is very versatile as it can take the place of a quick breakfast on busy days – eaten with cereal or mixed with a bowl of fruits, or a bowl of yogurt, followed with a fruit.
Yogurt can be had as lunch with a sandwich or a salad, on days you can’t leave your desk and make time for a proper meal or while on a diet. A cup of yogurt with nuts is a very delicious and nutritious dessert; you can add some blue berries or strawberries along with a spoon of honey and make it exotic.
Many people are allergic to the lactose in milk. Active live cultures in yogurt make it easy to digest and lactose present in milk is broken down to glucose and galactose during the setting of yogurt itself.
Yogurt contains bacteria, which is friendly to intestines and keeps the colon healthy, which in turn decreases the risk of colon cancer. Yogurt is a rich source of calcium. An 8 ounce serving of yogurt will approximately provide 450mg of calcium. Calcium plays a positive role in colon health. The calcium in yogurt binds bile acids with unhealthy cells so that irritation on the colon wall is decreased.
It is found by health professionals that yogurt helps in bone health – it strengthens teeth, and prevents osteoporosis.
Eating yogurt improves absorption of vitamin B and calcium.
When we eat 2 cups of yogurt on a regular basis, it gives a boost to our immune system as it stimulates white cells in the blood stream. During an illness and after a course of antibiotics the good bacteria is often destroyed along with harmful ones. The live cultures in yogurt can help the intestines, regain enough good bacteria and help a person recoup quicker. Milk could be replaced with yogurt while on a prescribed course of antibiotics.
Yogurt is beneficial for women as it helps to decrease yeast infections in the vagina.
Yogurt for children is a balanced source of proteins, fats, carbohydrates and minerals. Even the fussiest of eaters rarely say no to a cup of creamy yogurt.
It is often used in place of cream and cheese as it a low fat and low calorie food. It was found that individuals on a diet benefitted by eating 3 cups of yogurt on a daily basis. They could lose approximately 500 grams a day and most of that is fat around their stomach area.
Eating yogurt can provide relief from canker sores and mouth ulcers.
Yogurt is used to make suitable face masks and can tighten pores and lighten skin tone.
This food is perishable, so be sure to check the date on the container. An unopened container should keep about 10 days past the marked freshness date.
It is very simple to make yogurt at home. Take 1/3 cup of yogurt with live cultures and mix it with 3 cups of warm milk. Keep in a glass bowl well covered for 6 – 7 hours at room temperature. When set, place in the refrigerator and use. In cold temperatures, keep the bowl in a kitchen cabinet or in a warm oven.
Yogurt, plain, whole milk, 8 grams protein per 8 ounce
|Calcium, Ca||121 mg||12.1 %|
|Copper, Cu||0.01 mg||0.45 %|
|Iron, Fe||0.05 mg||0.28 %|
|Magnesium, Mg||12 mg||3 %|
|Manganese, Mn||0 mg||0.2 %|
|Phosphorus, P||95 mg||9.5 %|
|Potassium, K||155 mg||4.43 %|
|Selenium, Se||2.2 mcg||3.14 %|
|Sodium, Na||46 mg||1.92 %|
|Zinc, Zn||0.59 mg||3.93 %|
|Vitamin A||99 IU||1.98 %|
|Vitamin C||0.5 mg||0.83 %|
|Vitamin B6||0.03 mg||1.6 %|
|Vitamin E||0.06 mg||0.2 %|
|Vitamin K||0.2 mcg||0.25 %|
|Riboflavin||0.14 mg||8.35 %|
|Thiamin||0.03 mg||1.93 %|
|Folate, DFE||7 mcg||1.75 %|
|Niacin||0.08 mg||0.38 %|
|Fiber||0 g||0 %|
|Cholesterol||13 mg||4.33 %|
|Carotene, alpha||0 mcg|
|Carotene, beta||5 mcg|
|View all +|
Latest Publications and Research on YogurtA study on yogurt consumption: A case of industry-academia collaboration in Fukushima and Tokyo. - Published by PubMed
Response to Letter to the Editor: Yogurt intake and risk of cardiovascular disease among hypertensive individuals: Is it time for a clinical trial? - Published by PubMed
Does lactic fermentation influence soy yogurt protein digestibility- A comparative study between soymilk and soy yogurt at different pH. - Published by PubMed
Effect of the biosurfactant extract obtained from corn milling industry on probiotic bacterium of drinkable yogurt. - Published by PubMed
Screening and characterization of in-vitro probiotic criteria of Saccharomyces and Kluyveromyces strains. - Published by PubMed