Yogurt is a unique nutritious product obtained through the interaction of completely different ingredients: milk and lactobacilli. Natural yogurt necessarily meets several basic criteria, namely: it is always made on the basis of milk, contains live microorganisms of the lactobacilli family and is necessarily formed during the fermentation process.
A close relative of kefir
Whether because of its nutritional properties, or because of the beautiful name, but today the most popular fermented milk product is yogurt. If we compare natural yogurt with ordinary homemade kefir, the only difference between them is that yogurt contains sweeteners and various fruit additives.
According to statistics, in European countries, the consumption of yoghurt by one person is about 40 kg per year. But in Russia this figure is hardly more than 2 kg. So, what is the benefit of yogurt and is it as healthy as the advertisement says it is?
Fresh and natural yoghurt is a really healthy fermented milk product. Homemade yogurt is a source of calcium, phosphorus, potassium and phosphorus. Thanks to the fermentation process, the product is easy to digest and therefore benefits children, adolescents and the elderly. In addition, iron, phosphorus and magnesium have a beneficial effect on the nervous system, help the body to cope with the reduced function of the thyroid and adrenal glands. Vitamins A, B, C and D, which yoghurts are rich in, help to boost immunity. And live bacteria are simply an irreplaceable remedy for intestinal infections, colitis and enteritis. But these beneficial properties are possessed only by natural yoghurts prepared on the basis of whole milk. If we talk about artificial yoghurts, then they are more harmful than useful product.
It should be noted that, despite all the beneficial properties of yogurt, even it has some contraindications. Doctors and nutritionists do not recommend getting carried away with yogurt for diarrhea, kidney failure, gastritis or ulcers. In addition, unlike kefir, artificial yogurt is almost indistinguishable from natural, which means there is a high probability of consuming a harmful product.
The healthiest yogurt, of course, is the one you make yourself. Only homemade yoghurt can guarantee high naturalness and have all the beneficial properties.
How to properly evaluate yogurt
The main advantage of natural yogurt is that it does not cause allergies to milk protein and has a beneficial effect on the health of the body. The fact is that during fermentation, milk sugar is broken down into glucose and galactose, which are well and quickly absorbed. In addition, the lactobacilli contained in yogurt has a beneficial effect on the intestines and helps the body recover from intestinal infections by improving the absorption of other nutrients. Some more useful properties of yogurt are to suppress the development of fungal infections, supply the body with the necessary amount of calcium and protein, and also reduce the level of "cholesterol".
To make yogurt tasty and healthy, the fermentation process must take place at a certain temperature in a hermetically sealed container.
Thanks to all of the above properties, yogurt can replace sour cream or make a tasty and healthy sauce based on it.
