Yogurt is an important dairy product in every country. Digestible, light and nutritious food, ideal for all ages. Yogurt, a food surprisingly beneficial for the digestive system, improves health and gives longevity when consumed regularly.
A brief history of yogurt
Yogurt has been known since antiquity, since there are reports from the historian Herodotus -5th century- as well as from the famous doctor Galinos -1st and 2nd BC. century- which praised the emollient and laxative effect of yogurt in the intestines. The bacteriologist Metsinkov, who was awarded the Nobel Prize in Physiology or Medicine in 1908, discovered that milk fats became more digestible by neutralizing pathogenic microbes in the gastrointestinal tract and studied their association with premature aging.
The study concluded that the longevity of humans was due to yogurt. After the First World War yogurt was widely distributed in various European countries, while today it has a different picture from; that it was in the past and is widely consumed. It has a stable taste, quality and longer life and is consumed plain, with honey, fruits, cereals and nuts.
The nutritional value of one serving of low-fat yogurt (approximately 230 grams) is as follows:
– Calories: 143
– Fat: 3.5 g
– Saturated fats: 2 g
– Proteins: 12 g
– Carbohydrates: 16 g
– Sugar: 16 g
– Fiber: 0 g
This amount covers 40% of your daily needs for calcium and 11% of your needs for potassium. If 16 grams of sugar seems like a lot to you, experts point out that all yogurts have sugars, which are in balance with protein, calcium and potassium. But you should avoid yogurts with flavors and artificial aromas, which often contain added sugars and sweeteners that increase the total amount of carbohydrates and sugar.
It contains living microorganisms (which arise after the fermentation of milk), the effect of which is important, because: they improve gastric secretions, regulate the balance of intestinal flora, prevent the absorption of toxins, produce substances and natural antibiotic antibiotics cause diseases such as tuberculosis.
Lactic acid in milk is converted to lactic acid, which is why people who are intolerant to milk have the opportunity to eat yogurt. The lactic acid it contains has antiseptic properties for the digestive system, preventing the growth of harmful microorganisms.
Classification and types of yogurt
Yogurt is distinguished, depending on:
1) With the type of milk in: cow yogurt, goat and sheep yogurt
2) By the way of processing in: traditional, traditional drained, natural, mixed, pasteurized yogurt dessert and new type drained yogurt dessert
3) Depending on the processing of milk and its fat content, it is divided into: skimmed yogurt, dehydrated, granita yogurt or ice cream, diet yogurt, semi-skimmed, frozen with fruit and yogurt without skin
The nutrients of yogurt are: fats, carbohydrates, protein of high biological value, calcium, phosphorus and B vitamins, while there are sufficient amounts of magnesium, potassium and vitamins A and D (especially fortified products).
Dietary value and benefits of yogurt
Yogurt helps in the development and physique of children, due to its content of calcium, phosphorus and B vitamins.
The acidification and enzymes of yogurt facilitate digestion and improve the assimilation of ingredients.
Numerous live and active bacteria have a positive effect on the intestinal microflora and the production of intestinal antibodies. As a food, yogurt helps to better utilize the calcium, phosphorus and iron of milk.
Some people can not consume milk because it causes abdominal pain, diarrhea and bloating. These symptoms are due to their inability to digest lactose, the natural sugar in milk. When converting milk to yogurt, lactose is reduced by 20-30%. The result of this reduction is that yogurt is a digestible food even for people who can not drink milk. It is important to emphasize that pasteurized yogurt preparations lose some of the above properties of natural and traditional yogurt.
Yogurt and health
It strengthens the immune system and is beneficial in times of recovery of patients. Helps in the better functioning of the intestinal system. In cases of gastroenteritis, yogurt can replace milk by providing the necessary nutrients.
Traditional sugar-free yogurt can reduce bad breath and harmful bacteria that live on the tongue and saliva. Animal studies have shown that calcium plays a role in the genesis of cancer, in particular it has been found that it can reduce colon and rectal cancer.
The reduction in risk for this cancer was observed for the intake of up to 1 gram of calcium from dairy products such as milk, yogurt, cheese or calcium supplements. A recent study suggests that women who regularly drink fresh juice, eat yogurt and cheese frequently, have a significantly lower risk of developing a urinary tract infection. It is recommended for consumption in the treatment of patients with antibiotics or radiation, to prevent the growth of pathogenic microorganisms in their intestinal system (enhancing the good microorganisms in it).