As yoghurt is made by bacterial fermentation of milk, it contains a lot of beneficial live microorganisms. These microorganisms, usually called probiotics (which literally means „for life“) are of large benefit for health if consumed in sufficient amount. For example, bacteria which are most often used in the production of yoghurt, Lactobacillus bulgaricus, Lactobacillus Acidophilus and Streptococcus thermophilus facilitate the correction of microflora (the natural balance of organisms) in the intestines. This, in its turn, facilitates the production of vitamin К and vitamin В12 in the organism and also, they ensure the efficient absorption of calcium in the blood flow where it may be supplied to the bones. When someone has a deficit of these useful items, the body gets inefficient in the production of multiple significant microelements which leads to a potential long-term disease. It strengthens the health of the digestive system – the probiotics found in yoghurt also act as barriers against harmful bacteria by lining the gastrointestinal tract. This makes the harmful bacteria compete with probiotics (often unsuccessfully) for something all bacteria need to colonize and reproduce: living environment. Therefore, the intestinal tract which was supported by probiotics has a reduced risk of conditions related to digestion such a diarrhea, swelling, gases, irritable bowel syndrome, inflammatory intestinal disease, chronic fatigue and – mostly – constipation. Yes, the foods richest in probiotics such a yoghurt are really efficient natural laxatives so that the persons suffering from irregular defecation should consider eating more from some of them.
A good source of fats
Half a cup of natural yoghurt made of unskimmed milk contains approximately 4 grams of fats, of which, 2 grams are saturated. One of the essential fatty acids in this fat, conjugated linoleic acid (CLA) cannot be created by the body and has to be obtained from nutrition sources. Research shows that CLA is a powerful anti-carcinogen which may assist the reduction of body fats, enhance metabolism, stimulate immunity, fight inflammations, reduce bad cholesterol and reduce the risk of cardio-vascular diseases.
High contents of calcium
Half a cup of yoghurt provides to the body approximately 137 milligrams of calcium or 14 percent of the recommended daily allowance. Yoghurt also contains some short-chain fatty acids (SCFA) which ensure that the large intestine remains acid which is necessary for the efficient absorption of calcium. Yoghurt is also a good source of riboflavin, phosphorus and, of course, the main „building blocks“ of the body, protein.
Author: Michael Ravensthorpe