As well as being an excellent source of calcium, protein,
riboflavin, phosphorous and vitamin B12, yogurt promotes the growth of healthy
bacteria in our guts.
These bacteria have a variety of important jobs, from
helping to digest food to defending us against the unfriendly bacteria that
cause infection and tummy upsets (including the bacterium Helicobacter pylori,
the bug now recognized as a common underlying factor in digestive conditions
such as ulcers and stomach cancer.)
Do all yogurts
contain “good” bacteria?
While all yogurts starts off with it, these bacteria do not
live forever. Depending on how the yogurt is processed, stored and when it is
eaten, you may get less beneficial bacteria than you think. So buy the “live”
kind, keep it in the fridge and, once opened, eat within a few days.
What about “fruit”
yogurt?
There are two types: Fruit-flavored and fruit. The fruit
flavored yogurts are simply made with flavorings and coloring. They are also
often packed with sugar, which feeds the unfriendly bacteria in your gut. Also,
some flavorings and colorings can aggravate hyperactivity in children who
suffer from it. I suggest you buy plain yogurt and add fresh fruit such as
banana and a grated apple.
What makes yogurt
superior to milk?
Dairy products such as milk and cheese are rich in proteins
that can be quite difficult to digest. When partially digested, they may
trigger a variety of health issues such as sinus congestion, asthma, and
eczema. Those who have lactose intolerance are prone to symptoms such as
bloating, diarrhea, and gas after consuming milk, which is rich in lactose.
Because yogurt is cultured, it is more digestible than milk.
Some strains of bacteria used in making yogurt have lactose-digesting ability,
and this is reflected in that fact that yogurt contains less lactose than milk.
This helps explain why those who struggle to digest lactose find they tolerate
yogurt much better. Children, in particular, who are given yogurt rather than
milk generally, have fewer gastrointestinal infections.
So start eating yogurt today. Have it with fruit or cereal
for breakfast, in salad dressing, or as a healthier alternative to cream, in or
on desserts.
Sona Parmar Mukherjee is a clinical nutritionist and certified by the Nutritional Therapy Council in the UK. Please direct any questions about family nutrition to her on living@nutritionbysona.com
Sona Parmar Mukherjee is a clinical nutritionist and certified by the Nutritional Therapy Council in the UK. Please direct any questions about family nutrition to her on living@nutritionbysona.com
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