Natural yogurt harm and benefit and harm. How to choose the healthiest yogurt? What the consumer should know when buying yogurt

Food

831 2019-01-26

Yogurt (tour: yogurt)- very valuable dietary acid for the body milk product obtained by fermentation.

Natural yogurt is made exclusively from high-quality fresh milk and starter cultures containing cultures of lactobacilli bulgaricus and lactobacilli thermophiles, and sometimes Lactobacillus acidophilus (this culture is not added to all yogurts, but sometimes it is added additionally, this microorganism is very useful for the colon, so look for Lactobacillus acidophilus in the list of yogurt ingredients), the amount of these cultures in the finished product at the end of the expiration date is at least 1*10^7 CFU (colony forming units) per 1g of the product. (additives are allowed, fruits , vegetables and products of their processing). In Process milk protein these bacteria produce nutrients necessary for the human body, the lactose contained in milk is converted into lactic acid due to this, and yogurt acquires its unique taste.

This makes yogurt better digestible. whole milk(by about 60%), and yogurt has a longer shelf life than milk, since lactic acid acts as a natural preservative .

As a result of bacterial activity, yogurt contains much more vitamin A B12, vitamin B3 and vitamin A than milk . B vitamins are needed for energy from food, normal nervous system function, and regulation of blood levels. cholesterol in blood. Vitamin A helps keep skin health and eyes, it is also needed to fight infections.

Svetlana Dimitrieva, Deputy Director of the Research Institute DP of the Russian Agricultural Academy:

“Lactic acid bacteria tend to inhibit the growth of harmful microflora, which is why they are so useful for digestion and for intestines . That is why preservatives are not used in yogurt in principle - they are simply not needed there, because useful ones cope with harmful microbes. Unfortunately, not all manufacturers are sufficiently literate in such matters, and it is easier for them to play it safe and “boil” yogurt than to take the risk and produce a “live” product. And we end up buying and eating yogurt, thinking that we care about health, but in fact, we do not bring any benefit to the body.”

Regular consumption of natural yogurt provides the body with the necessary amount nutrients and vitamins. Can be added to natural yogurt fresh fruits, berries, you can use it as a dressing for vegetable dishes.

The history of this ancient product is shrouded in legends. The first mention of yogurt dates back to about 6000 BC. AT Ancient Greece and in Rome, yogurt was an indispensable attribute of an exquisite feast.

AT medieval Europe yogurt came from the Mongols, having become widespread there - both as a nutritious food product and as effective remedy folk medicine.

Fermented milk is also mentioned in chronicles Crusades, which tells the legend that the king of France, Francis 1, with his miraculous healing owes a drug based on yogurt and prescribed to him by a doctor from Constantinople.

In the USSR, yogurt has been produced since the 20s of the 20th century, and was sold in pharmacies as a medicine. The countries of the Balkan Peninsula, or rather ancient Thrace, are considered the birthplace of modern yogurt.

Traditionally, yogurt has to be made only from milk and sourdough. Milk, by the way, can be used both cow's and sheep's, and for allergy sufferers, goat's milk yogurt will be useful. Traditional yogurt has many benefits, it contains protein, probiotics, phosphorus , magnesium and calcium . For people who are lactose intolerant, and for those who have given up animal products, various variations are now appearing on the market. vegetarian yogurt and kefir , for example, on coconut milk, or soy yogurt. Many firms now make such products, enriching them with additional vitamins and probiotics. You can also cook them at home, for this it is desirable to have a sourdough starter or a yogurt culture starter in the kitchen arsenal, as well as, preferably, a yogurt maker, high-quality natural ingredients and clean hands.

The main ingredient in addition to milk is sourdough, it can be store-bought, pharmacy, or homemade.

Ready-made sourdough jars contain bacteria of certain strains. shop leaven naturally different from the one you cook yourself, there are very few live bacteria in store-bought yogurts and starter cultures.

Own sourdough is convenient and useful. After preparing yogurt at home for the first time, you can save some of the product and cook with it next time. True, you need to remember that you need to store such a starter in sealed packaging and no more than 3 days. It can also be stored for several months in freezing chamber without loss of useful properties.

To make yogurt, take:

  • one liter of whole milk,
  • 150 g sourdough (Lactobacillus),
  • 1 tablespoon sour cream (Streptococcus thermophilus)
  1. Mix everything and pour into the bowl of the multicooker, turning on the “Yogurt” mode, or into the yogurt maker, following the instructions. Ideal for making yogurt temperature regime- from 40 to 45 degrees. This is very important, since already at 50 degrees lactic acid cultures die.
  2. After 7-12 hours, ready-made yogurt can be put to cool in fridge .
  3. Ready-made yogurt must be cooled for several hours in the refrigerator in order not only to improve its appearance, but also to preserve its benefits, as well as to stop the growth of bacteria. Otherwise, your homemade yogurt will go bad.
  4. When preparing homemade yogurt, you need to understand that it will turn out to be slightly different in consistency from store-bought yogurt, more liquid and less dense. This is due to the fact that the concentration of bacteria in it is greater than in the industrial product.
  5. Ready yogurt can be served with jam , fresh berries or fruits, natural syrups, you can add muesli, dried fruits and nuts .
  6. Natural homemade yogurt is stored in the refrigerator for no more than 5 days.

AT different countries Yogurt production is treated differently. For example, in Russia yogurt is the same kefir to which sugar, artificial additives, various preservatives and flavorings are added, milk powder is also used in its production, but this is already a derivative product that cannot be called natural. By the way, each nation has its own name for yogurt.

According to the WHO and the Drug and Therapeutics Bulletin, yogurt manufacturers' claims to promote health and fight allergies may not be true.

Not all yogurts have the same bacterial cultures. After fermentation, some yoghurts are pasteurized again, and most of beneficial microbacteria are killed. Therefore, when buying yogurts, if you do not make them yourself, look for special sign Institute of Nutrition "Live and active cultures", which is placed on the label of yoghurts containing such bacterial cultures. Keep in mind that when a product is labeled as "made from live lactobacilli", this does not mean that the product is labeled with this label. Some yogurts may contain live bacteria but may not have a label on the packaging. Avoid buying yogurt that says "cooked after the fermentation process" on the packaging. Such a product will not benefit, and people suffering from lactose intolerance, who tolerate yogurt containing live lactobacilli well, may not digest repasteurized species well.

“The benefits and harms of yogurt, what more?”

When choosing between a glass of milk and a cup of yogurt, it is better to prefer the latter.

What is the benefit of yogurt?

  • If it is a natural product, then it will contribute to the destruction pathogenic microorganisms;
  • The microflora in yogurt stimulates the work immune system;
  • Live bacteria help the stomach perform its function and the colon stay healthy;
  • Helps prevent osteoporosis;
  • Enhances hematopoiesis and reproductive fluids of the body;
  • Reduces the risk of increased blood pressure;
  • Improves the quality of skin, hair and nails.
  • Improves digestion.

Children Those suffering from lactose intolerance easily digest yogurt without experiencing discomfort. And although the lactose content depends on the type of product, usually in any yogurt it is still less than in milk. Fermentation breaks down milk sugar, converting it into glucose and galactose, which are easily absorbed by the body.

The beneficial bacteria found in yogurt help maintain proper acidity in the digestive system, which helps prevent constipation and diarrhea, improves the absorption of nutrients contained in foods. Calcium plays an important role in the product. It creates an environment for the development of beneficial microflora and inhibits the development pathogenic microflora.

Yogurt is very useful in diseases and disorders digestive system, for example, with chronic indigestion, with gastritis and other diseases.

Yogurt has no contraindications for intolerance to the protein contained in fresh milk. Under the action of lactic acid, which is formed as a result of the vital activity of bacteria, milk protein breaks down in the form of small flakes and its digestibility increases.

And natural yogurt is one of the favorite products in cosmetology . Thanks to amino acids it is a good moisturizer, lactic acid in its composition helps to exfoliate dead skin cells, vitamin C and B vitamins also have a beneficial effect on the condition of the skin and hair.

Elimination of toxins

A great role in the distribution of fermented milk products, especially yogurt, was played by the works of the great Russian scientist - I.I. Mechnikov. And "Mechnikov yogurt" was prescribed even for kids.

In 1908, he put forward his famous hypothesis, according to which the Bulgarian stick (contained just in yogurt) is able to protect the body and even prolong its life. In addition, Mechnikov believed that it could not only have a beneficial effect on the entire body, but also significantly improve the situation with the digestive tract.

Mechnikov argued that premature aging human body is a consequence of the constant exposure to toxic substances that accumulate in the intestines as a result of the vital activity of putrefactive microorganisms. With the constant use of yogurt, lactic acid, formed as a result of the development of lactic acid bacteria, changes the reaction of the environment in the intestine and suppresses the activity of putrefactive microflora, protecting body from slow poisoning. Ilya Mechnikov discovered that yogurt can treat some bacterial infections. "Bulgarian sour milk" (BKM) stimulates the immune system of the whole body, not just the intestines.

Regular intake of BCM increases the number of cytokines, lymphocytes and natural killer cells, as well as the synthesis of gamma-interferon, which blocks reproduction viruses ; substances with antitumor activity are synthesized, irritation of the mucous membrane is eliminated, the risk of colon cancer is reduced.

Also, the daily inclusion of yogurt in food leads to a decrease in the risk of osteoporosis.

Strengthening the immune system

The bacterial cultures found in yogurt stimulate white blood cells that help fight infections. At daily use natural yogurt, which includes active microflora, is significantly strengthened immunity which contributes to the prevention of colds and viral diseases.

Important! Yoghurts sold in regular stores and supermarkets may contain preservatives, stabilizers, emulsifiers, flavors, dyes , a lot of refined sugar and very few bacteria, so carefully study the composition and reputation of manufacturers before including such a product in daily menu, you should be especially careful if you buy such a product for children.

It is best to prepare yogurt at home to be sure of the freshness and quality of the product, with modern kitchen appliances it is becoming easier and less time consuming. By the way, real yogurt has a very short shelf life of no more than a week, and according to the conditions of its storage, it should be stored in the refrigerator at a temperature of no more than 7 degrees. If the expiration date on yogurt is more than 7 days, then it contains a huge amount of preservatives, and such yogurt is absolutely useless.

If you are still buying finished product, then it is best to opt for the classic version of yogurt, taking into account Attention its exceptional nutritional qualities. Such yogurt usually has only two ingredients: milk (whole, skimmed, low-fat milk) and live bacterial cultures. The longer the list of ingredients (sweeteners, additives, fillers, emulsifiers, etc.), the more calories in the product and the less it nutritional value. You should not buy a finished product containing sugar and fruits, so that it has the desired texture, they add gelatin and stabilizers, it is better to add it yourself to classic version fresh berries and fruits.

Remember, that:

  • Natural yogurt has fewer calories
  • Natural yogurt contains twice as much protein
  • Natural yogurt is 2 times richer in calcium
  • Natural yogurt does not contain sugar.

The energy value depends on the fat content of the milk on the basis of which the product is made. For 100 gr. homemade yogurt accounts for 100 to 245 kcal. The store composition has a lower indicator, which varies between 60-110 Kcal.
Harm of yogurt

The harm of yogurt is manifested precisely when a large amount of preservatives are added to the product, which negatively affect the human intestines.

The harm of yogurt is manifested when you use an industrial product, and if you use it often and a lot.

  • Store-bought yogurts have a very long shelf life. The fruits that are in such yogurts are sterilized by exposing them to radiation exposure, and that is why they do not deteriorate for a long time (for example, two months, six months), and dangerous carcinogens .
  • today, almost all yogurts add an extremely harmful and strong preservative - E1442 (thickener), its other name is hydroxypropylated distarch phosphate. He is able to call acute diseases pancreas. To date, there are no sufficient studies on its danger, but you should definitely think about it, since this E1442 preservative is obtained from genetically modified corn, it is known for sure that this preservative provokes serious illness pancreas - pancreatic necrosis. Large molecules contained in corn starch, which, in turn, is part of genetically modified corn and slowly destroys the pancreas, reduces its activity and provokes the occurrence of serious diseases.
  • if your yogurt turned out to be berry, then it will most likely contain citrate sodium or in the composition it will have the name E331. It is an acidity regulator, so it will increase acidity in the mouth or stomach.
  • If you have made homemade yogurt, you have probably noticed that it has a natural white or slightly creamy color. But store-bought berries have colors of all the colors of the rainbow, this effect is obtained due to all kinds of dyes, they negatively affect the entire body as a whole. Quality product should not contain starch, tapioca, agar-agar and gelatin. The desired consistency should be achieved naturally without the use of thickeners.
  • natural yoghurts do not have, cannot have too pronounced flavor, as is observed in store-bought yoghurts. The smell is affected a large number of flavors.
  • The more additives and preservatives are concentrated in yogurt, the higher its calorie content, especially the effect is enhanced due to the huge amount of sugar, which this product is often oversaturated with. Keep in mind that in diet food you should use only homemade yogurt prepared on skimmed milk. The sweet and inviting taste of yogurt leads to the fact that it can be eaten in large quantities, and this is fraught with edema, lemon acid extracts that remain after the production of jelly or marmalade.

    Manufacturers very often add aspartame or E-951 flavor enhancer to the product. These substances, when ingested, release formic acid, formaldehyde and other harmful carcinogens.

    Yogurt can ferment. This process occurs after the expiration date or the appearance of mold, yeast mushrooms and putrefactive bacteria. The reproduction of these microbes leads to the release of carbon dioxide and swelling of the packaging.

    Most of the bacteria entering the human body are destroyed by the human immune system. The same bacteria that managed to overcome the attack of immunity provoke the occurrence of gases and diarrhea, which indicates the entry of harmful microbes into the body and toxic substances. If yogurt has a long shelf life, that is, it has undergone heat treatment, and all living bacteria in it are killed, then in best case it is useless, and at worst extremely harmful product.

    Maltodextrin is present in yogurt, and it is extracted from genetically modified corn, which is simply poison for diabetics.

    What is Bioyogurt - what is their difference?

    This is a product with a higher physiological and biological value.

    In the production of bio-yoghurts, in addition to lactic acid streptococcus and Bulgarian bacillus, bifidobacteria or acidophilus bacilli or other probiotics are also used. The amount of probiotics should be at least 10⁶ CFU per 1 g of the product at the end of the shelf life. Probiotic microorganisms are live microorganisms used for therapeutic purposes, as well as food and biologically active additives containing live microcultures. Probiotics - mainly bifidobacteria and lactobacilli, but there may be other microorganisms, for example, yeast fungi. Probiotics not only have a positive effect on the human body, but also produce vitamins, antibiotics and other physiologically active substances.

    In the production of yogurt and bioyogurt, food flavoring products can be used ( vegetables , fruits, honey, marmalade, dried fruits, etc.), flavors and nutritional supplements . You can meet: fruit (vegetable) yogurt; flavored yogurt. All these types of yoghurts can be fortified. They are mainly enriched with vitamins C and A, but they can also add a multivitamin complex. Bioyoghurts and fortified yoghurts have an increased physiological value because they are enriched with biologically active ingredients.

    Excessive consumption of yogurt containing 3 times the normal amount of sugar can cause serious harm body and lead to the development of diabetes.

    How to choose real yogurt?

    Dairy products are not yoghurts! it substitutes yoghurts, in which part of the milk protein and fat is replaced by vegetable proteins and oils. In order to choose the right yogurt that is most beneficial for the body, carefully read the label, read the composition and check the reputation of the manufacturer. If the composition contains vegetable proteins and fats, it's not yogurt. It is best to buy yogurt in glass bottles. Babies should be given fresh home product, not purchased.

    If there are no living microorganisms, i.e. there is no reference to the number of CFU, then this is also not yogurt, but a thermized product. They certainly won't do any harm, but they won't do any good either. Similar rules apply to many dairy products.

    Be healthy!

    The article uses information from open sources and scientific publications.

    Do you want to add information to the article or object? We welcome comments, suggestions or objections

Dairy products are present in the diet of many peoples: matsun, koumiss, ayran, our curdled milk. But it was yogurt that became a symbol of the benefits of sour milk all over the world. Is it really so useful and who should eat it?

Varieties of yogurt

It should be said right away that yogurt is present in all cultures where there are cows and people value milk. In hot climates, it is generally much easier to preserve milk if it is fermented. But there is also key moment: lactobacilli, especially thermophilic streptococci, must be present in this product without fail. Moreover, they should be at least 107 CFU per gram. If less, it is no longer yogurt. As for the varieties, they are divided:

  1. According to the raw materials used natural milk, reduced (sometimes partially), recombined (or partially recombined).
  2. For flavored and fruity.
  3. According to the fat content, that is, its mass fraction. The product can be bold, reduced fat, nonfat, classic, creamy, creamy milk or milky creamy.

It is also worth trying yogurts from different national cuisines:

  1. Jamid. Bedouin yogurt with great content dry matter. You can also call it cheese. Sheep's milk is used for cooking.
  2. Turkish yogurt. Also rich in dry matter.
  3. Leaven. There are much more lactobacilli here than in.
  4. Greek yogurt. It is very thick, there is a minimum of carbohydrates and a maximum of proteins.
  5. Skyr. A product from Iceland, in texture resembling curd mass or fat sour cream.
  6. Australian. Its texture is creamy and soft. AT national cuisine This yogurt with honey is popular.
  7. Yofu. It's soy yogurt. Other vegetarian "versions" include almond milk or coconut milk.

Worthy of attention and yogurt from goat's milk, as well as from sheep's. But the last one is still an amateur: goat milk pretty unusual.

Product calorie content

Most of all, the calorie content of yogurt depends on how much fat and sugar it contains.

  • yogurt with a fat content of 1.5% contains 51kcal per 100g.
  • in yogurt 2% already 60 kcal.
  • if the fat content is 2.5%, 100 g of the product contains 76 kcal.
  • 3.5% fat yogurt has 98 calories.
  • a serving of Danone yogurt contains 83 kcal, Danissimo - 135.
  • One serving of activia yogurt contains 75 kcal. Epica yogurt contains about 120kcal.


The benefits of yogurt

Well, here we come to main topic conversation: how this product is useful and whether those who eat yogurt for breakfast or instead of dinner are right. If nomadic peoples have long appreciated drinking yogurt, or rather, its prototypes, then in Europe they learned about the benefits of this drink only in the 15th century. The fact is that kings are people too, so King Louis XI had problems with his intestines. Doctors from Byzantium, who offered him Balkan yogurt, helped solve them. The king recovered and began to actively promote New Product. So, what is rich in yogurt? It consists of:

  • calcium;
  • vitamin D;
  • phosphorus;
  • vitamin A;
  • ascorbic acid;
  • vitamins B (1,2,3,6,12, PP);
  • organic and fatty acids;
  • sodium;
  • zinc;
  • magnesium;
  • sulfur;
  • potassium;
  • fluorine;
  • chromium;
  • iron.

Like any dairy product, yogurt is rich in proteins that are highly digestible (better than milk). Due to the active activity of bacteria, there are more vitamins in yogurt than in ordinary milk, especially vitamins B3 and B12, as well as vitamin A. Protein in a glass of yogurt contains 8 g, calcium - about 4 g. It is also rich in fats (triglycerides) as well as lactose.

What is yogurt capable of? First of all, it will improve digestion. Beneficial bacteria, of which there are many, make great job. They maintain the necessary acidity in the digestive tract. So, if you regularly use yogurt at night, you can forget about diarrhea and constipation, as well as indigestion, cholecystitis and gastritis.

Calcium also has a positive effect on the functioning of the gastrointestinal tract, inhibiting the development of pathogenic microflora in it and stimulating the development of beneficial ones. Lactic acid, which is abundant here, stops putrefactive processes in the intestines.

This product has one more amazing property. Yogurt is both an antibiotic and useful after antibiotic treatment. So, it is a source of lactose for beneficial bacteria, but at the same time it kills pathogens: pathogens of typhus and mycoses, viruses, amoebas, staphylococci and streptococci. Some studies have shown that this is a good thing. prophylactic from colon cancer.

It is also good because it is ideal for everyone who does not tolerate milk. Bacteria contribute to the breakdown of milk protein, and hence its rapid absorption. If milk in our body is digested by about 32% per hour, then yogurt is digested by 91%.

It promotes yogurt and detoxification of the body, which means it slows down the aging process. If you regularly take yogurt on an empty stomach, then the number of lymphocytes, cytokines and killer cells increases in the body. All this has a positive effect on the functioning of the immune system.

Drinking yogurt is a good thirst quencher. Finally, calcium, phosphorus and vitamin D prevent osteoporosis and generally have a positive effect on the condition of bones and teeth. Yogurt is also good for the prevention of thrush, heart and vascular diseases, stomach ulcers, hypertension and acne(there is a lot of zinc). Well, and this perfect food for those who want to lose weight.


Harm of yogurt

There can be no talk about the specific dangers of yogurt, but there are a few subtleties that can turn useful product into a wasteland that is of no use.

Firstly, only yogurt containing lactic acid bacteria in enough: approximately 10 million cells per milliliter of product. But such yogurt has a shelf life of no more than a week. Everything else does not make sense to buy, since the bacteria are killed, and there will be no benefit. By the way, if the dairy product has been subjected to heat treatment, then he can no longer be called yogurt according to GOST.

It also happens that the shelf life of yogurt is a month, but the manufacturer writes that it contains living microflora. This should also make you think. For example, over what preservative is used here and how safe it is.

Next moment. What is hidden in a jar besides milk and (if you're lucky) lactic acid bacteria? So, sugar is sometimes replaced here with substitutes, for example, not quite useful aspartame. Moreover, in fruit yogurt it is allowed to use up to 33% (one third of the total composition!) of food additives. So, in pear-flavoured yogurt, the pear may not smell like a pear, but the aroma is created by pear essence, also known as butyl acetate. This tool is used as a solvent for varnishes. With pieces of fruit, the situation is no better: before being placed in jars, they are processed radioactive radiation.

All of the above applies to foreign yogurts. At home, producers may indeed produce live yoghurts, but for export, a mixture of preservatives and solvents is usually made. So, it is best to support the domestic dairy producer and look at the expiration date. It is advisable to buy products that are made in your city, but it is better without fruit flavors. BUT perfect option- prepare a dairy product on your own. For this, sourdoughs are sold in pharmacies. If you cook it in cups, then it will be a real thermostatic product.

And one more important point. acid environment not everyone benefits. That is why it is better for children to give natural kefir, but the plant is more pampering. It is not as harmful as artificial sweets or snacks, but it cannot be called useful either.


The benefits and harms of yogurt for the body of the elderly

If it is a natural and "live" yogurt, then it will be useful for older people for many reasons:

  1. Firstly, it is vitamin D and calcium, which will prevent the bones from becoming brittle;
  2. Secondly, it will solve the problem of constipation by healing the intestines, and not harming, like some laxatives;
  3. It will support the immune system, which weakens with age.

It can be harmful only if it is not a natural product.

Yogurt for women and men

High-quality yogurt improves health regardless of gender. But there are also some features. So, some studies have shown that this product has a positive effect on the urogenital area of ​​men, prevents its diseases and increases fertility. But this applies to yogurt with probiotics.

Women need this product, including for beauty. It promotes weight loss, and also has a positive effect on the skin and hair. By the way, it can also be used externally, that is, in the form of masks. For example, for the face it is mixed with honey and starch. For hair, you can mix yogurt with banana or cosmetic oil.

Yogurt during pregnancy. Expectant mothers need this product as a source of calcium: it will help form skeletal system child and keep it whole for the mother herself. In addition, it is still a source of vitamins that both the baby and the mother need.

Yogurt for kids

The most valuable yogurt for babies who are just developing the immune system and the work of the gastrointestinal tract. It is also necessary for children to form the musculoskeletal system: after all, there is calcium, phosphorus, and vitamin D. But all this applies only to live yoghurts without flavorings with preservatives.

Live yoghurts are extremely useful. This is an excellent cure for many diseases of the gastrointestinal tract, natural and safe antibiotic, a prophylactic against many diseases, a source of many vitamins. But this applies only to real and live yogurts. Pay attention to the expiration date and composition, but rather cook it yourself.

All for now.
Sincerely, Vyacheslav.

On average, one person consumes from 10 to 40 kilograms per year, but in our country this figure hardly reaches two kilograms per person, which is also a lot. The reason for such popularity of yogurt is good advertising, which claims that this product can significantly improve human health.

But is yogurt really as healthy for a person as it is advertised to us? What are the real benefits and harms of yogurt packaged in a beautiful jar and wrapper? What is really hidden under this package? Today we will look into this.

First of all, it is worth considering that only homemade yogurt made from a special starter culture containing two or more active live bacteria, the concentration of which should be at least 10 million cells, has a positive effect on the body - only under such conditions will yogurt be useful.

These bacteria do not live very long, so real yogurt can be stored for no more than a week at temperatures up to +7 degrees Celsius. So think about it: what is in store-bought yogurt, the shelf life of which reaches 30 days and even more?

Natural yogurt differs from kefir only in the presence of and. What is its use?

  • Rich in vitamins and mineral components . These substances strengthen our bones and help them develop fully, have a general strengthening effect on the body and prevent harmful effect infections;
  • Strengthens the immune system. Daily consumption of 300 grams of yogurt, which includes active microflora, significantly strengthens the immune system, and therefore helps prevent colds and viral diseases. After a few months of regular yogurt intake, you will notice how much less you get sick;
  • Promotes gastrointestinal health. The daily use of yogurt cannot but affect the condition of the gastrointestinal tract. It helps with metabolic disorders related to the stomach, as well as diarrhea. Some types of yogurt retain favorable microflora, protect gastrointestinal tract while taking antibiotics, which kill bacteria in it and expose the body to new infections. Moreover, yogurt contains lactobacilli and calcium. The first of these components provides beneficial microflora intestines, and the other not only maintains the integrity and elasticity of our bones, but also maintains the normal functioning of the intestines and even prevents the activity of bacteria that provoke the occurrence oncological diseases this body;
  • Helps in the treatment of thrush (vaginal candidiasis). Taking natural yogurt reduces the number of bacteria that lead to the appearance of plaque on the mucous membrane, similar to dairy products;
  • Good for people with lactose intolerance. When using yogurt, its lactic acid bacteria perform the functions of digesting lactose, so this product can be consumed by people whose body does not have enough enzymes for the full processing of dairy products;
  • Removes excess cholesterol from the body. Eating 100 grams of yogurt a day can get rid of bad cholesterol and increase the number good cholesterol in the blood, which will help improve the condition of the whole organism;
  • Eliminates pathogenic microorganisms. This is due to the ability of the product to synthesize lactate.

It is worth noting that only 100 grams of yogurt contains 15% daily allowance phosphorus and 25% of the norm of calcium. It contains an easily digestible protein that does not cause allergic reactions.

The useful properties of this product are almost the same, therefore, in addition to the above properties and recommendations for use, it is effective for:

  • Old people;
  • Suffering from dysbacteriosis;
  • Prevention and treatment of colitis, enteritis;
  • Improving the state of the cardiovascular system;
  • Strengthening the central nervous system, improving mood and preventing depression thanks to magnesium, phosphorus, vitamin B5, iron and calcium;
  • Prevention of osteoporosis (calcium contained in yogurt strengthens bones);
  • Treatment of enteritis and colitis;
  • Prevention and treatment of diseases characterized by a decrease in functions thyroid gland and adrenal glands;
  • balancing hormonal background women during hormonal disorders and breastfeeding;
  • Activation of the brain;
  • Blocking carcinogens and cleansing the body after poisoning;
  • Restoration of normal weight.

Harm of yogurt

All these properties are remarkable only for natural yogurt. However, today on store shelves there are yogurts with a shelf life of about 30 days, which means that such products will be useless at best, and at worst harm where natural yogurt benefits the human body.

  • Almost all yoghurts contain the preservative E1442. This preservative is necessary in order to increase the shelf life of yogurt, while it destroys everything beneficial features components of this product, which could really have a positive effect on the body. Instead, according to most practitioners, the substance E1442 (hydroxypropyl distarch phosphate) provokes a serious disease of the pancreas - pancreatic necrosis. These are large molecules contained in corn starch, which, in turn, is part of genetically modified corn and slowly destroys the pancreas, reduces its activity and provokes the occurrence of serious diseases;
  • These foods are high in sugar. Homemade yogurt contains about 6 grams of sugar per 150 grams of product, while store-bought yogurts contain 3-6 times more. The yogurt manufacturers came to this decision in order to increase their popularity among consumers and make them much more attractive, rather than more healthy kefir, or sourdough. The sweet and attractive taste of yogurt leads to the fact that it can be eaten in large quantities, and this is fraught with edema, obesity, damage to the mouth and teeth. The presence of an abundance of sugars makes this product dangerous for diabetics, leading to calcium leaching. It should also be noted that different types of yogurt are characterized not by the content of various or fruits, but by flavors that are harmful to human health. Also, most store-bought yogurts contain sodium citrate (E331), which provokes an increase in the acidity of the stomach and oral cavity;
  • In yoghurts, they are destroyed very quickly. useful components . After a few days, bifidobacteria and lactobacilli, which our body needs, disappear after a few days of storing yogurt. And the fact that this product it is stored in stores for a month or more, and buyers do not purchase it in the first days after the date of manufacture, which means that they only have to “enjoy” only stabilizers and flavors;
  • Fruit cannot exist with lactic acid bacteria. Then what are these ingredients that I find in yogurt? - you ask. Pieces, and have long lost all their useful properties, as they are added to this product in canned or frozen form. The reason is that fruit acids are incompatible with beneficial bacteria dairy products. In most cases, instead of real pieces of fresh fruit or yogurt, flavored and sugar-fortified or citric acid squeezes that remain after the production of jelly or marmalade. Such pieces are sterilized by a rather original method, exposing them to radioactive radiation;
  • Forms dangerous carcinogens in the body. Love yogurt for its appealing taste? And how much the kids love it! So, for the presence of this taste in store-bought yogurts, you should “thank” the manufacturers for adding aspartame or E-951 flavor enhancer to their composition. These substances, when ingested, release formic acid, formaldehyde and other harmful carcinogens;
  • Yogurt can ferment. This process occurs after the expiration date or the appearance of molds, yeasts and putrefactive bacteria. The reproduction of these microbes leads to the release of carbon dioxide and swelling of the package;
  • Most of the bacteria entering the human body are destroyed by the human body's immune system. The same bacteria that managed to overcome the attack of immunity provoke the occurrence of gases and diarrhea, which indicates the entry of harmful microbes and toxic substances into the body.

Even natural yogurt has a number of contraindications and is not recommended for:

  • gastritis associated with hyperacidity stomach;
  • Flatulence (increases the formation of gases);
  • Diarrhea (has a laxative effect);
  • Kidney disease (may cause kidney failure);
  • Children under 1 year old (irritates the stomach of a newborn organism);
  • Ulcerative diseases of the stomach and duodenum.

What can certainly be said about this product is that the benefits and harms of yogurt are a rather controversial issue. It is safe to say that he has many alternative products, which affect the body much better, for example, the same kefir.

In Russia, many types of lactic acid products are produced, obtained by fermenting milk and cream. This is sour cream, and kefir, and cottage cheese, and fermented baked milk, and yogurt. The difference between these products lies mainly in the form of lactic acid bacteria and lactic yeast used in their production.

What are the benefits of dairy products

The benefits of lactic acid products for the human body are undeniable, it depends on the amount of bioactive bacteria, which should be optimal. Because we are talking about living microorganisms, it is natural that their number in the same product is constantly changing. After the expiration date, the bacteria die, such a product is at least useless.

Types of yogurt:

  • Yoghurts are divided depending on the fat content: there are both products with a low content and with a high content (up to 5%).
  • Separately, a group of drinking yoghurts is distinguished, which differ in a liquid consistency.
  • Yoghurts can be natural, consisting solely of milk and sourdough.(especially useful for child health), and may contain a variety of nutritional supplements . These are preservatives, flavors, dyes, fruit and berry additives, vanilla, cocoa and others.

Myths about yogurt:

  1. The term "long-lived yogurt" is often heard. It has nothing to do with live yogurt. Preservatives used in the preparation of the product with long duration storage, do not allow living bacteria to reach the concentration necessary to maintain beneficial properties. Its use in this case is a myth diligently supported by manufacturers.
  1. Another legend sounding from the media is the assertion that yogurt is a source of vitamins that can compensate for their deficiency in the body. Indeed, the composition of the product includes vitamins, but to make up for their deficiency in the body, you should use it in such huge quantities which not everyone can handle.

The benefits of yogurt

When it comes to benefits, we mean natural yoghurts:

  • Yogurt helps the body destroy pathogens.
  • The bacteria contained in it improve the functioning of the human immune system.
  • The microorganisms that make up its composition are involved in the process of digestion (the acid present in it promotes the absorption of food), normalize the work of the stomach.
  • Helps to compensate for the lack of calcium and phosphorus in case of allergy to milk protein.
  • Normalizes metabolic processes, has a positive effect on the microflora of the gastrointestinal tract.
  • Eating yogurt is effective in cleansing after poisoning.

Live yogurt can be stored for no more than one week at a temperature not exceeding +7 ° C. The refrigerator is quite suitable for this purpose. If the expiration date on the package is more than 7 days, the product contains preservatives, in which case the yogurt is not useful.

Read the product information on the packaging carefully. The use of synthetic substances in the manufacture of yogurt is evidenced by the words: bioyogurt, fruit yogurt, yogurt product.

Can yogurt be harmful to health?

Yogurt is one of the foods that causes a lot of controversy and controversy. There are scholars who say that natural products harms the body. They are guided by the fact that lactic acid bacteria, entering the body, die under the influence of gastric acid and the defense system. And that small amount of bacteria that managed to pass the protective barrier contributes to the occurrence of diarrhea and gases, multiply the number harmful microbes. This means that it is at least useless to use such a product.

The harm that synthetic yogurts can cause:

  1. Products with a long shelf life contain preservatives, carcinogens, various additives.
  2. The recipe for fruit yogurt allows no more than 33% additives. When you buy a fruit-flavored preservative, you are dealing with a lactic acid product that does not contain fruit. The desired taste was achieved by adding flavors, the harm of which is beyond doubt.
  3. Dyes used in production are harmful to health.
  4. The product, in which fruits and berries are added, is treated with radioactive radiation to increase the shelf life.
  5. May cause flatulence in the body.
  6. In synthetic products, various thickeners, starch are used.
  7. Instead of sugar, substitutes are often added to yogurt, such as aspartame (E951), which is less expensive. The harm of this supplement is that it breaks down in the body, releasing aspartic amino acid.

Products with a long shelf life are subjected to heat treatment, which, according to the state standard, does not give them the right to be called yogurt, which should include active microflora.

Concentration harmful substances in fruit yogurt is not so critical as to cause significant harm to health. But their presence no longer allows us to consider the product beneficial to health. At best, it makes it useless.

As a rule, domestically produced products are more useful than imported ones, mainly due to the fact that they do not require long transportation, preservatives are not involved in their production (or are present, but in much smaller quantities). All this is correct when it comes to live yogurt. As for soy products that are flavored and contain preservatives, their harm is the same regardless of the country of origin. Here the question is only in the amount of additives.

Video about the benefits and harms of yogurt

The benefits of yogurt have been talked about more and more over the past few decades. Many doctors recommend it as a means to improve digestion and as dietary product. It suits everyone - men, women and children.

Benefits for the body

To understand the impact of this product on the human body, you need to familiarize yourself with the features of its preparation.
Many millennia ago in the East, during distant wanderings, they began to cook drink from. Milk was poured into a special wineskin (a bag made of animal skins) and hung on the back of a horse or camel, on which they went on the road. The hot sun gave high temperature necessary for the fermentation process; the oscillatory movements of the animal's body churned the milk, resulting in a fermented fermented milk product, which later became known as yogurt.

Did you know? According to the Scriptures, the progenitor Jewish people Abraham received from the Angel the secrets of fermenting milk, thanks to which he lived for about 175 years.

In the last century, the culture of consuming yogurt as food product, which has a positive effect on the gastrointestinal tract (GIT), was recommended by the Russian scientist Ilya Mechnikov, who advised the use of fermented milk with the addition of bacteria called Bulgarian stick.

To obtain live yogurt nowadays, it is necessary meet three conditions:

  1. Take natural milk as a basis.
  2. Start the fermentation process by heating.
  3. Use live lactobacilli for fermentation.


It is known that milk pure form not absorbed by some adults due to the lack of enzymes that break down lactose - the main component. But milk contains, which a person needs to build the cells of the whole organism. Animal proteins also have another name - proteins (from the Greek word "protos", meaning originality, primary). It is very important to always have a source of proteins for healing and recovery of the body.

Did you know? Yogurt has in its composition, the deficiency of which leads to metabolic disorders. daily need in this vitamin is 1 mcg. To get that much vitamin B12, just eat one to two cups of yogurt a day.

For those whose body is unable to break down lactose, natural milk should be replaced with fermented milk products in which lactose has already been digested by microorganisms that live in fermented milk. In this sense, yogurt - suitable product to replenish the body with proteins and carrying a valuable composition of bacteria to restore the intestinal microflora.

Let's take a closer look at how the body reacts to it. different people And what are the benefits of this fermented milk drink.

women

Women are more concerned about their health and appearance. Therefore questions healthy eating they are in one of the first places. One of the main products using special attention women, is yogurt.

There are several properties of this fermented milk drink that make it so useful, namely:

  • increases the digestibility of milk protein, already digested by microorganisms contained in yogurt (about 90% of the eaten product is digested within an hour);
  • improves the condition of the intestinal microflora, thereby improving metabolism and normalizing weight;
  • live yogurt acts as an antibiotic, neutralizing streptococcal and staphylococcal infections;
  • restores the body after drug therapy;
  • slows down the processes of decay in the intestines, cleanses it of putrefactive bacteria, which helps to rejuvenate the body;
  • helps the absorption of micro and macro elements, vitamins (, and others);
  • with daily use, it increases the production of interferon, which is significant for the body and resistance to all kinds of infections;
  • reduces the risk of development;
  • reduces arterial;


Yogurt is especially useful for women. This fermented milk product becomes a safe substitute for antibiotics, slows down the development of fungal infections, does not cause allergies, replenishes the body with milk protein, and relieves constipation that may occur during the first trimester of pregnancy.

In addition to using yogurt as a food product, doctors may also recommend that pregnant women also use special capsules containing yogurt bacteria.

This fermented milk product is also used as cosmetic product for outdoor use. It softens the skin, moisturizes and enriches it well. Face masks are prepared in combination with starch and honey.

Hair masks made with the addition of any of the cosmetic oils are used to reduce oily hair, for.

men

Along with the properties of yogurt described above, in last years seen also positive impact of this product on the urinary system and sexual function male body. This was stated by representatives of the Massachusetts Institute of Technology, who conducted a special study.
The high protein content in yogurt helps to improve the digestion process, reduce weight, and build a healthy body.

In 2013, a French firm that produces a huge line of fermented milk products created a special yogurt for men.
Also, American manufacturers took care of the strong and courageous, and created - Greek yogurt with zero fat and high content proteins (25 grams per serving). The formula of this fermented milk product has been coordinated with famous sports trainers and nutritionists.

PowerFul is well suited for men who lead an active lifestyle and care about their health. This drink is used as an excellent natural replacement for protein shakes, which are usually taken before or after an intense workout.

But men do not have to consume only "male" yogurt. A regular product has the same properties and is no less beneficial to the male body.

children

The health of our babies is the concern of the entire adult population. And the nutrition of children should be treated very responsibly.

Real live yogurt is useful for babies of any age, starting from eight months. Through its use in baby food formed healthy microflora in the intestines of the child, which provides him good protection from pathogenic bacteria.

Recall a set of useful macro and vitamins contained in this fermented milk drink, and their effect on the body of children:

  1. Milk protein serves as a building material for cells.
  2. and strengthen the teeth.
  3. and have a positive effect on the cardiovascular system.
  4. Vitamins of the group strengthen the organs of vision, increase the antioxidant defense of the body, increase the level of interferon.
  5. improve metabolism, promote the functioning of the nervous system, relieve the effects of emotional stress and.
  6. reduces the level of "bad" in the blood.


Manufacturers of fermented milk products have developed special yogurts for children, balanced composition proteins, fats and carbohydrates, enriched with various vitamins. There are no preservatives, dyes, sweeteners in these drinks. Issued in liquid form and thicker (due to the addition of pectin).

You can feed babies and homemade yogurt.

There are practically no contraindications to the use of yogurt as a food product for any of the categories of consumers. If the product is made from natural milk using live microorganisms - lacto- and bifidobacteria, it will only bring benefits.

The only restriction on the use of this fermented milk product will be individual intolerance.

A product that has been heat treated during the manufacturing process to increase its shelf life can be considered harmful or useless. Under such conditions, the necessary bacteria die, and the drink loses its healing and nutritional properties.
If preservatives made from genetically modified corn (indicated by the code E1442) are added to yogurt, the drink will be hazardous to health, as it can adversely affect the functions of the pancreas, causing damage or even necrosis (cell death).

A drink that contains sodium nitrate (code E331), which increases the acidity of the stomach, will also be harmful.

Degrading the quality and reducing the benefits of a fermented milk product will also be the content of various flavorings and dyes in it.

How to choose when buying

When choosing a drink for yourself or your family that will not only be tasty, but also beneficial, pay attention to a few points:

  1. The name should contain only the word “yogurt”, and not its various variations (for example, “yoghurt product”, “yogurt”, “frughurt”, etc.). This will serve as confirmation that in front of you is the original, and not a fake that is consonant with the name.
  2. The shelf life does not exceed 7 days (this is how long live bacteria are stored in the finished drink). If the label indicates a longer shelf life, then the product has been subjected to heat treatment, in which beneficial microorganisms died.
  3. The drink should be made from natural milk, and not from powdered milk.
  4. The composition of the product does not include dyes, preservatives, thickeners in the form of starch, various flavors and taste stabilizers.
  5. The drink should not contain pieces of fruits and berries, which some manufacturers process by radiation sterilization.
  6. The hole under the lid in plastic or polyethylene packaging must be hermetically sealed.
  7. The package must be intact, without visible damage and dents.


How to store at home

Proper storage of the product ensures its usefulness. Storage conditions houses correspond to the type of drink and indicated on the packaging requirements:

  • if yogurt contains live microorganisms, it must be stored in the refrigerator for no more than five days;
  • if we are talking about drinks imitating yogurt, with preservatives and without starter culture, then the shelf life increases to three months, and not necessarily in the refrigerator (can be stored at temperatures up to +25 ° C);
  • the terms and temperature of storage must correspond to those indicated on the packaging.

When is the best time to eat it?

There are many opinions about the scheme of yogurt consumption: both without special restrictions and with strict adherence to recommendations.

Nutritionists advise taking into account the peculiarities of the absorption of food by the body and the need for the amount of energy during the day.
Based on this, in order to obtain maximum benefit developed recommendations for taking yogurt:

  1. Heavy and digestible food for a long time is taken in the first half of the day, and light dairy products Best taken in the afternoon and before bed. contained in the drink, has a beneficial effect on nervous system and promotes better sleep.
  2. On an empty stomach, this fermented milk drink can be consumed by those who have low acidity, because yogurt improves the secretion of gastric juice.
  3. This drink can be consumed before meals, during and after meals. And in every case he will render beneficial effect to the process of digestion.

Now you know that a “live” product will give you energy and a healthier body, while a “dead” one, with preservatives and thickeners, will add problems. Choose only useful fermented milk drinks, store them properly and enjoy a valuable food product - tasty and healthy yogurt.

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