Element breakfast, dessert or snack, yogurt has many Nutrition and health benefits. However, some also contain unnecessary ingredients. How well do you know that the yogurt you buy?
Good bacteria

In yogurt, teeming millions of bacteria that are essential to its manufacture, as they transform some of the lactose (milk sugar) into lactic acid. This acidity makes coagulate the milk, which gives yogurt. The list of ingredients indicates their presence by the term "active bacterial cultures, much simpler than their real name: lactobacillus bulgaricus and streptococcus thermophilus!

In addition to "manufacture" yogurt, the lactic acid bacteria will improve the digestibility of milk because they predigerent part of lactose, lipids and proteins. Thanks to this predigestion that lactose intolerant people can eat yogurt without suffering from diarrhea or abdominal cramps.
Super bacteria

In recent years, bacterial strains unconventional join first. They are called "probiotics" because they attribute the beneficial effects on health. In the intestines, they object to the development of harmful bacteria. They help to prevent and treat diarrhea secondary to antibiotics, and the traveler, better known as the "turista".

By other mechanisms of action, it is believed that probiotics can help prevent vaginal and urinary tract infections, reduction of blood cholesterol levels, prevention of allergies, and reducing risks certain cancers and kidney stones. However, although several studies have shown their potential, research in humans is limited. This explains why scientists exercise considerable caution in this regard, for the moment at least.

Yogurt Nutrition - Stay alive!

To be beneficial, these bacteria must be alive in the yogurt, remain in storage, and survive the acidity of the stomach and throughout the digestive tract. Lactic acid bacteria basic (L bulgaricus and S thermophilus) are to survive stomach acid and bile.

Probiotics have a higher survival rate (10 to 30%), but there is no guarantee their presence in large numbers in the yogurt that is consumed. Plus the it is fresh; the bacteria have more chance of being alive.

Other benefits to their condition: he must eat regularly because they do not settle long term in our intestines. Daily consumption is required to ensure its continued presence.

Yogurt Nutrition - What bacteria in yogurt what?

All yogurt contain lactic acid bacteria basic but less than half the products on the market supply of probiotics. Their presence is usually stated on the front of the container. There are two or three of the following families: bifidobacteria (or bifidus), lactobacillus casei, lactobacillus acidophilus.

All of these types of brand yogurts contain bifidus and lactobacillus acidophilus. Svelte range provides most of lactobacillus casei.

This entire brand yogurt provides three families named above.

Cart Yoplait (fat free version only) contains bifidobacteria.

YogurtNutrition - A recipe often amended ...

Originally, the yogurt is made from milk and bacterial cultures, that's all. Some manufacturers add to milk ingredients (milk powder, cream, protein, etc...) to give it the desired texture. Others are turning to non-dairy ingredients, food additives used for their gelling, thickening, emulsifying and stabilizing. Although they distort yogurt and give it a texture closer to that of pudding, their consumption is without risk to health. The majority consists of carbohydrates (sugars) and is of plant origin. These include:

Gum:

substance mucilaginous (slimy and translucent) extracted from certain plants, also classified as soluble dietary fiber. The guar gum (derived from a legume) or locust bean gums are among the most prevalent.

Cornstarch:

Starch is a type of carbohydrate present in seeds, stems, roots and tubers. In a liquid, the starch swells and forms a gelatinous mass.

Pectin:

is a type of dietary fiber (soluble) extracted from various fruits (apple, orange, lemon, blackberry, etc.)..

Agar-agar and carrageenan:

both are derived from certain species of red algae.

Gelatin

unlike the previous, this ingredient is made up of proteins. It is extracted from the bones and cartilage of animals (usually of porcine origin).

Few trade yogurt that does not contain such gelling, Yogurt and yogurt Damafro kind of freedom do not.

Yogurt Nutrition - Health and Cooking

Fat yogurt provide smoothness and softness. Yogurt 2% m.g. or more is higher in flavor and texture to yogurt to 0.1 mg% Do it in your income (or dips). From health point of view, we must stop to do with fat yogurt: 2% fat, not too much, especially for growing children.

It has a reputation for healthy food. However, it can be very sweet. A small portion of 125 g fruit yogurt contains the equivalent of about three square sugars more than the nature. For a less sweet dessert, it is better to add fruit and a hint of maple syrup in a plain yogurt. You can also make own yogurt with a yogurt, like this against.

YogurtNutrition - We tested ... a new yogurt

Who said making own yogurt was long and complicated? With the electronic Donvier yogurt is easy ... but it is true that it takes time! Indeed, there is a stage you cannot skip the fermentation, which lasts about ten hours.

How to make homemade yogurt

To make a homemade yogurt, it is enough to heat the milk, add the plain yogurt or a bacterial culture of commerce and let the camera do the rest, i.e. maintain the proper temperature for the fermentation. It obtained has a consistency and taste similar to yogurt kind of trade, but has the advantage that it does contain ingredients that have been chosen. You can add skim milk powder to change the texture and add calcium and protein, fruit and jam to vary the flavors.