Advantages of Yoghurt,recipes,instructions, ingredients

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Name: Advantages of Yoghurt

Category: Useful Tips

Author: HS

Date: 5/5/2006 8:08:00 AM

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( 2.0 ) by 8 users

Ingredients:

Yoghurt is made from Milk but it offers more benefits than milk.

Learn how to make yoghurt at home yoghurt Recipe

Instructions:

1. Yoghurt is easier to digest than milk. The culturing process makes Yoghurt more digestible than milk.

2. Yoghurt contributes to colon health. When eating Yoghurt, you care for your colon in two ways. First, Yoghurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The more of these intestines-friendly bacteria that are present in your colon, the lower the chance of colon diseases. Basically, the friendly bacteria in Yoghurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic.

Yoghurt is a rich source of calcium - a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer. One study showed that an average intake of 1,200 milligrams of calcium a day is associated with a 75 percent reduction of colorectal cancer. As a survivor of colon cancer, I have a critical interest in the care of my colon. My life depends on it.

3. Yoghurt improves the bioavailability of other nutrients. Culturing of Yoghurt increases the absorption of calcium and B-vitamins. The lactic acid in the Yoghurt aids in the digestion of the milk calcium, making it easier to absorb.

4. Yoghurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture Yoghurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in Yoghurt have also been shown to stimulate infection-fighting white cells in the bloodstream. Some studies have shown Yoghurt cultures to contain a factor that has anti-tumor effects in experimental animals.
Yoghurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals in a texture that kids love. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, Yoghurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria.
5. Yoghurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection. Yoghurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular healing food for diarrhea. Many pediatricians recommend Yoghurt for children suffering from various forms of indigestion. Research shows that children recover faster from diarrhea when eating Yoghurt. It's good to eat Yoghurt while taking antibiotics. The Yoghurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
Antibiotics kill not only harmful bacteria; they also kill the healthy ones in the intestines. The live bacterial cultures in Yoghurt can help replenish the intestines with helpful bacteria before the harmful ones take over.
6. Yoghurt is a rich source of calcium. An 8-ounce serving of most Yoghurts provides 450 mg. of calcium, one-half of a child's RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in Yoghurt increase the absorption of calcium, an 8-ounce serving of Yoghurt gets more calcium into the body than the same volume of milk can.
7. Yoghurt is an excellent source of protein. Plain Yoghurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of Yoghurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in Yoghurt are often called predigested.
8. Yoghurt can lower cholesterol. There are a few studies that have shown that Yoghurt can reduce the blood cholesterol. This may be because the live cultures in Yoghurt can assimilate the cholesterol or because Yoghurt binds bile acids, (which has also been shown to lower cholesterol), or both.

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