According to many experts in health and nutrition, all health begins in the gut, which is, after all, the site of digestion and the absorption of nutrients and is a huge part of the body's immune system. We can never completely get rid of the bad bugs, but we can balance them with good bacteria and create a healthy environment that promotes digestion, increases immunity, fights against Candida overgrowth (Candida albicans, or yeast, is one of the bad bacteria), and strengthens the immune system.
Yogurt-real yogurt, is a rich source of those good bacteria. They are called probiotics, which literally means "for life." Because of their critical importance in supporting overall health, and because most people don't get nearly enough in their diet, many nutritionists consider probiotic supplements to be among the most important supplements a person can take on a daily basis. However, we can go a long way toward creating a healthy "gut environment" by consuming foods that are rich in these amazing health-promoting microorganisms.
The word yogurt probably derives from the Turkish adjective meaning "dense and thick." Yogurt is basically fermented milk. Any milk can be used as a starter--goat's, sheep's or cow's--but it is the fermentation of milk sugar (lactose) into lactic acid that gives yogurt its texture and tangy taste. Traditionally fermented foods--like yogurt, sauerkraut, and miso--are among the healthiest foods in the world. They are rich in enzymes and other life microorganisms that have a wide array of health benefits.
The yogurt that the hardy centurians in Bulgaria were eating was very rich in a particular bacteria called bulgaricus. Bulgaricus has antiviral, antibacterial and antifungal properties. Bulgaricus--also known as B. bifidum or bifidobacteria--is part of that larger class of good bacteria known as probiotics. Another member of the same class is the better known Lactobacillus acidophilus. It is the presence of these live cultures that are responsible for the main health benefits of yogurt.
Probiotics help control inflammation, which is a central feature of so many degenerative diseases, including heart disease. Probiotics--like the bulgaricus found in the yogurt in Bulgaria-help increase NK(natural killer) cells, a powerful immune system weapon. They improve digestion. They have anticancer properties. And they can increase good cholesterol while decreasing the bad kind.
All yogurt taking up shelf space in supermarkets is not created equal. The product has to actually contain real live cultures to be of any real benefit. The LAC or Life and Active Cultures seal for yogurt will identify yogurt that contains significant levels of life and active cultures. Be aware that a label stating "made with active cultures" does not mean the same as the LAC level. The LAC label means that the yogurt contains at least 100 million cultures per gram of yogurt at the time of manufacture and after pasteurization.
Some yogurt products may indeed have live cultures but not happen to carry the LAC seal. To determine whether the yogurt you buy contains living bacteria, check the labels for "active yogurt cultures," living yogurt cultures," or "contains active cultures." Two brands that contain live cultures are Stonybrook Farms and Dannon (plain).
The best nutritional deal is plain yogurt, which has only two ingredients: live cultures and milk (whole milk, low-fat, or skim). Besides live cultures, yogurt is also a good source of protein and a great source of calcium and potassium. It might also have some B vitamins and a little of the important cancer-fighting mineral selenium.
Some types of yogurt available include:
Bulgarian yogurt-known for its specific taste, it contains the important probiotic Lactobacillus bulgaricus.
Greek yogurt-made from milk that has been blended with cream to a fat content of exactly 10 percent, though standard (5 percent) and low-fat (2 percent) and even no-fat versions are available.
Lassi-yogurt based beverage that originated in India and comes in two varieties: salty and sweet. The salty kind is usually flavored with cumin and chili peppers; the sweet kind often has fruit juice.
Kefir-sometimes called drinkable yogurt.
Goat's milk and sheep's milk yogurt-have the properties of the milk they were made from.
Recommended reading- 'The 150 Healthiest Foods on Earth' by Jonny Bowden, Ph.D., C.N.S.
Yogurt-real yogurt, is a rich source of those good bacteria. They are called probiotics, which literally means "for life." Because of their critical importance in supporting overall health, and because most people don't get nearly enough in their diet, many nutritionists consider probiotic supplements to be among the most important supplements a person can take on a daily basis. However, we can go a long way toward creating a healthy "gut environment" by consuming foods that are rich in these amazing health-promoting microorganisms.
The word yogurt probably derives from the Turkish adjective meaning "dense and thick." Yogurt is basically fermented milk. Any milk can be used as a starter--goat's, sheep's or cow's--but it is the fermentation of milk sugar (lactose) into lactic acid that gives yogurt its texture and tangy taste. Traditionally fermented foods--like yogurt, sauerkraut, and miso--are among the healthiest foods in the world. They are rich in enzymes and other life microorganisms that have a wide array of health benefits.
The yogurt that the hardy centurians in Bulgaria were eating was very rich in a particular bacteria called bulgaricus. Bulgaricus has antiviral, antibacterial and antifungal properties. Bulgaricus--also known as B. bifidum or bifidobacteria--is part of that larger class of good bacteria known as probiotics. Another member of the same class is the better known Lactobacillus acidophilus. It is the presence of these live cultures that are responsible for the main health benefits of yogurt.
Probiotics help control inflammation, which is a central feature of so many degenerative diseases, including heart disease. Probiotics--like the bulgaricus found in the yogurt in Bulgaria-help increase NK(natural killer) cells, a powerful immune system weapon. They improve digestion. They have anticancer properties. And they can increase good cholesterol while decreasing the bad kind.
All yogurt taking up shelf space in supermarkets is not created equal. The product has to actually contain real live cultures to be of any real benefit. The LAC or Life and Active Cultures seal for yogurt will identify yogurt that contains significant levels of life and active cultures. Be aware that a label stating "made with active cultures" does not mean the same as the LAC level. The LAC label means that the yogurt contains at least 100 million cultures per gram of yogurt at the time of manufacture and after pasteurization.
Some yogurt products may indeed have live cultures but not happen to carry the LAC seal. To determine whether the yogurt you buy contains living bacteria, check the labels for "active yogurt cultures," living yogurt cultures," or "contains active cultures." Two brands that contain live cultures are Stonybrook Farms and Dannon (plain).
The best nutritional deal is plain yogurt, which has only two ingredients: live cultures and milk (whole milk, low-fat, or skim). Besides live cultures, yogurt is also a good source of protein and a great source of calcium and potassium. It might also have some B vitamins and a little of the important cancer-fighting mineral selenium.
Some types of yogurt available include:
Bulgarian yogurt-known for its specific taste, it contains the important probiotic Lactobacillus bulgaricus.
Greek yogurt-made from milk that has been blended with cream to a fat content of exactly 10 percent, though standard (5 percent) and low-fat (2 percent) and even no-fat versions are available.
Lassi-yogurt based beverage that originated in India and comes in two varieties: salty and sweet. The salty kind is usually flavored with cumin and chili peppers; the sweet kind often has fruit juice.
Kefir-sometimes called drinkable yogurt.
Goat's milk and sheep's milk yogurt-have the properties of the milk they were made from.
Recommended reading- 'The 150 Healthiest Foods on Earth' by Jonny Bowden, Ph.D., C.N.S.
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