Yogurt is a food produced by bacterial fermentation of milk. The main bacteria that are used to make yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. Both of them produce lactic acid which gives yogurt its sour flavor and smell. The fermentation of lactose by these bacteria makes yogurt a helpful and healthy option to sufferers of lactose intolerance.
Yogurt is categorized according to:
1) the type of milk: cow yogurt, goat and sheep 2) how is processed: traditional, traditional drained, natural, mixed, dessert yogurt and pasteurized yogurt dessert drained new type
3) how milk is processed and the content of fat in it.
Also there are some yogurts that work as functional foods (i.e. foods with added substances as an aid to health problems) and help in constipation problems.
The benefits of yogurt in health are impressive.
Yogurt is rich in high biological value proteins, contains carbohydrates and fats. It also contains a great amount of vitamin A, B vitamins, phosphorus, magnesium, potassium and calcium. • Yogurt helps children growth because of its content of calcium, phosphorus and B vitamins and helps in proper bone health.
• Besides the children, yogurt is recommended in all population groups with high daily needs in calcium as pregnant women, new mothers that breastfeed, women in menopause and the elderly.
• The acidification and the enzymes of yogurt facilitate digestion and improve the assimilation of the ingredients.
• Numerous live and active bacteria exert positive effect on the micro bacterial flora of the gut and intestinal production of antibodies. It helps in better functioning of the intestinal system.
• Its consumption is suggested when treating patients with antibiotics or radiation, to prevent the growth of pathogenic microorganisms in the intestinal system.
• Strengthens the immune system and is beneficial in times of sick recovery.
• In cases of gastroenteritis yogurt can replace milk and become a provider of the necessary nutrients.
• The traditional unsweetened yogurt can reduce halitosis and harmful bacteria living in tongue and saliva.
• Studies in animals have shown that calcium plays a role in the genesis mechanisms of cancer, particularly has been found that can reduce cancer of the colon and rectum.
• Some other studies have shown that women, who regularly drank fresh juice, ate yogurt and cheese are having lower risk of developing urinary tract infection.
• Yogurt helps maintain healthy skin.
• Finally yogurt offers at the same time great satiety and few calories.
In Greece yogurt is used as a key ingredient in “tzatziki” . In the wider Mediterranean region we meet yogurt in “Giaourtlou” and as an accompaniment to rice, in kebabs and salads. Also is used as a garnish in appetizers, soups, dishes with beans and pork and as an ingredient in pastry.
Yogurt either alone or in combination with other foods such as honey, oat, fruits, nuts, tahini and vegetables is a great meal or snack!
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