Yogurt is full of numbers of qualities sharing with you guys a bit about this sweet creation, whcih can be drink, eat and can be used in many recipes.
Lets start with its history as.....
Yoghurt has been enjoyed in much of the world for at least 4,500 years. Originating from central parts of Asia and India, and southern and central Europe, it is now eaten almost everywhere in the world. Probably no other food product can claim such an illustrious history and popularity, while also being healthy and nutritious, and extremely cheap to buy or easy to make at home.
Yet there is a world of difference between a shop bought, pasteurised, over-sweetened and over-coloured yoghurt, and a fresh, natural yoghurt - preferably made at home.
The taste of unsweetened yoghurt can take some getting used to - many people find it too bitter or acidic at first. Even natural yoghurt is more commonly eaten with fruit and sugar added, or as part of a multitude of other recipes - from Indian curries to yoghurt tart or yogurt coated pretzels.
Yoghurt can form an important part of a healthy diet, and there are plenty of yoghurt recipes that may be less suitable for those on a diet! Even better still, there are several health benefits and medical uses for yoghurt.
This site is your one-stop resource for yoghurt and its myriad of benefits, so please explore, learn and, if you like, contribute a favourite recipe or suggestion. We list hundreds of ways to use it in our yoghurt recipes section.
In the 'history of yoghurt' I mentioned that part of the initial popularity of yogurt followed from the discovery that Bulgarians seemed to live very long and healthy lives, and that they ate a great deal of yoghurt. Hence a link, albeit not proven, was created between the product and its benefits.
This leaves two questions:
are the benefits real?
are the benefits greater with yoghurt containing live bacteria than for pasteurised products?
The primary benefits of natural yoghurt are simply a result of the potassium, calcium, B12 and other B vitamins and protein that it contains.
The claimed benefits of yoghurt include:
reduced gastrointestinal infections
improved immune system (resistance to illness and infection)
greater resistance to cancer
reduced incidence of osteoporosis (wekened bone strength)
Additional benefits include
treatment of, and reduction of the symptoms of, thrush
lactose intolerant people can often consume yoghurt, because the enzymes in the yoghurt help reduce the lactose levels in the intestines - thus gaining the benefits contained in all milk based products (above all calcium)
improved absorption of calcium in the intestine, because the lactic acid in the yoghurt provides the perfect environment for this absorption to occur
The benefits of live yoghurt over pasteurised yoghurt do not seem to be conclusively proven, despite strong evidence that they exist. However there is strong, if not inconclusive evidence, and most nutritionists would recommend the 'live' version.
And the benefits of heat-treated yoghurt? These are
a longer shelf-life, and hence more financially viable for the manufacturer
a less bitter taste.
Source: http://www.eatyoghurt.com/healthbenefitsofyoghurt.php
Lets start with its history as.....
Yoghurt has been enjoyed in much of the world for at least 4,500 years. Originating from central parts of Asia and India, and southern and central Europe, it is now eaten almost everywhere in the world. Probably no other food product can claim such an illustrious history and popularity, while also being healthy and nutritious, and extremely cheap to buy or easy to make at home.
Yet there is a world of difference between a shop bought, pasteurised, over-sweetened and over-coloured yoghurt, and a fresh, natural yoghurt - preferably made at home.
The taste of unsweetened yoghurt can take some getting used to - many people find it too bitter or acidic at first. Even natural yoghurt is more commonly eaten with fruit and sugar added, or as part of a multitude of other recipes - from Indian curries to yoghurt tart or yogurt coated pretzels.
Yoghurt can form an important part of a healthy diet, and there are plenty of yoghurt recipes that may be less suitable for those on a diet! Even better still, there are several health benefits and medical uses for yoghurt.
This site is your one-stop resource for yoghurt and its myriad of benefits, so please explore, learn and, if you like, contribute a favourite recipe or suggestion. We list hundreds of ways to use it in our yoghurt recipes section.
In the 'history of yoghurt' I mentioned that part of the initial popularity of yogurt followed from the discovery that Bulgarians seemed to live very long and healthy lives, and that they ate a great deal of yoghurt. Hence a link, albeit not proven, was created between the product and its benefits.
This leaves two questions:
are the benefits real?
are the benefits greater with yoghurt containing live bacteria than for pasteurised products?
The primary benefits of natural yoghurt are simply a result of the potassium, calcium, B12 and other B vitamins and protein that it contains.
The claimed benefits of yoghurt include:
reduced gastrointestinal infections
improved immune system (resistance to illness and infection)
greater resistance to cancer
reduced incidence of osteoporosis (wekened bone strength)
Additional benefits include
treatment of, and reduction of the symptoms of, thrush
lactose intolerant people can often consume yoghurt, because the enzymes in the yoghurt help reduce the lactose levels in the intestines - thus gaining the benefits contained in all milk based products (above all calcium)
improved absorption of calcium in the intestine, because the lactic acid in the yoghurt provides the perfect environment for this absorption to occur
The benefits of live yoghurt over pasteurised yoghurt do not seem to be conclusively proven, despite strong evidence that they exist. However there is strong, if not inconclusive evidence, and most nutritionists would recommend the 'live' version.
And the benefits of heat-treated yoghurt? These are
a longer shelf-life, and hence more financially viable for the manufacturer
a less bitter taste.
Source: http://www.eatyoghurt.com/healthbenefitsofyoghurt.php
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