Yogurt - benefits and harms to the health of the body. Taste, color and smell

On average, one person consumes from 10 to 40 kilograms per year, but in our country this figure hardly reaches two kilograms per person, which is also a lot. The reason for such popularity of yoghurts is good advertising, claiming that this product can significantly improve human health.

But is yogurt really as beneficial for humans as it is advertised to us? What are the actual benefits and harms of yogurt packaged in a beautiful jar and wrapper? What is really hidden under this packaging? Today we will look into this.

First of all, it is worth considering that only homemade yogurt made from a special starter containing two or more active living bacteria, the concentration of which must be at least 10 million cells, has a positive effect on the body - only under such conditions will yogurt be useful.

These bacteria do not live very long, so real yogurt can be stored for no more than a week at temperatures up to +7 degrees Celsius. So think about it: what is in store-bought yogurt, the shelf life of which reaches 30 days or even more?

Natural yogurt differs from kefir only in the presence of and. What is its use?

Rich in vitamins and mineral components. These substances strengthen our bones and help them develop fully, have a general strengthening effect on the body and prevent the harmful effects of infections;
Strengthens work immune system . Daily consumption of 300 grams of yogurt, which contains active microflora, significantly strengthens the immune system and, accordingly, helps prevent colds and viral diseases. After a few months of regularly taking yogurt, you will notice how much less you get sick;
Ensures gastrointestinal health. Daily consumption of yogurt cannot but affect the state of the gastrointestinal tract. It helps with metabolic disorders affecting the stomach, as well as diarrhea. Some types of yogurt retain favorable microflora and protect the gastrointestinal tract while taking antibiotics, which kill bacteria in it and expose the body to new infections. Moreover, yogurt contains lactobacilli and calcium. The first of these components provides beneficial intestinal microflora, and the other not only maintains the integrity and elasticity of our bones, but also maintains normal intestinal function and even prevents the activity of bacteria that provoke the occurrence of oncological diseases this body;
Helps in the treatment of thrush (vaginal candidiasis). Taking natural yogurt reduces the number of bacteria that lead to the appearance of plaque on the mucous membrane, similar to dairy products;
Beneficial for people with lactose intolerance. When yogurt is consumed, its lactic acid bacteria perform the function of digesting lactose, so this product can be consumed by people whose bodies do not have enough enzymes to fully process dairy products;
Removes excess cholesterol from the body. Eating 100 grams of yogurt a day can get rid of bad cholesterol and increase the number good cholesterol in the blood, which will help improve the condition of the whole body;
Eliminates pathogenic microorganisms . This is caused by the product's ability to synthesize lactate.

It is worth noting that just 100 grams of yogurt contains 15% daily norm phosphorus and 25% of calcium norm. It includes easily digestible protein, which does not cause allergic reactions.

The beneficial properties of this product are almost similar, therefore, in addition to the above properties and recommendations for use, it is effective for:

Old people;
Suffering from dysbacteriosis;
Prevention and treatment of colitis, enteritis;
Improving the condition of the cardiovascular system;
Fortifications of the central nervous system, improve mood and prevent depression thanks to magnesium, phosphorus, vitamin B5, iron and calcium;
Prevention of osteoporosis (calcium contained in yogurt strengthens bones);
Treatment of enteritis and colitis;
Prevention and treatment of diseases characterized by decreased function thyroid gland and adrenal glands;
Balancing hormonal levels women during the period of hormonal disorders and breastfeeding;
Activation of the brain;
Blocking carcinogens and cleansing the body after poisoning;
Restoring normal weight.

Harm of yogurt

All these properties are remarkable only for natural yogurt. However, today on store shelves there are yoghurts with a shelf life of about 30 days, which means that such products will be in best case scenario useless, and at worst will cause harm where natural yogurt benefits the human body.

Almost all yoghurts contain the preservative E1442. This preservative is necessary in order to increase the shelf life of yogurt, while it destroys all beneficial features components of this product that could really have an impact positive influence on the body. Instead, according to most medical practitioners, the substance E1442 (hydroxypropyl distarch phosphate) provokes serious illness pancreas – pancreatic necrosis. These are large molecules contained in corn starch, which, in turn, is part of genetically modified corn and slowly destroys the pancreas, reduces its activity and provokes the occurrence of serious diseases;
These products are high in sugar. Homemade yogurt contains about 6 grams of sugar per 150 grams of product, while store-bought yogurts contain 3-6 times more. Yogurt manufacturers came to this decision in order to increase their popularity among consumers and make them much more attractive than more healthy kefir, or sourdough. The sweet and attractive taste of yogurt makes it suitable for consumption large quantities, and this is fraught with edema, obesity, damage to the oral cavity and teeth. The presence of an abundance of sugars makes this product dangerous for diabetics and leads to calcium leaching. It should also be noted that different types yogurt are not characterized by the content of various fruits, but by flavorings that are harmful to human health. Also, most store-bought yogurts contain sodium citrate (E331), which causes an increase in the acidity of the stomach and oral cavity;
Yoghurts destroy beneficial components very quickly.. After a few days, bifidobacteria and lactobacilli, which our body needs, disappear after a few days of storing yogurt. And the fact that this product it is stored in stores for a month or more, and buyers do not purchase it in the first days after the date of manufacture, which means that they can only “enjoy” stabilizers and flavorings;
Fruits cannot exist with lactic acid bacteria. Then what are these ingredients that I find in yogurt? - you ask. Pieces, and have long lost all their beneficial properties, as they are added to this product in canned or frozen form. The reason is that fruit acids incompatible with beneficial bacteria in fermented milk products. In most cases, instead of real pieces of fresh fruit or yoghurt, flavored and sugar-enriched or citric acid the pressings that remain after the production of jelly or marmalade. Such pieces are sterilized using a rather original method, exposing them to radioactive radiation;
Forms dangerous carcinogens in the body. Do you love yogurt for its attractive taste? And how much the kids like him! So, for the presence of this taste in store-bought yogurts, you should “thank” the manufacturers for adding aspartame or the flavor enhancer E-951 to their composition. When these substances enter the body, they release formic acid, formaldehyde and other harmful carcinogens;
Yogurt can ferment. This process occurs after the expiration date or the appearance of mold, yeast and putrefactive bacteria. The proliferation of these microbes leads to the release carbon dioxide and swelling of the packaging;
Most bacteria that enter the human body are destroyed by the human body's immune system. The same bacteria that managed to overcome the attack of the immune system provoke the occurrence of gases and diarrhea, which indicates the entry of harmful microbes and toxic substances into the body.

Even natural yogurt has a number of contraindications and is not recommended for:

Gastritis associated with increased acidity stomach;
Flatulence (increases gas formation);
Diarrhea (has a laxative effect);
Kidney disease (may cause renal failure);
Children under 1 year (irritates the stomach of a newborn);
Peptic ulcers of the stomach and duodenum.

What can certainly be said about this product is that the benefits and harms of yogurt are a rather controversial issue. It is safe to say that there are many alternative products that have a much better effect on the body, for example, kefir.

Is yogurt good for the human body? What is this product? You will find answers to these and other questions in the article. Today, yoghurts are extremely popular. This fermented milk product, a close relative of kefir.

One person in Europe consumes on average from 10 to 40 kg of yogurt per year, in our country this value reaches barely 2 kg, which is also quite a lot. Yogurts are popular due to good advertising, which says that this product can significantly improve human health. Let us find out further whether yogurt is really good for humans.

Yogurt

So is yogurt good for humans? First of all, it is necessary to take into account that only homemade yogurt made from milk and a special starter culture that contains two or more live active bacteria has a beneficial effect on the body. Their concentration must be at least 10 million cells - only in this case the product will be

These bacteria have a very short lifespan, so natural yogurt can last no more than a week at 7 °C. So think about it: what is the composition of store-bought yogurt if its shelf life reaches 30 days or even more?

The benefits of yogurt

Many people ask, “Is yogurt good for you?” It is known that natural yogurt differs from kefir only in the presence of fruit and sugar in it. Its benefits are as follows:

It is rich in mineral components and vitamins, which make our bones strong and contribute to their full development, they warn detrimental influence infections and have a general strengthening effect.
Strengthens the activity of the immune system. If you eat 300 g of yogurt every day, which contains active microflora, this will significantly strengthen the immune system and will prevent viral and colds. After a couple of months of systematically taking the product we are considering, you will find that you begin to get sick less.
Ensures gastrointestinal health. Daily consumption of yogurt has a positive effect on the condition of the stomach and intestines. It helps with metabolic disorders and diarrhea. Some types of yogurt preserve microflora and protect the gastrointestinal tract when taking antibiotics, which destroy beneficial bacteria in it and contribute to the emergence of new infections in the body. Moreover, yogurt contains calcium and lactobacilli. The first of them not only preserves the elasticity and integrity of our bones, but also supports the activity of the intestines and even prevents the activity of bacteria that provoke the appearance of oncological diseases of this organ. Lactobacilli provide beneficial intestinal microflora.
Helps in the treatment of thrush (vaginal candidiasis). Taking natural yogurt reduces the number of bacteria that contribute to the appearance of plaque on the mucous membrane.
Useful for people who are lactose intolerant. The lactic acid bacteria in yogurt perform the functions of digesting lactose. That is why it can be eaten by people whose bodies have too few enzymes to fully process milk.
Removes unnecessary cholesterol from the body. If you eat 100 g of yogurt a day, you can get rid of harmful cholesterol and increase the amount of good cholesterol in your blood. Thereby general state your body will improve.
Destroys pathogenic microorganisms. This is caused by the product's ability to synthesize lactate.

What is contained in 100 g of yogurt?

Now you know the answer to the question: “Is drinking yogurt healthy?” Yes, very useful. It should be noted that only 100 g of this product contains 25% of the daily requirement of calcium and 15% of phosphorus. It contains easily digestible protein that does not cause allergic reactions.

For whom is it effective?

Next we will talk about the projects “Are all yoghurts healthy?”, and now we will find out for whom the product we are considering is effective. It is known that healing qualities yogurt are similar to the benefits of kefir. This product is indicated for:

those suffering from dysbacteriosis;
old people;
improving the condition of the heart and blood vessels;
treatment and prevention of enteritis and colitis;
prevention of osteoporosis;
strengthening the central nervous system, preventing depression and improving mood (thanks to phosphorus, magnesium, calcium, vitamin B5, iron);
prevention and treatment of diseases characterized by decreased activity of the adrenal glands and thyroid gland;
activation of brain function;
weight normalization;
balancing women's hormonal levels;
cleansing the body after poisoning and blocking carcinogens.

Harm of yogurt. Preservatives

Answer to the question "Useful Are there drinkable yoghurts? obvious. Yes, they are useful. Can they harm the human body? All the previously listed qualities apply only to natural yogurt. However, today stores sell yoghurts with a shelf life of about a month (as we discussed earlier), which means that such a product, at best, will be useless, and at worst, harmful.

Almost all yoghurts contain the preservative E1442. It is needed in order to increase the shelf life of the product. At the same time, this substance eliminates all useful qualities components of yogurt, which could truly have an effect on the body positive influence. Many practicing doctors claim that E1442 (hydroxypropyl distarch phosphate) provokes the development of pancreatic necrosis.

E1442 is a large molecule found in corn starch, which is part of genetically modified corn and gradually destroys the pancreas, reduces its activity and contributes to the appearance of serious illnesses.

Harmful effects of sugar in yogurt

Homemade yogurt contains only 6 g of sugar per 150 g of product, while store-bought yogurt contains 5-6 times more. Yogurt manufacturers add sugar in such large quantities in order to increase the popularity of their products and make them more attractive than kefir, sourdough or cottage cheese.

As a result, people eat a tasty product in huge quantities, and this is fraught with obesity, damage to the teeth and oral cavity, and edema. Such products are dangerous especially for diabetics. Sugar also promotes calcium leaching.

It should also be noted that different types of yogurt differ from each other not in the content of different fruits and juices, but in flavorings that are harmful human health. In many commercial yogurts you can find sodium citrate (E331), which increases stomach acidity.

Useful ingredients

The beneficial components in yoghurts are destroyed very quickly. Lactobacilli and bifidobacteria, which are necessary for our body, die after a couple of days of storing yogurt. And the fact that this product is stored in stores for a month or more, and people buy it far from the first day after the date of creation, suggests that they can only “enjoy” flavorings and stabilizers.

Fruit and yogurt

Fruits cannot exist together with lactic acid bacteria. Then what are these components contained in yogurt? Pieces of peach, strawberry, kiwi and other fruits are added to it, frozen or canned.

Very often, flavored extracts enriched with citric acid or sugar are added to yoghurt, which remain after making marmalade or jelly. Such pieces are quite sterilized in an unusual way, exposing them to radiation.

Carcinogens

Yogurt forms dangerous carcinogens in the body. Its attractive taste is known to be liked by everyone. For the fact that it is present in store-bought yoghurts, we must “thank” the manufacturers. After all, they are the ones who add aspartame or the flavor enhancer E-951 to it. This substance, once in the body, begins to release formaldehyde, formic acid and other harmful carcinogens.

Fermentation

Yogurt can also ferment. When a product expires, yeast appears in it, molds, putrefactive bacteria. Microbes begin to multiply, which contributes to the release of carbon dioxide. As a result, the packaging swells.

The human immune system destroys most of these bacteria. The same microorganisms that were able to overcome the attack of the immune system provoke the appearance of diarrhea and gas. It is these signs that indicate the entry of toxins and harmful microbes into the body.

When should you not drink natural yogurt?

flatulence (increases the creation of gases);
gastritis associated with high acidity stomach;
weak kidneys (may induce renal failure);
diarrhea (has a laxative effect);
ulcers of the stomach and duodenum;
babies under 1 year of age (irritates the stomach of a fragile body).

As you can see, the benefits and harms of yogurt are a rather controversial issue. It is safe to say that there is an alternative replacement for this product that has a much better effect on the body, for example, kefir.

Store-bought yogurts are just a marketing ploy and deception on the part of manufacturers who want to make money at the lowest cost. They don't care about your health! If you still want to treat yourself to yogurt, make it yourself. After all, this way you will know that there are no harmful chemical additives in its composition.

Chemical composition and nutritional value

It is known to be 68 kcal. It contains:

3.2 g fat;
5 g proteins;
86.3 g water;
3.5 g carbohydrates;
0.7 g ash;
1.3 g organic acids.

This product also contains the following vitamins:

0.2 mg riboflavin (vitamin B2);
22 mcg vitamin A (VE);
0.31 mg vitamin B5;
0.05 mg vitamin B6;
0.02 mg retinol;
1.4 mg vitamin PP;
0.6 mg vitamin C;
40 mg vitamin B4;
0.04 mg vitamin B1;
0.2 mg niacin;
0.43 mcg vitamin B12;
0.01 mg beta-carotene.

It also contains the following macroelements:

magnesium - 15 mg;
potassium - 147 mg;
phosphorus - 96 mg;
calcium - 122 mg;
chlorine - 100 mg;
sodium - 52 mg;
sulfur - 27 mg.

Yogurt also contains the following microelements:

10 mcg copper;
0.1 mg iron;
5 mcg molybdenum;
2 mcg selenium;
9 mcg iodine;
0.4 mg zinc;
1 mcg cobalt;
2 mcg chromium;
20 mcg fluoride;
0.006 mg manganese.

Projects

It is known that Russian schools have been implementing the “Talk about Proper Nutrition” program since 1999. This educational unique project was developed at the Institute age physiology Academy of Education of the Russian Federation on the initiative and with the support of Nestlé Russia.

Today, 48 regions of the Russian Federation and more than 850 thousand schoolchildren and preschoolers participate in the project every year. They willingly conduct master classes and classes where they talk about healthy eating, are participants in various competitions. It is known that every research“Are all yoghurts healthy?”, carried out as part of this program, is excellent. Children use testing methods:

Practical - observation, questioning, experiment.
Theoretical - comparative analysis data.

In the process of exploration, kids discover many interesting facts about yogurt. So, many of them already know that the most important condition ripening is the participation of living microorganisms from the family of lactobacilli (Streptococcus thermophilus and Bacillus bulgaricus).

Few of you know whether Activia yogurt is healthy. But the kids found out that Activia is a low-calorie product and the benefits from it are the same as from kefir. But since it has different flavorings, they believe that it is better to use kefir, which can be combined with berries or dried fruits.

Surely you don’t know the answer to the question “Is Miracle yogurt healthy?” And the kids conducted research and determined what this product contains great amount stabilizers.

How to choose the healthiest yogurt?

If you want to buy yogurt in a store, give preference to the product that is made from milk fermented with lactic acid bacteria. It should also be free of gelatin and chemical additives.

Choose yogurt that either has no sugar or contains very little sugar. Always pay attention to the expiration date.

The benefits of yogurt have been talked about more and more often over the past few decades. Many doctors recommend it as a means to improve digestion and as a dietary product. It suits everyone - men, women and children.

Benefits for the body

To understand the effect of this product on the human body, you need to familiarize yourself with the features of its preparation.
Many thousands of years ago in the East, during long journeys, they began to cook drink from. Milk was poured into a special wineskin (animal skin bag) and hung on the back of a horse or camel, on which they set off on the road. The hot sun provided the high temperature necessary for the fermentation process; the oscillatory movements of the animal's body whipped the milk, resulting in a fermented fermented milk product, which later became known as yogurt.

Did you know? In accordance with the Holy Scriptures, the progenitor of the Jewish people Abraham received from an Angel the secrets of fermenting milk, thanks to which he lived about 175 years.

In the last century, the culture of consuming yogurt as food product, which has a positive effect on the gastrointestinal tract (GIT), was recommended by the Russian scientist Ilya Mechnikov, who advised the use of fermented milk with the addition of bacteria called “Bulgarian bacillus”.

To obtain live yogurt nowadays it is necessary meet three conditions:

Take natural milk as a basis.
Start the fermentation process by heating.
Use live lactobacilli for fermentation.

It is known that milk pure form is not digestible by some adults due to the lack of enzymes that break down lactose, the main component. But milk contains milk, which is necessary for humans to build cells throughout the body. Animal proteins also have another name - proteins (from the Greek word "protos", meaning originality, primacy). It is very important to constantly have a source of proteins for the healing and restoration of the body.

Did you know? Yogurt contains in its composition a deficiency of which leads to metabolic disorders. The daily requirement for this vitamin is 1 mcg. To get enough vitamin B12, just eat one or two cups of yogurt a day.

Those whose bodies are unable to break down lactose should replace natural milk with fermented milk products, in which lactose has already been digested by microorganisms that live in fermented milk. In this sense, yogurt is a suitable product for replenishing the body with proteins and carrying a valuable composition of bacteria to restore the intestinal microflora.

Let's take a closer look at how the body reacts to it. different people and what benefits does this fermented milk drink bring?

Women

Women take more care of their health than others and appearance. Therefore, the issue of healthy eating is one of the first places for them. One of the main products that receives special attention from women is yogurt.

There are several properties of this fermented milk drink that make it so useful, namely:

increases digestibility milk protein, already digested by microorganisms contained in yogurt (about 90% of the eaten product is absorbed within an hour);
improves the condition of the intestinal microflora, thereby improving metabolism and normalizing weight;
live yogurt acts as an antibiotic, neutralizing streptococcal and staphylococcal infections;
restores the body after drug therapy;
slows down the processes of decay in the intestines, cleanses it of putrefactive bacteria, which promotes rejuvenation of the body;
helps in the absorption of micro- and macroelements, vitamins (, and others);
when consumed daily, it increases the production of interferon, which significantly increases the body’s resistance to all kinds of infections;
reduces the risk of development;
reduces arterial blood pressure;

Yogurt is especially beneficial for women. This fermented milk product becomes a safe replacement for antibiotics, slows down the development of fungal infections, does not cause allergies, replenishes the body with milk protein, and relieves constipation that can occur during the first trimester of pregnancy.

In addition to using yogurt as a food product, doctors may also recommend that pregnant women use special capsules containing yogurt bacteria.

This fermented milk product is also used as cosmetic product for external use. It softens the skin, moisturizes and enriches it well. Face masks are prepared in combination with starch and honey.

Hair masks made with the addition of any of cosmetic oils, used to reduce oily hair, for.

Men

Along with the properties of yogurt described above, in last years also noticed positive impact of this product on the urinary system and sexual function male body. This was stated by representatives of the Massachusetts Institute of Technology who conducted a special study.
The high protein content in yogurt helps improve digestion, weight loss, and build healthy skin.

In 2013, a French company, manufacturer of a huge line of fermented milk products, created a special yogurt for men.
Also, American manufacturers took care of the strong and courageous, and created Greek yogurt with zero fat content and high protein content (25 grams per serving). The formula for this sour dairy product was agreed upon with renowned sports trainers and nutritionists.

PowerFul is good for men who lead active image life and take care of their health. This drink is used as an excellent natural replacement for protein shakes, which are usually taken before or after an intense workout.

But men don’t have to consume only “men’s” yogurt. Regular product has the same properties and brings no less benefits to the male body.

Children

The health of our children is the concern of the entire adult population. And the nutrition of children must be treated very responsibly.

Real live yogurt is beneficial for children of any age, starting from eight months. Thanks to its use in baby food is being formed healthy microflora in the baby's intestines, which provides him with good protection from pathogenic bacteria.

Let us recall the complex of useful macro- and vitamins, contained in this fermented milk drink, and their influence on the baby's body:

Milk protein serves as a building material for cells.
and strengthens the teeth.
and have a positive effect on the cardiovascular system.
Vitamins of the group strengthen the organs of vision, increase the body's antioxidant defense, and increase the level of interferon.
improve metabolism, promote the functioning of the nervous system, relieve the consequences emotional stress And .
reduces the level of “bad” in the blood.

Manufacturers of fermented milk products have developed special yoghurts for children, with a balanced composition of proteins, fats and carbohydrates, enriched various vitamins. These drinks do not contain preservatives, dyes, or sweeteners. Available in liquid form and thicker (due to the addition of pectin).

You can also feed your babies homemade yogurt.

There are practically no contraindications to the use of yogurt as a food product for any category of consumers. If the product is made from natural milk using live microorganisms - lacto- and bifidobacteria, it will only bring benefits.

The only restriction when consuming this fermented milk product will be individual intolerance.

A product that has been subjected to heat treatment to increase shelf life. Under such conditions necessary bacteria die, and the drink loses its healing and nutritional properties.
If preservatives made from genetically modified corn (indicated by code E1442) are added to yogurt, the drink will be hazardous to health, as it can negatively affect the functions of the pancreas, causing its damage or even necrosis (cell death).

A drink that contains sodium nitrate (code E331), which increases stomach acidity, will also be harmful.

The content of various flavorings and dyes will also degrade the quality and reduce the benefits of the fermented milk product.

How to choose when purchasing

When choosing a drink for yourself or your family that will not only be tasty, but also beneficial, pay attention to several points:

The name should contain only the word “yogurt”, and not its various variations (for example, “yogurt product”, “yogurt”, “frugurt”, etc.). This will serve as confirmation that this is an original, and not a fake similar in name.
The shelf life does not exceed 7 days (this is how long live bacteria remain in the finished drink). If the label indicates a longer shelf life, it means that the product was subjected to heat treatment, which killed beneficial microorganisms.
The drink should be made from natural milk, not powdered milk.
The product does not contain dyes, preservatives, thickeners in the form of starch, various flavors and taste stabilizers.
The drink should not contain pieces of fruit and berries, which some manufacturers process through radiation sterilization.
The hole under the cap in plastic or polyethylene packaging must be hermetically sealed.
The packaging must be intact, without visible damage and dents.

How to store at home

Proper storage of the product ensures its usefulness. Storage conditions at home correspond to the type of drink and indicated on the packaging requirements:

if yogurt contains live microorganisms, it must be stored in the refrigerator for no more than five days;
if we are talking about drinks that imitate yogurt, with preservatives and without starter culture, then the shelf life increases to three months, and not necessarily in the refrigerator (can be stored at temperatures up to +25 ° C);
Storage periods and temperatures must correspond to those indicated on the packaging.

When is the best time to eat it?

There are many opinions regarding the pattern of yogurt consumption: both without special restrictions and with strict adherence to recommendations.

Nutritionists advise taking into account the peculiarities of how food is absorbed by the body and the amount of energy needed during the day.
Based on this, to obtain maximum benefit, we have developed Recommendations for taking yogurt:

Heavy foods that take a long time to digest are taken in the first half of the day, and light fermented milk products are best consumed in the afternoon and before bed. , contained in the drink, has a beneficial effect on the nervous system and promotes better sleep.
On an empty stomach, this fermented milk drink can be consumed by those who have low acidity, since yogurt improves secretion gastric juice.
This drink can be consumed before, during and after meals. And in each case he will provide beneficial influence on the digestive process.

Now you know that a “live” product will give you energy and improve your body’s health, while a “dead” product, with preservatives and thickeners, will add problems. Choose only healthy fermented milk drinks, store them correctly and enjoy a valuable food product - tasty and healthy yogurt.

Jun-8-2016

What is yogurt:

Questions about what yogurt is, the benefits and harms of yogurt for the human body, and whether this fermented milk product has any medicinal properties, are of great interest to those who care about their health and show interest in traditional methods of treatment. And this is understandable. Maybe the information below will, to some extent, answer these questions.

Yogurt is a fermented milk product with increased content skim milk substances, produced by fermentation with a protosymbiotic mixture of pure cultures of Lactobacillus bulgaricus (Bulgarian bacillus) and Streptococcus thermophilus (thermophilic streptococcus), the content of which in the finished product at the end of the shelf life is at least 107 CFU (colony-forming units) per 1 g of product (addition is allowed food additives, fruits, vegetables and their products).

Real yogurt consists of natural milk and a starter containing cultures of Bulgarian bacillus and thermophilic streptococcus.

Wikipedia

Currently, in addition to kefir, there are a large number of various types yogurt. This drink appeared in Russia in the early 90s of the XX century and thanks to its excellent taste and nutritional properties quickly gained popularity among domestic consumers. Today, this lactic acid product successfully competes with kefir and has noticeably displaced other fermented milk products.

This drink is made from whole cow's milk, which is pasteurized and thickened by adding milk powder or cream. As a result, it acquires a denser consistency than kefir and contains more protein and carbohydrates.

To ferment yogurt, a special mixture of Bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic streptococcus (Streptococcus thermophilus) is used. These bacteria are mandatory component This drink is very beneficial for the human body, and in its “live” form.

There are a large variety of yoghurts, but in general they can be divided into two main groups:

1) with live bacteria (“live” yogurt);

2) pasteurized (“non-living” yogurt, or yogurt product).

The “live” product contains live Bulgarian bacilli and thermophilic streptococcus, which actively suppress the growth of pathogenic microorganisms and help normalize the intestinal microflora, prevent constipation and dysbacteriosis.

Along with “live” yoghurts, “non-live” yoghurts are now widespread. They are stored much longer, but are much less beneficial for the body. The production of such a drink has its own peculiarity: milk was fermented, thickeners were added, and then subjected to heat treatment, “killing” live Bulgarian bacilli and streptococci. As a result, its medicinal properties sharply decrease, since they are precisely related to the presence of “live” cultures in this drink.

“Still” yogurt is an ordinary nutritious, easily digestible fermented milk product containing protein, vitamins and microelements.

The real thing is not subjected to heat treatment. This is the main difference, and you should definitely pay attention to it when purchasing.

By what signs can you distinguish natural product from a yogurt product?

“Live” (natural) yogurt:

storage period – no more than 30 days;
storage temperature – from 4 to 6 °C. In stores it is in the refrigerator;
on the top of the package it is written large: “Yoghurt”;
contains yoghurt starter;
The content of lactic acid microorganisms is usually indicated.

Yogurt product (“non-living” yogurt):

shelf life – 3 months;
storage temperature – from 4 to 25 °C;
on the top of the package, instead of the word “Yogurt”, it is written: “Yogurter” or “Biogurt”;
on the side it says: “Terminated yoghurt product”;
There is no yoghurt starter in the composition.

Depending on the degree of fat content, yogurts are divided into milk, milk-cream and cream.

Dairy drinks contain up to 4.5% fat, and they, in turn, are divided into low-fat (0.1%), semi-fat (1.5–2.5%) and classic (2.7–4.5%). ) yoghurts. The fat content of milk and cream is from 4.5 to 7%, and that of cream is at least 10%. The higher the fat content, the higher the calorie content. Sometimes hydrogenated vegetable fats are added to this drink: palm or coconut oil.

There are also simple and complex yoghurts containing various additives (fruit, vegetable yoghurts, as well as those containing whole grains, flavored).

Plain yogurt does not contain any additives (including sugar, starch, gelatin, stabilizers). This drink is the most useful, since it contains maximum amount yogurt base.

Beneficial features:

This lactic acid product is digested by the human body much better and easier than milk. Many people who are lactose intolerant can consume it without problems. The fact is that under the influence of living cultures, a special enzyme appears in the product - lactase, which is not found in the body of people suffering from lactose intolerance. And the enzyme beta-galactosidase helps more efficient absorption milk sugar. The enzymes contained in yogurt contribute to the partial processing of milk, making the product less allergenic.

This lactic acid product helps our intestines stay healthy. Lactobacilli stimulate intestinal function, reducing the risk of colon cancer. In addition, lactobacilli contribute to the colonization of the large intestine with beneficial microflora, which also reduces the risk of developing malignant neoplasms. Beneficial bacteria drink blocks nitrites and other harmful substances before they turn into carcinogenic metabolites.

This lactic acid product is a source of calcium, a microelement that also reduces the risk of colon cancer (when consuming 1.2 mg of calcium per day, the risk of tumors is reduced by 75%).

This lactic acid product strengthens the immune system. With daily consumption of yogurt, the body begins to intensively produce interferon, which helps in the fight against viral infections.

It is recommended to use yogurt for people who have had acute viral diseases And intestinal infections. The fact is that some viral infectious agents can damage the intestinal mucosa, especially the cells responsible for the production of lactase. As a result, transient intestinal dysfunction occurs and the ability to absorb lactose decreases. Since this drink promotes the production of lactase, it is recommended to drink it during and after illness.

This lactic acid product must also be consumed when taking antibacterial drugs. Antibiotics suppress not only pathogenic microflora, but also have a detrimental effect on the normal intestinal microflora. The live bacterial cultures contained in it restore the intestinal microflora before pathogenic agents and fungal infections begin to multiply there. Taking such a product every day during antibiotic therapy significantly reduces the risk of developing intestinal dysbiosis.

This lactic acid product is also capable of suppressing fungal infection. Eating yogurt daily reduces the risk of developing a fungal infection.

This lactic acid product is a rich source of protein. Two cups of natural yogurt contain 20% of your daily protein requirement.

If you choose between milk and yogurt, you should give preference to the latter, since, firstly, it contains more protein, and secondly, due to the transformation and partial processing of milk protein, it is better absorbed.

IN Lately A version has emerged that yogurt can lower blood cholesterol levels.

This lactic acid product is equally useful for young people, children and the elderly. For children this is delicious source proteins, fats and carbohydrates. For older people, yogurt is a soft product that protects the intestines from negative agents. For young active people - a tasty and healthy product that helps maintain vitality.

When choosing between store-bought and homemade natural yogurt, you should, of course, choose the latter. Homemade - does not contain sugar, stabilizers, flavor enhancers, or preservatives. In addition, it is lower in calories, richer in calcium, and has 2 times more protein than its factory counterpart.

This drink is a universal product: it is both a separate dish and a sauce; it can even replace mayonnaise. Natural yogurt, compared to mayonnaise, contains 3% less cholesterol, 1% less fat and, of course, it is lower in calories. This fermented milk product can replace sour cream, cream, and milk. A chilled whipped drink can easily replace ice cream.

100 g of yogurt contains proteins, fats, carbohydrates, vitamins A, B1, B2, B3, B6, B12, C, PP, choline, iron, potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine, iodine, cobalt, manganese , copper, molybdenum, selenium, fluorine, chromium, zinc.

It must be remembered that this lactic acid product spoils quickly, so it must be stored in the refrigerator and consumed immediately after preparation.

Based on the book by A. Antonova “Homemade cheese, cottage cheese and yogurt. We do it ourselves.”

Contraindications:

The main reasons for the ban on including yogurt in people’s diets may be individual intolerance to its components or gastritis in the acute phase.

Can a fermented milk product such as yogurt negatively affect the functioning of the body? Yes, if it is not natural. Only live fermented milk products with real lactobacilli will benefit the human body. You can recognize them by their expiration date - for a natural product it is no more than one week.

Often, troubles when eating yogurt are associated not with the product itself, but with additional components in its composition (dyes and flavors, sweeteners and thickeners), therefore it is so necessary to give preference to natural yoghurts without food additives. It is important to carefully read the information on the label before purchasing or prepare it at home yourself.

How to make yogurt at home:

This lactic acid product can be prepared at home from boiled or pasteurized milk. It is not recommended to use fresh milk, as it may contain foreign impurities and bacteria.

As a starter, you can use store-bought yogurt (“live” or probiotic) or dry yogurt culture, which can be purchased at a pharmacy. You can then use part of the drink you have already prepared as a starter, but it must be updated periodically.

There are several simple and available ways making yogurt at home.

Preparation using “live” starter:

For this you will need 2 liters whole milk and 50 ml of store-bought fresh “live” yogurt. Bring the milk to a boil, then remove from the heat and cool to 45°C. In this case, the pan with milk can be placed in cold water. The ideal temperature for yogurt bacteria is 43–45 °C. Pour out a small amount of milk, mix it with yogurt, add to the remaining milk and mix well. Cover the pan with a lid, wrap it in a terry towel and place it near a heat source for 4–8 hours. During this time, do not move the pan. Place the finished yogurt in a clean glass container, seal and place in the refrigerator, where it can be stored for 3-4 days. The resulting yogurt should have a homogeneous, jelly-like consistency, creamy White color, pleasant taste and smell.

Preparation using dry starter:

You will need 1 liter skim milk and 1 packet of dry yogurt starter. Sourdough starter can be purchased at pharmacies or health food stores.

Heat the milk to a temperature of 40–45 °C, add the yoghurt starter and mix thoroughly with a mixer. Cover the pan with a lid, wrap in a terry towel and place near a heat source to ripen. After 6–8 hours, the drink will be ready for consumption.

Yogurt makers:

If you are the happy owner of a yogurt maker or multi-cooker with the “Yoghurt” or “Multi-cook” mode, then the process of preparing a healthy product will be simplified several times for you, since you will not have to independently monitor the temperature when preparing it and look for a warm place in the room to stand yogurt.

A yogurt maker is a fairly simple household appliance, the action of which is aimed at maintaining a certain temperature. required quantity time. In order for milk bacteria to multiply intensively, the temperature of their environment should be in the region of 37-40 degrees. This is the mode that is maintained in the yogurt maker for the 6-10 hours required to prepare the product.

You don't have to worry that the product will cool down or, conversely, overheat. The smart device will do everything on its own and will consume very little electricity - after all, it will only work directly from the network for about an hour.

The housewife only needs to select the starter and milk, pour the liquid into jars and turn on the device.

Where to buy sourdough:

Yogurt starter is a set of bacteria for preparing this product at home. Its properties greatly depend on which bacteria are involved in fermentation.

There are many different starters for yoghurt, and they differ not only in the taste of the final product, but also in the degree of benefit they bring. Sourdoughs that contain more varieties of beneficial bacteria are considered the most beneficial.

Sourdough can be purchased at a pharmacy. Here are the following starters for making yogurt at home:

Sourdough "Evitalia"

This starter contains not only more than four billion bacteria, but also vitamins (A, B1, B2, B6, B12, C, E) and microelements (iron, calcium, magnesium). Yogurt based on Evitalia starter culture has a delicate taste, pleasant thickness, and is not sour, so children really like it. It is also known that yogurt made from Evitalia ferment contains antioxidants, and therefore prevents the aging of the body.

Sourdough (enzyme) “Narine”

Narine sourdough has proven itself excellent in pediatrics due to the fact that, in addition to ordinary lactobacilli, it contains acidophilic lactobacilli, which have an excellent anti-inflammatory effect, have a beneficial effect on the immune system and relieve dysbacteriosis.

Bifidumbacterin

The well-known bifidumbacterin (dry biomass of bifidobacteria) can be used as a starter; yogurt based on it can be given even to newborn children. It perfectly restores the intestinal microflora and has a beneficial effect on the entire body.

In addition, bacterial starters of the VIVO brand are very popular; depending on the specific variety of starter, it contains bifidobacteria and lactobacilli, and the taste is reminiscent of delicate homemade fermented baked milk.

Sourdough for making homemade yogurt costs approximately 180-240 rubles. However, many people choose dry sourdough. What is this connected with? The fact is that if you choose a low-quality starter (expired, containing dyes, preservatives, etc.), you will not get real yogurt and will spoil a large amount of milk. As for dry yogurt starter, it is quite difficult to spoil the raw materials. In addition, it is not necessary to purchase an enzyme every time. The starter must be prepared once and then stored in the refrigerator for about 2 weeks.

Aug-29-2017

What is yogurt, the benefits and harms of this dairy product for the human body, what medicinal properties does it have? All this is of great interest to those who healthy image life, monitors his health, and is interested in traditional methods treatment, including with the help of our usual food products. So we will try to answer these questions in the following article.

Since time immemorial, fermented milk has been used by many peoples of Europe, Asia and Africa. Tatars, Bashkirs, Uzbeks, Kazakhs, Turkmens call it katyk, among Armenians it is known as matsun, among Georgians - matsoni, among Tajiks - churgot, among Egyptians - leben, among Indians - dahi, in Sicily - metsorad. The Turks, Greeks and Romanians call it “yogurt” and have the same name in all countries Western Europe. Yogurt is a fermented milk product produced from milk by fermentation with special crops.

The birthplace of modern yogurt is the countries of the Balkan Peninsula, where for many centuries Special attention was devoted to the cultivation and selection of the best natural starter cultures for sour milk and where unique cultures of Bulgarian bacillus and thermophilic streptococcus were isolated.

It was noticed that if you take part of the sour milk and add it to fresh milk, the fermentation of the milk is accelerated, and the taste of the resulting product improves if the milk has been previously boiled. This is how sourdough appeared. It was preserved by dipping a clean, dry cloth into well-mixed sour milk. The fabric was dried in the shade and stored in a clean place. Before use, such fabric was dipped in boiled warm milk, which fermented within 24 hours. Even today, shepherds in the highlands use natural starters.

In Bulgaria, yogurt is called “kiselo mlyako”. It was there that yoghurt fermented milk cultures were first discovered, studied and used - Lactobacillus bulgaricus, the Bulgarian bacillus (named after Bulgaria), and Streptococcus thermophilus, a thermophilic streptococcus.

The bacterium was discovered by Bulgarian microbiologist Stamen Grigorov in 1905, but the bacterium received the name Lactobacillus bulgaricus only 2 years later.

The young student was supported and his discovery was repeated by the famous immunologist, laureate Nobel Prize Ilya Ilyich Mechnikov. While studying issues of aging, he found that at the time of the study, of the 36 countries studied, Bulgaria had the most people living over 100 years of age (for every 1000 people there were 4 centenarians). In his research, he associated this fact with the regular consumption of Bulgarian sour milk and, accordingly, yoghurt cultures of the Bulgarian bacillus by the country's residents, which have such a beneficial effect on the intestinal microflora and the body as a whole. The immunologist himself regularly ate natural yoghurts and Bulgarian bacillus in their pure form.

While conducting his research, I. I. Mechnikov noticed that to ferment milk, another pure culture is needed - thermophilic streptococcus (Streptococcus thermophilus). This bacterium is already present in human body and helps in the absorption of dairy products by the body. Using it allows the milk to curdle until a curd forms. Unlike the rod-shaped Bulgarian bacterium, it has a spherical shape.

It is the mixture of pure cultures of Lactobacillus bulgaricus and Streptococcus thermophilus that gives positive result when fermenting milk. In the description of his research, S. Grigorov considered these two types of lactic acid bacteria to be Bulgarian bacillus, and only I. Mechnikov identified Streptococcus thermophilus in a separate series.

Bulgarians believe that the real healthy yogurt produced only in their country.

Natural yogurt contains cow's milk and sourdough, which contains thermophilic streptococcus and Bulgarian bacillus, no stabilizers, flavorings or preservatives, or sugar.

The bacterial bacillus discovered in Bulgaria began to be used to ferment milk in other countries. The product that was formed as a result of this process was called “yogurt” (from the Turkish “yoghurt”). Over time, many countries learned to use different microflora in the production of this fermented milk product, and only in Bulgaria yogurt is still sour milk with the addition of bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. In other words, real natural yogurt can only be obtained from a starter with a Bulgarian stick.

Currently, in many countries the composition of yogurt is not regulated by law. In addition to yoghurt bacteria or instead of them, lactobacilli or bifidobacteria are used, for example Lactobacillus acidophilus, Lactobacillus bifidus, etc. Of course, these bacteria are also very useful for the body, they also ferment lactose, helping to obtain a very tender yoghurt-like mass, but this is not yogurt, but yoghurt product. In addition, some types of bacteria die after fermentation of milk, and it is already difficult to call such yogurt “alive”.

In addition to yogurt, Bulgarian stick is used in the preparation of Mechnikov yogurt. It was this product that immunologist I. I. Mechnikov recommended for daily use. It differs from ordinary sour milk in that it contains Bulgarian bacillus. Mechnikovskaya yogurt tastes more sour.

This probiotic product normalizes the content of beneficial microorganisms in the intestines, enriches the body with calcium, vitamins, enzymes, amino acids and milk protein. Mechnikov's curdled milk increases the body's defenses, immunity, has a laxative effect, and normalizes the functioning of the digestive system. It is useful for diseases biliary tract, liver, pancreas, dysbacteriosis, constipation, obesity, colitis, gastritis with low acidity gastric juice, weak intestinal motility, etc.

The older a person is, the worse his body tolerates milk sugar - lactose. There is no lactose in fermented milk products, so yogurt is easily digestible. The main thing to remember is that it has a diuretic effect and pronounced antibiotic properties.

What is the difference between Mechnikov sour milk and regular milk? Mechnikov yogurt is prepared from milk with 6% fat content, fermenting it at 37–40 °C. High-quality Mechnikov yogurt has a smooth surface, white color, and a uniform, creamy consistency. The yogurt clot is dense, without bubbles, has pleasant taste without foreign tastes or odors. Mechnikovskaya yogurt is sour than usual. This best drink and for early morning, and for late evening. I. I. Mechnikov called the starter culture from streptococci and Bulgarian bacillus “lactobacillin.” In industrial production, in addition to lactic acid streptococci and Bulgarian bacillus, yeast is also used.

What are the benefits of yogurt?

The composition of yogurt determines its beneficial properties. The main functions of this product are the following:

– preventing the proliferation of putrefactive microorganisms in the intestines;

– improved digestion and stomach function;

– cleansing the intestines of waste, toxins and feces;

– destruction of streptococci and staphylococci, typhoid bacilli;

– improvement of food absorption;

– prevention of infectious diseases;

– increased immunity;

- weight loss.

Homemade yogurt can have different calorie content. It depends on the fat content of the milk. On average, the calorie content of the product is 68 kcal per 100 g. It should also be noted that homemade yogurt contains 8.5 g of carbohydrates, 5 g of protein and 3.2 g of fat.

As for vitamins, their list is very extensive: vitamin A, B12, B1, B3, B2, B6, C, PP, choline. It should also be noted that homemade yogurt contains mineral elements: magnesium, potassium, calcium, sulfur, sodium, iron, phosphorus, fluorine, zinc, manganese, chlorine, chromium and iodine. Thanks to them, the product is often used to eliminate the deficiency of micro- and macroelements in the body.

The basis of all fermented milk products is milk. It can be turned into kefir, fermented baked milk or yogurt - it all depends on the starter used. When these cultures are added to pasteurized milk, complex substances break down into simpler ones, which are more quickly and easily absorbed by the body.

Yogurt cultures contain lactic acid, which is formed when milk sugar is broken down. It slows down the processes of decay in gastrointestinal tract. And if yogurt contains bifidobacteria, the restoration of normal intestinal microflora occurs in parallel.

All lactic acid products, containing live bacteria, have one common feature: they have a limited shelf life (maximum - 1 month). They are stored only in the refrigerator.

Thermized yoghurts are yoghurts that have been subjected to heat treatment. They can be stored for up to a year at room temperature. Without having a therapeutic effect, they contain vitamins and beneficial microelements.

In addition and in addition:

Natural yogurt is useful:

Children and adolescents (easy to digest);

To old people;

For good condition of bones and muscles (contains iron, calcium, magnesium);

For the health of our heart;

To improve the functioning of the nervous system (thanks to iron, phosphorus, calcium, magnesium and vitamin B5 in its composition);

In the prevention of osteoporosis (calcium in yogurt strengthens bones);

To normalize the functioning of the stomach and intestines (live bacteria!);

For various intestinal infections;

For enteritis;

For colitis;

With dysbacteriosis;

To enhance immunity (contains vitamins A, B, C and D);

For diseases associated with decreased function of the adrenal glands and thyroid gland;

For women during breastfeeding and during hormonal disorders (normalizes hormonal levels).

The daily intake of natural yogurt is 250–400 g.

However, all of the above applies only to real natural yogurt, and, unfortunately, what is often sold to us in stores cannot be called yogurt, and such a surrogate is not only not healthy, but, on the contrary, an extremely harmful product.

Contraindications for yogurt:

The term “long-life yogurt” is often heard. It has nothing to do with live yogurt. Preservatives used in the preparation of a product with a long shelf life do not allow live bacteria to reach the concentration necessary to maintain beneficial properties. Its benefit in this case is a myth, diligently supported by manufacturers.

Real yogurts contain active microflora and their shelf life is no more than 6-7 days at a temperature of 7 degrees and are stored exclusively in the refrigerator. Exceeding this expiration date indicates the uselessness of yogurt.

Truly healthy yogurt is one that consists exclusively of natural ingredients. The fewer components contained in yogurt, the healthier it is. In order to avoid harm to your body and provide it with exceptional benefits, carefully study the composition, check the expiration date, the presence of dyes and preservatives contained in it. Or try to find a simple recipe for homemade yogurt, the ingredients of which you will be completely sure of.

There are no allergies to classic yogurt without fillers or additives; it is recommended even for people diagnosed with lactose intolerance. Harm and negative effects of the product on the body can be caused by: flavoring additives, to which there may be an allergy, expressed as a rash or itchy skin; preservatives; thickeners; corn starch or GMO samples.

Moreover, few people know that overuse certain types this fermented milk product may cause excess weight, increased cholesterol levels and problems in the cardiovascular system.

According to the recommendations of nutritionists, the optimal amount of product for an adult is 300 ml per day. Yogurt is not contraindicated for pregnant and lactating women, but doctors note that the absence of fillers will the best guarantee to reduce the risk of allergies in a child.

Babies can be introduced to a drink (namely liquid yogurt without fillers) from 6 months to improve the digestive process and development of the child’s body. It is important to remember that you cannot give cold fermented milk products to children - this reduces the beneficial properties of yogurt and can cause colic and bloating.

And to the above:

As for natural yogurt, it has the same contraindications for use as kefir.

Natural yogurt is contraindicated for:

Gastritis with increased acidity of gastric juice (increases acidity);

Ulcers of the stomach and duodenum;

Flatulence (gases are formed when yogurt is digested);

Diarrhea (yogurt has a laxative effect);

Various kidney diseases (can cause kidney failure).

It is also contraindicated for children under one year of age (it irritates the children's stomach).

What is the harm of such a delicious food product as yogurt?

It seems that everything is the same - kefir, it is also kefir in Africa, but nevertheless, it is yogurt that is considered to be the most harmful fermented milk product. Why?

The thing is that only yogurt has been so skillfully and brazenly adulterated, unlike, for example, its brother, kefir.

By the way! Think about it, have you ever seen an advertisement for ordinary kefir on TV? How many times a day do you see yogurt advertisements? Why do you think?

Why do we like yogurt so much? Yogurt is so tasty, sweet, smells so nice and oh, how useful it is for advertising! And often we simply don’t think about the fact that its manufacturers mixed it into it for the sake of high sales. Millions of fortunes have been made from the production of supposedly yogurt, entire yogurt empires have been created. And how many people believed in miraculous properties If one may say so, this product does not concern the yoghurt tycoons who have lost their health due to its regular use. If only the money would flow in a stream!

Bulgaria, where yogurt is rightfully considered a national product, has been vigorously fighting for many years to ensure that only natural products have the right to be called yogurt. Real yogurt should be without any food additives, milk powder, sweeteners, flavoring agents, dyes, emulsifiers, preservatives and other artificially created components.

This is exactly what only natural yogurt is sold in Bulgaria.

The lifespan of bacteria is short, after they die, yogurt ceases to be useful, therefore, in order to extend the shelf life of yogurt, preservatives are added to it and pasteurized (heated to almost boiling point). Remember school course biology, what bacteria can survive at this temperature? Most vitamins are also destroyed. But the shelf life is 30 days or more. Hooray! Goal achieved!

Therefore, it’s difficult to call such yogurt a living and healthy product.

According to the Russian State Standard, a product that has been subjected to heat treatment cannot be called yogurt! This is a completely different fermented milk product and should have a completely different name.

And it has a name!

A heat-treated product containing food additives and, accordingly, having a long shelf life is called “Yogurter”. Now remember, have you ever seen a product with that name in our stores? That's it...

Do you really believe that strawberry-flavored yogurt has strawberries in it and pear-flavored yogurt has pear in it? And then what? That's right, all the same chemistry! And they will never tell you that, for example, butycylate, which is contained in fruit essence as a solvent (!), is used in the manufacture of varnishes and paints!

But, oddly enough, yoghurts with real pieces of fruit are even more harmful! Few people know that... radioactive radiation is used to sterilize them! Comments, I think, are unnecessary.

Yogurt contains a lot of sugar, almost three and a half times more than protein, which no longer makes it healthy! Large doses Sugars leach calcium from bones. But manufacturers have gone even further - to reduce the cost of the yogurt production process, they use aspartame as a sweetener instead of sugar. It is 300 (!) times sweeter than sugar, but it is also much cheaper, although its harm has long been scientifically proven!

Knowing this information, think about whether it is necessary to eat such “yogurts” and also feed them to children? Take care of your health and the health of your loved ones, because you may not be able to restore it later...

If you or your child really likes yogurt, no one is stopping you from making it yourself. Just take it good kefir, add a little honey and fresh fruit and jam to it for color.

Healthy and nutritious (and most importantly, natural!) yogurt is ready! And believe me, those 5 minutes that you spent on preparing it are worth your health!

Bon appetit!

Recipes with homemade yogurt:

Tartlets with yoghurt:

Ingredients:

350 g yogurt, 300 g strawberries, 250 ml cream, 150 ml orange juice, 20 g gelatin.

Cooking method:

Grind the strawberries in a blender, add sugar and half the orange juice. Bring the mixture to a boil over medium heat, remove from heat and leave to cool. Dilute the gelatin in the remaining orange juice and leave to swell for 40 – 60 minutes. Stirring continuously, heat the gelatin, but do not bring to a boil, strain. Add the strawberry mixture to the gelatin, stirring. Place in a cool place. Whip the chilled cream, continue whisking, add yogurt. Add the strawberry mixture little by little, mix everything well. Fill tartlets with filling.

Yogurt pate with raspberries:

Ingredients:

500 g homemade yogurt, 350 g raspberries, 45 g pistachios, 12 g gelatin, 3 tbsp. l. sugar, lemon juice, 1 tbsp. l. lemon zest, 1 packet of vanilla sugar.

Cooking method:

Soak gelatin in water. Combine yogurt and sugar. Finely chop the pistachios. Heat lemon juice, add gelatin, dissolve it. Add yogurt, lemon zest and pistachios. Rinse the uniform cold water, fill it with yogurt mass. Cool the mixture for 5 - 6 hours. Combine raspberries with vanilla sugar, puree and rub through a fine sieve. Remove the yogurt mass from the mold and cut into slices. Place the pate slices on plates and pour over the raspberry puree.

Fruit salad with pasta and natural yogurt:

Ingredients:

300 g pasta, 110 g raisins, 2 apples, 2 oranges, 5 tbsp. l. natural homemade yogurt, 250 ml heavy cream, 2 tbsp. l. mayonnaise, orange juice, salt.

Cooking method:

Boil the pasta in salted water, drain the water, and rinse the pasta. Wash the oranges and apples, cut them into small cubes and put them in the pasta. Wash the raisins, soak in hot water for 40 - 50 minutes, drain, dry, and also put in pasta. Mix yogurt, mayonnaise, cream, add a little orange juice. Season pasta with fruit sauce. Let the salad brew for 1 - 1.5 hours, then serve.

Grape-apple salad with mint and natural yogurt:

Ingredients:

50 g seedless grapes, 3 apples, 60 g natural homemade yogurt, 3 tbsp. l. lemon juice, 2.5 tbsp. l. chopped fresh mint, 2 tbsp. l. crushed almonds, 0.25 tsp. crushed cardamom seeds.

Cooking method:

Wash the apples, peel them, cut them into slices, wash the grapes and cut them in half. Combine yogurt, almonds, chopped mint, cardamom and lemon juice in a separate bowl. Add apples and grapes, stir. Place the salad in the refrigerator for 30–40 hours, then serve, garnished with a mint leaf.

Salad with eggs, mushrooms and pasta in homemade yogurt:

Ingredients:

250 g of pasta, natural homemade yogurt, 4 eggs, 200 g of champignons, vegetable oil, salt.

Cooking method:

Boil the pasta in salted water, drain the water. Hard boil the eggs. Fry the champignons, cut into small pieces. Cut the eggs into 4 parts and place them on a dessert dish. Salt the yogurt to taste, add pasta and mushrooms. Spoon the yogurt mixture over the eggs and serve.

Salad with avocado and natural yogurt sauce:

Ingredients:

150 g of boiled rice, frozen corn kernels, 1 avocado, onion, red pepper, 2 tbsp. l. lemon juice, pepper, salt.

For the sauce: 50 g natural homemade yogurt, 3 tbsp. l. water, 2 tbsp. l. olive oil, 1.5 tbsp. l. apple cider vinegar, pepper, salt.

Cooking method:

Peel the onion, chop finely, combine with rice and corn, mix. For the sauce, combine yogurt, olive oil, vinegar and water, salt and pepper to taste.

Wash, peel, cut the avocado in half, remove the pit, cut into cubes, sprinkle with lemon juice. Prepare the salad: place avocado, rice and corn mixture on a plate, pour over yogurt sauce. Serve immediately.

Salad with apples, figs and natural yogurt:

Ingredients:

2 apples, bananas, 8 pcs. dried figs, 150 g of natural homemade yogurt, 230 g of walnut kernels, 5 tbsp. l. honey,

3 tbsp. l. grated coconut, 1.5 tbsp. l. lemon juice.

Cooking method:

Soak the figs, then dry and chop. Chop the nuts and other fruits, combine everything, add lemon juice and honey, mix, gradually add yogurt. Serve the salad immediately.