Yogurt - the benefits and harms of 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 yogurt is good advertising, which claims that this product can significantly improve human health.

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

First of all, it is worth considering that only homemade yogurt made from a special starter culture containing two or more active living bacteria, the concentration of which should 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 and even more?

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

Rich in vitamins and minerals. 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 the immune system. Daily consumption of 300 grams of yogurt, which includes active microflora, significantly strengthens the immune system, and therefore contributes to the prevention of colds and viral diseases. After a few months of regular yogurt intake, you will notice how much less you get sick;
Promotes gastrointestinal health. The daily use of yogurt cannot but affect the condition of the gastrointestinal tract. It helps with metabolic disorders related to the stomach, as well as diarrhea. Some types of yogurt preserve favorable microflora, 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 preserves the integrity and elasticity of our bones, but also maintains the normal functioning of the intestine and even prevents the activity of bacteria that provoke the oncological diseases of this organ;
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;
Good for people with lactose intolerance. When using yogurt, its lactic acid bacteria perform the functions of digesting lactose, so this product can be consumed by people whose body does not have enough enzymes for the full processing of dairy products;
Removes excess cholesterol from the body. Eating 100 grams of yogurt a day can get rid of bad cholesterol and increase the amount of good cholesterol in the blood, which will help improve the condition of the whole body;
Eliminates pathogenic microorganisms. This is due to the ability of the product to synthesize lactate.

It is worth noting that only 100 grams of yogurt contains 15% of the daily requirement of phosphorus and 25% of the calcium requirement. It contains an easily digestible protein that does not cause allergic reactions.

The useful properties of this product are almost the same, 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 state of the cardiovascular system;
Strengthening the central nervous system, improving mood and preventing 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 a decrease in the functions of the thyroid gland and adrenal glands;
Balancing the hormonal background of women during the period of hormonal disorders and breastfeeding;
Activation of the brain;
Blocking carcinogens and cleansing the body after poisoning;
Restoration of normal weight.

Harm of yogurt

All these properties are remarkable only for natural yogurt. However, today on store shelves there are yogurts with a shelf life of about 30 days, which means that such products will be useless at best, and at worst 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 the beneficial properties of the components of this product that could really have a positive effect on the body. Instead, according to most practitioners, the substance E1442 (hydroxypropyl distarch phosphate) provokes a serious disease of the 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 foods 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 the healthier kefir or sourdough. The sweet and attractive taste of yogurt leads to the fact that it can be eaten in large quantities, and this is fraught with edema, obesity, damage to the mouth and teeth. The presence of an abundance of sugars makes this product dangerous for diabetics, leading to calcium leaching. It should also be noted that different types of yogurt are characterized not by the content of various or fruits, but by flavors that are harmful to human health. Also, most store-bought yogurts contain sodium citrate (E331), which provokes an increase in the acidity of the stomach and oral cavity;
In yogurt, useful components are destroyed 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 is stored in stores for a month or more, and buyers do not purchase it in the first days after the date of manufacture, suggests that they only have to “enjoy” only stabilizers and flavors;
Fruit 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 useful properties, as they are added to this product in canned or frozen form. The reason is that fruit acids are incompatible with the beneficial bacteria in fermented milk products. In most cases, instead of real pieces of fresh fruit or in yogurt, flavored and enriched with sugar or citric acid pomace, which remain after the production of jelly or marmalade, is added. Such pieces are sterilized by a rather original method, exposing them to radioactive radiation;
Forms dangerous carcinogens in the body. Love yogurt for its appealing taste? And how much the kids love it! So, for the presence of this taste in store-bought yogurts, you should “thank” the manufacturers for adding aspartame or E-951 flavor enhancer to their composition. These substances, when ingested, release formic acid, formaldehyde and other harmful carcinogens;
Yogurt can ferment. This process occurs after the expiration date or the appearance of molds, yeasts and putrefactive bacteria. The reproduction of these microbes leads to the release of carbon dioxide and swelling of the package;
Most of the bacteria entering the human body are destroyed by the human body's immune system. The same bacteria that managed to overcome the attack of immunity 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 of the stomach;
Flatulence (increases the formation of gases);
Diarrhea (has a laxative effect);
Kidney disease (may cause kidney failure);
Children under 1 year old (irritates the stomach of a newborn organism);
Ulcerative diseases 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 he has many alternative products that affect the body much better, for example, the same 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, yogurt is very popular. This is a fermented milk product, a close relative of kefir.

One person in Europe consumes an average of 10 to 40 kg of yogurt per year, in our country this figure reaches hardly 2 kg, which is also quite a lot. Yoghurts are popular due to good advertising, which says that this product can significantly improve human health. Whether yogurt is really good for a person, we will find out further.

Yogurt

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

These bacteria have a very short lifespan, so natural yoghurt 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 humans?” It is known that natural yogurt differs from kefir only in the presence of fruits and sugar in it. Its benefits are as follows:

It is rich in mineral components and vitamins that make our bones strong and contribute to their full development, prevent the harmful effects of infections and have a general strengthening effect.
Strengthens the activity of the immune system. If every day you eat 300 g of yogurt, which contains active microflora, this will significantly strengthen the immune system, and will be the prevention of 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.
Provides 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 the microflora, protect the gastrointestinal tract at the time of 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 oncological ailments of this organ. Lactobacilli provide beneficial intestinal microflora.
Helps in the treatment of thrush (vaginal candidiasis). Reception of natural yogurt reduces the number of bacteria that contribute to the appearance of plaque on the mucous membrane.
Good for people who are lactose intolerant. The lactic acid bacteria in yogurt are responsible for the digestion of lactose. That is why it can be eaten by people in whose body there are too few enzymes for the complete processing of milk.
Removes unnecessary cholesterol from the body. If you eat 100 g of yogurt a day, you can get rid of the harmful and increase the amount of good cholesterol in the blood. Thanks to this, the general condition of your body will improve.
Destroys pathogenic microorganisms. This is due to the ability of the product to synthesize lactate.

What is contained in 100 g of yogurt?

Now you know the answer to the question: “Is it good to drink yogurt?” Yes, very helpful. 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 an easily digestible protein that does not cause allergic reactions.

For whom is it effective?

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

suffering from dysbacteriosis;
old people;
improve 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 ailments characterized by a decrease in the activity of the adrenal glands and the thyroid gland;
activation of the functioning of the brain;
weight normalization;
balancing the hormonal background of women;
cleansing the body after poisoning and blocking carcinogens.

Harm of yogurt. preservatives

The answer to the question "Useful whether drinking yoghurts "?" obvious. Yes, useful. Can they harm the human body? All the previously listed qualities apply only to natural yogurt. Today, however, yogurts with a shelf life of about a month are sold in stores (as we talked about earlier), which means that such a product, at best, will be useless, and at worst, harmful.

Almost all yogurts 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 the beneficial qualities of the components of yogurt, which could truly have a positive effect on the body. Many practicing doctors claim that E1442 (hydroxypropyl distarch phosphate) provokes the development of pancreatic necrosis.

E1442 are large molecules 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 ailments.

The harm of sugar, which is part of yogurt

In homemade yogurt, there are only 6 g of sugar per 150 g of the product, and in the store it is 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 swelling. Such products are dangerous especially for diabetics. And also sugar contributes to the leaching of calcium.

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 flavors that are harmful to human health. In many purchased yogurts, you can find sodium citrate (E331), which increases the acidity of the stomach.

Useful ingredients

Useful components in yogurt 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” flavors and stabilizers.

Fruit and yogurt

Fruit together with lactic acid bacteria cannot exist. Then what are these ingredients found in yogurt? Pieces of peach, strawberries, kiwi and other fruits are added to it in frozen or canned form.

Very often, yogurt is enriched with citric acid or sugar and flavored pomace, which remains after the creation of marmalade or jelly. Such pieces are sterilized in a rather unusual way by irradiating them with radiation.

Carcinogens

Yogurt forms dangerous carcinogens in the body. It is known that its attractive taste is liked by everyone. For the fact that it is present in store-bought yogurts, it is necessary to “thank” the manufacturers. After all, it is they who add aspartame or E-951 flavor enhancer to it. This substance, once in the body, begins to release formaldehyde, formic acid and other destructive carcinogens.

Fermentation

Also, yogurt can ferment. When the product expires, yeast, mold fungi, and putrefactive bacteria appear in it. Microbes begin to multiply, which contributes to the release of carbon dioxide. As a result, the package swells up.

The human immune system destroys most of these bacteria. The same microorganisms that were able to overcome the attack of immunity provoke the appearance of diarrhea and gases. 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 of the stomach;
weak kidneys (may inspire kidney failure);
diarrhea (has a laxative effect);
ulcers of the stomach and duodenum;
babies under 1 year old (irritates the stomach of a fragile organism).

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

Store-bought yogurts are just a marketing ploy and a hoax 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 your own. 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 that it is 68 kcal. It contains:

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

This product also contains the following vitamins:

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

It also contains the following macronutrients:

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

And in yogurt there are such trace elements:

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

Projects

It is known that since 1999 schools in Russia have been implementing the program "Conversation about Proper Nutrition". This unique educational project was developed at the Institute of Developmental Physiology of the 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 hold master classes and classes where they talk about healthy food, and are participants in various competitions. It is known that every research paper "Are all yogurts healthy?", performed within the framework of this program, is excellent. Children use testing methods:

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

In the process of exploration, kids find out many interesting facts about yogurt. So, many of them already know that the most important condition for fermentation is the participation of living microorganisms from the family of lactobacilli (Streptococcus thermophilus and Bulgarian bacillus).

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

Surely you do not know the answer to the question “Is Chudo yogurt healthy?” And the kids conducted research and determined that this product contains a huge amount of stabilizers.

How to choose the healthiest yogurt?

If you want to buy yogurt in the 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 has either no sugar or very little sugar. Always pay attention to the expiration date.

The benefits of yogurt have been talked about more and more 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 impact of this product on the human body, you need to familiarize yourself with the features of its preparation.
Many millennia ago in the East, during distant wanderings, they began to cook drink from. Milk was poured into a special wineskin (a bag made of animal skins) and hung on the back of a horse or camel, on which they went on the road. The hot sun provided the heat necessary for the fermentation process; the oscillatory movements of the animal's body churned 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 the Angel the secrets of fermenting milk, thanks to which he lived for about 175 years.

In the last century, the culture of consuming yogurt as a food product that 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 stick".

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 in its pure form is not absorbed by some adults due to the lack of enzymes that break down lactose - the main component. But milk contains, which a person needs to build the cells of the whole organism. Animal proteins also have another name - proteins (from the Greek word "protos", meaning originality, primary). It is very important to always have a source of proteins for healing and recovery of the body.

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

For those whose body is unable to break down lactose, natural milk should be replaced 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 for restoring the intestinal microflora.

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

women

Women take care of their health and appearance more than others. Therefore, the issues of healthy nutrition are one of the first places for them. Yogurt is one of the main products that women are especially interested in.

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

increases the digestibility of milk protein, already digested by microorganisms contained in yogurt (about 90% of the eaten product is digested 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 helps to rejuvenate the body;
helps the absorption of micro and macro elements, vitamins (, and others);
with daily use, it increases the production of interferon, which is significant for the body and resistance to all kinds of infections;
reduces the risk of development;
reduces arterial;

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

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

This fermented milk product is also used as a 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 the cosmetic oils are used to reduce oily hair, for.

men

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

In 2013, a French firm that produces 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 and high protein content (25 grams per serving). The formula of this fermented milk product has been coordinated with famous sports trainers and nutritionists.

PowerFul is well suited for men who lead an active lifestyle and care about 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 do not have to consume only "male" yogurt. A regular product has the same properties and is no less beneficial to the male body.

Children

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

Real live yogurt is useful for babies of any age, starting from eight months. Thanks to its use in baby food, a healthy microflora is formed in the intestines of the child, which provides him with good protection against pathogenic bacteria.

Recall a set of useful macro and vitamins contained in this fermented milk drink, and their effect on the body of children:

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

Manufacturers of fermented milk products have developed special yogurts for children, with a balanced composition of proteins, fats and carbohydrates, enriched with various vitamins. There are no preservatives, dyes, sweeteners in these drinks. Available in liquid form and thicker (due to the addition of pectin).

You can feed babies and homemade yogurt.

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

The only restriction on the use of this fermented milk product will be individual intolerance.

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

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

Degrading the quality and reducing the benefits of a fermented milk product will also be the content of various flavorings and dyes in it.

How to choose when buying

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

The name should contain only the word “yogurt”, and not its various variations (for example, “yoghurt product”, “yogurt”, “frughurt”, etc.). This will serve as confirmation that in front of you is the original, and not a fake that is consonant with the name.
The shelf life does not exceed 7 days (this is how long live bacteria are stored in the finished drink). If the label indicates a longer shelf life, then the product was subjected to heat treatment, in which beneficial microorganisms were killed.
The drink should be made from natural milk, and not from powdered milk.
The composition of the product does not include dyes, preservatives, thickeners in the form of starch, various flavors and taste stabilizers.
The drink should not contain pieces of fruits and berries, which some manufacturers process by radiation sterilization.
The hole under the lid 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 houses 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 imitating yogurt, with preservatives and without sourdough, then the shelf life is increased to three months, and not necessarily in the refrigerator (can be stored at temperatures up to +25 ° C);
the terms and temperature of storage must correspond to those indicated on the packaging.

When is the best time to eat it?

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

Nutritionists advise taking into account the peculiarities of the absorption of food by the body and the need for the amount of energy during the day.
Based on this, in order to obtain maximum benefit, developed recommendations for taking yogurt:

Heavy and digestible food for a long time is taken in the first half of the day, and light fermented milk products are best consumed in the afternoon and before bedtime. , contained in the drink, has a beneficial effect on the nervous system and contributes to better falling asleep.
On an empty stomach, this fermented milk drink can be consumed by those who have low acidity, because yogurt improves the secretion of gastric juice.
This drink can be consumed before meals, during and after meals. And in each case, it will have a beneficial effect on the digestive process.

Now you know that a “live” product will give you energy and a healthier body, while a “dead” one, with preservatives and thickeners, will add problems. Choose only healthy fermented milk drinks, store them properly 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 are interested in folk methods of treatment. And this is understandable. Perhaps the following information, to some extent, will answer these questions.

Yoghurt is a fermented milk product with a high content of skimmed milk substances, produced by fermenting 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 the product (it is allowed to add food additives, fruits, vegetables and products of their processing).

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

Wikipedia

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

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

A special mixture of Bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic streptococcus (Streptococcus thermophilus) is used for sourdough yogurt. These bacteria are an essential component of this drink and are very useful for the human body, and it is in a “live” form.

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

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

2) pasteurized ("non-live" yogurt, or yogurt product).

The "live" product contains live Bulgarian sticks and thermophilic streptococcus, which actively suppress the growth of pathogenic microorganisms and contribute to the normalization of the intestinal microflora, the prevention of constipation and dysbacteriosis.

Along with "live" yoghurts, "non-live" yoghurts are now widely distributed. They are much longer stored, but much less useful for the body. The production of such a drink has its own peculiarity: they fermented milk, added thickeners, and then subjected it to heat treatment, “killing” live Bulgarian sticks and streptococci. From this, its medicinal properties are sharply reduced, since they are precisely associated with the presence of “live” cultures in this drink.

"Inanimate" yogurt is a common nutritious, easily digestible fermented milk product containing protein, vitamins and microelements.

The real one is not subjected to heat treatment. This is the main difference, and it is necessary to pay attention to this when buying.

On what grounds can a natural product be distinguished from a yoghurt product?

"Live" (natural) yogurt:

storage period - no more than 30 days;
storage temperature - from 4 to 6 °C. In stores, it lies in the refrigerator;
on the top of the package it is written in large letters: “Yogurt”;
the composition includes yoghurt sourdough;
the content of lactic acid microorganisms is usually indicated.

Yoghurt product ("non-live" yogurt):

shelf life - 3 months;
storage temperature - from 4 to 25 ° C;
on top of the package instead of the word "Yogurt" it says: "Yogurter" or "Biogurt";
on the side it says: “Terminated yogurt product”;
It does not contain yoghurt starter.

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%), bold (1.5-2.5%) and classic (2.7-4.5% ) yogurt. The fat content of milk and cream is from 4.5 to 7%, and cream - at least 10%. The more fat, the more calories. 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). Such a drink is most useful, since it contains the maximum amount of 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 live cultures, a special enzyme appears in the product - lactase, which is not present in the body of people suffering from lactose intolerance. And the enzyme beta-galactosidase helps more efficient absorption of milk sugar. The enzymes contained in yogurt help to partially process the milk, making the product less allergenic.

This lactic acid product helps our intestines stay healthy. Lactobacilli stimulate the intestines, 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. The drink's beneficial bacteria block nitrites and other harmful substances before they turn into carcinogenic metabolites.

This lactic acid product is a source of calcium, a trace element that also reduces the risk of colon cancer (with the use of 1.2 mg of calcium per day, the risk of neoplasms is reduced by 75%).

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

Eating yogurt is recommended 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, the ability to absorb lactose decreases. Since this drink promotes the production of lactase, it is advised to drink it during and after the disease.

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 infection begin to multiply there. Taking such a product every day during antibiotic therapy significantly reduces the risk of developing intestinal dysbacteriosis.

This lactic acid product is also able to suppress fungal infection. With daily use of yogurt, the risk of developing a fungal infection is reduced.

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

Recently, a version has appeared that yogurt can lower blood cholesterol levels.

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

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

This drink is a universal product: it is both a separate dish and a sauce; even mayonnaise can be replaced with it. Compared to mayonnaise, natural yogurt contains 3% less cholesterol, 1% less fat and, of course, it has less calories. This fermented milk product can replace sour cream, cream, and milk. A whipped chilled 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 quickly deteriorates, 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 the inclusion of yogurt in the diet of people may be individual intolerance to its components or gastritis in the acute phase.

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

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

How to make yogurt at home:

This lactic acid product at home can be prepared from boiled or pasteurized milk. It is not recommended to use fresh milk, as it may contain 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, only it must be updated periodically.

There are several easy and affordable ways to make yogurt at home.

Preparation using "live" sourdough:

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

Cooking with dry sourdough:

You will need 1 liter of skimmed milk and 1 sachet of dry yoghurt starter. Sourdough starter can be purchased at drugstores or health food stores.

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

Yoghurt makers:

If you are a happy owner of a yogurt maker or a multicooker with the “Yogurt” or “Multipovar” mode, then the process of preparing a healthy product will be simplified for you several times, since you do not have to independently monitor the temperature during its preparation 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 for the right amount of time. In order for lactic bacteria to multiply intensively, the temperature of their environment should be in the region of 37-40 degrees. It is this mode that is maintained in the yogurt maker for 6-10 hours, necessary for the preparation of the product.

You don't have to worry about the product getting cold or overheating. A smart device will do everything on its own and consume very little electricity at the same time - after all, it will work directly from the network for only about an hour.

The hostess only needs to choose 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 making this product at home. The properties of the fermentation strongly depend on which bacteria are involved in fermentation.

There are many different starter cultures for yogurt, and they differ not only in the taste of the final product, but also in the degree of benefit they bring. The most useful are the starter cultures, which contain more varieties of beneficial bacteria.

Sourdough can be bought 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 trace elements (iron, calcium, magnesium). Yoghurt based on the starter culture Evitalia has a delicate taste, pleasant density, does not sour, so children like it very much. It is also known that yogurt made from Evitalia ferment contains antioxidants, therefore, it prevents the aging of the body.

Sourdough (enzyme) "Narine"

Narine sourdough has proven itself excellently in pediatrics due to the fact that, in addition to the usual 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 also be used as a starter culture; 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 starter cultures of the VIVO brand are very popular, depending on the specific type of starter culture, it contains bifidus and lactobacilli, and the taste resembles a delicate homemade fermented baked milk.

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

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 lead a healthy lifestyle, monitor their health, and are interested in folk methods of treatment, including with the help of food we are used to. 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. Among the Turks, Greeks and Romanians, it is called "yogurt" and is also called in all countries of Western Europe. Yoghurt is a fermented milk product produced from milk by fermentation with special cultures.

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

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

In Bulgaria, yogurt is called "sour milk". It was there that yogurt fermented milk cultures were first discovered, studied and used - Lactobacillus bulgaricus, Bulgarian bacillus (named after Bulgaria), and Streptococcus thermophilus, thermophilic streptococcus.

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

The young student was supported and repeated his discovery by the famous immunologist, Nobel Prize winner Ilya Ilyich Mechnikov. Studying the issues of aging, he found that at the time of the study, out of 36 countries studied, Bulgaria had the most people who had reached the age of 100 (for every 1000 people there were 4 centenarians). In his studies, he associated this fact with the regular use of Bulgarian sour milk by the inhabitants of the country and, accordingly, yoghurt cultures of Bulgarian sticks, which have such a beneficial effect on the intestinal microflora and the body as a whole. The immunologist himself regularly ate natural yoghurts and pure Bulgarian sticks.

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

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

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

The composition of natural yogurt contains cow's milk and sourdough, which contains thermophilic streptococcus and Bulgarian bacillus, no stabilizers, flavors and preservatives, sugar.

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

Currently, in many countries the composition of yogurt is not regulated by law. In addition to or instead of yogurt bacteria, lactobacilli or bifidobacteria are used, such as Lactobacillus acidophilus, Lactobacillus bifidus, etc. Of course, these bacteria are also very useful for the body, they also ferment lactose, contributing to a very delicate yogurt-like mass, but this is no longer yogurt, but yogurt product. In addition, some types of bacteria die after fermentation of milk, and it is already difficult to call such yogurt "live".

In addition to yogurt, the Bulgarian stick is used in the preparation of Mechnikov's curdled milk. It was this product that the immunologist I. I. Mechnikov recommended for daily use. It differs from ordinary sour milk in that it contains a Bulgarian stick. The taste of Mechnikov yogurt is 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 of the biliary tract, liver, pancreas, dysbacteriosis, constipation, obesity, colitis, gastritis with low acidity of 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 digested. The main thing to remember is that it has a diuretic effect and pronounced antibiotic properties.

What is the difference between Mechnikov's curdled milk and ordinary? Mechnikov yogurt is made from 6% fat milk, fermented at 37–40 °C. High-quality Mechnikov yogurt has a smooth surface, white color, and a homogeneous creamy consistency. The clot of curdled milk is dense, without bubbles, has a pleasant taste without foreign tastes or odors. Mechnikov yogurt is sourer than usual. This is the best drink for both early morning and 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 is the benefit of yogurt?

The composition of yogurt determines its beneficial properties. The main features of this product are as follows:

- an obstacle to the reproduction of putrefactive microorganisms in the intestine;

– improvement of digestion and stomach function;

- cleansing the intestines from toxins, toxins and feces;

- the destruction of streptococci and staphylococci, typhoid bacillus;

- improved digestion of food;

– prevention of infectious diseases;

- increased immunity;

- weight loss.

Homemade yogurt can have different calories. 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 curdled milk - it all depends on the sourdough used. When these cultures are introduced into pasteurized milk, complex substances break down into simpler ones, which are quickly and easily absorbed by the body.

Yogurt cultures contain lactic acid, which is formed during the breakdown of milk sugar. It slows down the processes of putrefaction in the gastrointestinal tract. And if yogurt contains bifidobacteria, the normal intestinal microflora is restored in parallel.

All lactic acid products containing live bacteria have one common feature: they have a limited shelf life (the maximum is 1 month). Store them only in the refrigerator.

Thermized yoghurts are yoghurts that have been heat-treated. They can be stored for up to a year at room temperature. Not having a therapeutic effect, they contain vitamins and useful trace elements.

In addition and in addition:

Natural yogurt is useful:

Children and teenagers (easy to digest);

To old people;

For a 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 work of the stomach and intestines (live bacteria!);

With various intestinal infections;

With enteritis;

With colitis;

With dysbacteriosis;

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

In diseases associated with a decrease in the functions of the adrenal glands and the 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 useful, but, on the contrary, an extremely harmful product.

Yogurt contraindications:

The term "long-lived 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 usefulness in this case is a myth, diligently supported by manufacturers.

Real yoghurts 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.

A truly healthy yogurt is one that consists entirely 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 homemade yogurt recipe that you can trust.

There is no allergy to classic yogurt without fillers and additives, it is indicated even for those people who have been diagnosed with lactose intolerance. Harm and negative effects of the product on the body can have: flavoring additives, to which there may be an allergy, manifested by a rash or skin itching; preservatives; thickeners; cornstarch or GMO samples.

In addition, few people know that excessive consumption of certain types of this fermented milk product can lead to excess weight, high cholesterol and problems in the cardiovascular system.

According to the recommendations of nutritionists, the optimal amount of the product for an adult is 300 ml per day. Yogurt is not contraindicated for pregnant and lactating women, but doctors point out that the absence of fillers will be 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 the development of the child's body. It is important to remember that it is impossible to give cold fermented milk products to children - this reduces the beneficial properties of yogurt and can provoke colic and bloating.

And to the above:

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

Natural yogurt is contraindicated in:

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

Ulcers of the stomach and duodenum;

Flatulence (during the digestion of yogurt, gases are formed);

Diarrhea (yogurt has a laxative effect);

Various kidney diseases (may cause kidney failure).

It is also contraindicated in children under one year old (it irritates the children's stomach).

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

It seems like 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 learned to falsify so skillfully and brazenly, unlike, for example, from its counterpart - 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 an ad for yogurt? Why do you think?

Why do we like yogurt so much? Yogurt is so tasty, sweet, smells so good and oh, what an advertising useful! And often we simply do not think that its manufacturers have mixed it for the sake of high sales. Millions of fortunes have been made in the production of supposedly yogurt, entire yogurt empires have been created. And how many people who believed in the miraculous properties of this, so to speak, product, lost their health from its regular use, yogurt magnates do not care. If only the money would flow like a stream!

Bulgaria, where yogurt is rightfully considered a national product, has been fighting for many years for the fact that only a natural product has the right to be called yogurt. Real yogurt should be free of any food additives, milk powder, sweeteners, flavors, colors, emulsifiers, preservatives and other artificial ingredients.

This is the only natural yogurt sold in Bulgaria.

The life 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 subjected to pasteurization (heating to almost boiling point). Remember the school biology course, 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, such a yogurt cannot be called a living and healthy product.

According to the State Standard of Russia, 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 product that has undergone heat treatment, contains food additives in its composition and, accordingly, has a long shelf life, is called "Yogurter". Now remember, have you ever seen a product with that name in our stores? That's what it is...

Do you really believe that strawberry flavored yogurt has strawberries and pear flavored yogurt has pear? 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, yogurts with real pieces of fruit are even more harmful! Few people know that they are sterilized using ... radioactive radiation! Comments, I think, are superfluous.

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

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

If you or your child is very fond of yogurt, no one is stopping you from making it yourself. Just take a good yogurt, add some honey and fresh fruits, jam for color.

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

Enjoy your meal!

Recipes with homemade yogurt:

Tarts with yogurt:

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 to it. Bring the mixture to a boil over medium heat, remove from heat and set aside to cool. Dilute gelatin in the remaining orange juice, leave to swell for 40-60 minutes. Stirring constantly, heat the gelatin, but do not bring to a boil, strain. Add to gelatin, stirring, strawberry mass. Put in a cool place. Whip the chilled cream, continuing to beat, add the yogurt. Gradually add strawberries, mix well. Fill tartlets with stuffing.

Yoghurt 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 sachet 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 mold with cold water, fill it with yogurt mass. Cool the mass for 5 - 6 hours. Combine raspberries with vanilla sugar, make a puree and rub through a fine sieve. Remove the yogurt mass from the mold, cut into slices. Arrange the slices of pate on plates and pour over the raspberry puree.

Fruit salad with pasta and natural yogurt:

Ingredients:

300 g pasta, 110 g raisins, 2 apples, 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, rinse the pasta. Wash oranges, apples, cut into small cubes, put in pasta. Rinse raisins, soak in hot water for 40-50 minutes, drain, dry, put in pasta too. 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 and 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 apples, peel, cut into slices, wash grapes and cut 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, garnish 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 mushrooms, vegetable oil, salt.

Cooking method:

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

Salad with avocado and natural yogurt dressing:

Ingredients:

150 g of boiled rice, frozen corn kernels, 1 avocado, onion, red pepper pod, 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, finely chop, combine with rice and corn, mix. For the sauce, combine yogurt, olive oil, vinegar and water, salt and pepper to taste.

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

Salad with apples, figs and natural yogurt:

Ingredients:

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

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

Cooking method:

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