Yo Yogurt

Milk is treated with bacteria (Lactobacillus bulgaricus) to convert the sugar to lactic acid which curdles the milk and acts as a preservative. Commercially, thickeners like starch, pectin or agar may be added along with other acid-producing strains of bacteria. Pasteurisation of yogurt kills the live bacteria, thereby limiting the benefits of this live food. Some manufacturers may add acid-producing bacteria back to yogurt.

In terms of nutrients, yogurt resembles the milk from which it is prepare, including the calcium content. The sugars (carbohydrate), proteins and fats are broken into simple forms and yogurt is therefore also called “predigested food” making it suitable even for infants. Those individuals, who are intolerant to lactose (milk sugar), are able to tolerate yogurt as the sugar breaks down to lactic acid. Further, the bacteria also aid in better absorption of nutrients, particularly calcium and B vitamins. Calcium is in fact best absorbed in an acidic medium along with phosphorus and vitamin D, which are provided in yogurt. Therefore, liberal consumption of yogurt in childhood can help prevent osteoporosis later in life.

The benefits of good bacteria in curd are certainly not modest. Not having the right bacteria in your gastrointestinal tract as can happen with poor diets and lifestyle, during illness, or antibiotic therapy, does not allow optimal absorption of vitamins and minerals present in food. The beneficial bacteria help in better absorption of nutrients and also inhibit the growth of undesirable and disease-causing microflora (bacteria, fungi and yeast) in the gut. They also aid in digestion and are used in the treatment of several gastro-intestinal conditions, including bloating, flatulence, diarrhea and irritable bowel syndrome.

According to a study, eating 250 ml of live yogurt on a daily basis helped women recover from vaginal thrush caused by candida (yeast) infection. Also, application of yogurt to the affected areas 2-3 times daily helped relieve itching and clear infections.

Good bacteria are also important for aiding immune function by boosting infection-fighting white blood cells in the blood stream. Yogurt is known to help individuals who are immuno-compromised like the elderly and those suffering from prolonged illness. It is also advisable to include extra helpings of yogurt during and after antibiotic therapy.

The belief that yogurt protects against coronary artery disease by lowering blood cholesterol arose from the observation of Masai tribe of East Africa, who consumed large amounts of yogurt- like foods and yet maintained low blood cholesterol levels. Some studies have reported benefits, which perhaps arise because the live cultures assimilate cholesterol or bind bile acids — a raw material for making cholesterol.

In addition, yogurt contains modified fatty acids known as conjugated linoleic acid (CLA). CLAs are known to halt progression of free radicals (which damage healthy cells) and play a powerful protective role in disease prevention even in low doses. This may partly explain yogurt’s abilities to prevent cancer and heart disease. It must be remembered that yogurt should not be prepared from full-fat milk as it would increase the fat and calorie value. Indulgence in pre-sweetened yogurt or artificially sweetened varieties diminishes the benefits of CLA. It may be better to sweeten by adding natural sugars like honey or fresh fruit on your own.

Yogurt consumption has also been found to be useful for cancer patients undergoing chemotherapy. Buttermilk and yogurt help relieve heat and are also useful for sunburns both internally and externally.

Yogurt can easily be called a body-building, restorative, soothing, anti-fungal, anti-carcinogenic “probiotic” (supports the growth of good bacteria) food with special healing properties. At least a daily serving of 200- 300 ml will ensure that you get most of its benefits.