The benefits and harms of yogurt

A few decades ago, few people in our country heard about such a product as yogurt. Now it is known to everyone and is even considered a diet food. But is its benefit as great as numerous advertisements say? Let's take a look at all the useful properties of this fermented milk product.

The benefits of yogurt

This product is made from natural milk by fermentation with special yoghurt bacteria. Yoghurt has been known to mankind for more than 3 thousand years and now it is produced in almost all countries.

Now in the world there are 3 types of yoghurt:

• Natural yoghurt contains no sugar or flavorings. It is made only from milk and a special leaven.
• Fruit yogurt with added fruit or fruit syrups.
• Flavored yoghurt with sugar and artificial flavors.

Also, all yoghurts are divided into live and non-living. The former are distinguished by the presence of live bacteria; they are prepared without the use of preservatives. The shelf life of such yoghurt does not exceed 30 days. In non-living yoghurts, these bacteria are absent, but preservatives are present. Such products can be stored for up to a year.

Among the components of this fermented milk product includes calcium and phosphorus, vitamins, milk protein and other useful elements. Experts recommend using yogurt as a diet food and eating it instead of dinner. It is great for improving bowel function and facilitating digestion.

Natural yogurt contains healthy microflora, which is essential for improving immune defenses and rejuvenating the body. Thanks to yogurt, you can clean the intestinal walls from accumulated toxins and eliminate thrush.

By consuming this fermented milk product regularly, you can get rid of bad cholesterol and improve brain activity. It is especially recommended to regularly consume yogurt for those people who want to have a slim figure. This product provides invaluable aid in weight loss, as it improves metabolic processes and improves bowel function.

Harm of yoghurt

There is a lot of controversy among scientists regarding the harm and benefits of this product. Many believe that the benefits of yoghurt bacteria are grossly overstated. They die under the influence of the natural defenses of the gastric juice. And the small amount that manages to survive causes flatulence and diarrhea in the intestines.

Basically, speaking about the dangers of yoghurt, they mean an unnatural product. This yogurt contains preservatives and various additives that are harmful if ingested. The colors and flavors used in the production of fruit yoghurt are also unhealthy. If the product contains pieces of fruit and natural juice, then it is exposed to radioactive radiation to increase the shelf life.

In general, it is customary to call yogurt a product that is not heat-treated. Therefore, strictly speaking, most of the yoghurts on the shelves of modern stores cannot be called that word. If you want to eat a truly healthy and tasty product, then make it yourself.

How to make yogurt

To prepare a tasty and healthy product on your own, you need only two ingredients - milk and a special ferment. It is better to take whole homemade milk, if there is none, then buy pasteurized milk. Homemade milk is boiled, pasteurized milk is simply heated to 45 degrees.

For fermentation, it is better to use sterile glass jars with a volume of no more than half a liter. It is good to boil milk in a saucepan with thick walls. This will prevent the milk from burning.

Use dry starter culture, it is sold in small glass containers. This starter is first diluted with a small portion of milk, and only then added to the rest of the liquid. Flavoring additives, sugar and fruit are best added to the finished product.

Making yoghurt is a very simple process. You just need to mix 1 liter of warm milk and a portion of the starter culture and provide constant heating for 6-8 hours. The process is very easy to carry out using a special device - a yogurt maker. If there is no such device. Then you can use a regular thermos by pouring the prepared mixture into it and closing it tightly for the specified time. A multicooker is also suitable. In this case, the mixture of milk and sourdough is poured into jars, placed in a multicooker pan and water is poured to the level of the jar's neck. Then the multicooker is set to heat for 6 hours.