Natural yogurt: how not to make a mistake with the choice of a dairy dessert. What drinking yogurt, bio yogurt is the most useful: names, brands, list
Yoghurt, yoghurt, bioygurt, drinking yoghurt... It's just that your eyes run wide, isn't it?! In fact, this is the same product - yogurt, which manufacturers give a variety of names in order to attract as many buyers as possible to the product.
Natural yogurt: what is it?
Natural yogurt is made from the following ingredients:
- whole milk,
- starter cultures from probiotics: Bulgarian sticks (in Latin Lactobacillusbulgaricus) + thermophilic lactic streptococcus (Streptococcusthermophilus).
The benefits of these microorganisms for human health are simply invaluable. They perform a number of important tasks:
- remove toxins from the body,
- normalize the activity of the gastrointestinal tract,
- prevent the growth of pathogenic bacteria,
- increase the protective functions of the body,
- prevent the development of gastrointestinal diseases and oncology,
- contribute to the absorption of a number of vitamins and essential amino acids.
Yogurt: read the label!
Choosing Please read its ingredients carefully. It will help determine how many useful and harmful substances contains this yogurt.
- Minimum of artificial components
Alas, during the production of some yogurts, a number of non-natural components (the so-called "E") are added to them: stabilizers, preservatives, dyes, flavors, etc. The less of these compounds in the composition of yogurt, the more useful it is.
Alas, it is very rare to find yogurt in the store that was made without the use of stabilizers. Give preference to products that contain natural stabilizers (gelatin, guar gum). Unlike artificial stabilizers, natural ones are obtained from vegetable raw materials - they will not cause great harm to your body.
- CFU - indicator of "live" yogurt
According to the presence of beneficial microorganisms, yogurts can be conditionally divided into "live" and "non-living". The former contain probiotics (beneficial microorganisms), while the latter do not.
Carefully read what is written on the product packaging: on the label of "live" yogurt containing useful bifidobacteria and lactobacilli, their number (CFU) in 1 g of the product at the end of the expiration date is always indicated.
- Short shelf life
The rule here is quite simple: the shorter the shelf life of yogurt, the more natural it is. The so-called "live" yogurt can be stored at 2-6 degrees Celsius for a maximum of 2-3 weeks. If the packaging indicates a long shelf life (over 3-4 weeks), then this yogurt is unlikely to contain useful probiotics. After all, it is possible to increase the shelf life of yogurt only due to its heat treatment, as a result of which all beneficial microorganisms die.
- Say "no" to thermized and sterilized yoghurts
If the name or description of the yogurt says that it is thermized or sterilized, then it is safe to say that this product during its production it was subjected to heat treatment (this is the so-called "lifeless" yogurt). In the process of such processing, not only harmful, but also beneficial microorganisms, so necessary for our body, died. As a result, the shelf life of such yogurt can reach 30 days or more.
However, even though all useful biological cultures die during heat treatment, “lifeless” yogurt can bring certain benefits to your body, because it is rich in proteins, carbohydrates and fats, vitamins and minerals.
- Say yes to prebiotics
Prebiotics (fiber and inulin) are added to some yogurts, compounds that feed on beneficial bacteria. Therefore, yogurts with prebiotics have certain advantages over regular yogurts.
- Only natural fillers
There are two main types fruit yoghurts:
- with pieces of fruit (apple, strawberry, peach, etc.) processed at high temperature;
- with jam, which often contains flavorings, thickeners and sugar.
In the case of the first yogurt, you will read the phrase “cherry pieces” (“cherry”) in the composition of the product, in the second case - “cherry filler: ...”.
What are bacterial starters?
VIVO bacterial starter cultures are a product containing live, human-friendly bacteria. These bacteria have a number of features:
- able to ferment milk, turning it into a fermented milk product;
- have probiotic properties - contribute to the restoration of intestinal microflora;
- are antagonists of many pathogenic microorganisms, in other words, they resist the development of pathogenic bacteria.
How are VIVO starter cultures used?
Bacterial starter cultures are used for home-made fermented milk products. Home-made fermented milk products prepared using VIVO starter cultures have a number of therapeutic and prophylactic properties and a number of advantages over "shop-bought" yogurts.
In addition, some starters are used without fermentation, as a probiotic.
Why use VIVO starter cultures?
Fermented milk products prepared with VIVO starter cultures are used:
- as an alternative to "store" yoghurts, cottage cheese, sour cream in the daily diet;
- as the most physiological (natural) and effective remedy restoration and maintenance of microflora, with dysbacteriosis and dysbiosis;
- to minimize negative impact on health, during and after the use of antibiotics and chemotherapy;
- to maintain immunity;
- in dietary nutrition.
How are VIVO starter cultures used in baby food?
- guaranteed product freshness;
- no preservatives, flavors, dyes, stabilizers;
- fermented milk products - a source of essential for the body nutrients in an easy to understand form.
These factors have led to the huge popularity of the use of VIVO starter cultures as a fermented milk supplement for children. Better to start with Bifivita VIVO (used for decades in dairy kitchens former USSR) and cottage cheese VIVO. Also, if the child likes sour foods, you can start introducing Acidolact VIVO (also known as Narine, acidophilus milk or acidophilus paste). Over time, when the child gets used to fermented milk products, you can add Vitalact and Yogurt to the menu, and replace Bifivit with Probio Yogurt
Whatever complementary foods you introduce to your baby (whether it be VIVO fermented milk products, cereals, vegetables or fruit purees), we strongly recommend that you familiarize yourself with the rules for the introduction of complementary foods.
How do VIVO starter cultures help restore intestinal microflora?
The generally accepted method of restoring the microflora is the use of probiotics - preparations containing beneficial bacteria.
Unlike tablets, VIVO fermented milk products are the most natural way for humans to deliver beneficial bacteria to the intestines.
The second advantage over medicines is the number of these bacteria. The number of bacteria in one average capsule or tablet is comparable to the number of beneficial bacteria in just one gram fermented milk product VIVO.
In addition, a big problem of violation of the intestinal microflora is that in place of the missing beneficial bacteria in the intestine, pathogenic or conditionally pathogenic microorganisms settle. VIVO fermented milk products contain bacteria that counteract the development of many pathogenic bacteria.
During fermentation, these bacteria produce lactic acid and other substances that inhibit the growth of pathogenic bacteria and fungi.
VIVO starter cultures in fermented milk diets.
There are many diets based on the use of dairy products. Ideally, the diet should be prescribed by a dietitian, taking into account individual characteristics your body and set treatment and prophylactic goals.
Therefore, we refrain from publishing any diets on our website. They can be easily found on the Internet using any search engine. Whichever fermented diet you follow, using VIVO homemade products instead of store-bought ones will bring much more benefits:
- fermented milk products made from VIVO starter cultures are truly fresh and “live”;
- do not contain dyes, preservatives, stabilizers;
- do not contain sugar, sweeteners, vegetable fats.
Who produces VIVO starter cultures?
The VIVO group of companies was established in 2008 and specializes in the production and sale of bacterial starters for the preparation of live homemade fermented milk products.
Thanks to the unique beneficial properties of VIVO starter cultures, their high quality and safety, they are loved by millions of people around the world.
VIVO starter cultures are especially popular in Russia, where they occupy a leading position in the market and are represented in all major supermarkets and pharmacies of the country.
The production base of VIVO is located in Russia, Moscow. Bacterial cultures of the world's leading manufacturers from France, Germany and Denmark are used as raw materials.
How to prepare dairy products?
It is very easy to prepare a fermented milk product using VIVO milk starter.
For maximum easy cooking we will need super pasteurized milk, VIVO starter culture and a yogurt maker.
You can use not only super-pasteurized milk, but also boiled homemade or regular (pasteurized) "shop" milk.
You can also prepare a fermented milk product without a yogurt maker.
In the "Instructions" section
How to cook fermented milk products in a yogurt maker?
We will need milk, VIVO sourdough and a yoghurt maker.
The sourdough is dissolved, mixed with milk at room temperature, poured into cups and placed in a yogurt maker. All this will take no more than 5 minutes of your time. After that, the yogurt maker will do everything automatically. You just have to remove the finished product from it and put it in the refrigerator.
In the "Instructions" section you will find all the necessary information for cooking.
How to cook fermented milk products in a thermos?
A yogurt maker is a simple and inexpensive device that greatly facilitates the preparation of fermented milk products at home. But if it isn't there, it doesn't matter. An ordinary liter thermos with a glass flask will do.
Milk is boiled, cooled to a certain temperature, the leaven is dissolved and mixed with milk. This mixture is poured into a thermos and left for fermentation for a certain time (the temperature and fermentation time depend on the specific type of ferment and are indicated in the instructions).
After that, the finished product is poured from a thermos and put in the refrigerator.
In the "Instructions" section you will find all the necessary information for cooking.
Is it possible to cook fermented milk products without a yogurt maker and a thermos?
It is possible to prepare fermented milk products without using a yogurt maker, subject to a number of conditions.
You should follow the instructions for cooking in a thermos.
Instead of a thermos, use glass jar wrapped to prevent cooling of the product.
Leave the product for ripening in a warm place so that the product does not cool down.
If you manage to keep the milk temperature in the range of +-2 degrees from the recommended one throughout the fermentation time, everything should work out.
How are VIVO starter cultures used without fermentation?
Bacterial starter cultures contain beneficial live bacteria that are part of the normal human microflora. Thus, fermented milk products and the sourdough itself are probiotics, which are used with high efficiency to restore the intestinal microflora, when using antibiotics, with ARVI and colds, to stimulate immune system, with gastritis and other diseases of the gastrointestinal tract. Best for use in pure form products are: Acidolact, Probio Yogurt, Yogurt, Probio lactulose yogurt, Lactulose yogurt and Immunovit.
Dissolve a sachet of starter in half a glass boiled water room temperature. Take 1 sachet 1-2 times daily, directly after meals for 1-3 weeks. For maximum effect, it is desirable to combine the intake of pure sourdough with the use of homemade fermented milk products.
What is the difference between fermented milk products prepared with VIVO sourdough and store-bought?
The main differences between home-made sour-milk products prepared using VIVO starter cultures and “store-bought” ones:
- guaranteed freshness - you know exactly when the product was prepared;
- guaranteed absence various additives- preservatives, dyes, flavors, stabilizers, vegetable fats;
- the product is guaranteed to contain live beneficial bacteria in high concentration;
- flavor additives guaranteed natural - you choose what to add to the finished product;
- you can cook not only traditional products, but also unique ones that are not sold in stores - Vitalact, Probio Yogurt, Bifivit, Acidolact.
What is the difference between fermented milk products prepared on VIVO sourdough and curdled milk?
The bacteria that are involved in the preparation of curdled milk enter the milk from the environment. It can be both beneficial lactic acid bacteria and unsafe for health. Actively developing in milk, they can increase their amount to a health hazard. Therefore, cases of intestinal disorders after eating yogurt are not uncommon.
When fermented milk products are prepared using VIVO bacterial starters, specially selected bacteria are added to the milk. They are not only useful for humans in themselves, but also have the ability to suppress the development of many pathogens that inevitably enter milk from the environment during the preparation process.
What is a yogurt maker?
Yogurt maker - simple and inexpensive kitchen appliance, which greatly facilitates the preparation of fermented milk products. The yogurt maker consists of a body with a built-in heating element and a container or containers (cups) for preparing fermented milk products.
The task of the yogurt maker is to heat the mixture of milk and sourdough and keep the temperature of the mixture constant throughout the entire fermentation time.
How are yogurt makers different?
The main differences between yogurt makers of various models:
- The material from which the cups are made, the container for milk: glass or plastic.
- Heating element power: the faster the mixture heats up from room temperature to operating temperature, the better.
- The presence of a temperature sensor that regulates the temperature of the milk mixture - without it, the temperature of the milk mixture may differ from the recommended one.
- The presence of a timer with a sound signal - will remind you of the need to rearrange the cups of yogurt in the refrigerator.
Why didn't the starter work?
Read more about this in the questions about yogurt maker, thermos and milk quality.
Why does the sourdough not ferment in a thermos?
There are several reasons why sourdough might not work in a thermos.
- incorrect milk temperature - it is optimal for the milk mixture to be at a temperature of + - 2 degrees from the recommended temperature during the entire fermentation period. Check the milk temperature at the end of the ripening period. If the milk is cold, then the thermos does not hold the temperature well. We recommend replacing the thermos or leaving it for fermentation in a warm place.
- incorrect fermentation time - please note that if the temperature of the milk in the thermos decreases, the time required for fermentation may increase
- adding starter to milk that is too hot or diluting the starter too hot water- high temperature (above 42 degrees) can damage the bacteria that make up the starter
- you use low-quality milk - sometimes at various stages of collecting, processing and packaging milk, substances are added to it that prevent milk from souring. These substances can disrupt the fermentation process.
The probability that the cause of failure is the quality of the starter is extremely low. In production, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity from sachet to sachet. In the event that the entire batch turns out to be defective, such a batch is immediately removed from production before the starter is on sale. Even with significant violations of the storage and transportation temperature, the starter retains sufficient activity to produce a high-quality fermented milk product.
Why does the sourdough not ferment in the yogurt maker?
There are several reasons why sourdough might not work:
- Incorrect milk temperature - it is optimal for the milk mixture to have a temperature of + - 2 degrees from the recommended temperature during the entire fermentation period.
- Incorrect fermentation time - be aware that with some yogurt makers it may take a long time for the milk to warm up to the fermentation temperature when the starter starts to work. Therefore, this time must be added to the recommended cooking time.
- Adding starter to too hot milk or dissolving starter in too hot water - high temperatures (above 42 degrees) can damage the bacteria that make up the starter.
- You are using low-quality milk - sometimes at various stages of collecting, processing and packaging milk, substances are added to it that prevent milk from souring. These substances can disrupt the fermentation process.
The likelihood that the quality of the starter is the cause of failure is extremely low. In production, each batch is carefully checked for bacterial activity. Before packaging, the bacterial concentrate is thoroughly mixed, which guarantees the uniformity of activity from sachet to sachet. In the event that the entire batch turns out to be defective, such a batch is immediately removed from production before the starter is on sale. Even with significant violations of the storage and transportation temperature, the starter retains sufficient activity to produce a high-quality fermented milk product.
What kind of milk to use for fermentation?
For the most simple and fast food fermented milk products High Quality we recommend using milk long-term storage(it is also super-pasteurized) in Tetra-pak packages (multilayer packaging made of cardboard and foil). This milk does not require boiling, and if you use a yogurt maker, it is very convenient.
Simply add the starter culture to room temperature milk (and this milk can be stored at room temperature). room temperature), mix, pour into glasses and turn on the yogurt maker.
Using regular milk(pasteurized), remember: it is strongly recommended to boil and cool it before fermentation.
Both pasteurized and super-pasteurized milk are "regular" and "children's". If you are preparing fermented milk products for a child, we recommend using baby milk.
When using homemade milk, it will not be superfluous to make sure that the cow that gave this milk is healthy. Unfortunately, this is not always possible. homemade milk it is also recommended to boil before fermentation.
Long shelf life milk - good or bad?
If you study the production technology of long-term storage superpasteurized milk, it becomes clear that such milk is of sufficient quality.
Unlike pasteurization (heating to a temperature of +65 degrees and above for a period of 30 minutes), with superpasteurization, the heating temperature is higher (125-150 degrees), but only for a few seconds (from 2 to 6 seconds). This allows you to save a maximum of vitamins and minerals.
At this temperature, all microorganisms die, which makes it possible to store such milk (in sealed Tetra-Pak packaging) much longer. It also allows you not to boil the milk before fermentation.
Another fact in favor of super pasteurized milk is the careful selection of raw materials. After all, if raw milk will be stale, it may curdle during the super pasteurization process. Which will lead to equipment failure, production downtime and costly repairs.
Why are starter cultures sensitive to milk quality?
When collecting, processing and packaging milk, bacteria are one of the main problems. Getting into milk from the environment, they cause souring of milk. To avoid this, milk is subjected to heat treatment. However, sometimes at different stages of collection and production, unscrupulous producers or collectors can add substances that inhibit the development of bacteria to the milk in order to prevent souring.
Even if you use the same brand of milk, the quality of the milk may vary from batch to batch. This is due to the fact that dairies cannot fully control the milk collection process.
The very substances that prevent milk from souring during production can disrupt home cooking dairy products. Some starter manufacturers genetically modify bacteria to be resistant to these substances. VIVO starter cultures do not contain genetically modified bacteria.
Why in starter culture VIVO do not use GMO bacteria?
Approaching the dairy department of any store or a stall specializing in dairy products, we are drowning in the variety of drinks presented.
An impressive range dairy products- from traditional kefir, koumiss and varenets in barrels to acidophilus, fermented baked milk and yoghurts in some suspiciously small plastic containers makes the choice of the buyer a very difficult process.
Many questions begin to swirl in my head. Buy bifidoriazhenka or curdled milk? Which yogurt do you prefer? Which of the presented products are healthy and natural? Why are kefir and yogurt starters sold separately if these products are brought to the store every day? And is it worth it to buy sour-milk desserts with a frightening shelf life of about a year if the milk sours for three days?
What are the properties and features of the "relatives" of kefir, what is the difference between yogurt and other fermented milk drinks, what is a yogurt product and how to make a choice, let's figure it out.
What are the benefits of dairy products
Even I.I. Mechnikov noted that fermented milk products, destroying pathogenic microflora in the intestines and activating the growth of beneficial microorganisms, prevent self-poisoning human body and stop the processes of aging and decay.
The cleansing properties of yogurt and other fermented milk drinks help in weight management. Due to the systematic use of yogurt, a person loses the gained kilograms, dissolves body fat, removes excess feces and corrects the slim body shape.
All fermented milk products can be classified according to the method of fermentation:
Drinks obtained by purely lactic fermentation: yogurt, curdled milk, fermented baked milk, acidophilus milk.
Drinks made by combined fermentation - alcohol and sour milk: koumiss and kefir.
Yogurt: which one to choose
Yogurt live
As the others fermented milk drinks, yogurt is considered much more valuable for the human body than whole cow's milk. Fermented under the influence of beneficial bacteria, the product is not only easily digested, but also saturates the intestines with irreplaceable microflora. The drink contains a number of vitamins (A, group B, C), mineral salts (calcium, phosphorus, potassium, sodium), highly digestible protein compounds, enzymes, and healing bacteria.
If fungi containing yeast and lactic acid streptococci are used in the sourdough of kefir, then Bulgarian stick, thermophilic and lactic streptococci are used to make yogurt. The very name "Bulgarian stick" testifies to the birthplace of the drink - the Balkan Peninsula.
Back in the 15th century AD, the peoples of the Mediterranean began to prepare a dietary and cleansing product of youth and longevity, which received modern name yogurt.
Not everyone knows that ¾ of all elements of the immune system are located in the intestines, and not only the ability of our body to evacuate waste products, but also to resist external adverse factors and attacks of viruses, microbes, depends on its condition, in particular on the ratio of harmful and beneficial microorganisms. bacteria.
Thanks to the bulgarian stick, natural live yogurt has a unique ability to release digestive system from pathogenic flora, putrefactive bacteria, pathogens. The benefit of all natural fermented milk products lies precisely in the presence of live bacteria. Beverages made using sterilization techniques high temperatures, can be safely classified as "dead".
...and dead yogurt
All of the above beneficial features refer only to natural, i.e. live yoghurts, and not to yoghurt products made with modern technologies. The high (compared to kefir) acidity of yogurt is often masked by the addition of sweeteners, flavors and fruit fillings, and not always natural ones.
Small boxes of so-called yogurt, made with a strong heat treatment, in best case- a useless delicacy, since all living bacteria in the product are completely destroyed, and at worst - an undoubted harm to the body due to the presence of stabilizers, preservatives, dyes, chemically processed pieces of fruit and their pomace, flavor enhancers, flavorings and other not natural ingredients.
Ask about the composition of these dead fruit yogurts, finely typed on the package, even if you have to bring a magnifying glass with you to the store. The list of "synthetic" ingredients will make your hair stand on end. Stunning shelf life - up to 1 year allows manufacturers to make profits with the least risk.
Do not be surprised if the composition of the ingredients " dead yogurt“You will not find milk and cream at all, on which, in fact, it should be fermented. Some manufacturers have appropriated to their products the beautiful word yogurt (or consonant with it) to attract naive consumers. In fact, this product is made from starch, modified soy, vegetable protein, flavorings, residues after squeezing fruits into juices, jellies, marshmallows and other confectionery.
How to identify live yogurt
- Savings period. Natural yogurt, as a rule, is stored for no more than 2 weeks at a temperature exceeding +6 ° C, that is, only in the refrigerator. Some manufacturers produce yogurt with a shelf life of up to 1 month. Remember that the higher the savings duration finished product, the greater the likelihood that the heat treatment that kills starter cultures. Yogurt products are stored at room temperature from 1 month. up to half a year.
- Name. The inscription on the package should be yogurt, and not a consonant name, such as "frugurt", " yogurt dessert”, “yogurt-based milk product” and other tricks of inventive manufacturers.
- List of ingredients. The living product must contain milk, cream and yoghurt starter, indicating the number of beneficial lactic acid bacteria per unit of product. Remember that to get yogurt, milk must have a fat content of 6%, which is why cream is added to it. On the packaging of dead drinks, somewhere in an inconspicuous place and in very small print, “yoghurt product”, “thermized product” is typed, and there is no yoghurt starter in the list of ingredients.
That is, the conclusion from this information suggests itself: buy only live yoghurts, preferably made in your region, in polypropylene packaging, with the indicated amount of live bacteria per unit weight of the drink. Yoghurt products are of no value to the body, and can often cause significant harm.
IN Lately in the pharmacy and dairy departments of supermarkets, you can buy kefir and yogurt starter. This is a concentrated powder containing a certain amount of valuable microorganisms, adding which to whole milk, get ready-made kefir and yogurt. It's natural to cook lactic acid products on their own, especially from natural village milk, is preferable. So you not only know exactly what is in your glass, but also get the most effective product useful in every way.
Nutritionists recommend including fermented milk products in daily diet children and adults. To decide which drink is most beneficial for you, listen to your own feelings. It should be borne in mind that kefir, in comparison with yogurt, is a drink more preferable for child's body and all people who have problems with the gastrointestinal tract, due to less acidity. Cook dairy products at home and be healthy!
What should be natural yogurt: selection criteria
Bright labels, flashy advertisements about the benefits, mouth-watering images fresh fruit and cereals - this is how cups with yogurts look on store shelves. How to choose the “right” product so as not to fall for the tricks of marketers and not load your body with dyes and harmful food additives? Let's move the curtain of promotional slogans and deal with this issue.
What's inside: we buy a product with a good composition
Look at the content! Dozens of domestic and foreign suppliers offer yogurt to Russian buyers. In almost every supermarket you can find fermented milk products from such brands:
- "Miracle",
- Danone,
- "Activia"
- Ermighurt,
- "Danissimo"
- Ehrman,
- "Agusha",
- fruttis,
- "Rastishka",
- biomax,
- Wimm-Bill-Dann,
- Actimel,
- "Imunele",
- "33 cows" and others.
Moreover, each brand claims that its products are natural and healthy. However, without evidence, these are just empty words. To make sure they are true, read the composition. The shorter and clearer the list of ingredients, the safer the yogurt.
The main ingredient is milk. It must be whole or fat free. The first option is for everyone. healthy people, the second - for girls on a diet, and athletes during the training period for relief. It is better to refuse reconstituted and powdered milk or whey. They make production much cheaper and do not carry any benefit.
Pay attention to thickeners. If the label indicates either agar-agar, feel free to buy such yogurt. But substances with the prefix E- should be treated with caution, as they can cause diseases of the gastrointestinal tract. The most popular: E407 (carrageenan), E450 (pyrophosphates), E1422 (acetylated starch).
Separately, let's talk about the sugar content. At first glance, its presence in the dessert is natural. The norm is 5-6 grams of "white crystals" per 100 grams of food. But what if they are accompanied by glucose, fructose, syrup, lactose, flavors and artificial sweeteners? In some products, the "sweet share" accounts for 35% - more than in chocolate bar. real bomb delayed action. With the regular presence of such mixtures in the diet, you run the risk of developing diabetes, obesity, and problems with the cardiovascular system.
Why is package integrity and shelf life important?
Taking a pack of yogurt from the shelf, carefully inspect it for integrity. There should be no dents or signs of breaking the seams of the package. Dairy products absorb harmful microorganisms from the environment like a sponge, so a damaged jar makes dessert dangerous.
Also, don't forget about the expiration date. Thanks to pasteurization and sealing, even natural yoghurts are stored for up to two to three weeks at a temperature of + 4 to + 6 degrees. If the allowable period is longer, the product has been heat-treated or “fertilized” with preservatives. Some mixtures are suitable for use within six months from the date of manufacture. Does normal milk take so long to spoil?
Another point concerns bifidobacteria, which are involved in digestion and normalize bowel function. They are not included in every yogurt, but if there is, then know: after the expiration date, microorganisms do not die. They simply “go over to the side of evil” and start the processes of suppuration and fermentation.
7 health benefits of homemade yogurt
homemade yogurt
The best yogurt is homemade. For its preparation, you will need cow's milk, sourdough, cereals, fresh fruits and berries for flavor. Making a dessert is not difficult, but there are many benefits:
1. Source of vitamins and minerals. The product contains the following elements:
- thiamine (B1),
- riboflavin (B2),
- retinol (A),
- cyanocobalamin (B12),
- nicotinic acid (PP),
- calcium,
- phosphorus,
Regular consumption of yogurt will help strengthen the immune system, and diseases will bypass you.
2. Prevention of bowel cancer. In 100 grams of the product 124 mg of calcium - 30% daily allowance. This macronutrient not only strengthens bones, but also fights microbes that cause oncological changes in the colon. In addition, nails, hair and skin will be healthy and beautiful.
3. Improves digestion. Bifidoactive bacteria maintain the normal acidity of the digestive organs, which improves the absorption of nutrients, helps prevent diarrhea and constipation. The product creates a special microflora and is indicated for chronic indigestion, gastritis (but not with high acidity).
4. Necessary for women. Fights thrush, prevents vaginal infections, enhances blood formation and the production of reproductive body fluids.
5. Helps digest milk protein. When consuming yogurt, lactose-fermenting microorganisms take over the absorption of lactose, researchers from Tufts Medical University (USA) came to this conclusion.
6. Reduces cholesterol levels. There are two varieties of this organic compound:
- "good" HDL,
- "bad" LDL.
Research by nutritionists shows that daily consumption of 100 grams of yogurt reduces the level harmful species and stimulates the formation of cholesterol necessary for the body.
7. Removes toxins. Lactic acid bacteria inhibit the activity of putrefactive microflora and protect the body from slow poisoning. The production of lymphocytes, cytokines, natural killer cells is stimulated. Improves the synthesis of gamma-interferon, which suppresses viruses and eliminates irritation of the mucous membrane.
Natural yogurt and slim figure
The energy value of a natural fermented milk product is about 57 kcal. At the same time, 41% (about 5.9 g) are carbohydrates, 29% (about 4.1 g) are proteins and 24% (about 1.5 g) are fats.
A glass of such yogurt does not pose a danger to beautiful figure. But food additives and sugar can increase the calorie content by up to 110 kcal, and you need to be careful with such a dessert. Why? This was mentioned above.
Where do yogurts come to Russia from?
main importers milk dessert in the Russian Federation are:
- Finland (36.8% of all deliveries);
- France (19.8%);
- Estonia (13%).
At the same time, “live” yogurts of the Clean Label series (“clean label”) are produced in Suomi. For Finns who carefully monitor their health, natural composition very important. They want to see on their tables products without preservatives and food additives, even if you have to pay a little more for them.
If you want to eat healthy yoghurts– choose products made from natural ingredients: real milk, pomace from fruits and berries, with a small amount Sahara. Better yet, make your own dessert.
Yogurt is a healthy and tasty snack, great addition for breakfast or an option for an afternoon snack. Can you use yogurt for weight loss? Such a product must meet certain requirements, which will be discussed below. A high-quality fermented milk product can benefit the body, it is only important to know when, how to eat it right and which ones are best to eat during a diet.
Yogurt is a real delicacy for children and adults. This is a great breakfast, dinner and dessert. But often, those who want to adjust their weight, the question arises - is it possible to eat this product, will it add extra pounds.
What is yogurt
This dessert is so popular and in demand that manufacturers have been experimenting and creating for many years. different kinds yogurts, wanting to please the consumer.
In the store, eyes widen from the abundance of various forms. However, for use during the diet for weight loss, it is better to choose a certain type that will allow the body not to gain, but to get rid of extra pounds.
So, yogurts are:
- Natural, made from two products - milk and sourdough.
- Thermostatic - close to natural, as they are fermented directly in the packaging in which they are sent for sale, so their beneficial properties are partially preserved.
- pasteurized- produced by heat treatment of raw milk (in this case the product is stored much longer, but the benefits of it are not too great), this form is not yogurt, it goes on sale under the label “yoghurt product”.
- Bioyogurts are those varieties where lactobacilli are preserved in a living form.
- Lactose-free - which do not include milk, most often the basis of this option is soy.
Most useful option- homemade, cooked in a yogurt maker.
Product benefits
What is useful for any natural dairy product:
- it contains calcium, and calcium deficiency is observed in every second inhabitant of the metropolis (1 cup is equal to a quarter daily allowance calcium);
- This protein product, and protein is a building material for the body;
- contains potassium, phosphorus and zinc, which is necessary for the normal course of many chemical reactions;
- promotes better digestion, improves the functioning of the stomach and intestines;
- natural product has an antifungal effect;
- is an excellent stimulant of the immune system;
- This is quite a high-calorie and tasty breakfast.
You can drink yogurt at any time of the day, even when losing weight. Quality option perfect for evening reception food, and also become good addition to breakfast.
What harm can yogurt bring
- Fatty yogurts are heavy food for the stomach. People with gastrointestinal diseases are not recommended to eat such a product.
- Sweet foods are contraindicated in case of illness diabetes. Since, even in the presence of fruits, sweeteners are added to it, which, when consumed, can adversely affect the health of a diabetic.
- When buying, you need to look at the expiration date. Such an expired product can cause poisoning.
In order to find out which yogurt is the most useful for weight loss of those on store shelves, just read the composition. Those on the packages of which you will find only two items in the list of ingredients - milk and sourdough - are quite suitable for a diet.
How to choose
Which option is best for those who want to lose weight? If you want to include such a product in the diet during the diet, you need to know which yogurt will not add excess weight, but, on the contrary, will allow you to part with a few kilograms.
- First of all, you should choose natural, which includes only milk and sourdough. There should not be any additives in the list of ingredients.
- The second condition when choosing a product for weight loss: the proteins and carbohydrates that make up its composition should be approximately equal in amount.
- Dyes, flavorings and sweeteners are excluded. Natural product will bring much more benefit in the process of losing weight, rather than tasty and fragrant, but harmful to the body.
- Often, when eating yogurt, we consume simple carbohydrates, which will gradually turn into fat. Therefore, it is necessary to make a choice, guided by the composition of the fermented milk product, and not flowery advertising slogans on the package.
- natural option has a natural taste sour milk. He may not be as pleasant as fruit options, however, is much more useful. And one more important condition: yogurt, useful for weight loss, must contain two bacteria necessary gastrointestinal tract: Streptococcus thermophilus and the so-called "Bulgarian stick". These two microorganisms process milk, breaking down sugar and giving certain properties to the fermented milk product.
- The product is stored for a short time, but it contains bacteria necessary for the gastrointestinal tract, which have a beneficial effect on the intestinal microflora.
The most common product in this category is 2.5% fat. The calorie content of such yogurt is 72-76 kcal. The higher the fat content, the higher the calorie content. Fat-free has a calorie content of 50 kcal. The fattest reaches 100 kcal.
How to use
What are the best supplements to eat yogurt for weight loss?
With bran
Rye bran can be mixed with natural yogurt 15-20 minutes before meals. When they swell, it will turn out delicious and healthy dish, which may well replace any breakfast or dinner.
With buckwheat
Buckwheat itself is very useful for the body. It is a kind of brush for the intestines. When combined with fermented milk products - kefir or yogurt - its properties are activated, and the influence of lactobacilli allows you to enhance metabolic processes, remove toxins, and normalize the microflora of the gastrointestinal tract. Buckwheat with yogurt can become wonderful breakfast or lunch during the diet.
With oatmeal
Cold cereals - very convenient and tasty dish. To prepare it, you need natural yogurt, oat groats- it is better that it is not ground - and any fruit or berries of your choice. Mix everything in a convenient bowl, put in a jar, close the lid and refrigerate. One hour is enough for the dish to be ready to eat.
To soften sour taste, you can add honey to the mixture. Oatmeal with yogurt and honey is a delicious and healthy combination.
With flax seed
Flaxseed is considered a very powerful antioxidant and intoxicant. If you grind such a product in a coffee grinder and mix with yogurt, you get a wonderful diet breakfast which will benefit the body.
With fruits and berries
It is not at all necessary to buy a flavored sweet fermented milk product. A homemade mixture would be much better. It will require a bio-product without sweeteners, a handful of any berries, a banana, a blanched apple or pear, dried fruits soaked in boiling water. Any fruit additive can be crushed and mixed with a dairy product.
With cottage cheese
Yogurt can be used as a natural diluent for such useful product like cottage cheese. The natural version goes well with cottage cheese. Dried fruits, nuts, seeds, honey or herbs can be added to this mixture.
Unloading day on yogurt
Such a product may well form the basis of nutrition in the process unloading day. It is important to exclude from the diet all fried and fatty meals, smoked products, flour and sweet products.
- Breakfast may include natural yogurt, whole grain bread, fruits, berries and green tea.
- Lunch should be eaten vegetable salad and again a fermented milk product.
- Dinner should be light but satisfying. It is appropriate to include in the menu, in addition to yogurt, fruits, berries, herbs.
The total amount of fermented milk product eaten should not exceed 500 g per day.
In one such fasting day, you can improve the functioning of the gastrointestinal tract, restore the intestinal microflora, balance acidity, and partially remove toxins from the body.
Often parents have a question whether yogurt is possible for children. If the option is high-quality and natural, it is quite suitable for the baby. Special dairy products created by manufacturers baby food, kids eat with pleasure. Used by children on an ongoing basis, they have a positive effect on the intestinal microflora, prevent many diseases, and increase immunity.
If you are on a weight loss diet and drink milk drinks with pleasure, yogurt can be made a staple food. Important condition: it is necessary to include in the diet only those products that have a low percentage of fat and do not contain sugar or its substitute.
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