The benefits of yogurt go far beyond the simple pleasures of eating a delicious snack. Yogurt is essentially a cultured milk product, made by adding "good" bacteria (or cultures of bacteria) to milk. These bacteria include L. bulgaricus, S. thermophilus, and more recently L. acidophilus - and they are responsible for giving yogurt its special properties.
Many people eat yogurt for its health benefits, because it is more than delicious - its nutritous. The cultures present in yogurt are considered beneficial to be in the intestinal tract of the human body to insure proper balance needed for digestion and good health. Yogurt with live, active cultures can:
- Help overcome lactose intolerance
- Aid digestion of milk proteins
- Help prevent and combat digestive tract infections
In addition, yogurt is a source of:
- Protein
- Calcium
- Potassium
- Vitamins B12 and Riboflavin
According to AboutYogurt.com, Yogurt can also help in the following:
- May Help Reduce Osteoporosis Risk
Yogurt is an excellent source of calcium. Eaten regularly, it may reduce the risk of osteoporosis - the thinning and loss of bone mass that affects 25 million Americans as they age. Yogurt is also an excellent dairy food choice for women who limit their intake of milk and cheese, and has many advantages over supplements.
- Combats yeast infections
Research sugests that regularly eating yogurt containing L. acidophilus may decrease yeast growth and infection in certain individuals.
- Colon Protection
Studies show increasing one's dietary intake of lowfat, calcium-rich dairy products such as yogurt may reduce the risk of colon cancer.
- Calcium-Rich
Calcium is an essential nutrient. Essential nutrients are substances that are required for normal body functioning that cannot be synthesized by the body, and must be obtained from a dietary source.
- Protein-Dense
An average eight ounce serving of live and active culture yogurt contains approximately 20% of the Daily Value for protein. Yogurt is now considered a meat alternate by the United States Department of Agriculture in its school meals programs.
NUTRITIONAL INFORMATION ON OUR MOST COMMONLY SERVED FLAVORS
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