One of the most delicious and nutritious dessert there is the yogurt. Its unique flavor and beneficial bacteria, great for the immune system, have been essential in human nutrition for centuries. So much so that many experts believe that yogurt was known long before agriculture. Moreover, not only is delicious as a dessert, alone or with sugar, jam, honey or fruit, is also an essential ingredient in many pasta sauces, salads and meats.
The name originates from the yogurt in a Bulgarian word ‘jaurt’. It is precisely from the Balkans and Asia Minor from which this dish dairy. Nomadic tribes soon realized that milk became a semi-solid mass that carried in goatskin bags, because heat and contact with skin milk goat fermentation encouraged by the action of acid bacteria .
The ease of transportation, conservation and nutrition yogurt became a staple food for these people. Some historians believe that Genghis Khan forced his troops to take this product for strength and have an enviable health. Yogurt is known in different parts of the world and soon joined the kitchen of many civilizations. The Greeks used it to cure stomach and intestinal problems. Meanwhile, in India, was known as ‘dahi’, food that was attributed to the gods.
Following the discoveries of Metchnikoff, a Nobel laureate in 1908, the yogurt has become a popular food during the twentieth century. The longevity of the Balkan peoples caught the attention of many researchers, including Metchnikoff, that through his studies showed that the effects of the bacteria in yoghurt on the intestinal flora
Living organisms of this food convert lactose into lactic acid, a compound that prevents the development of harmful bacteria in the gut resulting from the decomposition of food. This researcher also found interesting nutritional properties arising from the large amount of B vitamins
The action on the digestive system becomes a real yogurt natural defense against all types of infections and diseases. It also reduces cholesterol and fats to absorb much more easily, as well as balance the gut, controlling for possible cases of diarrhea and constipation. It also minimizes the negative effects of antibiotics and protects the stomach from erosion produced by certain drugs.
Today there are many varieties of yogurt. Careful preparation by tanks of pasteurized milk, homogenized milk can give the necessary conditions for the bacteria that make this product a single food. The ingredients and method of manufacture determine the types of yogurt: liquid, cream, nonfat, with fruit, and so on.
The benefits of yogurt bacteria, vitamins and minerals
Obviously, one of the greatest qualities of yogurt is its significant amount of calcium. The yogurts are thus becoming an essential partner for strong bones and teeth. Their protein, fat and carbohydrates, with a predominance of lactose-sufficient energy supply to meet the body as the hard working or academic.
The good thing about yogurt is that in addition, non-fattening. Skimmed varieties recommended in all diets, as they supply energy and essential nutrients, but in turn provide very few calories. The vitamins of types A and B, folic acid, and the content of phosphorus, potassium, magnesium, zinc and iodine supplement the nutritional content of the product indispensable in the diet.
Two lactic acid bacteria do the rest: lactobacillus bulgaricus and streptococcus thermophilus, which remain alive after fermentation and offer yoghurt its unmistakable aroma and acidity, and by protecting and regulating the intestinal flora. We can only enjoy the beneficial properties of these enzymes if we keep the yogurt at low temperature.
What is yogurt and how it is produced
There is some confusion in the market about the health benefits of lactic acid bacteria contained in the various types of yogurt. In fact, only coagulated milk yogurt that is produced by lactic acid fermentation due to Lactobacillus bulgaricus and thermophilus spreptococcus. The yogurts have a minimum of 100 million live organisms per gram of yogurt. Only these two bacteria are those of plain yogurt. Not considered, therefore, natural bacteria of the bifidus yogurt or assets or the L casei immunitas.
To produce yogurt is used in the fermentation of sour milk. A pasteurized milk are added to previously selected lactobacillus cultures and spreptococcus and allowed to ferment for an extended period, between 6 and 23 hours. Once reaching optimum conditions, the result is allowed to sit in sterile containers.
The active bifidus is a strain of bifidobacteria that joins some dairy products and juices, while the L immunitass a Lactobacillus casei, which is found in the intestinal flora of man. Products with L casei Inmunitas marketed what they do is increase the amount that human beings naturally have already of this type of bacillus.
Regular consumption of dairy products in Spain is relatively low compared with consumer habits in the Nordic countries, for example, that to strictly comply with the recommended medical dose. A daily yogurt is more than sufficient to ensure the benefits this product brings to our organization. The body needs 2 to 4 servings of dairy per day, which will be 125 grams and 60 grams yogurt, cheese.
The yogurt in the kitchen
This product is much more than just a dessert when we speak of its culinary properties. There might be delicious alone or with nuts, honey, sugar, fruit, cereals or jam, but we can also use it as an ingredient in biscuits, cakes, ice creams and desserts of all kinds of milk constituent.
A yogurt is the best option to take after meals, but also a good way to start the day. On the breakfast this dairy product, get prepare the bowel to receive food from the rest of the day. We can also use it as an ingredient in many sauces: avocado, mushrooms, mint, tomato … used to flavor chicken, salads, ham, fish and seafood, eggplant, vegetables, flower .