DESCRIPTION
Yogurt is milk that has been curdled, or “cultured,” by the action of bacteria. These may include Lactobacillus acidophilus, which can be of particular benefit to people who cannot tolerate milk and other milk products. “Live” yogurt contains active bacteria.
FOOD USES
Eat live, plain yogurt after completing a course of antibiotics. This will replenish supplies of the beneficial bacteria (flora) that live in the gut and are depleted by repeated use of antibiotics.
In cases of oral or vaginal thrush, apply plain, live yogurt to the area. Repeat two or three times a day until the condition has improved.
Live yogurt may help to reduce blood cholesterol and therefore has a role to play in the prevention of heart disease.
DATA FILE
Properties
Yogurt is a rich source of protein and provides good supplies of vitamin A, the B vitamins thiamine and riboflavin, and calcium. Yogurt made from skimmed milk is relatively low in cholesterol and fats(1.0g. per 100g.). Yogurt is beneficial to the digestive system and the urinary tract. It is antifungal and soothing.
Special notes
- People on special diets may be advised to avoid yogurt.
- Anyone with a lactose intolerance may experience adverse effects from eating yogurt.
- Like milk, yogurt promotes the production of mucus and should therefore be avoided by those with a cold or catarrh.
Contraindications
- People with a lactose intolerance lack the enzyme lactase, which is needed to break down lactose into glucose and galactose. However, they may be able to tolerate acidophilus yogurt because it seems to supply the missing enzyme.
- Anyone on a low-fat or low-cholesterol diet may be advised to avoid full-fat yogurt.
- Women who are earners of the disease galactosemia may have to avoid yogurt and other milk products during pregnancy.
