Longevity has been associated with regular yoghurt consumption. It?s worth knowing whether this is a myth or can be backed by sound based studies. It seems there is truth and what needs attention is the quality of the yoghurt.
Yoghurt is fermented milk with the milk being altered by acid-producing bacteria. Acid-producing bacteria ?eat? or feed on sugars and in milk the simple sugar known as lactose is converted into lactic acid. However all acid-producing bacteria do not only feed on lactose, milk sugar, but also alter other sugars and foods. The over consumption of high protein containing foods favours the less healthy bacteria in our colon by supplying more ?food? for those bacteria that oppose the acid-producing bacteria. All bacteria types build up an environment in the colon by eating and fermenting food they need. Generally the acid-producing bacteria do not need high protein but rather more carbohydrates (complex sugars).
It is after a course of antibiotics to apply the healthy policy of supplying what was destroyed. Sources of highly populated live acid-producing bacteria supplements supply what was destroyed. Antibiotics means against life and a general term to cover bacteria supplements is probiotics meaning pro life. It is within our colon that various and numerous types of bacteria all have their place to different degrees! Billions of live bacteria are needed to re-establish or improve bacterial conditions in our colon. It is through a viable supplement we do supply the bacteria, and regulation of contents needs rigorous attention and care to protect the consumers from misguided claims and poor contents.
As bacteria are in vast numbers due to their extremely minor size, we need those billions in dosages! Yoghurts should be ideally plain, low-fat and with a guarantee of healthy live cultures or live bacteria. Processing of milk ensures it?s safe from harmful pathogens, such as the tuberculosis bacteria, before acid-producing bacteria are added. Food poisoning is often due to poor hygienic practices in the preparation of animal foods. It?s imperative to wash all contact services and hands, while cooking raw animal products thoroughly to evade consumption of those pathogenic bacteria. Bacteria that live in yoghurt have been shown to improve immune functions!
Certain bacteria may protect against auto-immune diseases, as well as colds and flu from viruses. It is by retracing the history of live plain yoghurt in societies that we notice they have prolonged life in some areas of the world. It is worth it to not mess around with a sound policy by adding flavours via flavourants and mixing in other odd preservatives and colourants. Why muck about with something that is healthy and natural? Rather be aware of what you are feeding yourself by checking labels. The labels are hopefully complying with a quality guarantee by the manufacturer of the product.
Yoghurt is fermented milk with the milk being altered by acid-producing bacteria. Acid-producing bacteria ?eat? or feed on sugars and in milk the simple sugar known as lactose is converted into lactic acid. However all acid-producing bacteria do not only feed on lactose, milk sugar, but also alter other sugars and foods. The over consumption of high protein containing foods favours the less healthy bacteria in our colon by supplying more ?food? for those bacteria that oppose the acid-producing bacteria. All bacteria types build up an environment in the colon by eating and fermenting food they need. Generally the acid-producing bacteria do not need high protein but rather more carbohydrates (complex sugars).
It is after a course of antibiotics to apply the healthy policy of supplying what was destroyed. Sources of highly populated live acid-producing bacteria supplements supply what was destroyed. Antibiotics means against life and a general term to cover bacteria supplements is probiotics meaning pro life. It is within our colon that various and numerous types of bacteria all have their place to different degrees! Billions of live bacteria are needed to re-establish or improve bacterial conditions in our colon. It is through a viable supplement we do supply the bacteria, and regulation of contents needs rigorous attention and care to protect the consumers from misguided claims and poor contents.
As bacteria are in vast numbers due to their extremely minor size, we need those billions in dosages! Yoghurts should be ideally plain, low-fat and with a guarantee of healthy live cultures or live bacteria. Processing of milk ensures it?s safe from harmful pathogens, such as the tuberculosis bacteria, before acid-producing bacteria are added. Food poisoning is often due to poor hygienic practices in the preparation of animal foods. It?s imperative to wash all contact services and hands, while cooking raw animal products thoroughly to evade consumption of those pathogenic bacteria. Bacteria that live in yoghurt have been shown to improve immune functions!
Certain bacteria may protect against auto-immune diseases, as well as colds and flu from viruses. It is by retracing the history of live plain yoghurt in societies that we notice they have prolonged life in some areas of the world. It is worth it to not mess around with a sound policy by adding flavours via flavourants and mixing in other odd preservatives and colourants. Why muck about with something that is healthy and natural? Rather be aware of what you are feeding yourself by checking labels. The labels are hopefully complying with a quality guarantee by the manufacturer of the product.
About the Author:
Anastacia Sampson is a Nutritional Medicine Practitioner and freelance journalist,and lives in East London in South Africa. It is through consulting and advising the public on nutritional information that her health book has been published. Anastacia Sampson also runs a website,Healthy Living,where you will find information on her books.
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