Yogurt is good for you

What explains the popularity of yogurt? It has a pleasant taste, is slightly sour if consumed simply and not too sweet or plentiful if flavored or prepared with canned fruit. There is a healthy appearance in your body or in your cream. Since the commercial product is usually made from skimmed milk, it is particularly low in calories, another reason for its popularity among people who control their weight. A drink popular with Turks and other Near Eastern populations is prepared with equal portions of yogurt and ice water, to which a little salt is added and then carefully mixed.

Yogurt is consumed as a snack between meals, as part of a light lunch or as a dessert. Without a doubt, something so popular is rarely as good for you as yogurt. It is curdled milk and is therefore digested 2-3 times faster than normal milk. In addition, yogurt contains valuable bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus.

Due to the properties of yogurt, many believe that it helps people with intestinal problems. That is why some doctors prescribe to restore what is called "intestinal flora", which can be destroyed when patients are given too many antibiotics or sulfonamides.

Another factor in its favor is that yogurt usually substitutes for other less healthy or very rich foods. For many people, it replaces foods like pies, pies, puddings and pies, which are rich in refined carbohydrates. According to Nobel Prize winner Dr. Denis P. Burkitt, intestinal cancer and other intestinal disorders are linked to diets high in refined carbohydrates. - Medical Tribune

Obviously, replacing these foods with yogurt greatly reduces your calorie intake. A piece of apple pie can contain 330 calories or more, while a glass of white yogurt contains only a third more. Even a fruit yogurt has a third less calories. To reduce calories, you can also use yogurt to replace oily salad dressings or mayonnaise or instead of sour cream in fresh fruit.

How is yogurt made? Very simple. Simply drink skimmed or heated milk, heat to a boil and pour into a container. If you want the yogurt to be thicker, add some skimmed-milk powder, as many commercial producers do. Let it cool until it is comfortably warm at your fingertips and add the yogurt culture or a little yogurt, like the one bought at the store, about half a glass per liter of milk. If you want to reduce calories, use skim or skim milk. Mix well so that there are no lumps.

Then, cover the container and wrap it in a blanket or keep it in a warm place, about 110 to 115 degrees Fahrenheit, for 4-6 hours or overnight. Due to the problem of keeping the milk warm, some have chosen to buy it from one of the "yogurt makers" that keep the milk at a certain temperature. Others solve the problem by using wide-open thermoses, as they also ensure that the milk remains warm during fermentation. It is also important not to disturb the container during the fermentation process or the milk may not carry it. After it thickens, you can put it in the refrigerator or in a cool place until you want to eat it.

From the above, you can see that yogurt has a lot to recommend. It is tasty, rich in food, low in calories, easy to digest, easy to prepare, cheap and pleasant to eat!