Friday, July 1, 2016
People have uses yoghurt for centuries to treat diarrhoea and other bowel problems.
1 serving size of 1 cup of plain, low fat yoghurt contains:
Cholesterol: 14 milligrams
Carbohydrate: 16 grams
Fat: 3.5 grams
Protein: 11.9 grams
Calcium: 415 milligrams
Sodium: 159 milligrams
Potassium: 531 milligrams
Yoghurt has many health benefits as it:
– has anti-cancer compounds
– lowers blood cholesterol
– improves the function of the immune system
– aids the function of the bowel
– prevents and treats diarrhoea and other intestinal infections
– kills bacteria
Yoghurt is made from milk treated with ‘lactobacilli’, which is a bacterial culture that ferments the milk and gives it a sharp taste. These good microbes help yoghurt to restore the normal bacterial balance to the digestive tract, and promotes good bowel function.
Many studies have shown that the active bacteria in yoghurt acts as a natural, broad spectrum antibiotic. In some studies yoghurt has been shown to prevent infections such as dysentery and influenza. Other studies have identified at least seven antibiotics in yoghurt that are strong enough to kill bugs that cause botulism, salmonella and staph poisoning.
Conditions such as vaginitis and canker sores also respond positively to treatment with yoghurt. Studies suggest that this natural microbe killer prompts the immune system to produce more antibodies and compounds that fight disease.
Yet other tests have shown that yoghurt has the ability to lower blood cholesterol whilst raising the good HDL cholesterol. Yoghurt has shown potential as a cancer preventative (particularly colon cancer) as the acid-ophilus culture in yoghurt stops the harmless chemicals in the colon from turning into cancer-causing agents.
If you are not a fan of yoghurt add some fresh organic berries, tastes great and very good for the body and soul!