Yogurt is a winning healthy food choice, and it’s one dairy product I eat knowing it’s doing my body good. It’s the topic of this week’s 38 power foods and on my list of foods for healthy eating habits.
According to the Food and Drug Administration (FDA), in order for a refrigerated product to be called yogurt, it must contain the live active cultures Lactobacillus bulgarius and Streptococcus thermophilus. The National Yogurt Association (NYA) goes even further and has created its own standard. In order for manufactures to carry their seal of approval, a yogurt product “must contain at least 100 million cultures per gram at the time of manufacture” (aboutyogurt.com). Some yogurts also contain Lactobacillus acidophilus, and Bifidus. If you are looking for the benefits of yogurt do not buy a heat-treated product because the processing kills the cultures. The same goes for making a warm sauce, the beneficial cultures will be lost.
According to Dr. Barry Sears there are 10 good reasons to eat yogurt:
“Yogurt is easier to digest than milk.”
“Yogurt contributes to colon health.”
“Yogurt improve improves bioavailability of other nutrients.”
“Yogurt can boost immunity.”
“Yogurt aids healing after intestinal infections.”
“Yogurt can decrease yeast infections.”
“Yogurt is a rich source of calcium.”
“Yogurt is an excellent source of protein.”
“Yogurt can lower cholesterol.”
“Yogurt is a “grow food.”
For more detailed description of these reasons to eat yogurt, click on this link at Askdesears.com
A good piece of information to pass on to you is this anecdotal story: A friend was in the hospital for a certain condition and the doctors put her on antibiotics. She began to have terrible stomach pains but she did not associate it with the antibiotics, nor did the doctor. After several days of intense pain, a friend of hers told her to eat yogurt while she continued to take the antibiotics, which she did and the pains went away. See this article at Livestrong.com, Why Eat Yogurt with Antibiotics.
Be aware that the yogurt in pretzels and candy do not have the live cultures. Another important point is that when making with yogurt, avoid using copper, brass or tin pots, pans and ladles, because the acid in the yogurt will react with them and you can get toxic poisoning. This includes tin foil.
Check out my recipe for easy and delicious homemade yogurt, and see these other tasty recipes:
Avocado Tzatziki (MyHealthyEatingHabits.com)
Minted Curry Yogurt Sauce (MyHealthyEatingHabits.com)
Spinach Pie Quesadilla (SeriousEats.com)
No-Bake Honey Yogurt Cheesecake (ArtofDessert.blogspot.com)
If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.
Check out what these other bloggers have cooked up! Alyce – More Time at the Table, Ansh – Spice Roots, Jeanette – Jeanette’s Healthy Living, Martha – Simple-Nourished-Living, Minnie – The Lady 8 Home, Mireya – My Healthy Eating Habits