Don't Miss

10 Health Benefits and Nutritional Facts of Yogurt

When the early settlers have discovered the joys of farming and domesticating animals for a more sustainable living, one of the earliest benefits they discovered was the production of dairy products. Dairy products, or milk products, are food produced from the milk of mammals, primarily cows, goats, sheep, yaks and even horses. Back then, the milk was stored and carried in the stomach lining of animals, because it was believed that the healthy bacteria, along with the climate, helped with the fermentation. Nowadays, yogurt is produced through the combined scientific process of pasteurization and fermentation. The fresh dairy milk is heated up to the point of killing the bacteria in the milk (this process is known as pasteurization). It is then cultured by the action of lactic acid-producing cultures called probiotics that, when added to the milk coagulates the milk proteins giving the yogurt its distinct sour flavor and thickens it (this is fermentation). It is recommended that children 4 to 8 years old consume 2 ½ servings of yogurt while those 9 and older consume 3 servings daily. Yogurt can be enjoyed in many ways – it can be eaten chilled, frozen, as a dip and can even be added to several dishes. Here are 10 more reasons why you should eat more yogurt.

1. Yogurt is rich in Protein

Yogurt is a rich source of protein. Proteins help the body build and repair body tissues. It is the building block of almost everything in the body from enzymes to hormones and other body chemicals. It is also important in building bones, muscles, cartilages, skin and blood. Each cup or 245 g of plain yogurt from whole milk contains 8.5 grams of proteins. The protein content of commercial yogurt is sometimes higher than in milk because sometimes, dry milk is added in the yogurt in the process. There are two kinds of proteins that can be found in yogurts: these are classified as either whey or casein. The classification of the protein depends on its solubility in water. Caseins are insoluble milk proteins. The majority of proteins in yogurts are in the Casein family, around 80 %. Casein increases the absorption of minerals and promote lower blood pressure. Whey proteins are water-soluble proteins that make up 20% of protein content in yogurts. Whey contains a lot of amino acids and is a popular supplement among athletes and body builders. Both Casein and Whey have good digestibility.

About Staff Writer

Our staff writers have expertise in a wide variety of areas. Each article that they write is thoroughly researched.