There is a fantastic food that contributes millions of bacteria: Yogurt . The classic yogurt consists of various types of lactobacilli, but currently there are brands that sell dairy acidophilus and bifid us varieties, among others. All of them, even l yogurts you classic, are very beneficial to health.
In Greece and Turkey, yogurt has many uses: as a beverage in salt form, as a condiment, to flavor vegetables, dessert or snack, and so on. Hence it is attributed to the inhabitants of these areas live many years. The close relative of yogurt, kefir , is equally interesting for digestive health and more than that. Both can make at home easily.
Lactobacilli can also be interesting to keep the flora of other fairly vulnerable mucosa, vaginal. Irrigation with yogurt helps maintain the pH suitable for the appropriate bodies proliferates, and to facilitate the fight against Candida alb cans and vaginal bacteria Colombian against urinary tract infections.
Highlights its ability to decrease the risk of hepatic encephalopathy in cases of advanced liver disease, which occurs due to the neurological poisoning due to certain gases. Lactobacilli are able to reduce the levels of ammonia, nitrogen and phenol in the gut, toxic, if there is also constipation and stay longer in the body can provoke encephalopathy.
In general, without being sick, it is appropriate that we bring new germs into our bodies every so often, whether in the form of yogurt or kefir . This contribution is especially important if you get used to eating meat because that food facilitates the proliferation of flora of putrefaction rather than fermentation flora, which comes from plant food. And be liable if we have followed a course of antibiotics, is recommended to keep stocking therapy for at least two or three weeks after he stopped taking drugs.
Composition of natural yogurt
Per 100 g edible portion:
¤ 82 Calories
¤ Protein 5 g
¤ 1 g fat
¤ 14 g of carbohydrates
¤ Cholesterol 7 mg
¤ 0.6 g of saturated fatty acids
¤ 0’32 g of monounsaturated fatty acids
¤ 0.03 g of polyunsaturated fatty acids
¤ Calcium 180 mg
¤ Iron 0.1 mg
¤ 17 mg of magnesium
¤ Zinc 0.6 mg
¤ 76 mg sodium
¤ 240 mg of potassium
¤ 11 mcg Vitamin A
¤ 0.05 mg Vitamin B1
¤ 0’26 mg Vitamin B2
¤ 1.2 mg Vitamin B3
¤ 0.04 mcg Vitamin B6
¤ 2 mcg Vitamin B9
¤ 0.4 mg Vitamin C
¤ 0.03 mg Vitamin E
Note. We eat the yogurt in so many ways, for example: dessert alone, with fruits, cakes, pies, sauces, creams, etc..