The yogurt is the
best known of the fermented milk of appropriate yeast organisms also
it's origin is ancient.
Like each fermented milk product, anyone
can assume that it has the same nutritional value of milk, but the
fermentation of microorganisms causes significant and unique changes
in the composition of milk.
Yoghurt, which is the most known variant of these kinds of milk products and in particular traditional yoghurt produced with natural yoghurt culture and maturation between four to six hours is an extremely useful food that has multiple benefits to human's health.
The yogurt also
The microorganisms
present in the gastrointestinal tract have many beneficial effects on
the human body.
The yogurt
offers plenty of calcium and magnesium, phosphorus, for proper cell
growth, maintenance of the body and abundant energy. It is also rich
in Vitamin B12, B1 and C. Excellent source of biotin helps the
assimilation of other B vitamins from the body.
Finally, the
traditional yogurt is one of the richest sources of L-Glutamine.
Glutamine is an amino acid that the human body requires in very large
quantities. It is absolutely necessary for the gut and the immune
system, using it extensively to maintain optimal operational
performance.
The L-glutamine constitutes 60% of free-form amino
acid found in skeletal muscle. It plays a very important role in
protein metabolism and is an extremely important nutrient for
rebuilding the body. Since this amino acid is very sensitive to
elevated temperatures and can be destroyed almost automatically by
cooking or by the methods of sterilization of milk, the traditional
yogurt milk outweighs because contribute significantly to intake of
L-glutamine.
Concluding the
traditional yogurt is one of the best probiotic and antioxidant
foods, affects the whole body and helps maintain a balanced inner
ecosystem for optimum health and longevity. It is highly recommended
to babies, pregnant women and elderly.