Yogurt the beneficial

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.

• Yugurt's proteins excel in biological value to the proteins of milk from which it came. Can be digested in half the time and can be used more quickly from the body.
• Yogurt benefits people who suffer from lactose intolerance without unpleasant symptoms (abdominal pain, cramping, diarrhea).
• The increased presence of lactic acid in yogurt and other fermented milk products result in better absorption of calcium, iron and phosphorus contained in the food.
• The lactic acid found in yoghurt and other fermented milk products also causes higher production of gastric juices resulting in faster digesting .

The yogurt also

• helps at the treatment of gastrointestinal disorders (poisoning, diarrhea, constipation)
• is an antibiotic for the region of the intestine
• probably reduces cholesterol
• has anticancer properties
• renews and restores the microbial flora of the gut

The microorganisms present in the gastrointestinal tract have many beneficial effects on the human body.

• Assist in smoother and more frequent bowel. The possible mechanism of operation is that the activity contribute to increasing the volume of the intestinal contents, and thus there is a greater stimulation.
• The contents of the gastrointestinal tract by the action of microorganisms becomes softer. This results in less irritation when passing through the intestine.
• Prevent the installation of pathogens that cause diarrhea.
• Retain water thus reducing the amount of water present in the intestinal tract and thereby decrease the likelihood diarrhea.

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.