Yogurt and digestion

 Yogurt on red tablecloth

Yogurt is a preparation based on milk fermented. This dairy product contains live bacteria, and is a good contribution to aid in the digestion. Yogurt is made from milk pasteurized (from cow, but also from goat) to which bacteria are added so that it ferments.

In a gram of yogurt we found a minimum of 10 million bacteria. These must remain alive once the finished product. When we consume a yogurt, these bacteria are found in the intestine, where they continue their fermentation activity, thus helping in the digestion process.

To obtain the denomination of yogurt, it is imperative that only two types of bacteria are used. In other words, milks fermented with another type of bacteria (bifidus, for example), they cannot be called yogurt. Soy milk cannot be turned into yogurt, since bacteria use lactose for fermentation, a type of sugar that is not found in soy milk.

Over time, the enzyme that allows us to digest lactose, it is less and less effective. Therefore, many adults digest milk poorly. Consuming this food it is invariably accompanied by abdominal pain, gas, bloating, even diarrhea.

It is advisable that we replace the milk by yogurts, since these do not usually cause digestion problems. This phenomenon is attributed to the presence of bacteria, which once they reach the intestine, they consume a part of the lactose, in the intestinal fermentation process. On the other hand, the texture of yogurt, in relation to milk, slows down intestinal transit, leaving enough time for enzymes to carry out their mission in the process of digestion.

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