Introduction of Yogurt:fermented milk, its history, nutritional values.
✵The article gives records of the herb Yogurt, its English name, Latin name, property and flavor, its source, history, nutritional values, its pharmacological actions, medicinal efficacy, and administration guide.
Yogurt.
English Name: Yogurt.
Property and flavor: cool in nature,tastes sour and sweet.
Brief introduction: Yogurt is a fermented milk product, it is made by adding friendly bacteria to the heated whole or skimmed cow's milk. Some individuals intolerant to the lactose in milk products consume yogurt because they seem to be able to digest it more easily than other dairy products.
Source: Yogurt is a fermented milk product and as such is a means of preserving the nutrients in milk. A wide variety of yogurts are now available around the world, ranging from very-low-fat fruit yogurts to Greek-style yogurt with a fat content around 8 g per 100 g. Yogurt can be made from cows', ewes', goats', or buffalo's milk.
(1).Yogurt.
History of Yogurt: Historical evidence shows that yogurt has a history of at least 4,500 years as food. The earliest yogurt may be that the milk packed in sheepskin bags by nomads was naturally fermented by bacteria attached to the bags to become cheese. As early as more than 3000 BC, ancient nomads living in the Anatolian plateau had been making and drinking yogurt. The original yogurt may have originated by chance when goat milk often deteriorated when stored, which was caused by bacterial contamination of goat milk, but once the lactic acid bacteria in the air accidentally entered the goat milk, which changed the goat milk, it becomes more sweet and sour, and this is the earliest yogurt. The shepherd found that this kind of yogurt was delicious, and in order to continue to get yogurt, he inoculated it into the fresh goat milk that had been boiled and cooled. After a period of culture and fermentation, new yogurt was obtained.
Earlier than 2000 B.C., the ancient Thracians who lived in northeastern Greece and Bulgaria also mastered the technology of making yogurt. They initially used goat milk. Later, the yogurt making method was spread to other parts of Europe by the ancient Greeks.
It was not until the twentieth century that yogurt gradually became a food material in South Asia, Central Asia, West Asia, Southeast Europe, and Central Europe. A Spanish entrepreneur, Isaac Carasso, industrialized the production of cheese. In 1919, Carasso established a yogurt factory in Barcelona and named the product after his son, Danone, who used yogurt as a kind of "longevity drink" with medicinal effects it was sold in pharmacies, but the sales were mediocre. After the outbreak of World War II, Carasso came to the United States to build another yogurt factory. This time he no longer sells it in pharmacies, but sells it in cafés, and cold drink shops, and made big advertisements. Soon, the yogurt market in America opened up and quickly took the world by its storm.
Nutritional value of yogurt: During the fermentation process of yogurt, about 20% of the sugars and proteins in the milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains, and amino acids, etc.), and the fat content in milk is generally 3%~ 5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk, these changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B12, etc.
Pharmacological actions: ①.lipid lowering action; ②.restore normal concentrations of healthy stomach flora; ③.slightly lower the risk of some cancers, etc.
Yogurt and other dairy products have an apparent lipid-lowering action, and individuals whose normal diets were supplemented daily with yogurt experienced significant drops in cholesterol levels within twenty days.
Many sources have recommended eating yogurt to restore normal concentrations of healthy stomach flora after antibiotic therapy, antibiotics can adversely alter the gut's bacteria composition by promoting the activity of various fungi. But studies also proposed that live bacteria in yogurt may not survive the trip to the gut, especially in older individuals.
Studies indicated that consuming yogurt may slightly lower the risk of colon, breast, and possibly other cancers, increased consumption of fermented dairy products such as yogurt slightly decreased the risk of colorectal cancer, and eating yogurt regularly was associated with a lower rate of new cases of breast cancer. Its compound in Lactobacillus bulgaris inhibits the growth and development of tumors in laboratory animals.
Medicinal efficacy: Yogurt has been enjoyed by people for centuries for its tastes and texture, it is an excellent source of calcium and vitamins. Yogurt has been used as a protective agent against high cholesterol and tumors. Some individuals who are intolerant to the lactose in milk products consume yogurt because they seem to be able to digest it more easily than other dairy products. Its friendly bacteria is valuable for restoring normal gastrointestinal flora after antibiotic therapy.
Administration of Yogurt:
Reference:
Administration Guide of Yogurt
Herbal classic books:
Dosage: 8 ounces of yogurt containing live acidophilus cultures are eaten daily.
Contraindications, Precautions and Adverse Reactions: People have been eating yogurt for centuries, and it has no apparent ill effect. The major risk may be contamination of yogurt batches with toxic bacteria, a very uncommon situation but one that can occur, especially with homemade yogurt.
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1.Introduction of Yogurt:fermented milk, its history, nutritional values.
✵The article gives records of the herb Yogurt, its English name, Latin name, property and flavor, its source, history, nutritional values, its pharmacological actions, medicinal efficacy, and administration guide.
English Name: Yogurt.
History of Yogurt: Historical evidence shows that yogurt has a history of at least 4,500 years as food. The earliest yogurt may be that the milk packed in sheepskin bags by nomads was naturally fermented by bacteria attached to the bags to become cheese. As early as more than 3000 BC, ancient nomads living in the Anatolian plateau had been making and drinking yogurt. The original yogurt may have originated by chance when goat milk often deteriorated when stored, which was caused by bacterial contamination of goat milk, but once the lactic acid bacteria in the air accidentally entered the goat milk, which changed the goat milk, it becomes more sweet and sour, and this is the earliest yogurt. The shepherd found that this kind of yogurt was delicious, and in order to continue to get yogurt, he inoculated it into the fresh goat milk that had been boiled and cooled. After a period of culture and fermentation, new yogurt was obtained.
Nutritional value of yogurt: During the fermentation process of yogurt, about 20% of the sugars and proteins in the milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains, and amino acids, etc.), and the fat content in milk is generally 3%~ 5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk, these changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B12, etc.
Pharmacological actions: ①.lipid lowering action; ②.restore normal concentrations of healthy stomach flora; ③.slightly lower the risk of some cancers, etc.
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