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6 rumors of yogurt! Be careful not to be cheated!

Posted on: December 13, 2019, by Eleanor
6 rumors of yogurt! Be careful not to be cheated!
6 rumors of yogurt! Be careful not to be cheated!

Six rumors of drinking yogurt:

1. It is helpful to digest when eating up. In many people's eyes, “help digestion” is one of the most important health functions of yogurt, so yogurt is also preferred when eating. Yogurt helps promote gastrointestinal motility and secretion of digestive juices. Regular drinking is really helpful for improving digestion. However, it is not recommended that everyone drink it when they drink it. Because yogurt itself is food with a strong sense of fullness, eating it and then drinking it will increase the feeling of fullness, which is not conducive to digestion. Moreover, yogurt itself also contains a certain amount of calories. Drinking yogurt after eating is equal to the extra intake of these calories, which may lead to weight gain in the long run. There is no specific time limit for drinking yogurt. You can drink between meals or before meals.

2. Yogurt is not as effective as milk for Calcium supplementation. When it comes to calcium supplementation, most people think of milk instead of yogurt. The same amount of yogurt is slightly higher than the calcium content of milk. During the fermentation process, lactic acid bacteria break down the lactose in milk into lactic acid, which reduces the lactose content, but retains other nutrients in the milk, so the yogurt still has the effect of calcium supplementation. Also, the absorption rate of calcium in yogurt is not lower than that in milk, because the peptides produced by the decomposition of lactic acid and protein can promote calcium absorption.

3. Diabetics cannot drink yogurt. Compared with milk, yogurt has a high sugar content and is therefore considered a “forbidden product” by many people with diabetes. Although sugar is added to the yogurt, its blood sugar is not fast. Because lactic acid in yogurt can delay gastric emptying, it helps to control postprandial blood glucose. Also, yogurt is rich in calcium, which helps the normal release of insulin, which helps balance blood sugar. Therefore, diabetics can drink 1 cup of yogurt per day (about 125 grams), if you worry about blood sugar, you can drink low-sugar yogurt.

4. The sourer the yogurt, the more nutritious it is. Many people have such questions. Since the name is yogurt, is it so acidic, indicating that the better the nutrition? The acidity source of yogurt is the lactic acid produced by lactic acid bacteria using lactose metabolism, which is related to factors such as the strain of the starter and the fermentation time. Among the Lactobacillus bulgaricus and Streptococcus thermophilus that must be used to make yogurt, if the bacillus predominates, the acidity will be strong, but this does not mean that the quality of the yogurt is better. Also, the acidity of yogurt is limited. If the yogurt is separated from the cold chain during storage and logistics, if it is left at room temperature or outdoors, the lactic acid bacteria will rapidly multiply and the acidity of the yogurt will increase, which is out of the acceptable range. Such yogurt tastes very acidic, the activity of lactic acid bacteria decreases, and the degree of denaturation of milk protein increases, which is not conducive to human body absorption, and is not conducive to gastrointestinal health.

5. Thickeners in yogurt can cause "blood stickiness." There are many kinds of thickeners in yogurt, including pectin, agar, edible gelatin, etc. They can not be digested and absorbed by the human body. They are insoluble dietary fiber, which is not only non-toxic and harmless, does not cause "blood stickiness", but also helps to delay. The blood sugar and blood lipids rise after meals are beneficial ingredients for preventing chronic diseases. The safety of thickeners is generally high, so there is no limitation on the amount of food used in many foods. The amount of yogurt used is also in line with national standards.

6. Normal temperature yogurt has no nutrition. Compared with low-temperature yogurt ("live yogurt"), normal-temperature yogurt ("sterilized yogurt") is heat-treated again after lactic acid bacteria fermentation, killing live lactic acid bacteria in yogurt, so it can be at room temperature. Sale and storage. From a nutritional point of view, the biggest difference between low-temperature yogurt and room-temperature yogurt is whether it contains "living lactic acid bacteria", and the rest of the nutrients are not different. If you want to get the benefits of lactic acid bacteria, it is recommended to choose low-temperature yogurt. If you don't need to live bacteria, room temperature yogurt has a market advantage. Because even if there are no lactic acid bacteria, the protein, calcium, and vitamins in the yogurt still exist, so for those who can't refrigerate because of various conditions, and who can't buy yogurt (such as students or people traveling), room temperature yogurt is a better choice. By the same token, if the stomach can't accept cold drinks, you can also heat the yogurt before drinking.

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