Yogurt is more nutritious and easier to digest and absorb than milk.

Flour fermented into steamed bread is easy to digest and absorb, and milk fermented into yogurt has the same effect. During fermentation, about 20% of sugar and protein in milk are broken down into small molecules (such as galactose and lactic acid, small peptide chains and amino acids). The fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and improve the utilization rate of various nutrients. Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition during fermentation, such as VB 1, VB2, VB6, VB 12, etc.

Especially for people with lactose indigestion, eating yogurt will not cause abdominal distension, flatulence and diarrhea. Fresh milk is rich in calcium, and minerals such as calcium will not change after fermentation, but lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus, so calcium and phosphorus in yogurt are more easily absorbed by human body.

Yogurt is also a good source of calcium. Although the nutritional content of yogurt depends on the source and composition of raw milk, generally speaking, the composition of yogurt is higher than that of raw milk, on the one hand, because the quality of raw materials is high, on the other hand, because some yogurt is made with a small amount of milk powder. Therefore, generally speaking, drinking a cup of yogurt15og can meet13 of the calcium needed by children under 0 and15 of the calcium needed by adults.

Yogurt is made of fresh milk. After fresh milk is fermented by lactic acid bacteria, casein in milk reacts with acid, that is, it solidifies into a milky white clot like tofu. Compared with fresh milk, yogurt not only has all the nutrients of fresh milk, but also has the following nutritional characteristics:

● Enhance digestion and stimulate appetite. Lactose in fresh milk is converted into lactic acid by lactic acid bacteria. Lactic acid in yogurt can stimulate the digestive juice secreted by human digestive glands and increase gastric acid, thus enhancing people's digestive ability and promoting appetite.

● Produce antibacterial substances and play a health care role. Lactic acid in yogurt can not only transform weak alkaline substances in the intestine into weak acidic substances, but also produce antibacterial substances, which can inhibit the reproduction and activities of spoilage bacteria in the intestine, thus reducing harmful substances in the intestine and having health care effects on people.

● Make protein and calcium easier to digest and absorb. Yogurt can make protein into refined milk, which is easier to digest and peck than fresh milk. The combination of lactic acid and calcium produces calcium lactate, which is also easier to digest and absorb than calcium in fresh milk.

● increase vitamin c content. Fresh milk contains a small amount of vitamin C, which is often destroyed by heating when eating milk. When making yogurt, some lactic acid bacteria can synthesize vitamin C and increase the content of vitamin C.

● It can lower cholesterol. The content of choline in yogurt is high. After drinking yogurt, choline can lower cholesterol in human blood.

In addition, according to some studies, drinking yogurt regularly has anti-cancer effect. Because yogurt has the above characteristics, and the smell of yogurt itself is fragrant, sweet and sour, people like to eat it very much, and it is known as "longevity food".

Yogurt is a rich source of probiotics.

Probiotics refer to a kind of intestinal physiological bacteria beneficial to human life and health, such as Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and other lactic acid bacteria. At present, there are many kinds of yogurt products on the market, including solidified yogurt, stirred yogurt and juice yogurt with different juices, which are sweet and sour and suitable for different tastes. No matter what kind of yogurt it is, it is characterized by containing lactic acid bacteria. These lactic acid bacteria will secrete substances beneficial to human health when they propagate in the human intestine, so yogurt has more benefits to the human body:

First, it can decompose lactose and protein in milk, which is more easily digested and absorbed by the human body;

Second, yogurt can promote the secretion of gastric juice, increase appetite and strengthen digestion;

Third, lactic acid bacteria can reduce the production of some carcinogens, so they have anti-cancer effects;

Fourth, it can inhibit the reproduction of spoilage bacteria in the intestine and weaken the toxins produced by spoilage bacteria in the intestine;

Fifth, it has the function of lowering cholesterol, especially suitable for people with hyperlipidemia.

Sixthly, generally speaking, patients take or inject a lot of antibiotics to treat diseases or prevent infection, which makes the intestinal flora change greatly, and even some beneficial intestinal bacteria are suppressed or killed, resulting in flora imbalance. Yogurt contains a lot of lactic acid bacteria. Drinking 0.25-0.5 kg per day can maintain the normal intestinal flora balance and adjust the beneficial intestinal flora to a normal level. Therefore, people who have recovered from a serious illness drink more yogurt, which has an irreplaceable role in physical recovery. Therefore, it is also what people who have not recovered from a long illness need most.

In general, the content of lactic acid bacteria in yogurt is around 106, which means that the total content of probiotics in yogurt is no less than some similar health foods. Lactic acid bacteria intestinal scavenger can settle in the intestine, which can make beneficial changes in the composition of intestinal flora, promote the secretion of digestive enzymes in the body and intestinal peristalsis, remove intestinal garbage and inhibit the reproduction of spoilage bacteria.

Health care function of yogurt

Yogurt is not only nutritious, but also contains lactic acid bacteria, so it has health care function. These functions are:

1. Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit harmful bacteria from invading the intestine.

2. Prevent constipation by producing a large number of short-chain fatty acids to promote intestinal peristalsis and a large number of bacteria to grow and change osmotic pressure.

3. Yogurt contains a variety of enzymes to promote digestion and absorption.

4. By inhibiting the growth of saprophytic bacteria in the intestine and the toxins produced by corruption, the liver and brain can be protected from these toxins and aging can be prevented.

5. By inhibiting the growth of saprophytic bacteria and some bacteria in the intestine. So as to inhibit carcinogens produced by these bacteria and achieve the purpose of preventing cancer.

6. Improve human immune function. Lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases.

Lose weight: which is better, yogurt or milk?

In this age of advocating slimming, it seems that every food must be labeled as "low calorie" or "low fat".

The book signing will sell well, and some people even began to study which one is more likely to make people fat, milk or yogurt.

Nutritionists generally believe that yogurt has higher calories than milk. Generally speaking,100g milk contains more calories.

It contains 57 kilocalories, while the same yogurt contains 72 kilocalories. For those who can't stand the delicious yogurt and are afraid of being fat.

For women, it is recommended to choose yogurt labeled with skim and low calorie, although the taste is not so rich and mellow.

However, the calorie is slightly lower than that of milk, and the calorie of yogurt with fruit material is only about 65 kilocalories, which is two.

The whole strategy.

In fact, the calories of milk and yogurt do not need to be so cautious compared with their nutrition.

It can be seen that girls who love yogurt can drink it safely, but don't overdo it. I recommend a small cup of yogurt to everyone.

Many of them are fruity, delicious and low in calories, about 100G/60KCAL, which is very suitable for everyone and beautiful.

It's good to work out again.

The definition of the World Health Organization and the Food and Agriculture Organization of the United Nations is that fresh milk is used as raw material, and after pretreatment, pure cultured Lactobacillus bulgaricus and Streptococcus thermophilus are inoculated as starter, and kept for a certain period of time. Casein solidified by lactic acid is called yogurt.

Yogurt can be divided into solidified yogurt and stirred yogurt according to its morphology. According to the fat content, it is divided into high-fat yogurt, full-fat yogurt, low-fat yogurt and skim yogurt. According to the different raw materials used in production, yogurt can be divided into pure yogurt, flavor yogurt and fruit yogurt.

The nutritional structure of yogurt is closest to the ideal nutritional dietary standard. It is rich in calcium, high-quality protein, vitamins and carbohydrates, and low in calories, so it can improve the disease prevention ability of human body and regulate intestinal function and immune system. Lactic acid bacteria in yogurt can enhance human digestion and absorption, gastrointestinal peristalsis and substance metabolism. Jane Roland, head of the Northern Ireland Diet Health Center, also pointed out that each bottle of yogurt can not only reduce the increase of colon cancer, but also help the human body excrete toxic substances.

Yogurt and milk It can be said that yogurt is "shine on you is better than blue". In the fermentation process, there is no difference between milk and other nutrients except that most of lactose in pure milk is converted into lactic acid. For patients with lactose intolerance, drinking yogurt can avoid abdominal distension and diarrhea caused by lactose intolerance.

Yogurt beauty says that yogurt can be used for external use in addition to the health care function of diet therapy. Vitamin A, carotene, B vitamins and vitamin E contained in yogurt can prevent the oxidative decomposition of unsaturated fatty acids in human cells, prevent the skin from keratinization and dryness, and keep the skin moist, delicate, elastic and full of luster. Among many natural beauty materials, yogurt is one of them, and it is best not to contain additives.

Yogurt can also be used for hair care, because vitamin A, vitamin B 1, methionine and cystine contained in yogurt can prevent hair loss and promote hair regeneration.

Yogurt is better than milk.