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. The finished product of casein coagulation due to lactic acid production 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.

Milk:

One of milk-the nutrition of milk is described in detail.

Milk is the only food for mammals after birth. Fresh milk not only contains all the nutrients contained in other foods, but also contains bioactive substances that are not found in thousands of foods in the world (some people call it "lifeline"). Milk is the best natural food for new life. Westerners call milk "human nanny". Except dietary fiber, milk contains all the nutrients needed by human body. It is the only nutritious food, and its nutritional value is incomparable to other foods. Every 100g milk contains protein 3.5g, fat 4.0g, carbohydrate 5g, calcium 120mg, phosphorus 93mg, iron 0.2mg, thiamine 0.04mg, riboflavin 0. 13mg, nicotinic acid 0.2mg, vitamin A42 2 2mg and vitamin C/kl. The content of lysine in milk protein is second only to eggs, and the content of cholesterol is only per 100g 16mg. These nutrients all occupy an important position in our life. The fat in milk has high nutritional value and small fat globules, so it has delicate taste, low melting point and easy digestion, and the digestibility reaches 97%. In addition, milk fat also contains essential fatty acids and phospholipids, which is a kind of fat with high nutritional value. Milk contains all essential amino acids and other amino acids needed for human growth and development. There are 20 kinds of amino acids that make up human protein, 8 of which can't be synthesized by human body. They are called essential amino acids. If the protein we eat contains all the essential amino acids, this protein is called whole protein, and protein in milk belongs to whole protein. The digestibility of protein in milk can reach 100%, while the digestibility of protein in beans is only 80%. The carbohydrate in milk is lactose. Its nutritional function is to provide heat energy and promote the absorption of metal ions such as calcium, magnesium, iron and zinc, which is very important for the intellectual development of infants. The absorption of calcium by human body is directly proportional to the lactose content, so the more milk you drink, the more calcium your body absorbs. Lactose can regulate gastric acid, promote intestinal peristalsis and help digestive gland secretion in human body. In addition, lactose can also promote the growth of lactic acid bacteria in human intestine, inhibit the poisoning caused by abnormal fermentation in intestine, and ensure the health of intestine. Lactose is superior to other carbohydrates.

There are many kinds of minerals in milk, such as phosphorus, iron, zinc, copper, manganese and molybdenum. The most rare thing is that milk is the best source of calcium, because the calcium in milk is easily absorbed in the body, which is much higher than other kinds of food. Moreover, the ratio of calcium to phosphorus is very suitable, which is beneficial to the absorption of calcium and is an ideal nutritious food to promote the development of bones and teeth of children and adolescents.

Milk also plays a great role in supplementing vitamins. It contains all known vitamins, especially vitamin A and vitamin B2, which can make up for the deficiency in our diet. Milk also contains antibody substances that can promote children's development. Milk is the most ideal food for the healthy growth of children and adolescents. As a natural food, milk can be eaten directly without any processing after sterilization. Moreover, we can almost completely digest and absorb it after drinking it, and will not produce excess waste excrement. This is beneficial to the utilization of rich nutrients in milk.

After World War II, Japan put forward the slogan "A glass of milk makes a nation strong". There is also a famous saying in Britain: "Nothing is more important than providing milk to children!" Therefore, 12 famous scientists in the fields of nutrition, food and dairy industry in China called for the revitalization of china dairy in "1998 China Dairy Science Forum" and often gave children milk.

Protein in milk is mainly casein, albumin, globulin and milk protein. Among more than 20 kinds of amino acids, there are 8 kinds of amino acids necessary for human body, and the digestibility is as high as 98%.

Will milk lose its nutrition after cooking?

After milk is cooked, nutrition will be lost, and the longer it is cooked, the greater the loss will be. This is because with the increase of temperature, the nutrients such as vitamins and protein in milk will change chemically, which will not only reduce the color, fragrance and taste, but also transform into other substances, so the heating time of milk should not be too long.

Now the fresh milk bought at home is generally sterilized and can be directly drunk; If you like to drink hot milk, you can keep warm and heat it, and put fresh bagged milk in hot water for 5 minutes, so as to retain more nutrition.

The misunderstanding of drinking milk

Recently, everyone is paying attention to the benefits of milk in all aspects. Now everyone knows that milk is a good thing, and more and more people drink milk, but the correct way to drink milk. I'm afraid I don't understand. Although milk is good, if it is drunk improperly, it will not only bring nutrition, but also affect health. What is fresh milk? A self-employed person selling bulk milk said that this kind of milk is just squeezed out and naturally the freshest. But is it good or not? What's the difference between it and processed milk? After experimental testing, it was found that two bottles of fresh milk contained antibiotics, and the antibiotic content was 7.93, which seriously exceeded the standard. According to the regulations, drinking milk is not allowed to contain antibiotics. Antibiotics were originally used to treat diseases. If the cow suffers from inflammation and uses drugs, the milk will also contain antibiotics. Experts remind people that if you drink this milk containing antibiotics, it is equivalent to a healthy body taking drugs, and the side effects can be imagined, not to mention penicillin in antibiotics. Some people have very serious allergic reactions. Besides, antibiotics can't be cooked. So buying fresh milk feels fresh in form, but there are many hidden dangers. The biggest problem is that the health status of cattle is unknown and the quality of milk cannot be identified. What's more, in summer, when milk is exposed to the air for two hours, bacteria will breed and deteriorate. So this kind of milk looks fresh, but it may not be fresh. Processed milk is different. Regular manufacturers are very strict about the milk source, and any index from the total number of colonies to antibiotic residues will be rejected. And in the process of processing, we can only see such an assembly line. Milk runs in the pipeline until it is packed into bags, and it will never come into contact with air. This process is very short, of course, sanitary and fresh. The thicker the milk, the better? The expert pointed out: "That's not necessarily true. Putting a thickener in milk with water can thicken the milk, but the nutrition is reduced, so the thicker the better. " In other words, milk mixed with water can be artificially thickened at will, and the thicker it is, the longer it hangs on the wall. The quality of milk depends on whether its index content meets the standard. Generally, the protein content of pure milk is about 3 grams per milliliter, and the fat content is about 3.3 grams. Nutrition is the most important thing, so when you buy milk, you should look at the label of the ingredients, and don't just judge whether it is sticky or not. Should the color of standard pure milk be slightly milky yellow? Is there a cup hanging phenomenon? But not for long. Sure, it's too thin, okay? If the color glows? Like water, not pure milk. At present, some unqualified products on the market are inconsistent with the actual nutritional components. It is recommended that you buy some milk produced by regular manufacturers, which is safer. Give the child pure milk? Milk can never be separated from children, of course, you should be extra careful what you give your children to drink. Children, especially babies, can only eat liquid food. If breast milk is not enough, milk is their main source of nutrition. When some parents give their children milk. I don't know the importance of drinking milk. So, is it necessary to give children pure milk? It is wrong to give children too pure milk, because pure milk contains three times as much protein as breast milk, and children are too young to digest and absorb too much nutrition. Drinking too pure milk will cause children to have diarrhea and refuse to eat. Therefore, when drinking milk for children, it is necessary to change some water and appropriate amount of sugar to digest, but the water and sugar must be quantitative and not too much. Generally, it is enough to add about 5 grams of sugar and about 20% water per milliliter of milk. When boiling milk, we will see such a layer of milk skin, which many parents will remove when feeding their children. This is not right, because milk skin contains fat and rich vitamin A, which is very good for children's health, especially for eyes. Milk and juice? Some parents like to add some juice to milk. On the one hand, children love to eat, on the other hand, they feel more nutritious. Experts pointed out that this is actually unscientific, because protein in milk will form a gelatinous substance when encountering these weakly acidic drinks, which is not easy to digest. Therefore, the time to drink juice should be separated from the time to feed milk, which usually takes one hour. In addition, many parents like to add some porridge and rice soup to their milk before feeding their children, which is actually wrong. Some people have done experiments to mix milk and rice soup and put them at different temperatures. Lead to a large loss of vitamin A, children can not do without it, it is recommended to give it to children alone. When we were young, we all drank it like this. We bottled hot milk in insulated bottles because we were afraid of getting cold. In fact, this is also unscientific, because protein and lactose in milk can easily cultivate bacteria, which can reproduce every 20 minutes, and milk will go bad after 3-4 hours.

Milk contains a CLA substance, which can effectively destroy free radicals that are dangerous to cancer in human body, and can quickly combine with cell membrane, making cells in a defensive state.

Milk has a sedative effect because it contains an ingredient that can inhibit nerve excitement. When you are upset, you might as well drink a large glass of milk to calm down.

Milk is rich in nutrition, containing high-grade fat, various protein, vitamins and minerals, especially B vitamins, which can moisturize the skin.

Milk is rich in calcium, which can help people burn fat and promote the body to produce more enzymes that can degrade fat. So, if you want to lose weight, please drink milk every day.

Milk contains a variety of nutrients needed for infant development. The phosphorus in it can promote the brain development of young children. Drinking fresh milk for pregnant women is very beneficial to the fetus.