Yogurt, beneficial and health properties
Yogurt with its beneficial properties is a valuable element in a daily diet. Source of calcium and phosporous, easy for the organism to assimilate, yogurt is also loved because it is easier to digest than milk. It is explained by the milk enzyme activity: they split the lactose into glucose and galactose, making the food easier to digest even if you are intolerant to this sugar.
The bacteria added for fermentation play a prime role. If yogurt has such useful properties, it is thanks to the action of these microrganisms, in particular those called ‘probiotic’. A precious ally for wellbeing, as Louis Pasteur, father of modern microbiology, already imagined in 1800. It is associated with contributing to cholesterol control, reducing the risk of infections and gastrointestinal disturbances and developing immunitary defence.
Equally precious are the so called ‘prebiotics’, substances helping development of stumps with a probiotic function. This essentially means fibres and sugars, like inulin, oligofructose, fructooligosaccarhides. Prize ingredients, wisely dosed in Italy’s excellent yogurt and fermented milk production.