Milk products

Yogurt

Every adherent of healthy eating knows about the harmful properties of cow's milk. But yogurts, considering processing and fortification, do not seem to be something dangerous or harmful. Among dairy products, yogurts are in particular demand. Manufacturers are contriving to create new tastes, attract buyers with bright advertising or packaging. Marketing strategies work, and yogurt consumption is increasing. Sweet dense mass is preferred to replace breakfasts or snacks. A person feels quick satiation and pampers his taste buds, but what happens to the body after ingestion of processed cow's milk and is it safe to introduce it into the diet?

What you need to know about yogurt

It was yogurt that got exclusively the title of the most useful dairy product. Advertising, parents, the Internet, pseudo-nutritionists tell us that this is the most useful dessert that improves digestion, removes local fat deposits, saturates the body with useful vitamins / nutrients, makes hair beautiful, healthy teeth, and life is much brighter.

According to statistics, 1 average person eats about 40 kilograms of dairy product per year. Each consumer considers himself to be absolutely healthy and competent (in terms of rational food consumption), but, unfortunately, he is very mistaken.

If we exclude harm from the milk itself, then yogurt is a concentrated mixture, stuffed with chemicals, flavors, handfuls of sugar and flavor enhancers. even small children in kindergartens understand that fruit can be searched endlessly in fruit yogurt. Instead, perfumes, food colors and other substitutes identical to natural ones settle in jars. Artificial essences excite our taste buds much more than ripe kiwis or saturated raspberries. The so-called "natural" fruits, even if they really are in the composition, go a long way of processing, which completely kills the benefit, deprives the product of both taste and smell.

1 serving of yogurt contains about 20 grams of lactose (natural sugar) and 15 grams of artificial sweeteners. As a result, the product has a high glycemic index, provokes sharp surges in glucose in the blood, increases the risk of obesity, pathologies of the heart and blood vessels.

Dr. Collin Campbell, the author of The Chinese Study, has proven a direct link between cow's milk-based yogurt consumption and cancer.

Milk, as the main component, conveys a certain list of properties to derivative products. These properties can be both positive and negative. Milk contains the hormone insulin-like growth factor (IGF-I), which acts on cancerous tumors. The hormone stimulates the early growth and spread of cancer cells, which leads to fulminant infection and worsening of the human condition.

Yoghurts should also be excluded from the diet for those who struggle with acne or whose body is very sensitive to allergens. Scientists have proven that the use of dairy products and a clean face are completely incompatible concepts. The skin, as the largest organ, by all means hints to a person that harm not only settles inside, but also goes outside. Observe the reaction of your own body: if, after several tablespoons of yogurt, you suffer from acne, irritation, redness or subcutaneous acne, exclude the product from the diet. Clean skin and a healthy body are much more important than temporary nutritional pleasures.

Do all yogurts carry a hidden danger?

Fortunately, no, not all yogurts are dangerous and not recommended for use. Adherents of a healthy diet who cannot say goodbye to their passion for yogurt can breathe out calmly. There is no need to exclude a product from your diet, you need to learn how to cook it yourself. Indeed, it is better to avoid yogurts from the store, not to consume it yourself and dissuade loved ones from such an undertaking. All that needs to be done to turn harmful milk yogurt into nutritious superfood is to replace milk with a plant component.

A complete rejection of cow's milk will not have a pathogenic effect on the human body. On the contrary, the less a person consumes animal fats, lactose and various hormones (which are somehow found in milk), the healthier and happier he feels. According to statistics, the world has increased the consumption of milk and its derivatives, and with it the number of exacerbations of acne, gastrointestinal pathologies, lactose intolerance and hormonal disorders. The connection between these events has been proved and has long been discussed by modern society.

How and from what to cook healthy yogurt

Lactose intolerance is not a scourge of the modern generation, but a completely ordinary property of the human body. After 5 years, we cease to absorb lactose, and its uninterrupted supply to the body provokes stool disorders, abdominal pain, chronic pathologies and acne. To avoid these symptoms and feel completely healthy, replace cow's milk with coconut. It is much healthier, more natural and nutritious.

Instead of coconut milk, you can use cream. If coconut milk does not suit your taste or budget, then pay attention to almond, hemp, soy, rice, hazelnut, oat and goat milk. For example, goat milk yogurt contains about 8 grams of protein and 30% of the required daily calcium intake (K). Such a product is perfect for the role of one of the components of tomorrow or a snack to stay in good shape throughout the day.

Raw Coconut Yogurt Recipe (1)

We will need:

  • coconut milk - 1 can;
  • probiotic capsule - 1 pc. (used as desired, can be excluded from the recipe).

Cooking

Leave a can of coconut milk overnight in the refrigerator. In the morning you will see that a dense white layer is separated from the transparent coconut liquid, which looks like a hardened cream. Remove this cream with a spoon and place in a convenient container. You can just drink coconut water or use in other recipes. The resulting cream is natural healthy yogurt. You can add probiotics, fruits and any superfoods that you like. Stir the mass well and start eating. The gentle coconut taste and aroma will not leave anyone indifferent. Given the natural sweetness of coconut, there is no need to add sweeteners or flavor enhancers to yogurt, which is a significant advantage over cow's milk store yogurts.

Raw Coconut Yogurt Recipe (2)

We will need:

  • coconut milk - 1 can;
  • agar-agar - 1 teaspoon;
  • probiotic capsule - 1 pc (used as desired, can be excluded from the recipe).

Cooking

Pour a whole jar of coconut milk into a deep pan, then introduce agar-agar. Do not mix the mixture, otherwise you will not get the desired consistency of yogurt. Place the pan on medium heat and wait for it to boil. As soon as you see that the milk is boiling, and the loose agar-agar is melting, then gently mix the contents of the pan, reduce the heat to the lowest possible rate. Stir the mixture continuously for 5 minutes. Then remove the pan from the stove and let cool at room temperature.

Once the milk is cold, add probiotics (optional), fruits, seeds, or other ingredients. Pour the contents into a jar and refrigerate. After some time, the milk will begin to harden and in structure will become like soft jelly. Place coconut jelly in a blender, whisk until smooth gruel, taste and enter the missing ingredients.

Coconut milk-based yogurt should be stored in the refrigerator for no more than 14 days.

Is yogurt a diet food

Yogurt makers focus on advertising. We learned from it that all yogurts labeled “bio” are devoid of various chemicals in the composition, and the snow-white product itself improves bowel function, helps local fat burning at the most problematic points and just makes the buyer a little happier.

We omit the advertising details and take a look at the real picture. Indeed, the composition of yoghurt includes milk bacteria. But they do not help our intestines, as advertising shows. On the contrary, lactic bacteria destroy the internal microflora, impair metabolism and prevent the complete or partial absorption of beneficial nutrients.

Another important aspect not only for losing weight, but also for those who care about their own health: dairy products contain lactose. An adult body cannot digest it, it simply gives out a response in the form of a rash, fainting and other not very pleasant symptoms. In addition to natural sugar, add to yogurts:

  • sugar syrups;
  • powdered milk;
  • pure sugar;
  • starch;
  • citric acid.

Such a wide range of additional components does not add any benefit to the product. All that we get from such a meal is a temporary suppression of hunger, many diseases and pathological conditions (they have a cumulative effect).

The link between yogurt and probiotics

The main argument in defense of yoghurts (and other dairy products) is the presence of probiotics. They are advised to consume during and after taking antibiotics to help the body recover more quickly. Advertising and manufacturers promise that good probiotic bacteria can do anything: irregular stools, slow metabolism, digestive problems, toxins and toxins. But what is really hidden behind a sophisticated term?

Probiotics are friendly bacteria that mainly live in the intestines. Probiotics are responsible for the harmonious functioning of the gastrointestinal tract and the state of the human immune system. If you learn how to take probiotics correctly, the problem of flatulence, abdominal pain or diarrhea will be closed almost forever (since there are other indirect factors that affect the gastrointestinal tract). Scientists claim that bacteria are also able to improve mood, fight depression and anxiety. The preventive effect occurs immediately after use and has the ability to accumulate, protecting the human nervous system from possible disruptions.

Moreover, if a large number of probiotics will fill the internal space, then the "bad" bacteria simply will not be able to take their place. They regulate the degree of assimilation of useful nutrients, metabolic rate and the processes of internal regeneration of all body resources.

Only probiotics that enter the body with natural plant foods or naturally develop in the body are safe and truly useful. In yoghurts and other dairy products, the concentration of probiotics is minimal and cannot have a significant effect on health. Moreover, fats, sugar and harmful chemical components negate the effect of beneficial bacteria and make a set of empty calories from the product.

Products with a high concentration of probiotics: sauerkraut, kimchi (a Korean dish that is very similar to sauerkraut), lightly salted cucumbers, miso pasta, tempeh (whole protein based on soybeans), kombucha (a drink based on tea mushroom), apple cider vinegar.

Watch the video: Yogurt Expert Guesses Cheap vs Expensive Yogurt. Price Points. Epicurious (January 2020).

Loading...