During the fermentation of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules and fatty acids, which improves the utilization rate of various nutrients. Lactic acid bacteria not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition, such as vitamin B 1, vitamin B2, vitamin B6, vitamin B 12, etc. In addition, yogurt also contains calcium and bifidobacteria.
1. Yogurt contains a lot of lactic acid, which can inhibit and kill spoilage bacteria in gastrointestinal tract and reduce self-poisoning caused by other toxins. Patients with acute hepatitis take too much protein in acute phase, which will produce toxic substances such as ammonia after bacterial decomposition in the intestine, which will increase the burden on the liver and induce hepatic coma. Therefore, doctors often treat hepatitis patients with yogurt containing Bifidobacterium to reduce the decomposition of protein by intestinal bacteria.
2. Lactic acid, amino acids and fatty acids in yogurt are easily absorbed by human body. Bifidobacterium contained in yogurt can also effectively promote digestion, enhance appetite, and thus enhance gastrointestinal function.
3. Yogurt can 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.
4. Yogurt is rich in protein, and protein can remove sodium ions. The increase of sodium content in the body is the main cause of hypertension. Protein can also prevent vascular injury, help maintain vascular elasticity and prevent cerebral hemorrhage.
5. Yogurt can inhibit the propagation of spoilage bacteria in the intestine, mobilize the positive factors of the body to enhance immunity and effectively prevent cancer.