Yogurt is more nutritious and easier to digest and absorb than milk.
Flour is easily digested and absorbed when it is fermented into buns, and the same is true for milk fermented into yogurt, where about 2O% of the sugar and protein in the milk is broken down into smaller molecules (such as galactose and lactic acid, small peptide chains, and amino acids) during the fermentation process. The fat content of milk is usually 3-5%. After fermentation, the fatty acids in milk can increase twofold compared to raw milk. These changes make yogurt easier to digest and absorb, and the utilization of various nutrients is improved. Yogurt from pure milk fermentation, in addition to retaining all the nutrients of fresh milk, in the fermentation process lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12 and so on.
Particularly for people with lactose indigestion, eating yogurt will not cause bloating, gas or diarrhea. Fresh milk is rich in calcium, after fermentation, calcium and other minerals are not changed, but the lactic acid produced by fermentation can effectively improve the utilization of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt is more easily absorbed by the body.
Yogurt is also a good source of calcium Although the nutritional content of yogurt depends on the source of raw milk and composition, but generally speaking, yogurt than raw milk ingredients are improved, on the one hand, because the quality of raw materials, on the other hand, because of some yogurt production in the addition of a small amount of milk powder. So in general, drinking a cup of 15O grams of yogurt, can meet the children under 10 years of age need a large amount of calcium 1 / 3, adult calcium amount of 1 / 5.
Yogurt is made from fresh milk. Fresh milk is fermented by adding lactic acid bacteria, and the casein and acid in the milk interact to solidify into a milky white curd like tofu brain. Compared to fresh milk, yogurt not only has all the nutrients of fresh milk, but also adds the following nutritional characteristics:
●Enhance digestion and promote appetite. The lactose in fresh milk is converted into lactic acid by lactic acid bacteria. The lactic acid in yogurt stimulates the digestive juices secreted by one's digestive glands and increases stomach acid, thus enhancing one's digestion and promoting appetite.
●Produces antimicrobial substances that play a role in health care. The lactic acid in yogurt not only converts weak alkaline substances in the intestines into weak acidic substances, but also produces antimicrobial substances that inhibit the reproduction and activity of spoilage bacteria in the intestines, thus reducing harmful substances in the intestines, and has a health-care effect on human beings.
●Makes protein and calcium easier to digest and absorb. Yogurt makes proteins into fine milk, which is easier to be digested and pecked compared to fresh milk. Lactic acid and calcium combine to form calcium lactate, which is also easier to digest and absorb than calcium from fresh milk.
●It increases the vitamin C content. Fresh milk contains a small amount of vitamin C, eat milk with heat often this small amount of vitamin C is also destroyed. When you make yogurt, certain lactic acid bacteria can synthesize vitamin C and increase the vitamin C content.
●Can lower cholesterol. Yogurt has a high content of choline, which has the effect of lowering cholesterol in a person's blood after drinking yogurt.
Additionally, according to some research, regular drinking of yogurt also has an anti-cancer effect. Because yogurt has the above characteristics, coupled with the yogurt itself smells fragrant, sweet and sour, people very much like to eat, known as "longevity food".
Yogurt is a rich source of probiotics.
Probiotics are a class of intestinal bacteria that are beneficial to human life and health, such as bifidobacteria, Lactobacillus acidophilus, Lactobacillus casei, and other lactic acid bacteria. There are many varieties of yogurt products on the market today, including curdled, stirred, and juice-type yogurt with different fruit juices, which is sweet and sour and adapts to different tastes of different people. No matter what kind of yogurt, its **** the same characteristics are containing lactic acid bacteria. These lactic acid bacteria in the human intestinal tract reproduction will secrete beneficial substances for human health, so yogurt on the human body has more benefits:
One can be milk lactose and protein decomposition, so that the body is more easily digested and absorbed;
The second is to promote the secretion of gastric juices yogurt, improve appetite, enhance the efficacy of digestion;
The third is that lactic acid bacteria can reduce the production of certain carcinogenic substances, and thus have the ability to reduce the risk of cancer.
Three, lactic acid bacteria can reduce the production of certain carcinogens, and thus have a cancer prevention effect;
Four, can inhibit the reproduction of intestinal putrefactive bacteria, and weaken the toxins produced by putrefactive bacteria in the intestinal tract;
Five, the role of cholesterol lowering, especially suitable for people with high blood fat drinking.
Sixth, in general, whether it is after surgery, or acute, chronic disease patients, in order to treat the disease or to prevent infection have taken or injected a large number of antibiotics, so that the intestinal complex has undergone a great deal of change, and even some of the beneficial intestinal bacteria have been inhibited or killed, resulting in dysbiosis. Yogurt contains a large number of lactic acid bacteria, drink 0.25-0.5 kg per day, can maintain the balance of normal intestinal flora, intestinal beneficial bacteria to normal levels. Therefore, people who have recovered from a serious illness can drink more yogurt, which has a role in the recovery of the body that cannot be replaced by other foods. Therefore, it is also most needed for people who have been sick for a long time.
The content of lactic acid bacteria in yogurt is about 106, which means that the total content of probiotics in yogurt is no less than some similar health food. Lactobacillus Intestinal scavenger, it can settle in the intestines, so that the composition of the intestinal bacterial phase of the beneficial changes, to promote the body's digestive enzymes and intestinal peristalsis, to remove intestinal garbage, inhibit the reproduction of spoilage bacteria.
Health effects of yogurt
Yogurt, in addition to being nutritious, also contains lactic acid bacteria, so it has health effects. These effects are:
1. Maintaining the ecological balance of intestinal flora, forming a biological barrier to inhibit the invasion of harmful bacteria to the intestinal tract.
2. Prevent constipation by producing a large number of short-chain fatty acids to promote intestinal peristalsis and massive growth of bacteria to change the osmotic pressure.
3. Yogurt contains a variety of enzymes to promote digestion and absorption.
4. By inhibiting the growth of putrefactive bacteria in the intestinal tract, it inhibits the toxins produced by corruption, so that the liver and brain are protected from these toxins, preventing aging.
5. By inhibiting the growth of putrefactive bacteria and certain bacteria in the intestine. Thus, it also inhibits the cancer-causing factors produced by these bacteria and achieves the purpose of cancer prevention.
6. Improve human immune function, lactobacilli can produce some immune-enhancing substances, which can improve human immunity and prevent diseases.
Losing weight: yogurt and milk is better
In this era of advocating slimming, every kind of food as if it must be affixed with a "low-calorie" or low-fat label
sign will be good to sell, and even some people began to study since childhood to drink milk and yogurt in the end, which is more prone to let a person get fat.
Nutritionists generally agree that yogurt has more calories than milk, with 100 grams of milk containing 57 kilocalories
and the same amount of yogurt containing 72 kilocalories. For those who can not afford to yogurt delicious and afraid of fat women, recommended to choose the labeled skim and low-calorie words of yogurt, although the flavor is not so rich and mellow, can be slightly lower than milk calories, and is the fruit of the yogurt calories of about only 65 kilocalories, not a bad idea.
In fact, the calories in milk and yogurt are less than their nutritional value, so you don't need to be so careful.
It can be seen that girls who love yogurt can feel free to go to drink, but do not overdo it, to recommend small cups of yogurt
, many of which are fruit-flavored, very good, very low calorie about 100G/60KCAL, very suitable for everyone, both beautiful
, but also to maintain the body shape, it's very good.
The World Health Organization and the Food and Agriculture Organization of the United Nations and the definition is - fresh milk as raw material, after pretreatment and then access to pure culture of Lactobacillus bulgaricus and Streptococcus thermophilus as a fermentation agent, and holding a certain amount of time, due to the production of lactic acid and casein coagulation of the finished product is called yogurt.
Yogurt is categorized by form: curdled yogurt and stirred yogurt. According to the fat content is divided into: high-fat yogurt, full-fat yogurt, low-fat yogurt and skimmed yogurt. According to the production of different raw materials used, yogurt can be divided into plain yogurt, flavored yogurt, fruit yogurt.
The nutritional structure of yogurt is the closest to the ideal nutritional dietary standards, it is rich in calcium, high quality protein, a variety of vitamins and carbohydrates, and low calorie, so it can improve the body's ability to prevent disease, regulate intestinal function and immune system. Lactic acid bacteria in yogurt can enhance digestion and absorption, strengthen gastrointestinal peristalsis and the body's material metabolism. The head of the Northern Ireland Diet and Health Center Jan Roland also pointed out that every bottle of yogurt can not only reduce the increase in colon cancer, but also help the body to excrete toxic substances.
Yogurt and milk can be said that yogurt is "blue but better than blue", the fermentation process, in addition to making pure milk lactose most of the conversion to lactic acid, other nutrition and milk is not different. Lactose discomfort patients, drink yogurt can avoid lactose discomfort caused by abdominal upsurge, diarrhea symptoms.
Yogurt beauty said that in addition to therapeutic health effects, yogurt can also be used externally. Vitamin A, carotene, B vitamins and vitamin E contained in yogurt can prevent the oxidation and decomposition of unsaturated fatty acids in the body's cells, preventing skin keratinization and dryness, so that the skin stays moist and delicate, elastic and full of luster. Among the many natural beauty ingredients, yogurt is also one of them to be free of additives is better.
Yogurt can also be used for hair care it, because yogurt contains vitamin A, vitamin B1, methionine, cystine, etc. can prevent hair loss and can promote hair regeneration.
Yogurt is still better than cow's milk
Milk:
Milk:
One of the details of the milk - the nutrition of milk
Milk is the only food for mammals after birth. Fresh milk not only contains all the nutrients contained in other foods, but also contains millions of foods in the world does not contain biologically active substances (some people call it "lifeblood"), milk is the best natural food to raise new life. Westerners call milk "the nanny of mankind". In addition to dietary fiber, cow's milk contains all the nutrients needed by the human body, is the only whole nutrient food, its high nutritional value, is incomparable to other foods. Each 100 grams of milk contains 3.5 grams of protein, 4.0 grams of fat, 5 grams of carbohydrates, calcium 120 mg, phosphorus 93 mg, iron 0.2 mg, thiamin 0.04 mg, riboflavin 0.13 mg, 0.2 mg of niacin, vitamin A42 mg, vitamin C1 mg, 88 grams of physiological water. Milk protein is second only to eggs in lysine content, and cholesterol content is only 16 milligrams per 100 grams. All these nutrients occupy an important place in our life. The fat in milk has a very high nutritional value, in which the fat globules are very small particles, so it tastes fine to drink, coupled with a low melting point, it is extremely easy to digest, and its digestibility reaches 97%. In addition, milk fat also contains essential fatty acids and phospholipids, which are fats with high nutritional value. Milk contains all essential amino acids and other amino acids for human growth and development. There are 20 types of amino acids that make up human proteins, 8 of which cannot be synthesized by the human body itself, and they are called essential amino acids. If the protein we eat contains all the essential amino acids, it is called a whole protein, and the protein in milk is a whole protein. The protein in milk is 100% digestible, whereas the protein in beans is only 80% digestible. 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, zinc, etc., which is very important for the intellectual development of infants. The degree of calcium absorption in the body is directly proportional to the amount of lactose, so the more milk you drink, the more calcium your body will absorb. Lactose in the body can regulate gastric acid, promote intestinal peristalsis and help the role of secretion of digestive glands. In addition, lactose can also promote the growth of lactic acid bacteria in the human intestinal tract, inhibit poisoning caused by abnormal fermentation in the intestines, and ensure intestinal health. Lactose is superior to other carbohydrates.
Milk is very rich in minerals, in addition to the calcium we know, phosphorus, iron, zinc, copper, manganese, molybdenum content are many. The most rare is that milk is the body's best source of calcium, because the calcium in milk in the body is extremely easy to absorb, far more than other kinds of food in the calcium absorption rate. Moreover, the ratio of calcium to phosphorus is very appropriate, which facilitates the absorption of calcium, and it is an ideal nutritious food for promoting the development of bones and teeth in children and adolescents.
Milk is also very useful for vitamin supplementation. It contains all known types of vitamins, especially vitamin A and vitamin B2 content is high, can make up for our dietary deficiencies. Milk also contains antibody substances that enhance the development of children. Milk is the ideal food for the healthy development of children and adolescents. As a natural food, milk is sterilized and ready for human consumption without any processing. And we can digest and absorb almost all of it after drinking it without producing excess waste excreta. This all contributes to the utilization of the rich nutrients in milk.
Japan put forward after World War II, "a cup of milk, strong a nation" slogan; Britain also has a famous saying: "There is no investment than to provide children with milk is more important! To this end, China's nutrition, food, dairy industry, Shen Zhiping, Xiao Jiajie 12 famous scientists, in the "1998 China Milk Science Forum" called for the revitalization of China's dairy industry, and often give the children drink milk.
The proteins in milk are mainly casein, albumin, globulin, lactin, etc., and contain more than 20 kinds of amino acids, including 8 kinds of amino acids necessary for the human body, and the digestibility is as high as 98%.
What is the loss of nutrients when milk is cooked?
When milk is cooked, there is a loss of nutrients, and the longer it is cooked, the greater the loss. This is because as the temperature rises, the milk contains vitamins, proteins and other nutrients will be chemically altered, not only color, aroma, taste reduction, but also into other substances, so the milk heating time should not be too long.
Today's home to buy fresh milk, are generally sterilized, you can drink directly; if you like to drink hot milk, you can take the insulation heating approach, the fresh bag of milk into the hot water for 5 minutes, so that you can retain more nutrients.
Misconceptions about milk drinking
In recent times, there has been a focus on the benefits of all aspects of milk. Now we all know that milk is good, drink milk more and more people, but about the correct way to drink milk. I'm afraid I don't know. Milk is good, can drink improperly, not only can not bring nutrition, but also affect the health. What is fresh milk? An individual selling bulk milk said, this milk is just milked out, natural freshness. But how good is it, and what is the difference between processed milk? After experimental testing, the results in these fresh "milk, found that two bottles of milk detected contain antibiotics, antibiotic content is 7.93, seriously exceeded the standard. According to regulations, drinking milk is not allowed to contain antibiotics, antibiotics are used to cure the drug, if the cow has inflammation, after the use of drugs, milk will contain antibiotics. Relevant experts remind people: if you drink the milk containing antibiotics, it is equivalent to the original health of the body to take drugs, toxic side effects can be imagined, not to mention the antibiotics in the penicillin of some of the population's allergic reaction is very serious. Moreover, antibiotics can't be boiled off. So buy raw milk to drink, the form of feeling is fresh, but there are many hidden problems, the biggest problem is that the health of the cow is unknown, the quality of milk can not be identified. What's more, in summer, milk exposed to the air for two hours will grow bacteria, and thus deterioration occurs. Therefore, such milk may look fresh but may not be. The processed milk is different, the regular manufacturers of milk is very strict, from the total number of colonies to antibiotic residues of any indicator of unqualified will be rejected. And in the process we can only see the pipeline, milk in the pipeline running until it is packaged into bags, never touch the air, so the process is very short, of course, hygiene and fresh. The thicker the milk, the better? Experts pointed out that: "That's not necessarily, in the milk with water to put a thickener, milk can become thicker, but the nutrition is reduced, so it is not the thicker the better." That is to say, watered-down milk can be artificially thickened at will, not necessarily the more viscous, the more persistent hanging wall on the more. Milk is good or bad, it is important to see whether its indicator content is in line with the standard, the general protein content of pure milk per milliliter in about 3 grams, fat content in about 3.3 grams. Nutritional content is the main thing, so when you buy milk or read more about the composition of the logo, not simply from whether it is viscous to judge. Standard pure milk should be slightly creamy yellow in color? There is the phenomenon of hanging cup? But it won't last too long. Of course, it's not good if it's too thin? If the color is bright? Like water is not pure milk. Some substandard products on the market now it is not consistent with the actual nutritional composition labeling, so it is recommended that you still buy some regular manufacturers of milk more insurance. Give the child to drink pure milk? Milk is always inseparable from the child, give the child to drink something of course to be extra careful. Children, especially infants, can only eat fluids, and if breast milk is not enough, milk is their main source of nutrition. Some parents don't know the importance of drinking milk when they give it to their children. So, is it necessary to give your child pure milk? Give the child to drink too pure milk, this is not right, because pure milk contains protein is three times that of breast milk, the child is too small, can not digest and absorb too much nutrients, drink too pure milk will cause the child to diarrhea refuses to eat and other phenomena, so in the milk to the child to drink some water and the right amount of sugar, in order to facilitate the digestive process, but water and sugar must be rationed, do not have too much. Generally every milliliter of milk with about 5 grams of sugar, about 20% of the water can be. When boiling milk we will see such a layer of milk skin, many parents will remove it when feeding their children, which is not right, because the skin contains fat and rich in vitamin A, which is very good for the child's health, especially the eyes. Add fruit juice to milk? Some parents like to add some juice in milk, on the one hand, the child love, on the other hand, think this is more nutritious, experts pointed out that, in fact, this is not scientific, because the protein in the milk meets these weakly acidic drinks will form a gel material, it is not easy to digest, so you should be drinking juice time and feeding time apart from the time of the milk, generally have an hour on it. In addition, there are many parents like to add some rice in the milk, rice soup and then feed the child, in fact, this is also not right. Some people have done experiments, the milk and rice soup mixed in different temperatures, the results of vitamin A loss of a lot of children missing it can not, so it is recommended that they are separated to the children to drink. When we were young, we also drank this way, but also with a thermos of hot milk, because I am afraid that the milk is cold. In fact, this is also unscientific, because the protein and lactose in the milk is easy to cultivate bacteria, every 20 minutes to reproduce a generation, 3-4 hours after the milk spoiled.
Milk contains a CLA substance, which can effectively destroy the free radicals in the human body that have the danger of causing cancer, and can quickly combine with the cell membrane to put the cells in a state of defense.
The reason why milk has a calming effect is because it contains a component that can inhibit nervous excitement, when you are distracted, you may want to go to drink a large glass of milk to calm the nerves.
Milk is rich in nutrients, containing high levels of fat, various proteins, vitamins, minerals, especially more vitamin B, they can moisturize the skin.
Milk is rich in calcium, which can help the body 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 that are essential for infant development. The phosphorus in it can promote the brain development of young children. Fresh milk consumption by pregnant women is very beneficial for the fetus.