More importantly, compared with fresh milk and yogurt, the calcium content remains unchanged after fermentation, but the lactic acid produced can effectively improve the utilization rate of calcium (Ca) and phosphorus (P) in human body and is easily absorbed by minerals. Moreover, rich probiotics can regulate intestinal flora, help digestion, reduce constipation, clean up garbage in the body, and naturally lose weight!
As soon as you enter the supermarket, the taste, packaging and price of all kinds of yogurt on the shelves are very different. Fermented milk, improved milk, flavored fermented milk, aged yogurt, lactic acid bacteria beverage, solidified yogurt, stirred yogurt, etc. I don't know how to choose after reading it.
However, if you want to buy "good" yogurt to lose weight, you must first practice a pair of discerning eyes!
First, the classification of yogurt
According to China's national standards, it is mainly divided into four categories:
1. Yogurt: Only certain Streptococcus thermophilus and Lactobacillus bulgaricus are used for fermentation.
2. Fermented milk: fermented by three or more probiotics.
3. Flavor yogurt: Only Streptococcus thermophilus and Lactobacillus bulgaricus are fermented, with more than 80% of fresh milk or milk powder (calculated by solid content), and the protein content is required to be ≥2.3%. Additives, fruits and vegetables, miscellaneous grains, jam and other substances used to adjust the taste and taste are also added.
4. Flavored fermented milk: On the basis of flavored yogurt, it contains more probiotics.
Second, the raw materials of yogurt
Many people like to hold rows of small cups of yogurt when they go to the supermarket, which is very convenient to eat every time. I don't know if anyone like Gourmet Jun has observed that it is particularly cost-effective to mark the promotional price of jujube yogurt from time to time! In fact, you often ignore the price, The Secret Behind. ...
Whether yogurt is pure or not depends on the source. There are two main raw materials for yogurt: one is blended milk powder and the other is fresh milk. Made of fresh milk is called "yogurt", and made of milk powder is called "reconstituted milk yogurt".
The so-called reconstituted milk is milk blended with milk powder and water. After two high-temperature sterilization, the loss of nutrients is relatively large. But this does not mean that reconstituted milk can't be drunk, but under the same milk source, yogurt will be better than reconstituted milk.
Therefore, a penny is worth a penny, and yogurt is no exception. Most small cups are labeled with reconstituted milk.
Third, the consistency of yogurt.
I still remember when the old yogurt was first put on the shelves, everyone was full of praise after tasting it. A spoonful is as smooth as tofu, thick in mouth, sweet and sour. Many consumers mistakenly think that the thicker the yogurt, the higher the nutrition.
In fact, solidified yogurt is added with various thickeners, such as pectin and gelatin. In fact, there is no difference in other ingredients except the taste, but its price is higher than that of ordinary yogurt. Accordingly, direct-drinking yogurt may not be mixed with too much water, but it may be diluted by stirring when flavor substances such as fruit particles are added after fermentation.
So whether yogurt is good or not has nothing to do with consistency!
4. Low-temperature yogurt, normal-temperature yogurt and lactic acid bacteria drinks
Low-temperature yogurt is the "live bacteria yogurt" that we can find on the supermarket fresh-keeping cabinet. Contains "live lactic acid bacteria", which can maintain the balance of intestinal flora, stimulate intestinal peristalsis, help digestion and reduce constipation. The shelf life of low-temperature yogurt is short, generally about 2 1 day.
Normal temperature yogurt, also known as "sterilized yogurt", has been popular among consumers in a short time. Its taste does not lose low-temperature yogurt, because it does not contain active lactic acid bacteria, so the storage and transportation cost is lower for manufacturers and distributors, and it is convenient to sell; For consumers, the shelf life at room temperature is also very long.
Lactic acid bacteria drinks and yogurt are out of reach. The simplest and rudest way to distinguish is to find the answer in the ingredient list. Sugar and water rank first in the ingredient list of many lactic acid drinks, and there is no milk or milk powder at all. Protein content is usually lower than yogurt, but the sugar content is obviously higher than yogurt, and it is easy to gain weight if you drink too much.
Fifth, drink yogurt and choose the original flavor.
In order to innovate and cater to the tastes of the public, manufacturers try to add various things to yogurt, but in order to transport and store for a long time and ensure the freshness of grain particles, appropriate preservatives must be added during production. So if you want to eat fruit yogurt, you might as well buy some fruit and cut it into small pieces and add it to the original yogurt, which will be healthier and more delicious!
After doing so much delicious food, I finally hope that everyone can rationally buy fresh yogurt with low-temperature original flavor and non-reconstituted milk!
Friends who lose weight should not drink on an empty stomach, otherwise not only the nutritional value will be lost, but also gastrointestinal discomfort. It is recommended to drink it half an hour after meals!