If you are sometimes prone to digestive problems by consuming certain dairy products, have you switched to yogurt? Indeed, it is one of the main virtues and pleasant surprise of this food: its digestibility! But it seems that it has other unexpected benefits in store for you if you decide to give it a bigger place in the diet for the whole family …
If yogurt is digested well, it is thanks to two specific ferments added to the milk: Streptococcus thermophilus and Lactobacillus bulgaricus. They are the ones that reinforce lactase, an enzyme also present in the intestines and which helps digest the lactose (the sugar found in milk) in yogurt. Poor digestion of lactose can be the cause of digestive problems in some people.
What are the nutritional contributions when consuming one yogurt per day?
- First of all, it is a product mainly made from fresh milk and ferments. Its quality depends on the feed and well-being of the cows called for milking once or twice a day.
- It is an excellent source of calcium: a 125g jar of plain yogurt provides around 175 mg of calcium, or nearly 20% of the recommended daily allowance for an adult. Calcium is necessary for the development of bones especially during the period of growth, but not only. Throughout life, calcium helps maintain bone capital. Yogurt is therefore suitable for each member of the family regardless of their age.
- It provides an average of 4g of proteins per 125g pot, essential for our body.
- Depending on the recipes, yogurts can be enriched with vitamin D. For example at Danone, 25% of yoghurts are sources of vitamin D (ie providing at least 15% of the recommended daily allowance) which facilitates the absorption of calcium and strengthens its action. Perfect for people at risk of vitamin D deficiency. Full of flavor: it is the ferments added to the milk that give it this delicate and creamy texture, so deliciously melting and which give yogurt that characteristic taste.
Yogurt, a marker of a healthy lifestyle?
Studies have compared the profile of low and non-yogurt consumers with that of regular consumers. The latter seem to benefit from better intakes of micro-nutrients, in particular calcium, potassium, vitamin B2 and from a more balanced diet, with more fruits, vegetables and dairy products. Overall, they would have a healthier lifestyle, engaging in more physical activity and smoking less. These observational studies do not make it possible to conclude that there are any causal links, but open the way to additional work.
Some examples :
In the United States, children who eat yogurt regularly also eat more fruit, whole grains and milk. Compared to occasional consumers, they seem to follow dietary recommendations better. In Canada, yogurt consumers have a more “careful” diet, comprising more vegetables, fruits, almond-type nuts, and fish.
Large consumers of fresh dairy products (more than 6 servings per week) more easily approach certain benchmarks of the National Health Nutrition Program: “3 dairy products per day” and “5 fruits and vegetables per day”.