Although it is included in the diet of both adults and children, not all yoghurts on store shelves are so healthy and nutritious. Dietitian-nutritionist Larisa Gabdulkhakova told socialbites.ca about the dangers of such products containing “additives” and how to choose the right yoghurt.
“Yogurt is a probiotic product of the fermentation of lactic acid bacteria, so it is very healthy and nutritious. In addition, this dairy product in most cases can be easily digested by people who are intolerant to lactose or milk sugar, unlike “live” milk. The bifidobacteria and lactobacilli it contains are very beneficial for our gastrointestinal system. “The protein, calcium and other vitamins and minerals contained in yoghurt also strengthen our immunity in the fight against harmful bacteria and viruses,” he said.
The continuing trend towards dairy consumption is confirmed by increasing domestic production. According to the state labeling system “Honest Sign”, more than 167 million liters of yoghurt were produced in Russia in 2023; This is 14% more than in all of 2022.
But Gabdulkhakova warned that not all yoghurts are equally healthy.
“Today, store shelves are overflowing with colorful yoghurts, often with various additives (fruits, candied fruits, jam, cookies, cereals, chocolate, etc.) and a long shelf life. “It is really delicious and very beautiful, but in reality this type of yoghurt is of no use,” he rejected.
The doctor added that the long shelf life of this type of yoghurt makes it irrelevant for bacteria and therefore the intestinal flora. This indicates the uselessness of such yoghurts.
“It is also worth mentioning the dyes contained in yoghurt fillings. It’s one thing when we talk about natural supplements like beetroot juice or turmeric. But unscrupulous manufacturers often add cheap chemical dyes that can cause allergies. Unfortunately, not everyone is aware of this threat and buys “adult” yogurt even for children. Imagine buying your child yoghurt with fillings (cookies or chocolate), sugar, coloring and preservatives. At best, yogurt will not bring any benefit, and at worst, allergies will begin. Moreover, it may not appear immediately, but after six months or a year, and in different forms, from dermatitis to food allergy,” explained Gabdulkhakova.
Our doctor also told us today how to choose healthy and nutritious yoghurt.
“Our first advice when choosing yoghurt is to pay attention to its composition. It should simply contain fermented milk, that is, the dairy product itself without additives. “In addition, for yoghurt to be healthy, you should choose a product that has a fat content of 4-5 percent, has a short shelf life and shows its naturalness,” he said.
For lovers of yoghurt with additives, the nutritionist suggested trying healthy alternatives. You can add, for example, nuts, fruits, berries, dried apricots, seeds, coconut flakes to regular yoghurt. And if you wish, you can make yoghurt at home.
“You buy ready-made sourdough. A liter of milk is heated until lukewarm, yeast is added to it and left in a warm place overnight. In the morning the natural dairy product will be ready. It is important that the fatter the milk, the healthier the yoghurt,” concluded Gabdulkhakova.
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