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BENEFITS OF TURKISH YOGURT IN TURKEY DO NOT END
Turkey Medicals hospital member and department Dietitian gave information about the subject. Although it is not known for sure where and how yogurt was first produced, it is noted that it was found in Central Asia and spread from there to Europe by the Turks.
Turkish yogurt is a dairy product obtained as a result of lactic acid fermentation. Yogurt is obtained by fermenting milk with Streptococcus thermofilus and Lactobacillus bulgaricus bacteria at 42-45 ºC for 4-5 hours. The chemical composition of yogurt varies depending on the milk it is produced from and the processes applied.
Yogurt is a miraculous food that can be consumed at any age, starting from infancy until old age. Yogurt is an important source of proteins, fats, carbohydrates, calcium, phosphorus, vitamins and minerals. It is richer in folic acid and some B group vitamins than milk. In addition, minerals such as calcium and phosphorus are more absorbed and used in the body. Yogurt is a good quality source of calcium, which is necessary for bone and dental health for children, as well as for preventing osteoporosis for older people. One cup of yogurt contains about 300 mg of calcium. During childhood and adolescence, when the need is high, an important part of the daily needs of vitamin A, folic acid, calcium and magnesium can also be met by consuming yogurt.
During the fermentation of yogurt in Turkey, the breakdown of protein, fat and lactose (sugar) of milk occurs. Due to this, there is a decrease in the ratio of sugar, an increase in the amount of lactic acid, free peptides, amino acids and fatty acids. Fermentation makes yogurt easier to digest. Fermentation of yogurt reduces lactose in milk by 20-30%. Thus, yogurt becomes more easily consumed by people who have difficulty digesting milk (lactose intolerance). Since regular consumption of yogurt strengthens the immune system, prevents the development of harmful microorganisms due to increased acidity in the intestines, it is noted that yogurt has an antibiotic effect due to these properties.
In various scientific studies, it has been stated that regular consumption of yogurt reduces the risk of cancer, especially its protective effect against colon cancer.Yogurt has a cholesterol-lowering property, has a positive effect on blood pressure. Studies have also shown that yogurt gives a feeling of satiety, especially accelerates fat burning during weight loss. Because of its effect on regulating blood sugar, it is also one of the Turkish foods to be consumed between meals and between meals for diabetics. Yogurt; it is an excellent miraculous food that people of all ages should include in their daily diet, whether alone or mixed with fruits or vegetables in Turkey.
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