Yogurt
| YOGUR | YAOURT/LAIT ENTIER
DESCRIPTION: A dairy product that's the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This can be accomplished naturally by keeping the milk at about 110�F for several hours. The end result is a creamy-textured yogurt with an astringent, slightly tart taste. Yogurt-making is thought to have been originated by nomadic Balkan tribes thousands of years ago, probably first by accident and then as a means of preserving milk. Today, yogurt is made commercially in carefully controlled environments and the requisite bacteria (usually Lactobacillus bulgaricus and Streptococcus thermophilus ) are added to the milk. Though yogurt can be made from the milk of many animals, cow's milk is the most commonly used. There are a variety of commercial yogurts now produced. Plain yogurt is made from whole milk, lowfat or nonfat milk without additional flavoring ingredients.
CONDITION SPECIFICS:
- Cancer superbeneficial for type B
- Cancer superbeneficial for type AB
NUTRIENT NOTES:
ALLERGENS/ REACTANTS- Contains a Malvin Phenolic (problematic)
This is a high FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders
IN RECIPES
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