Ingredients


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    Yogurt

    Yoghurt, yogurt or yogourt (Turkish: Yogurt) is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Worldwide, cow milk is most commonly used to make yoghurt, but milk from water buffalo, goats, sheep, camels and yaks is also used in various different parts of the world. In theory the milk of any mammal could be used to make yoghurt.

    Soya yoghurt, a non-dairy yoghurt alternative, is made from soy milk; this is not an animal product, being made from soy beans. People who get their calcium from yogurt rather than from other sources may lose more weight around their midsection, according to a recent study. The probiotic bacteria in most yogurts help keep your digestive system healthy, which translates into a lower incidence of gas, bloating, and constipation, which can keep your tummy looking flat.

    Tip: One to three cups a day of low-fat or fat-free yogurt. Choose unsweetened yogurt that contains live active cultures. Add a handful of fresh chopped fruit for flavor and extra fiber.