Yogurt is food produced by bacterial fermentation of milk.

Probably you know that calcium is the key to strong, healthy bones, and yogurt is its good source. Studies have shown that calcium can prevent osteoporosis, reduce blood pressure, soothe the blood fat level, and reduce the risk of stroke, reduce the risk of kidney stones, help regulate body mass and protect the body from some cancers.

Main nutrients of the Yogurt: iodine, vitamin B12, B2, B1, phosphorus, calcium, molybdenum, pantothenic acid, proteins, zinc.


What we drink


Basically yogurt is pasteurized milk in which live bacterial cultures are added for fermentation. When the desired acidity is achieved, the fermentation stops with cooling. Bacterial cultures spend most of their lactose, for example the milk sugar in the milk-because people who do not lactose can drink yogurt without any problems-and secrete lactic acid that gives yogurt the sour taste. Yogurt contains the same amount of fat as the milk from which it is made. Some yogurts are added to pectin or gelatin to make them denser.

Medicinal properties

Yogurt is an excellent source of calcium (about 300 mg in 250 ml), which builds and strengthens the bones, but its true strength is in beneficial bacteria, known as probiotics, which suppress the growth of harmful bacteria in the digestive tract.

An excessive amount of bad bacteria can cause problems with the stomach and intestines, and other health problems. Good yogurt bacteria relieve opsation, and even reduce the risk of developing colon cancer. Yogurt can help with inflammatory bowel diseases, ulcers, urinary tract infections, and vaginal fungal infections, but only a part of the ailments it helps. It is very important that you enter good yogurt bacteria when you are taking antibiotics that destroy all bacteria in your intestines, both good and bad.

Boost useful properties

Among other active crops, on the label, look for Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus, to have more than 1,000,000 live bacteria in one yogurt.

How much is enough

A glass of 200 ml yogurt with reduced percentage of fat or completely skimmed, but full with live bacterial cultures. Three or four servings of reduced-fat dairy products meet daily calcium requirements in most people.

How to Buy

Choose a yogurt with low milk fat content that contains live bacteria. Buy the most fresh yogurt you will find, the longer it is in the refrigerator and the more it is pasteurized, the less bacteria it contains.

Practical advice

  • Cooking destroys the beneficial bacteria from yogurt. When adding yogurt to cooking dishes, be careful. Do it at the last minute or mix a cup of yogurt with a tablespoon of corn starch, so add that mixture to the meal.
  • If you want you can add yogurt to decorate soups and stews, for example pumpkin soup or soup with carrots, as the professional chefs do, first dilute the yogurt with milk of low percentage fat to be as thick as the soup. Pour a bit of that mixture into a bowl of soup, then spread the yogurt with a knife through the bowl according to the desired pattern.
  • Most fruit yogurts that you can find in the markets do not contain as many active bacterial cultures as the ordinary yogurt. So most of the times it is better to make fruit yogurt in such a way that you will add fruits by your taste and little honey into a plain yogurt with low fat or no fat.

fruit yogurt


Little history and geography

The first yogurt is probably made in Mesopotamia, around 5000g. BC with spontaneous fermentation of milk in goat skin. In various forms, he was known to the ancient Greeks, the Turkish nomadic tribes in the Middle Ages and the Indians, and it is noticed that the doctor of the Turkish Sultan Suleiman the Magnificent managed to heal with yogurt from stomach ache the French king Francois – I in the 16th century. By the beginning of the 20th century, yogurt became a common food in Middle and Western Asia, the Caucasus, the Balkans, Central Europe, and India.

The yogurt bacteria first isolated the Bulgarian medical student in Geneva, Stamen Grigorov, in 1905(He discovered the Lactobacillus bulgaricus bacillus, which is the true cause for the existence of natural yogurt ),and the first industrial production was begun by the Jew from Thessaloniki, Isaac Karasso in 1919, at his factory in Barcelona, ​​selling yogurt in pharmacies like medicine. The yogurt with the addition of fruit is patented in 1933. in Prague.

The strongest yogurt is produced in Saudi Arabia, Turkey, Syria, Indonesia and Togo. Today an average European drinks about 30 kg of yogurt annually.


Yogurt is rich in nutrients (calcium, vitamin b12, vitamin b6, sodium, phosphorus, magnesium and potassium) and may boost your health (the immune system) when consumed regularly. Drinking yogurt can help to reduce the risk of some diseases, and also may benefit digestive health and weight control. For maximal health benefits always choose plain yogurt that contain probiotics, so always read the label and as we mentioned best yogurt must have more than 1,000,000 live bacteria in one yogurt.

So definitely the yogurt belongs in the category of very healthy foods.