Yogurt: A Wholesome Food for Every Body

yogurt

You may have noticed that the yogurt section of most grocery stores has practically taken over the dairy aisle. And it only makes sense that a food with as many potential health benefits as yogurt be given prime real estate.

Increasing Demand
According to supermarket industry sales indicators, yogurt is the fastest-growing dairy category. Yogurt manufacturers have more than met this increasing demand with nearly 50 different flavors and a number of different textures or “styles” of live- and active-culture yogurts from which to choose, including fruit-blended, fruit on the bottom, and those with toppings and add-ins.

There are also light versions sweetened with aspartame, and some with cereal and novelty toppings, which are especially popular with children.

What is yogurt?
Yogurt is made by adding to warm milk two types of cultures: Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria convert the milk’s sugar to lactic acid, which gives yogurt its unique flavor. Due to the presence of the acid, the proteins change their structure, forming a delicate gel. Other types of cultures, such as L. acidophilus and Bifidus, also known as probiotics, can be found in some yogurts.

Increased yogurt consumption can help improve your resistance to immune-related diseases, such as cancer and gastrointestinal infection, and provides a great-tasting way to get the calcium and protein needed to maintain good health.

Source: National Yogurt Association

Copyright ©2008 Trustmark Affinity Markets Marketing and Administration, Inc. Information in this newsletter may not be reproduced in whole or in part without permission from Starmark. The articles contained within this newsletter are not a promise of coverage and are not meant to replace professional medical advice or service. Personal health issues should be discussed with your physician. Refer to your Certificate of Insurance or Policy for benefit information.