Jamie Lee Curtis’ two week Activia challenge has catapulted yogurt into the nutritional spotlight. But are the health benefits worth the hoopla, or is it just commercial hype?
Countless studies have shown that yogurt containing live cultures may help to maintain the balance of normal intestinal microflora, while also suppressing harmful bacteria in the intestine.
Lactobacillus and Bifidobacterium, two of the main genera found in cultured yogurt, are needed to maintain a healthy digestive system. Both species produce acidic chemicals that lower the pH of the gut, and are involved in culling harmful bacteria.
However, researchers have long suspected that some species of gut bacteria can make us ill by producing harmful metabolic by-products, such as chemicals that cause inflammation, or others that damage DNA, which could result in colon cancer.
Maintaining the right balance of belly bacteria can help keep your body’s elimination process running smoothly, which is a critical step in sustaining overall health and well-being. When it comes to being backed up, most researchers agree, the bacteria found in yogurt has got your back(side). But beyond balancing out your digestive system, cultured yogurt has been shown to help lower cholesterol, reduce the risk of colon cancer, boost immune function, reduce inflammation, and lower the incidence of osteoporosis – read more about the benefits of yogurt.
Unfortunately, popping a pill to garner your daily calcium requirements isn’t going to cut it. A recent study showed that consuming dairy was far more beneficial for bone strengthening than chewing a supplement containing calcium carbonate, or drinking fortified juice.
But, if the idea of eating budding bacteria makes you want to reach for the bucket, consider this – a piece of fresh cut melon contains countless populations of aerobic mesophilic bacteria, yeast, and Pseudomonas spp. So, if you want to completely avoid ingesting bacteria, you better be ready for “bubble-boy” living.
*It should be noted that not everyone is in favor of dairy consumption. As with most nutritional advice, there is always a counter opinion. It’s important to stay informed and make your own decision – read about the dairy debate.
Fage Greek yogurt with mint and cucumber is an all time favorite of mine. It goes with everything – heaped on top of salmon or chicken, stuffed in a pita pocket with falafels, scooped up by a tortilla chip, or used as a summer salad dressing.
Preparation: Place yogurt in a bowl. *Feel free to use goat’s or sheep’s yogurt instead of cow’s (alternatives to cow’s products are gaining traction in the US - read more about their differences). Add diced cucumber, garlic, lemon juice (depending on how tart you like it, add more or less than indicated), mint (I like to blend it in the food processor, but finely chopped will also do the trick), season with salt and pepper, and stir through a tablespoon of olive oil.
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