Yogurt Treat For A Hot Summer Day
Dear Friends & Neighbors,
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Some may argue that: Even though June may not be the month with the highest temperature range, but the first week in June certainly “feels” hottest due to its significantly higher temperature range than in April and May. I’m more inclined to concur as the temperature hikes up on the thermostat…reaching up to 91-92 degree F yesterday and today here in Central Florida that I have neither the appetite nor interest in spending any time near a hot stove/range around noon hour….yet still…I want my family to have some healthy intake.
After having seen “Cooked” (I’d highly recommend it to any one who may be interested in food, cooking, or anthropology.) on Netflix, mentioning how important fermented food should be included into our diet, my neural networks came up with the suggestion of “How about some Yogurt or Frozen Yogurt?”
In case you need a bit of explanation on yogurt, wikipedia exerpt, below, may help to shed some light, in italics:
The bacteria used to make yogurt are known as “yogurt cultures”. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tang. Cow‘s milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be used, with substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms.
To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they set together rather than form curds. In some places, such as parts of India and Bangladesh, the milk is boiled. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and a temperature of 45 °C (113 °F) is maintained for four to seven hours to allow fermentation.
Did you know that there are a lot of benefits in consuming yogurt? To name a few, below:
- The lactic acid has a protective effect on your gums and teeth, overcoming the damage done by other foods and drinks. Although containing sugar, yogurt has no harmful effect on the enamel of your teeth.
- The probiotics in yogurt may decrease your body’s reactions to pollen and other allergens, reducing allergy symptoms.
- The potassium and sodium in yogurt can help to replace electrolytes one loses during workouts and carbohydrates can help to refuel the energy throughout and after the workout.
- Yogurt can boost your immune system by making your T-cells stronger and more active and increases your chance of beating the sickness. Below, a video is shared, “Why Are There Bacteria In My Yogurt?”
- Any one using antibiotics would have increased chances of yeast infections and the yogurt’s active cultures can help balance pH levels and prevents yeast infections.
- In a recent study, it is demonstrated that in 30% of volunteers who have had at least 2% of their caloric intake coming from yogurt, were less likely to develop high blood pressure.
- Yogurts with added vitamin D are great in helping to prevent osteoporosis.
- With B vitamins and carbohydrates, yogurts are great source of energy when you need a bit of pick-me-up.
- Containing all of the essential amino acids needed to build muscles and various tissues, yogurt support all of the biological functions of your body.
- With high amounts of protein, yogurt helps to build muscles, burn fat, and reduce need for snacks and unhealthy foods.
With a great variety of yogurts available in your local supermarket,which yogurt should you get?
Keep in mind that the Greek yogurt is preferred, with higher protein and lower sugar than most other options. Always try to select yogurt with live or active cultures, improving good bacteria in your gut. Be sure to keep a close eye on the sugar content and the amount of artificial sweeteners in the yogurt. Usually I try to stay within 15 grams of natural sugar per serving.
Below, you will find 2 interesting recipes for yogurt: Cacik (a Turkish yogurt, the classic with cucumber and mint, a spinach version, and a beet version) and a Peach Frozen Yogurt for a hot summer day such as today:
~Let’s Help One Another~
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