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Information presented here is for general educational purposes only. Each one of us is biochemically and metabolically different. If you have a specific health concern and wish my personalized nutritional recommendation, write to me by clicking here.
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There is little doubt that bacteria in yogurt are useful
for this and many other purposes.
It
should be noted that there are problems with yogurst also. First, there are
chemicals and hormones added to the
milk that the yogurts are made from. Furthermore, there are complications of
pasteurization and homogenization,
both of which seriously damage and changes the structure of the milk proteins,
even if the milk is organic in origin. Those who are eating yogurts with
artificial color or flavor would have
to contend with these additives. This could be avoided if plain yogurt is used.
Yogurt can also be made from raw milk, in which case the allergy
issue is perhaps the remaining big issue to overcome. The
best yogurt is that made from organic raw milk plain yogurt given
to someone who had not consumed milk regularly.
Related Links:
Milk
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About The Author
Michael Lam, M.D., M.P.H., A.B.A.A.M. is a specialist in Preventive and Anti-Aging Medicine. He received his Bachelor of Science degree from Oregon State University, and his Doctor of Medicine degree from Loma Linda University School of Medicine, California. He also holds a Masters of Public Health degree and is Board Certified in Anti-aging Medicine by the American Board of Anti-Aging Medicine. He has authored numerous articles and the following books: The Five Proven Secrets to Longevity, How to Stay Young and Live Longer, Estrogen Dominance - Hormonal Imbalance of the 21st Century, and Beating Cancer with Natural Medicine.
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