Superfoods: Yoghurt

yoghurt

 

A little bit of History:


Made by adding lactic acid bacteria to milk, yoghurt is a fermented dairy product with a slightly sour, but mild flavour. Its original Turkish name, Yoghurmak, means ‘to thicken’ and it has been consumed on Middle Eastern, Asian and Eastern European countries for centuries

Benefits:

Live yoghurt provides the most benefits – the bacterial cultures boost immune system and help maintain healthy digestion. As well as being a good source of calcium, it also contains vitamins B2, B5 and B12, biotin, zinc, selenium, potassium and protein – a combination of nutrients that makes it a complete health-supporting food. 

Tips:

  •  Purchase ‘live bio yoghurt’ as this has not been pasteurized – a process that kills the beneficial bacteria
  • Mix with water and natural sweetners to make the Indian drinking yoghurt lassi, or use to thicken fruit smoothies
  • Spoon your yoghurt into tomato and vegetable soups and stir
  • Use as a breakfast topping, with crushed nuts and honeym on muesli or fruit salads
  • Serve with a sprig of mint as a side dish to help cool down a red hot curry

 

Do you have any favourite yoghurt recipes? or other cool tips on this superfood?

 

Related Posts: 

Superfood Index

 

All Superfoods Section:

Superfoods

 

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