Yogurt

Yogurt is made from milk but differs nutritionally from milk, especially typical store-bought milk. High-quality yogurt may be tolerated by many people who do poorly with pasteurized milk. Conventional yogurt contains only 2 to 6 bacterial strains, offering limited microbial diversity. Bulgarian yogurt is traditionally made and considered significantly superior to mass-market yogurt alternatives. The yogurt bowl uses one cup of yogurt as its base. One cup of yogurt is treated as about 250 grams on the scale. Small weight variations around 250 grams still count as roughly one cup of yogurt. Conventional yogurt provides approximately 3.6 billion CFUs per serving, most of which are dead by the time of consumption. Yogurt regains some beneficial properties lost in processed milk because bacteria are reintroduced during fermentation. Bacteria in yogurt grow, produce enzymes, and restore the predigested quality that pasteurization removes. Yogurt is more digestible than pasteurized milk because bacteria are added back into the milk. Conventional yogurt is pasteurized, which kills beneficial bacteria before consumption. Even bacteria that survive yogurt production cannot withstand the hi…