5 Things You Need to Know About Health Benefits Of Probiotic Yogurt

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about the 5 Things You Need to Know About Health Benefits Of  Probiotic Yogurt. 

1. Probiotics, the Good Bacteria

Probiotic yogurt and other probiotic foods contain healthy bacteria or probiotics that help maintain a healthy balance of organisms in the intestines. There're over 200 types of bacteria that reside in the intestinal tract, so it's a big job to keep them all happy. The largest group of probiotic bacteria in the body's intestines is lactic acid bacteria, or Lactobacilus acidophilus, which is in probiotic yogurt. It passes through the stomach to the gastrointestinal tract to help those who experience gas and abdominal bloating or discomfort, allowing them to digest yogurt thanks to the starter cultures and probiotics.

2. Tame Diarrhea With Probiotic Yogurt

Many individuals who have problems digesting milk or are lactose intolerant receive benefits by eating probiotic yogurt. Yogurt actually produces an enzyme during fermentation that helps make it easier to digest. Add this to the probiotic yogurt that replaces healthy bacteria and it makes probiotic yogurt an excellent choice for those who are lactose intolerant. Many antibiotics prescribed to treat infections actually kill the good bacteria along with the illness, causing bad bacteria in the body to multiply and resulting in diarrhea. Probiotic yogurt helps replace good healthy bacteria back into the body, giving relief to the diarrhea. This gives merit to the claims that probiotics help to lower the risk of intestinal infections.

3. Helps Improve the Body's Immunity

Research studies show some promise that yogurt with probiotic cultures helps improve the immune system of the body. Depending on the study, there are indications that the probiotic yogurts are beneficial in reducing yeast infections in women. Since the probiotics in yogurt and some other foods have shown to be beneficial in helping with digestion, researchers are now testing to see if there are any benefits from the probiotic yogurts in reducing colon and other cancer risks.
4. Children Benefit From Probiotic Yogurt

Some studies show reduction in childhood allergies and asthma in children given probiotics. Many young children suffer from chronic diarrhea or develop diarrhea when being treated with antibiotics. Adding probiotic yogurt to their diet gives them some relief and the probiotic yogurt helps replace the healthy bacteria in their system just as it does for adults.

5. Stock Up On the Health Benefits of Probiotic Yogurt

When shopping for probiotic yogurt, read the labels. Look for yogurt products that state on their labeling that it contains live, active and probiotic cultures or that these were added. Your healthiest choice is to purchase a plain non-fat yogurt with live and active cultures and added probiotics. Read the list of ingredients to see if it contains L. acidophilus as an ingredient or additive.

From livestrong.com

More from the Lebanese Recipes Kitchen:

Frozen yoghurt pops
Yoghurt crunch
How to strain yoghurt
Turkish delight and yoghurt bavarois with raspberry syrup
Spinach & yoghurt dip
Yoghurt and chickpea dip 

Save and share 5 Things You Need to Know About Health Benefits Of  Probiotic Yogurt

Want to share this article with your family and friends? Click the button below to send them an email or save this to your favorite social network.

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read this article about the 5 Things You Need to Know About Health Benefits Of  Probiotic Yogurt. 

1. Probiotics, the Good Bacteria

Probiotic yogurt and other probiotic foods contain healthy bacteria or probiotics that help maintain a healthy balance of organisms in the intestines. There're over 200 types of bacteria that reside in the intestinal tract, so it's a big job to keep them all happy. The largest group of probiotic bacteria in the body's intestines is lactic acid bacteria, or Lactobacilus acidophilus, which is in probiotic yogurt. It passes through the stomach to the gastrointestinal tract to help those who experience gas and abdominal bloating or discomfort, allowing them to digest yogurt thanks to the starter cultures and probiotics.

2. Tame Diarrhea With Probiotic Yogurt

Many individuals who have problems digesting milk or are lactose intolerant receive benefits by eating probiotic yogurt. Yogurt actually produces an enzyme during fermentation that helps make it easier to digest. Add this to the probiotic yogurt that replaces healthy bacteria and it makes probiotic yogurt an excellent choice for those who are lactose intolerant. Many antibiotics prescribed to treat infections actually kill the good bacteria along with the illness, causing bad bacteria in the body to multiply and resulting in diarrhea. Probiotic yogurt helps replace good healthy bacteria back into the body, giving relief to the diarrhea. This gives merit to the claims that probiotics help to lower the risk of intestinal infections.

3. Helps Improve the Body's Immunity

Research studies show some promise that yogurt with probiotic cultures helps improve the immune system of the body. Depending on the study, there are indications that the probiotic yogurts are beneficial in reducing yeast infections in women. Since the probiotics in yogurt and some other foods have shown to be beneficial in helping with digestion, researchers are now testing to see if there are any benefits from the probiotic yogurts in reducing colon and other cancer risks.
4. Children Benefit From Probiotic Yogurt

Some studies show reduction in childhood allergies and asthma in children given probiotics. Many young children suffer from chronic diarrhea or develop diarrhea when being treated with antibiotics. Adding probiotic yogurt to their diet gives them some relief and the probiotic yogurt helps replace the healthy bacteria in their system just as it does for adults.

5. Stock Up On the Health Benefits of Probiotic Yogurt

When shopping for probiotic yogurt, read the labels. Look for yogurt products that state on their labeling that it contains live, active and probiotic cultures or that these were added. Your healthiest choice is to purchase a plain non-fat yogurt with live and active cultures and added probiotics. Read the list of ingredients to see if it contains L. acidophilus as an ingredient or additive.

From livestrong.com

More from the Lebanese Recipes Kitchen:

Frozen yoghurt pops
Yoghurt crunch
How to strain yoghurt
Turkish delight and yoghurt bavarois with raspberry syrup
Spinach & yoghurt dip
Yoghurt and chickpea dip 

Save and share 5 Things You Need to Know About Health Benefits Of  Probiotic Yogurt

Want to share this article with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

A dilemma: peel or no peel?

From seasonings to salads and even beauty treatments, peel has a thousand uses around the home. Unless, that is, you eat it first ...

Orange peel: not the end, not even the beginning of the end, but perhaps the end
of the beginning. Photograph: Guardian

When it comes to eating bunny food, Peter Rabbit has nothing on me. Left to my own devices I would happily eat nothing but roast vegetables but when it comes to the question of "to peel or not to peel", I'm stumped.

On the one hand there's the case for not peeling: the alleged health benefits, the virtuous glow that comes from cutting down on food waste, not to mention upping your fruit and veg intake. On the other hand, you have pesticides and bits of claggy earth stuck into the grooves and dimples. Peel evangelists, of course, say that organic produce is best and just needs a hearty scrub. But I have three kids. I haven't time to exfoliate vegetables. Who has?

There are those who would have you believe that the world can be divided into two camps: those who peel and those who don't. As ever, this simple binary distinction fails to capture the full picture. I, for example, hover somewhere between the two: carrots I like to munch skin-on and, like my mum, I have lately taken to snacking on orange peel. There's a pleasing oily tang and a good strong chew.

I have also been known to play fast and loose with celery leaves, scattering them over casseroles or whizzing them into a punchy little salsa verde. Other people get clever with celery pesto and celery salt (sprinkled onto buttered corn), which is slowly winning me round. But there are some scraps I just wouldn't do: banana (too bitter), pineapple (too spiky), ugli fruit (too knobbly), avocado (madness).

The web is teeming with advice for the fledgling peel enthusiast, whether it is simmering papery onion leaves in sauces for added pungency, or braising chard stalks in red wine. Some of the tips make sense: seasoned root-and-stem stock, for example, but vegetable peel soup is a little too Tom and Barbara for me.

Apparently, though, bunging bits of fruit and veg peel into the pot is a time-honoured tradition. In Chinese cooking, dried tangerine peel is an expensive delicacy. Traditional Indian and Bengali dishes would frequently feature the odd zesty strip or vegetable pulp. Candied peel is a Christmas treat here, and Nigel Slater does earth-moving stuff with curls of orange peel sweated with "chubby garlic cloves", bay leaf, anchovies, thyme and a slug of olive oil to kick off an aromatic fish stew. Bliss.

The highly regarded Sat Bains serves up raw broccoli stalks in lemon vinaigrette which I can testify to being delicious, and a richly perfumed tomato vine-infused oil, intercepting the stalks and tops before they reach the bin, covering with sunflower oil and plopping them in a vacuum-sealed bag to steep overnight in a 50C water bath.

Other tempting ruses include fruit skins to infuse vodka, raw broccoli shaved into ribbons and scattered with lemon zest and shards of Parmigiano-Reggiano, and peach leaves steeped in red wine, sugar and Cognac to make a summery vin de peche.

In the end, I consult the person I usually do when I have an important decision to make: Oprah. Oprah says I should definitely not bin the skin, so I don't. Instead I get all Lawrentian with a kiwi fruit, wolfing it down whole. Initially, I thought it would be too hairy, but it was actually quite nice. The skin proved the perfect chewy foil to its inner silky mulch, turning it into a sensuous, almost carnal experience, which is as clear a sign as any that I don't get out enough. So, what do you think - are you peeling it or not?

Source www.guardian.co.uk

More from the Lebanese Recipes Kitchen:

5 Ingredients of a Get-Skinny Supper 
Baharat Aka Middle East Mixed Spices - the Real Mix 
Lebanese 7 Spice Blend Recipe 
Black pepper
Curry Powder
Chickpeas

Save and share A dilemma: peel or no peel?

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

From seasonings to salads and even beauty treatments, peel has a thousand uses around the home. Unless, that is, you eat it first ...

Orange peel: not the end, not even the beginning of the end, but perhaps the end
of the beginning. Photograph: Guardian

When it comes to eating bunny food, Peter Rabbit has nothing on me. Left to my own devices I would happily eat nothing but roast vegetables but when it comes to the question of "to peel or not to peel", I'm stumped.

On the one hand there's the case for not peeling: the alleged health benefits, the virtuous glow that comes from cutting down on food waste, not to mention upping your fruit and veg intake. On the other hand, you have pesticides and bits of claggy earth stuck into the grooves and dimples. Peel evangelists, of course, say that organic produce is best and just needs a hearty scrub. But I have three kids. I haven't time to exfoliate vegetables. Who has?

There are those who would have you believe that the world can be divided into two camps: those who peel and those who don't. As ever, this simple binary distinction fails to capture the full picture. I, for example, hover somewhere between the two: carrots I like to munch skin-on and, like my mum, I have lately taken to snacking on orange peel. There's a pleasing oily tang and a good strong chew.

I have also been known to play fast and loose with celery leaves, scattering them over casseroles or whizzing them into a punchy little salsa verde. Other people get clever with celery pesto and celery salt (sprinkled onto buttered corn), which is slowly winning me round. But there are some scraps I just wouldn't do: banana (too bitter), pineapple (too spiky), ugli fruit (too knobbly), avocado (madness).

The web is teeming with advice for the fledgling peel enthusiast, whether it is simmering papery onion leaves in sauces for added pungency, or braising chard stalks in red wine. Some of the tips make sense: seasoned root-and-stem stock, for example, but vegetable peel soup is a little too Tom and Barbara for me.

Apparently, though, bunging bits of fruit and veg peel into the pot is a time-honoured tradition. In Chinese cooking, dried tangerine peel is an expensive delicacy. Traditional Indian and Bengali dishes would frequently feature the odd zesty strip or vegetable pulp. Candied peel is a Christmas treat here, and Nigel Slater does earth-moving stuff with curls of orange peel sweated with "chubby garlic cloves", bay leaf, anchovies, thyme and a slug of olive oil to kick off an aromatic fish stew. Bliss.

The highly regarded Sat Bains serves up raw broccoli stalks in lemon vinaigrette which I can testify to being delicious, and a richly perfumed tomato vine-infused oil, intercepting the stalks and tops before they reach the bin, covering with sunflower oil and plopping them in a vacuum-sealed bag to steep overnight in a 50C water bath.

Other tempting ruses include fruit skins to infuse vodka, raw broccoli shaved into ribbons and scattered with lemon zest and shards of Parmigiano-Reggiano, and peach leaves steeped in red wine, sugar and Cognac to make a summery vin de peche.

In the end, I consult the person I usually do when I have an important decision to make: Oprah. Oprah says I should definitely not bin the skin, so I don't. Instead I get all Lawrentian with a kiwi fruit, wolfing it down whole. Initially, I thought it would be too hairy, but it was actually quite nice. The skin proved the perfect chewy foil to its inner silky mulch, turning it into a sensuous, almost carnal experience, which is as clear a sign as any that I don't get out enough. So, what do you think - are you peeling it or not?

Source www.guardian.co.uk

More from the Lebanese Recipes Kitchen:

5 Ingredients of a Get-Skinny Supper 
Baharat Aka Middle East Mixed Spices - the Real Mix 
Lebanese 7 Spice Blend Recipe 
Black pepper
Curry Powder
Chickpeas

Save and share A dilemma: peel or no peel?

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad