SINCE RECENT KNOWN HUMAN HISTORY.... YOGURT WAS FRESH AND NATURALLY MADE  FROM MILK WITH BACTERIA BULGARIUS... ....AND NOW TO MAKE MONEY MAN-ALTERED AND PRESERVED YOGURT WITH DIFFERENT NUTRITIONAL AND DIGESTIVE CLAIMS IS SOLD... IS IT REALLY HEALTHY YOGURT HUMANS ARE EATING....???? YOGURT AROUND THE WORLD..... There is evidence of cultured milk products being produced as food for at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria Lactobacillus bulgaricus.... Until the 1900s, yoghurt was a staple in diets of the South Asian, Central Asian, Western Asian, South Eastern European and Central European regions. The Russian biologist Ilya Ilyich Mechnikov, from the Institut Pasteur in Paris, had an unproven hypothesis that regular consumption of yoghurt was responsible for the unusually long life spans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yoghurt as a foodstuff throughout Europe. Nowadays in western civilization yogurt has been selling not just as good nutritive food but as a digestive cure-all for all kinds of digestive ills. Such commercialization has added man-made bacteria such prebiotic probiotic, laxative-causing or added fibre, or added vitamins such as D, B, B2, B12, , omega-3, and minerals such as calcium, fat-free, low-fat, diet, fruit-added, flavour-added.... BUT THIS HUMAN INTERFERENCE WITH NATURAL YOUGURT FROM NATURAL YOGURT....IS WITH UNPROVEN CLAIMS OF ITS QUALITY AND BENEFIT ENHANCEMENTS ......     YOGURT AMONG PEOPLE OF vEDik LIFESTYLE...... Dahi or Thayir, is a yoghurt of the Indian subcontinent, known for its characteristic taste and consistency. The word, Dahi, seems to be derived from Sanskrit word Dadhi....and is mentioned in the entire corpus of vED texts in sNskRUt..vED is the complete set of inter-disciplinary universal sciences with which the entire universe is designed, created, sustained and cyclically recreated with all its infiinite diversity of names, forms and functions from natural forces to an atom which makes material world visible or invisible when in wave form.... Dadhi is one of the five elixirs (Panchamrita) often used in Hindu ritual and also is fed by loved ones for wishing good luck on occasion in vEDik lifestyle.... Dahi is also known as Thayiru (Malayalam), doi (Assamese, Bengali), dohi (Oriya), perugu (Telugu), Mosaru (Kannada), or Thayir (Tamil), Qezana a peener (Pashto). It is found in different flavours, two of which are famous:  1) sour yoghurt - tauk doi, and 2) sweet yoghurt - meesti or podi doi. In India, it is often used in cosmetics mixed with turmeric and honey. Sour yoghurt is also used as hair conditioner by women in many parts of India.   But is the above noted commercial hype justified? The yogurt manufacturers claim that at least a billion active cultures are present upon expiration, which is significantly higher than regular yogurts that might contain only a few hundred million bacteria (our digestive system contains more than a trillion total bacteria by comparison). The evidence for improved immune system function, however, is indirect, and largely taken from studies that have shown benefits for very specific populations. When it comes to yogurt, there is little doubt that: a) it’s nutritious, even without the extra probiotics, and b) based on a cumulative body of research, probiotics seem beneficial, at least in certain circumstances, such as diarrhea caused by antibiotic use or lactose intolerance. But are we far enough along to say that yogurts which contain proprietary strains of probiotics will offer a large percentage of the population health benefits when consumed on a daily basis? It’s simply too soon to tell....... PVAF is publishing this news item to empower YOU with the TRUTH from current sciences about commercial yogurt with health-enhancing claims by use of additives and preservatives....So that with this knowledge YOU will empower yourself to save money and may be your health from side effects of additives and preservatives...Please click on the next line to read the.... -      latest news on reality of YOGURT in western and western-influenced civilizations....   after that  -       HAVE A QUICK PRIMER ON YOGURT'S CHEMISTRY AND ITS USE AND MEANING AROUND THE WORLD IN DIFFERENT CULTUTRES...

Is yogurt really a digestive cure-all?/span> Edmonton Journal: 1 Jun 2009:  Jennifer Sygo Is yogurt really a digestive cure-all? Remember the days when choosing a brand of yogurt was all about whether or not you preferred strawberry or liked your fruit on the bottom? Now, with seemingly endless health-related claims, it might feel as if it takes a doctorate to make the right choice at the dairy cooler. And what do bacterial cultures in yogurt have to do with your health? Let’s take a look at the role so-called good bacteria play in the world of yogurt. A bit about yogurt   When milk — be it from a cow or goat, or even soy — is heated, cooled and inoculated with bacteria, most commonly Lactobacillus bulgaricus and/or Streptococcus thermophilus, the lactose sugar present in milk is broken down by the bacteria and converted to lactic acid. The result is yogurt: a slightly sour or even bitter tasting fermented product that is lower in lactose than milk, and is therefore better tolerated by individuals suffering from lactose intolerance. Many yogurts are made with added fruit — and extra sugar or sweeteners along with it — to improve the taste. What about bacteria? Because the nature of yogurt itself comes from the fermentation, much has been made of the role the bacteria play in yogurt’s relatively unique properties. In recent years, growing interest in probiotics, or so called good bacteria, has turned yogurt into a veritable superfood, resulting in spinoff brands that contain everything from added fibre to omega-3 fats that are presumed to ratchet up health benefits even higher. But is the hype justified? At its simplest, you could say that yogurt is definitely a great choice; after all, it is a highly nutritious food even without the bacterial cultures. r /> The bottom line? It’s too early to tell Aside from the change to the flavour and texture that occurs with fermentation, yogurt retains the primary nutrients associated with milk, including protein, calcium and B vitamins such as riboflavin (vitamin B2) and vitamin B12. The fat content varies according to the type of milk used. Some yogurts in Canada contain added vitamin D, usually around 100 IU (international units) per serving. But does the bacteria elevate yogurt’s nutritional status any higher than, say, regular milk? That’s where things get murky: When it comes to research on humans, most strains of probiotics have been subjected to few or no studies, leaving us to speculate on benefits based on rat or test tube studies at best. Among the brand leaders, perhaps the best researched is Danone’s Activia yogurt. It’s made with a probiotic known as Bifidobacterium lactis regularis (or B.L. regularis), which the manufacturers claim passes intact through the digestive tract (an issue for some strains of bacteria, rendering them inactive by the time they reach the bowel) and improves digestive health. One double-blind, randomized controlled trial showed that B.L. regularis sped transit time in the gut of women who consumed three 125gram servings of yogurt per day — which basically means that it made their bowels work faster. Similar trials on the elderly have also produced positive results using one or two servings of yogurt per day. This is potentially good news for those suffering from constipation, but some individuals may find increased bloating or flatulence, especially from the varieties with added fibre. Yoplait suggests their Yoptimal yogurt improves immune system functioning through the addition of BB12 Bifidobacterium and LA-5 Lactobacillus acidophilus (note that all yogurts contain at least some bacteria as part of the fermentation process; for our purposes, we are focusing on extra probiotics added by manufacturers). The manufacturers claim that at least a billion active cultures are present upon expiration, which is significantly higher than regular yogurts that might contain only a few hundred million bacteria (our digestive system contains more than a trillion total bacteria by comparison). The evidence for improved immune system function, however, is indirect, and largely taken from studies that have shown benefits for very specific populations. The bottom line When it comes to yogurt, there is little doubt that a) it’s nutritious, even without the extra probiotics, and b) based on a cumulative body of research, probiotics seem beneficial, at least in certain circumstances, such as diarrhea caused by antibiotic use or lactose intolerance. But are we far enough along to say that yogurts which contain proprietary strains of probiotics will offer a large percentage of the population health benefits when consumed on a daily basis? It’s simply too soon to tell. /td> ....NOW HAVE A QUICK PRIMER ON YOGURT'S CHEMISTRY AND ITS USE AND MEANING AROUND THE WORLD IN DIFFERENT CULTUTRES.... Yoghurt From Wikipedia, the free encyclopedia   (Redirected from Yogurt) WIKIPEDIA, THE FREE ENCYCLOPEDIA Jump to: navigation, search yoghurt. Yoghurt, yogurt, youghurt, or yoghourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk. It is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.[1] Yoghurt, full fat Nutritional value per 100 g (3.5 oz) Energy 60 kcal   260 kJ Carbohydrates     4.7 g - Sugars  4.7 g (*) Fat 3.3 g - saturated  2.1 g - monounsaturated  0.9 g   Protein 3.5 g Riboflavin (Vit. B2)  0.14 mg   9% Calcium  121 mg 12% (*) Lactose content diminishes during storage. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Cacik, a Turkish cold appetiser yoghurt variety. Contents [hide] 1 Etymology and spelling 2 History 3 Benefits 4 Presentation 5 Varieties 5.1 Dahi 5.2 Other variants 5.3 Drinks 6 References 7 See also 8 External links [edit] Etymology and spelling The word is derived from Turkish yogurt,[2] and is related to yogurmak 'to knead' and yogun 'dense' or 'thick'.[3]. The letter g was traditionally rendered as "gh" in transliterations of Turkish, which used to be written in a variant of the Arabic alphabet until the introduction of the Latin alphabet in 1928. In older Turkish the letter denoted a voiced velar fricative /?/, but this sound is elided between back vowels in modern Turkish, in which the word is pronounced [jo'u?t]. Some eastern dialects retain the consonant in this position, and Turks in the Balkans pronounce the word with a hard /g/. In Englishcitation needed, there are several variations of the spelling of the word. In the United States, yogurt is the usual spelling and yoghurt a minor variant. In the United Kingdom yoghurt and yogurt are both current, yoghurt being more common, and yoghourt is an uncommon alternative.[4] Canada uses yogourt; in Australia and New Zealand yoghurt prevails.[5][6] Whatever the spelling, the word is usually pronounced with a short o (/'j?g?rt/) in the UK, with a long o (/'jo?g?rt/) in North America, Ireland, Australia and South Africa, and with either a long or short o in New Zealand. [edit] History There is evidence of cultured milk products being produced as food for at least 4,500 years. The earliest yoghurts were probably spontaneously fermented by wild bacteria Lactobacillus bulgaricus.[citation needed] The use of yoghurt by mediaeval Turks is recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the eleventh century. In both texts the word "yoghurt" is mentioned in different sections and its use by nomadic Turks is described. The first account of a European encounter with yoghurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yoghurt. Being grateful, the French king spread around the information about the food which had cured him. Tarator is a cold soup made of yoghurt popular in the Balkans. Until the 1900s, yoghurt was a staple in diets of the South Asian, Central Asian, Western Asian, South Eastern European and Central European regions. The Russian biologist Ilya Ilyich Mechnikov, from the Institut Pasteur in Paris, had an unproven hypothesis that regular consumption of yoghurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularise yoghurt as a foodstuff throughout Europe. Bulgarian student of medicine in Geneva Stamen Grigorov (1878–1945) first examined the microflora of the Bulgarian yoghurt. In 1905 he described it as consisting of a spherical and a rod- like lactic acid bacteria. In 1907 the rod-like bacteria was called Lactobacillus delbrueckii subsp. bulgaricus. In 1917 Orla Jensen proved that the production of yoghurt except Lactobacillus delbrueckii subsp. bulgaricus participate coccus (globe organisms) called Streptococcus thermophilus. A Sephardic Jewish entrepreneur named Isaac Carasso industrialized the production of yoghurt. In 1919, Carasso, who was from Salonika, started a small yoghurt business in Barcelona and named the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanised version of the name: Dannon. Yoghurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague.[7] It was introduced to the United States in 1947, by Dannon. Yoghurt was first introduced to the United States by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts in 1929[8][9][10]. Colombo Yogurt was originally delivered around New England in a horse-drawn wagon inscribed with the Armenian word "madzoon" which was later changed to "yogurt", the Turkish name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities[citation needed] who were the main consumers at that time. Yoghurt's popularity in the United States was enhanced in the 1950s and 1960s when it was presented as a health food. By the late 20th century yoghurt had become a common American food item and Colombo Yoghurt was sold to General Mills in 1993. In India, yoghurt is commercially sold under the name "curd", or more commonly under the local name of "dahi". See below for more varieties of yoghurt that are popular in India and elsewhere. [edit] Benefits Tzatziki, an appetiser made with yoghurt, popular in Greece. Yoghurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.[11] Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions,[12] and in preventing antibiotic-associated diarrhea.[13] One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.[14] Yoghurt is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yoghurt.[15] [edit] Presentation To offset its natural sourness, yoghurt can be sold sweetened, flavored, or in containers with fruit or fruit jam on the bottom.[16] If the fruit has been stirred into the yoghurt before purchase, it is commonly referred to as Swiss-style.[17] Most yoghurts in the United States have added pectin or gelatin. Some specialty yoghurts, often called "cream line", have a layer of fermented fat at the top. Fruit jam is used instead of raw fruit pieces in fruit yoghurts to allow storage for weeks.[citation needed] Strained yoghurt is the concentrated residue (described as a sort of "yoghurt cheese") produced by filtering plain yoghurt that is without flavorings, gelatin, pectin, or other additives through a paper or cloth filter, and allowing water and whey to drain away. Strained yoghurt is available commercially under the descriptor "Greek-style". Although often promoted as a "low-fat" health food, consumers should be aware that sweeteners such as cane sugar are often present in large amounts in commercial yoghurt. [edit] Varieties [edit] Dahi Dahi, or Thayir, is a yoghurt of the Indian subcontinent, known for its characteristic taste and consistency. The word, Dahi, seems to be derived from Sanskrit word Dadhi. Dadhi is one of the five elixirs (Panchamrita) often used in Hindu ritual. Dahi is also known as Thayiru (Malayalam), doi (Assamese, Bengali), dohi (Oriya), perugu (Telugu), Mosaru (Kannada), or Thayir (Tamil), Q?zana a p??ner (Pashto). It is found in different flavours, two of which are famous: 1) sour yoghurt - tauk doi, and 2) sweet yoghurt - meesti or podi doi. In India, it is often used in cosmetics mixed with turmeric and honey. Sour yoghurt (????? ???) is also used as hair conditioner by women in many parts of India. [edit] Other variants Strained yoghurts are types of yoghurt which are strained through a cloth or paper filter, traditionally made of muslin, to remove the whey, giving a much thicker consistency, and a distinctive, slightly tangy taste. Some types are boiled in open vats first, so that the liquid content is reduced. The popular East Indian dessert, Mishti Dahi, is a variation of traditional Dahi, offers a thicker, more custard-like consistency, and is usually sweeter than western yoghurts. A very popular dessert in India called Srikand is made from drained yoghurt, saffron, cardamom or nutmeg and a sugar and sometimes fruits like mangos or pineapple. Strangisto (st?a???st?) is the main type of commercial yoghurt (??a???t?) in Greece. This is a strained type yoghurt, and thus with no live cultures in it. Dadiah sold in Bukittinggi Market. Dadiah, or Dadih, is a traditional West Sumatran yoghurt made from water buffalo milk. It is fermented in bamboo tubes. Labneh is a strained yoghurt used for sandwiches popular in Arab countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or Kebbeh (???) balls. Shankleesh (also Chanklich or ??????) is a type of cheese made from cured dried labneh in Lebanese, and surrounding areas, gastronomy.[18] The labneh is salted and dried and rolled into balls. It comes in different varieties raging from the fresh variant in olive oil and thyme to the "aged" balls covered with spices. Tarator and Cacik are popular cold soups made from yoghurt, popular during summertime in Albania, Bulgaria, Republic of Macedonia, and Turkey. They are made with Ayran, cucumbers, dill, salt, olive oil, and optionally garlic and ground walnuts. Rahmjoghurt, a creamy yoghurt with much higher milkfat content (10%) than most yoghurts offered in English-speaking countries (Rahm is German for cream), is available in Germany and other countries. Caspian Sea Yoghurt is believed to have been introduced into Japan in 1986 by researchers returning from a trip to the Caucasus region in Georgia[19]. This variety, called Matsoni, is started with Lactococcus lactis subsp. cremoris and Acetobacter orientalis species and has a unique, viscous, honey-like texture.[20] It is milder in taste than other varieties of yoghurts. Ideally, Caspian Sea yoghurt is made at home because it requires neither special equipment nor unobtainable culture. It can be made at room temperature (20–30°C) in 10 to 15 hours.[21] In Japan, freeze-dried starter cultures are sold in department stores and online, although many people obtain starter cultures from friends.[citation needed] Jameed is yoghurt which is salted and dried to preserve it. It is popular in Jordan. Raita is a yoghurt-based South Asian/Indian condiment, used as a sauce or dip. The yoghurt is seasoned with cilantro (coriander), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes. Zabady is the yoghurt made in Egypt. It is essentially famous in Ramadan fasting as it is thought to prevent feeling thirst during fasting all day long.[22] Leben or Labneh is the Arabic word for yogurt. Labneh is sometimes used for the strained cheese-like yogurt. [edit] Drinks Ayran or "Dhall" is a yoghurt-based, salty drink popular in Albania, Bulgaria, Turkey, Azerbaijan, Iranian Azerbaijan, Republic of Macedonia, Kazakhstan and Kyrgyzstan. It is made by mixing yoghurt with water and (sometimes) adding salt. The same drink is known as "Dough" in Iran, "Tan" in Armenia, "Laban Ayran" in Syria and Lebanon, "Shenina" in Iraq and Jordan, "Moru" in South India, and "Laban Arbil" in Iraq. A similar drink, doogh, is popular in the Middle East between Lebanon, Iran and Afghanistan; it differs from ayran by the addition of herbs, usually mint, and is carbonated, usually with seltzer water. In Turkey they make a compost with sected cucumber particles, water, yoghurt, mint, salt and someother spices drink that called Cacik Lassi is a yoghurt-based beverage originally from the Indian subcontinent that is usually slightly salty or sweet. Lassi is a staple of Punjab, in some parts of the subcontinent, the sweet version may be commercially flavored with rosewater, mango or other fruit juice to create a totally different drink. Salty lassi is usually flavored with ground, roasted cumin and red chillies, this salty variation may also use buttermilk, and is interchangeably called Ghol (Bangladesh), Mattha (North India), Tak(Maharashtra), or Chaas (Gujarat). Lassi is also very widely drunk in Pakistan. Kefir is a fermented milk drink originating in the Caucasus. A related Central Asian Turco-Mongolian drink made from mare's milk is called kumis, or airag in Mongolia. Some American dairies have offered a drink called "kefir" for many years with fruit flavours but without carbonation or alcohol. Sweetened Yoghurt Drinks are the usual form in the US and UK containing fruit and added sweeteners. These are typically called "drinking / drinkable yoghurt", such as Yop. Also available are "yoghurt smoothies" which contain a higher proportion of fruit and are more like Smoothies. [edit] References ^ Yale-New Haven Hospital nutrition advisor - Understanding yogurt ^ Merriam-Webster Online - Yogurt entry ^ Ahmet Toprak's article ^ Peters, Pam (2004). The Cambridge Guide to English Usage. Cambridge: Cambridge University Press, pp. 587-588. ^ "yoghurt n." The Australian Oxford Dictionary, 2nd edition. Ed. Bruce Moore. Oxford University Press, 2004. Oxford Reference Online. Accessed on 2007-05-24. ^ "yoghurt n." The New Zealand Oxford Dictionary. Tony Deverson. Oxford University Press 2004. Oxford Reference Online. Accessed on 2007-05-24. ^ "První ovocný jogurt se narodil u Vltavy" (in ?). 2002-07-23. http://ekonomika.idnes.cz/test.asp?r=test&c=A020723_103620_test_jan. Retrieved on 2009-04-27.  ^ "The Massachusetts Historical Society | Object of the Month". http://www.masshist.org/objects/2004june.cfm.  ^ "Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years; Colombo Takes Yogurt from a Small Kitchen in Andover, Mass., to Kitchens across America. - Free Online Library". http://www.thefreelibrary.com/Colombo+Yogurt+-+First+U.S.+Yogurt+Brand+-+Celebrates+75+Years%3B...-a0116520624.  ^ United States from AllBusiness.com">"Colombo Yogurt - First U.S. Yogurt Brand - Celebrates 75 Years; Colombo Takes Yogurt from a Small Kitchen in Andover, Mass., to Kitchens across America. | North America > United States from AllBusiness.com". http://www.allbusiness.com/company-activities-management/company-structures-ownership/5605800-1.html.  ^ Yogurt--an autodigesting source of lactose. J.C. Kolars et al., New England Journal of Medicine, 310:1-3 (1984) ^ O. Adolfsson et al., "Yogurt and gut function", American Journal of Clinical Nutrition 80:2:245-256 (2004) [1] ^ Ripudaman S. Beniwal, et al., "A Randomized Trial of Yogurt for Prevention of Antibiotic-Associated Diarrhea", Digestive Diseases and Sciences 48:10:2077-2082 (October, 2003) doi:10.1023/A:1026155328638 ^ Erika N. Ringdahl, " Treatment of Recurrent Vulvovaginal Candidiasis", American Family Physician 61:11 (June 1, 2000) ^ " Yogurt Good for Gums, Health", dentalblogs.com (February 26, 2008) ^ Askdrsears.Com - Faq "Live Cultures In Yogurt" ^ Encyclopedia ^ http://www.shankleesh.com/ ^ The Japan Times Bacteria spreads across nation to create slimy, healthy treat, By TAKUYA KARUBE Kyodo News ^ Health and Nutrition News ^ Japan's #1 English Magazine, Health and Beauty, Yogurt Yo ^ Acidified milk in different countries [edit] See also Frozen yogurt Fermented milk products Soy yogurt Lassi [edit] External links How to make yogurt US National Center for Home Food Preservation: Fermenting Yogurt at Home Acidified milk in different countries Yogurt Forever: The Yogurt EncyclopediaPDF (259 KiB) [hide] v • d • e

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