The opinions expressed in this article are the writer’s own and do not reflect the views of Her Campus.
This article is written by a student writer from the Her Campus at South Carolina chapter.
Why Should YOU Join the “Trend”?
- While headlines love to rave about “Gut Health Trends of 2023,” they are interested in an ability to market supplements and diet tricks to “cure” digestive issues; meanwhile, the bacterial fermentation of a common refrigerated item may be the long-term fix.
- Yogurt is a very popular dairy product that humans have been eating for hundreds of years which is made from the bacterial fermentation of milk. The bacterial “cultures” Lactobacillus bulgaricus and Streptococcus thermophilus,”convert the sugar in milk, called lactose, to lactic acid, which thickens the milk and develops its distinctive tart flavor.”
- Yogurt has been around since 5,000 to 10,000 BC with the domestication of milk-producing animals, when at that time, shepherds in the Middle East carried milk in sacks, constructed of intestinal gut, which caused the milk to curdle and sour when it came into contact with intestinal secretions, thus naturally preserving it and enabling a longer storage period for a vital commodity such as milk.
Why Yogurt?
- Dating back to before 10,000 BC, yogurt has prevailed through literature, and within the Bible, it even stands as Abraham’s testament to his long-life and his fertility. Hippocrates notes in his findings that yogurt (fermented milk) was medicinal and may treat stomach and bowel disorders.
- Yogurt is packed full of calcium, protein, phosphorous/potassium, and essential fatty acids. Yogurt is a nutrition-dense food which carries PROBIOTICS.
- Following their study on health trends with “cultured fermented milk”, Hutkins and Saviano determine it is found that yogurt consumers tend to follow a better, quality diet, to have higher potassium, vitamins B12 and B2, calcium, magnesium, and zinc intakes. They also have lower circulating lipids and glucose levels, as well as reduced systolic blood pressure and insulin resistance (Hutkins & Saviano 599-614).
- An article in the JAMA Oncology journal examines the relationship between diet and lung cancer, and the findings within the study suggest that the “health benefits of fiber and yogurt may include protection against lung cancer in addition to their well-established beneficial effects on cardiovascular disease and gastrointestinal cancer” (Newman 2019).
The majority of diseases begin in the digestive tract when “good” bacteria are no more able to control “bad” bacteria.
–Elie Metchnikoff: The Father of Probiotics and Nobel Laureate
Guide for the Yogurt aisle:
- Plant-based and Non-dairy Yogurts: with the increasing trend in non-dairy milk alternatives, yogurt alternatives have been created; however, they may not contain live bacteria considering their formation.
- Greek Yogurt: The crème de la crème of yogurts which has had the whey strained out to create a thicker consistency. Almost cheese-like.
- CFUs or Colony Forming Units: The number of bacteria present at the time of manufacture. There is a minimum number considering several colonies will not make it within the digestive system; however, keep in mind that only a handful of CFU’s have proven health benefits, although businesses may market billions.
- Added Sugars: Avoid yogurts with added sugars and yogurts that claim to be low-fat, as they are normally less concentrated with protein and healthy vitamins, and rather sugars that lead to health problems if eaten in excess.
Not a fan of plain yogurt?
Try a new recipe or a substitute! Yogurt is versatile and helpful for the gut! Do yourself a favor and join the probiotic trend!
