How much good bacteria is in yogurt

In addition, some bacteria have a long and faraway heritage and were originally collected in the homelands of yogurt, i. Greece, Turkey, Bulgaria, the Balkans and the Caucasus region.

A typical yogurt-making culture contains four to six strains of bacteria. Many yogurt-makers add additional species of bacteria to the mix, such as Lactobacillus acidophilus, Bifidus regularis and Lactobacillus casei. Benefits beyond the gut! Research has found that beneficial microorganisms play a critical role in how our bodies function. Our personal mix of bacteria influence our immunity against allergies, eczema and asthma, among other things. Another paper in Plos One from December points out that not all probiotics will have the same effect, and you need to take certain factors into account, such as the probiotics source and strain type.

Nutrition Diets Special Dietary Considerations. By Caroline Haley Updated October 16, Claudia is a registered dietitian with a PhD in physical activity, nutrition and wellness. She is an expert in intuitive eating and nutrition science. Caroline Haley.

Caroline is a freelance writer based in New York City. She has written health, nutrition and wellness content for Boots Pharmacy, Meredith Corporation in collaboration with Pfizer and Livestrong. Her writing — on topics such as fitness and women's empowerment — has also appeared in Grok Nation, L. Weekly, Elle. You can find more on her and her work at www. Video of the Day. Tip For individuals over nine, three servings of milk, cheese or yogurt is recommended per day, though as little as one serving of yogurt contains probiotics.

Sugar should be less than 15 grams per serving. Keep in mind that yogurt with fruit whether on the bottom or mixed in is going to be higher in sugar. Rosenthal suggested buying plain yogurt and adding in your own fresh fruit. Stay away from yogurts with high fructose corn syrup and artificial sweeteners; added sugar alcohol is intended to keep calories low, but it's also unhealthy and should be avoided, she added.

The liquid found on the top of a container of yogurt is whey and can be mixed back into the yogurt. A good traditional yogurt should contain 30 to 50 percent of your daily calcium requirement. If you see the words heat-treated, steer clear. That signals that the live and active bacteria that help replenish bacteria in the digestive tract have been killed. The difference between traditional and Greek yogurt is in the processing.

Greek yogurt is strained three times instead of twice, giving it a creamier texture. The whey is removed in the straining process and, as a result, a serving may only provide about 25 percent or less of your daily calcium needs. On the plus side, Greek yogurt often has more protein grams per serving. Always check labels to find out what cultures have been added. Some frozen yogurts have no live and active cultures, so while they taste good, they won't benefit digestion.

It will simply put them into a dormant state until warmed and eaten. Again, if in doubt, look for the words Live and Active Cultures.