02/07/2020
Yoghurt is such a delicious and nutritious food - and so easy to make. Here is some interesting info on this super food 🤓⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Yogurt (also spelled “yoghurt” or “yoghourt”) is considered by most regulatory agencies worldwide to be a fermented milk product that provides digested lactose and specifically defined, viable bacterial strains, typically Streptococcus thermophilus and Lactobacillus bulgaricus. It is a source of several essential nutrients, including protein, calcium, potassium, phosphorus, and vitamins B2 and B12, and serves as a vehicle for fortification.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Yogurt is an ancient food that has gone by many names over the millennia: katyk (Armenia), dahi (India), zabadi (Egypt), mast (Iran), leben raib (Saudi Arabia), laban (Iraq and Lebanon), roba (Sudan), iogurte (Brazil), cuajada (Spain), coalhada (Portugal), dovga (Azerbaijan), and matsoni (Georgia, Russia, and Japan). It is believed that milk products were incorporated into the human diet around 10 000–5000 BC, with the domestication of milk-producing animals (cows, sheep, and goats, as well as yaks, horses, buffalo, and camels).2 However, milk spoiled easily, making it difficult to use. At that time, herdsmen in the Middle East carried milk in bags made of intestinal gut 😲. It was discovered that contact with intestinal juices caused the milk to curdle and sour, preserving it and allowing for conservation of a dairy product for extended periods of time.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Indian Ayurvedic scripts, dating from about 6000 BC, refer to the health benefits of consuming fermented milk products. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Source:⠀⠀⠀⠀⠀⠀⠀⠀⠀
History of yogurt and current patterns of consumption ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mauro Fisberg, Rachel Machado⠀⠀⠀⠀⠀⠀⠀⠀⠀
Nutrition Reviews, Volume 73, Issue suppl_1, 1 August 2015, Pages 4–7, https://doi.org/10.1093/nutrit/nuv020⠀⠀⠀⠀⠀⠀⠀⠀⠀
Published: 11 July 2015⠀⠀⠀⠀⠀⠀⠀⠀⠀
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