How irritating: I was born lactose-intolerant. Tasty, creamy milk is a No-Go-Zone unless I wish to suffer endless stomach cramps and harried trips to the port-a-loo in which ever neighbourhood I am “struck”.
But what of yoghurt? Do I eat yoghurt? Do I what!! There has been debate recently over whether certain brands of bacteria-laden yoghurt really help aid digestive health. But please don’t get drawn into such marketing arguments. Just know that yoghurt is a bona fide superfood, and live bacterial cultures are what make it unique.
Pots of Creamy Goodness: NIKON D3000 Lens AF-S 1.4G; f/1.4; Exposure 1/160sec; ISO-200
If they survive the pasteurization process, you will find the bacteria – Lactobacilli and Bifidobacteria – listed on the container among the ingredients, right after milk. Both types have long reputations as probiotics: bacteria that are beneficial to the intestinal tract and immune system. Beyond that, yoghurt is a terrific source of protein and calcium. And best for us who are otherwise lactose-intolerant, we can merrily digest it.
Why? The bacteria in yoghurt produce lactic acid from the lactose (sugar) in milk. Thus, yoghurt made with active bacterial cultures produces lactase, the enzyme that allows us to digest lactose. And this is why yoghurt is abided by many people who are lactose intolerant.
Hurrah for me! Spooning some out of a jar this very minute…
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