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 Acidophilus:
One of several bacteria in the genus Lactobacillus. It is commonly used commercially together with Streptococcus thermophilus and Lactobacillus bulgaricus in the production of yogurt. Lactobacillus acidophilus gets its name from lacto- meaning milk, -bacillus meaning rod-like in shape, and acidophilus meaning acid-loving. This bacterium thrives in more acidic environments than most microorganisms (pH 4-5 or lower) and grow best at 45 degrees Celsius.

L. acidophilus occurs naturally in a variety of foods, including dairy, grain, meat, and fish. It is also present in human (and animal) intestines, mouths, and penises. L. acidophilus (and all lactic acid bacteria) absorb lactose and metabolize it into lactic acid. Like many bacteria, L. acidophilus can be killed by excess heat, moisture, or direct sunlight. L. acidophilus is considered a probiotic or "friendly" bacterium. These types of healthy bacteria inhabit the intestines and vagina and protect against some unhealthy organisms.

The breakdown of nutrients by L. acidophilus produces lactic acid, hydrogen peroxide, and other byproducts that make the environment hostile for undesired organisms. L. acidophilus also tends to consume the nutrients many other microorganisms depend on, thus outcompeting possibly harmful bacteria in the digestive tract. During digestion, L. acidophilus also assists in the production of niacin, folic acid, and pyridoxine. Studies have also shown L. acidophilus can assist in bile deconjugation, separating amino acids from bile acids, which can then be recycled by the body.

Some research has indicated L. acidophilus may provide additional health benefits, including improved gastrointestinal function, a boosted immune system, and a decrease in the frequency of vaginal yeast infections. Some people report L. acidophilus provides relief from indigestion and diarrhea.

A University of Nebraska study found that feed supplemented with L. acidophilus and fed to cattle resulted in a 61% reduction of Escherichia coli 0157:H7. Research at Oklahoma State University has indicated L. acidophilus may be helpful reducing serum cholesterol levels. Studies at the University of Kentucky indicated a treatment with L. acidophilus resulted in a 10 to 12% reduced risk of coronary heart disease in persons with high blood serum cholesterol levels.

L. acidophilus is part of the normal vaginal flora. The acid produced by L. acidophilus in the vagina helps to control the growth of the fungus Candida albicans, helping to prevent vaginal yeast infections. Certain spermicides and contraceptive creams can kill L. acidophilus in the vagina, clearing the path to possible yeast infections.
Antibiotics taken orally will also kill beneficial bacteria like L. acidophilus. After a course of antibiotic therapy, patients are occasionally instructed to take an L. acidophilus treatment in order to recolonize the gastrointestinal tract.

Research on the nutritional benefits of taking L. acidophilus supplements is inconsistent and inconclusive. Most such claims boil down to a link between L. acidophilus and a possible decrease in the incidence of certain diseases, including yeast infections, gastrointestinal disorders, and a weakened immune system. Most researchers agree further study is needed before substantiating many of these claims.


 Allergies:
Research indicates that one of the ways probiotic cultures in yogurt (in particular) might help reduce allergies is by restoring normal function to your intestinal mucosa. This then can help prevent allergens from making it through the mucosal barrier.


 Antibiotics:
Antibiotics taken orally will often kill beneficial bacteria like L. acidophilus. After a course of antibiotic therapy, patients are occasionally instructed to take an L. acidophilus treatment in order to recolonize the gastrointestinal tract.
An antibiotic is a drug that kills or slows the growth of bacteria. They have no effect against viruses, fungi, or parasites. Antibiotics are one class of antimicrobials, a larger group which also includes anti-viral, anti-fungal, and anti-parasitic drugs. They are relatively harmless to the host, and therefore can be used to treat infections.

The term, coined by Selman Waksman, originally described only those formulations derived from living organisms, in contrast to "chemotherapeutic agents", which are purely synthetic. Nowadays the term "antibiotic" is also applied to synthetic antimicrobials, such as the sulfa drugs. Antibiotics are generally small molecules with a molecular weight less than 2000. They are not enzymes.

Some antibiotics have been derived from mold, for example the penicillin class. Unlike previous treatments for infections, which included poisons such as strychnine and arsenic, antibiotics were labelled "magic bullets": drugs which targeted disease without harming the host. Conventional antibiotics are not effective in viral, fungal and other nonbacterial infections, and individual antibiotics vary widely in their effectiveness on various types of bacteria. Antibiotics can be categorised based on their target specificity: 'narrow-spectrum' antibiotics target particular types of bacteria, such as Gram-negative or Gram-positive bacteria, while 'wide-spectrum' antibiotics affect a larger range of bacteria.

The effectiveness of individual antibiotics varies with the location of the infection, the ability of the antibiotic to reach the site of infection, and the ability of the bacteria to resist or inactivate the antibiotic. Some antibiotics actually kill the bacteria (bactericidal), whereas others merely prevent the bacteria from multiplying (bacteriostatic) so that the host's immune system can overcome them.

Oral antibiotics are the simplest approach when effective, with intravenous antibiotics reserved for more serious cases. Antibiotics may sometimes be administered topically, as with eyedrops or ointments.Antibiotics can also be classified by the organisms against which they are effective, and by the type of infection in which they are useful, which depends on the sensitivities of the organisms that most commonly cause the infection and the concentration of antibiotic obtainable in the affected tissue. Antibiotics are generally used to treat bacterial infections.

The toxicity to humans and other animals from antibiotics are generally considered to be low. However, prolonged use of certain antibiotics can decrease the number of gut flora, which can have a negative impact on health. Some recommend that during or after prolonged antibiotic use, that one should consume probiotics and eat reasonably to replace destroyed gut flora.

The term antibiotic originally described only those formulations derived from living organisms but is now applied also to synthetic antimicrobials, such as the sulfonamides. The discovery, development, and clinical use of antibiotics during the 20th century have substantially decreased the morbidity and mortality from bacterial infections.

The antibiotic era began with the therapeutic application of sulfonamide drugs in 1936, followed by a “golden” period of discovery from approximately 1945 to 1970, when a number of structurally diverse, highly effective agents were discovered and developed. However, since 1980 the introduction of new antimicrobial agents for clinical use has declined. Paralleled to this there has been an alarming increase in bacterial resistance to existing agents.[1] Antibiotics are among the most commonly used drugs. For example, 30% or more hospitalized patients are treated with one or more courses of antibiotic therapy. However, antibiotics are also among the drugs commonly misused by physicians, e.g. usage of antibiotic agents in viral respiratory tract infection.

The inevitable consequence of widespread and injudicious use of antibiotics has been the emergence of antibiotic-resistant pathogens, resulting in the emergence of a serious threat to global public health. The resistance problem demands that a renewed effort be made to seek antibacterial agents effective against pathogenic bacteria resistant to current antibiotics. One of the possible strategies towards this objective is the rational localization of bioactive phytochemicals.

Traditional healers have long used plants to prevent or cure infectious disease. Many of these plants have been investigated scientifically for antimicrobial activity and a large number of plant products have been shown to inhibit the growth of pathogenic microorganisms. A number of these agents appear to have structures and modes of action that are distinct from those of the antibiotics in current use, suggesting that cross-resistance with agents already in use may be minimal. So, it is worthwhile to study plants and plant products for activity against resistant bacteria.


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 Bacteria:
Bacteria (singular: bacterium) are microscopic, unicellular organisms. They are often coccus- (spherical) or rod-shaped and 0.5-5 µm in the longest dimension, although the wide diversity of bacterial diversity can display a huge variety of morphologies. The study of bacteria is known as bacteriology, a branch of microbiology.
Bacteria are ubiquitous in the environment, living in every possible habitat on the planet.

There are typically ten billion bacterial cells in a gram of soil, and one hundred thousand bacterial cells in a millilitre of sea water. Bacteria play an important role in the cycling of nutrients in the environment, and many important steps in the nutrient cycle are catalysed exclusively by bacteria, such as the fixation of nitrogen from the atmosphere.

There are more bacterial cells on each of our bodies than there are our cells of our own and bacteria are a natural component of the human body, particularly on the skin and in the mouth and intestinal tract. Bacteria are important to human health, as they are the causative agent of many infectious diseases, including cholera and tuberculosis.

Historically, bacteria have been responsible for such diseases as bubonic plague and leprosy, but after the discovery of antibiotics many bacterial diseases are able to be controlled.
Bacteria are also important to numerous industrial processes, such as wastewater treatment and more recently the industrial production of antibiotics and other chemicals.

Yogurt is made with lactic cultures that are beneficial ‘bacteria’ which are allowed to multiply freely in temperature-controlled milk until it achieves a proper semisolid consistency and tart flavour. The bacteria in yogurt manufacture large amounts of B vitamins which are excellent for maintaining a healthy intestinal system. 


 Bacteriophage:
A bacteriophage (from 'bacteria' and Greek phagein, 'to eat') is a virus that infects bacteria. The term is commonly used in its shortened form, phage.
Like viruses that infect eukaryotes (plants, animals and fungi), a large diversity of phage structures and functions exist. Typically, they consist of an outer protein hull enclosing genetic material. The genetic material can be either RNA or DNA, but is usually double-stranded DNA between 5 and 500 kilo base pairs long. Bacteriophages are usually between 20 and 200 nm in size.

Phages are ubiquitous and can be found in many reservoirs populated by bacteria, such as soil or the intestine of animals. One of the densest natural sources for phages and other viruses is sea water, where up to 109 virions per millilitre have been found at the surface, and up to 70% of marine bacteria may be infected by phages.[1]


 Bifidobacterium:


 Bulgaricus:
One of the two types of beneficial bacteria found in yogurt and used in the preparation of it. They cause and acid action in; the milk and are responsible for its coagulation. The bacteria were isolated and named by Professor Metchnikoff.

 
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 Calcium:
Yogurt is an excellent source of calcium.


 Calories:
Yogurt is low in calories and consequently is often recommended for dieters and weight watchers. Flavoured yogurts have more calories, the amount varying according to the amount and type of sweetener. By substituting EASIYO yogurt for high calorie foods such as cream, mayonnaise, cream cheese of sour cream, you can help towards keeping your weight under control without giving up the joys of eating. EASIYO has approximately one tenth of the calories of mayonnaise and one fifth of the calories of cream.


 Carbohydrate:


 Casei:


 Cholesterol:
There are a few studies that have shown that yogurt can normalise the blood cholesterol. This may be because the live cultures in yogurt can assimilate the cholesterol or because yogurt binds bile acids, (which has also been shown to lower cholesterol), or both.

Cholesterol is manufactured by the body in the liver. It also enters the body through the foods we eat, specifically foods from animal sources. If the body has too much cholesterol the excess begins to line the arteries, leading to Atherosclerosis (the gradual thickening of the arteries). Cardiovascular disease (clogging of the arteries of the heart and other vital organs) is the leading cause of death in our time.

Cholesterol must be reduced to lower the risk of heart disease.Ref; Dr George Mann of Vanderbilt School of Medicine described in the American Journal of Clinical Nutrition (May 1974) his studies which indicated yogurt’s role in helping to reduce blood levels of cholesterol. Orotic and hydroxy-methyl glutaric acid in yogurt cultures are among the suggested reasons for this.


 Chronic Fatigue:


 Clabber:
Thick. sour, curdled or fermented milk. Clabber differs from yogurt in that it sours and thickens naturally. It is sometimes called bonnyclabber.


 Cochineal


 Cooking:
Yogurt is a versatile ingredient in cookery. It should be warmed gently over low heat and cooked over even, moderate heat for a short time so it will not separate. Separating can be prevented by first stabilizing the yogurt. To do this, cornstarch or flour is mixed in water and added to the yogurt before cooking.

If you are using yogurt on its own, however, and the yogurt separates, the flavour is not affected but the dish is not as attractive. When adding yogurt to other ingredients it is generally best to fold or stir it in gently.


 Colon Health:
There's a medical truism that states: "You're only as healthy as your colon." When eating yogurt, you care for your colon in two ways. First, yogurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids.

The more of these intestines-friendly bacteria that are present in your colon, the better. Basically, the friendly bacteria in yogurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic. Secondly, yogurt is a rich source of calcium. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer.

Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer.


 Culture: 
A colony of bacteria which is introduced into a nutrient substance. In order to make yogurt it is necessary to add culture to the fresh milk. This may be a small amount of previously prepared yogurt or a powdered culture that is sold in packages in health and specialty food stores throughout the United States. The culture is sometimes called a “starter”


 Cultured milk:
Made by adding bacterial culture to milk. Buttermilk, scour cream and yogurt are cultured products.


 Curd:
The coagulated part of milk that forms when milk scours.


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 Dahi:
The Indian and Pakistani name for yogurt.


 Diarrhea:
Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection.

Yogurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular "healing food" for diarrhea. Many pediatricians recommend yogurt for children suffering from various forms of indigestion.

Research shows that children recover faster from diarrhea when eating yogurt. It's good to eat yogurt while taking antibiotics. The yogurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
A 1999 study reported in Pediatrics showed that lactobacillus organisms can reduce antibiotic-associated diarrhea.


 Digestion:
Yogurt is very easily digested and the cultures in yogurt assists the digestive system to assimilate other foods more effectively. Yogurt is converted into an absorbable form in only 30 to 40 minutes as compared to 3 to 4 hours for milk.


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 Fat content:
Yogurt has a low fat content and because of this it is often regarded as a good diet food. One cup of plain yogurt, made from partially skimmed milk, has 4 grams of fat. One cup of plain yogurt, made from whole milk, has 8 grams of fat.

 FloraFit™ Boost:
A probiotic culture blend that helps boost the body’s immune system. Probiotics can be defined as living micro-organisms which when ingested in sufficient numbers confer one or more specified demonstrated functional or health benefits for the consumer.
The immune system is an excellent barometer to indicate our well being. Stimulating a deficient immune system can help prevent illnesses and ward off infections. FloraFit Boost is specially formulated to boost the body’s immune system.

FloraFit Boost is a blend of selected probiotic bifidobacteria and lactobacilli cultures composed of B. lactic BB02, L. acidophilus NCFM® and L. casei (paracasei) LbC, optimised to guarantee an optimal immune effect. Among the ‘GOOD’ bacteria present in the normal flora* of the human gut, lactobacilli and bifidobacteria are of enormous importance, vital to human health. These can be depleted in the gut through the effects of modern living such as stress, bad eating habits, poor diet, antibiotics, smoking, plus any disease or illness.

These ‘GOOD’ lactobacilli and bifidobacteria, when properly selected and consumed through foods such as yogurt, can have beneficial effects on the body* and they are called probiotics. Many of the health benefits of probiotics have been proven. Scientists have also established that some strains of probiotics can stimulate the immune system while some act to calm the body's defenses*.

The intestine is an organ which is constantly exposed to antigens, mainly from the food we eat. Managing the immune systems response to food (ie proteins) and antigens (ie pathogens) is complex. It has to be regulated to avoid immune reactions. This is done by two key pathways called Th1 and Th2. Normally balanced by cytokines, ‘hormones’ of the immune system, it can happen that one pathway becomes dominant, leading to an inappropriate immune response. Over-expression of Th1 pathway results in an inflammatory reaction whilst over expression of the Th2 pathway results in an allergic response.

Recently, much has been learnt about the ability of probiotics to interact with the immune system*. As not all strains give the same response it is crucial that strains are tested and characterised. FloroFit Boost has been developed for its ability to interact with the gut immune system and contributes to the maintenance of the right immune balance. The three specific strains in FloraFit Boost have been extensively studied for their immune modulating effects.

Each strain in FloraFit Boost has been extensively characterised. By stimulation of the cytokines, ‘hormones’ of the immune system, the blend is efficient in regulating the gut immune system for improved wellbeing. Characteristics of the strains in FloraFit™ Boost include: resistant to acid and bile, cytokines response, cell surface characterised (hydrophobicity) Safe: GRAS and long ‘history of safe use’, adheres to human epithelial cells and antibiogram.

*REFERENCES Tannock G. Studies of the intestinal flora: a prerequisite for the development of probiotics Int Dairy J. 1998 8: 527 -533. Schiffrin E.J. Brassard D. Intestinal microflora and the mucosal mechanisms of protestion in ‘Colonic microbiota, nutrition and health’. M. Roberfroid and g. Gibson Editors. Chapman & Hall. London 1999 pp. 201-212. Schiffrin EJ. Blum S. Interactions between the microbiota and the intestinal mucosa. Uer J Clin Nutr 2002: 56 Suppl 3:S60-4

 Fermentation:
The process which occurs is yogurt after fresh milk has been inoculated with a culture. The chemical reactions caused by the fermentation change the milk to yogurt. The bacteria produces lactate and acetate during fermentation. The lactic acid it produces causes milk proteins to break down, coalescing into a more nearly solid gel substance - yogurt. By breaking down lactose to lactic acid, the bacteria make such dairy products digestible by most lactose intolerant people.


 Freezing:
It is not recommended that yogurt be frozen as the freezing and thawing adversely affect the smooth body and texture.


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 Immune System/Immunity:
The immune system protects the body from infection by creating and maintaining barriers that prevent bacteria and viruses from entering the body. If a pathogen breaches the barriers, and gets into the body, the innate immune system is equipped with specialized cells that detect, and often eliminate, the invader before it is able to reproduce, potentially causing serious injury to the host.

A pathogen that successfully evades the innate immune cells faces a second, adaptive immune system. It is through the adaptive response that the immune system gains the ability to recognize a pathogen, and to mount stronger attacks each time that pathogen is encountered.[1]


 Incubation:
The period that the newly inoculated milk is kept warm so the bacteria will cause the milk to ferment, thicken and become yogurt.

 Infections:


 Iron:
Yogurt contains a small amount of iron. There is .1 milligram of iron in 1 cup of plain yogurt made from partially skimmed or whole milk.




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 Kimchi:
A traditional Korean dish, is fermented by L. acidophilus.


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 Laban or leban:
The name for yogurt in such Near Eastern countries as Iraq. Lebanon and Syria.


 L.A.C.:
Denotes Live Active Cultures which means that the bacterial cultures are still present in the yogurt because it has not been heat-treated. The National Yogurt Assn. makes available the L.A.C. seal to manufacturers whose yogurt meets the industry standard for live and active cultures. Heat-treated yogurt has been heated to kill the culture, thereby increasing the shelf life of the product.


 Lactic acid:
The clear, syrupy liquid formed by the fermentation of lactose when milk sours. It is present in all sour or fermented milks. Yogurt contains more than tree times the amount of lactic acid present in other fermented foods. Lactic acid assists the digestion of foods and is sometimes considered as an aid in weight reduction. Lactic acid: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes.

Lactic acid is a carboxylic acid with a chemical formula of C3H6O3. It has a hydroxyl group adjacent to the carboxyl group, making it an alpha hydroxy acid (AHA). In solution, it can lose a proton from the acidic group, producing the lactate ion CH3CH(OH)COO−. Lactic acid is chiral and has two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(-)-lactic acid or (R)-lactic acid. L-(+)-Lactic acid is the biologically important isomer.

L-Lactate is produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation. Lactate is constantly produced during normal metabolism and exercise but does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal. The rate of removal is governed by a number of factors including: monocarboxylate transporters, concentration and isoform of LDH and oxidative capacity of tissues. The concentration of blood lactate is usually 1-2 mmol/L at rest, but can rise to over 20 mmol/L during intense exertion.

Increases in lactate concentration typically occur under conditions where the rate of energy demand by tissues cannot be met by aerobic respiration i.e. tissues cannot get or process oxygen and substrates quickly enough. Under these conditions pyruvate dehydrogenase cannot convert pyruvate to acetyl-CoA quickly enough and pyruvate begins to build up. This would normally inhibit glycolysis and reduce ATP production, if not for lactate dehydrogenase reducing pyruvate to form lactate via the reaction: pyruvate + NADH + H+ → lactate + NAD+.

The purpose of lactate production is to regenerate nicotinamide adenine dinucleotide (NAD+) needed for glycolysis and thus allow adenosine triphosphate (ATP) production to continue. The increased lactate produced can be removed in a number of ways including: oxidation to pyruvate by well-oxygenated muscle cells which is then directly used to fuel the citric acid cycle and conversion to glucose via the Cori cycle in the liver through the process of gluconeogenesis. Lactic acid fermentation is also performed by Lactobacillus bacteria.

These bacteria can operate in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution. This intravenous fluid consists of sodium, chloride, potassium, and lactate in solution with distilled water in concentration so as to be isotonic compared to human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery or a burn injury.


 Lactobacteria:
also help with the absorption of valuable nutrients and stimulate peristalsis, the movement of food through the intestines that leads to regular bowel movements. Like rich soil grows vitamin-rich foods, lactobacteria produce B-complex vitamins, along with vitamin K. Friendly bacteria help manufacture essential fatty acids called short chain fatty acids (SCFA).

These are valuable nutrients for intestinal cells and also produce cancer-fighting substances. Lactobacteria inhibit the growth of harmful bacteria and fungi, such as candida (yeast). They help keep the intestinal environment acidic and compete with harmful bacteria and the toxins they produce. They even produce hydrogen peroxide, which has a natural antibiotic effect.

Lactobacteria bind potential carcinogens, preventing them from damaging cells. L.bulgaricus, the main lactobacillus used in yogurt, has anti-tumor properties. Specifically, lactobacteria bind heavy metals and bile acids, which are potential carcinogens. These bacteria inhibit the growth of nitrate-producing bacteria (nitrates can be a carcinogen). They also metabolize flavanoids, producing natural anti-tumor substances. Lactobacteria help regulate cholesterol and tryglyceride levels in the blood.


 Lactobacillus:
All lactic acid bacteria (a homofermentative microorganism) absorb lactose and metabolize it into lactic acid. Like many bacteria, Lactobacillus can be killed by excess heat, moisture, or direct sunlight.


 Lactose:
A white crystalline disaccharide made from whey and found in milk. It is also called “milk sugar” and “sugar of milk.” This is important to the preparation of yogurt as the bacterial thrive on the warm lactose and change a certain amount of it into lactic acid. Lactose supplies energy and favours intestinal hygiene. Many people who cannot tolerate milk, either because of a protein allergy or lactose intolerance, can enjoy yogurt.

The culturing process makes yogurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack. People who cannot tolerate milk can often eat yogurt without any intestinal upset. The culturing process has already broken down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.
Lactobacteria, as the name implies, help digest the lactose in dairy products, preventing lactose overload, and lessening problems with lactose intolerance.

Approximately 70% of the world’s population is lactose intolerant. For these people, drinking milk often results in abdominal cramps, bloating or gas. The fermentation of milk into yogurt greatly improves its digestibility.

The lactic cultures in yogurt convert 25-30% of the lactose in milk to lactic acid. Plus they give their own bacterial lactase enzymes for your body to use to break down even more lactose. This makes yogurt a particularly good first food for babies, and for older people who lose their ability to digest milk easily.


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 Mast:
The Iranian or Persian name for yogurt.


 Metchnikoff, Ilya:
Also known as Elie Mechnikov. 1145 to 1916. The Russian-born French bacteriologist and Nobel Prize winner (1908) who is credited with “rediscovering” yogurt. A member of the Pasteur Institute in Paris, he identified, isolated and named the beneficial bacteria in yogurt and championed its therapeutic values. His discoveries made it possible to produce yogurt on a large scale.


 Minerals:
One cup of yogurt, made of partially skimmed milk, contains .1 milligram of iron, 294 milligrams of calcium, 270 milligrams of phosphorous, 50 milligrams of potassium and 19 milligrams of sodium.


 Mucositis:
Gut damage caused by chemotherapy, is a common, debilitating and costly side effect of cancer treatment, affecting up to 60% of patients undergoing chemotherapy. Probiotics (Streptococcus thermophilus) have been receiving a lot of exposure in promoting gut health naturally, where diarrhoea and gut damage have been reduced. KL Inglis Centre for Paediatric and Adolescent Gastroenterology, Women's and Children's Hospital, Nth Adelaide, Australia



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 Osteoporosis:
Osteoporosis is a serious health problem, especially for women, and studies have shown that most people consume far less calcium than the daily recommended levels. Fewer than 1 in 6 teenage girls in the USA get even half their daily requirement of calcium. Later in life they are prone to the crippling and painful effects of osteoporosis. Prevention is the best cure! Many calcium supplements are not readily or effectively absorbed. EASIYO yogurt is a good source of easily absorbed calcium. Ref: Studies by Khem M. Schahani PhD. Professor of Food Science, University of Nebraska.


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 Probiotic:
It is generally agreed that a probiotic culture must be capable of colonizing the intestinal tract to influence human health. Probio means ‘for life’. Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host.


 Protein:
Yogurt is an excellent source of protein. The culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yogurt are often called "predigested."



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 Refrigeration:
Yogurt that is prepared in the home should be refrigerated after preparation to stop any further growth of bacteria. Commercial yogurt should be refrigerated as soon as possible and consumed within three or four days to give maximum flavour pleasure. If stored for longer periods, the acidity will continue to increase and the result will be a sharper flavoured product.


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 Sauerkraut:
L. acidophilus can be used to turn cabbage into sauerkraut, by converting sugars in the cabbage into lactic acid, which then acts as a preservative.


 Sodium:
Sodium is the principal cat ion (a positively charged ion) of the circulating blood and tissue fluids of animals. Normal sodium content is needed to maintain the correct volume of these fluids and the chemical balance of the body. Sodium also helps with the absorption of glucose in the small intestine and in the conduction of nerve impulses. Salt is a chemical compound that combines the elements sodium and chloride.

The recommended dietary intake (RDI) for sodium is 920 to 2300mg per day. In an everyday diet 75% comes from processed foods, 15% from personal use of salt at the table/cooking and <10% from fruit, vegetables and meat.


 Soy:
Lactic Bacteria can also be used to make "cultured soy" (commonly called soy yogurt) from soymilk in much the same way as fermentation of fresh milk.


 Streptococcus thermophilus:
One of the most desirable lactic bacteria and one of the main types of beneficial bacteria in yogurt. They quickly ferment milk sugar into lactic acid; inhibit growth of putrefactive bacteria; and are responsible for the flavour and aroma of yogurt.


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 Temperature:
In the preparation of yogurt it is necessary to maintain an even and fairly high temperature so the bacteria will thrive in the milk. This is very important as bacteria will grow rapidly only in temperatures between 90▫F. and 120▫F. They are killed by higher temperatures and grow slowly or not at all in those below 90▫F.



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  Virus:
A virus that infects bacteria is known as a bacteriophage, often shortened to phage.


 Vitamins:
One cup of plain yogurt, made from partially skimmed milk, contains 170 international units of vitamin A, .10 milligram of vitamin B/thiamine, .44 milligram of vitamin B/riboflavin, .2 milligram of vitamin B/niacin, and 2 milligrams of vitamin C/ ascorbic acid.

Lactic bacteria in EASIYO Yogurt have the property of being able to produce certain complex B vitamins (thiamine, riboflavin and niacin). The synthesis of folic acid (essential for the nervous system development in unborn babies) is particularly important in fresh EASIYO yogurt.


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 Whey:
The watery part of milk which separates from the curds after coagulation.


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