Studies have shown for some time that yogurt can boost your nutritional health when added to your diet. What’s not as clear from recent health news is whether probiotic yogurt is any better for you than conventional yogurt.
Probiotic yogurt is loaded with friendly bacteria. These beneficial bacteria are needed for proper digestion as well as preventing the overgrowth of yeast, which can cause a lot of health problems. Conventional yogurt naturally contains some of these beneficial bacteria, while probiotic yogurt is supplemented with extra bacteria.
To find out whether there were any added benefits to taking probiotic yogurt compared to conventional yogurt, a research team investigated the lipid profile in type 2 diabetic people. In a randomized, double-blind, controlled trial, 60 people with type 2 diabetes and high LDL (bad) cholesterol levels were assigned to two groups. Participants consumed either 300 grams of probiotic yogurt daily containing “Lactobacillus acidophilus” and “Bifidobacterium lactis” or 300 grams of conventional yogurt for six weeks. The research team performed a number of tests.
They found that probiotic yogurt consumption caused almost a five-percent decrease in total cholesterol and about an eight-percent decrease in LDL cholesterol compared with the control group. The research team concluded that probiotic yogurt improved total cholesterol and LDL concentrations in type 2 diabetic people and may contribute to the improvement of cardiovascular disease risk factors.
Yet another alternative remedy in the form of a delicious food you can add to your weekly diet. Follow the researcher’s health advice and try buying some yogurt supplemented with “Lactobacillus acidophilus” and “Bifidobacterium lactis” the next time you are shopping at your local grocery store.
Want another reason to eat yogurt? Read the article, Eating Yogurt Can Kill Bad Breath Naturally.
Read This Before You Buy That Yogurt
Ejtahed, H.S., et al., “Effect of probiotic yogurt containing
Lactobacillus acidophilus and Bifidobacterium lactis on
lipid profile in individuals with type 2 diabetes mellitus,” J.
Dairy Sci., July 2011; 94(7): 3,288-94.