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When I lived in the US in the 90s, it was hard to find live-culture yogurt in supermarkets (you could find them in natural food stores, of course).
Now back in the US, it’s hard not to find live-culture yogurt, and some are specifically marketed, yes, for women to balance their flora.
It means that folks are becoming aware of functional foods, of the importance of microorganism in their diet, and that the feeding desire to find a short cut (a pill rather than eating wholesome yogurt) is always a good business.
OK, so the science behind probiotics is still in progress, so I will not go into that right now. But, going on the premise that yogurt is the gold standard for beneficial live (with microorganisms) food, then my standard for all probiotic products used for digestive health is Stonyfield’s yogurt.
For me, the type, variety, and number of bacteria in a probiotic food or supplement is key.
Nonetheless, I think as probiotics go mainstream, buyers will be more astute as to what they are looking for. At its most basic, yogurt is a dairy product fermented by starter cultures (basically lactic-acid-producing bacteria). Yogurt might also contain other live bacteria, such as probiotics, microorganisms that have been found, through clinical studies, to confer a specific health benefit. In addition to starter cultures used for fermentation, CARBmaster cultured dairy blend contains two common probiotics, Lactobacillus acidophilus and Bifidobacterium bifidum, which are added specifically to help maintain a healthy gut environment and aid digestion. Since yogurt might not contain any beneficial bacteria (depending on whether it’s heat-treated), while cultured dairy blends might indeed contain probiotics, what’s a probiotic-seeker to do? Food Explainer thanks Bob Roberts of the College of Agricultural Sciences at Pennsylvania State University, Phillip Tong of the Dairy Products Technology Center at California Polytechnic State University, and John A. Furthermore, the use of live bacterial cultures for health purposes, called probiotics, has become mainstream enough that you can find probiotic supplements for children in the supermarket.

Stonyfield’s has 6 bacteria (S thermophilus, L bulgaricus, L acidophilus, Bifidus, L casei, and L rhamnosus). Also, I hope that new applications show up, beyond gut and vaginal flora health (I can think of a few). There’s no FDA standard for products labeled with this phrase, so manufacturers have considerably more leeway with production methods and ingredients. It must be produced by fermenting cream, milk, partially skimmed milk, or skimmed milk, either alone or in combination. The culture must contain two specific types of lactic-acid-producing bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus.
Probiotics are added purely because they are supposed to promote digestive well-being and not because they play a role in fermentation. The only difference is that the starter culture might not contain the same two starter bacteria the FDA stipulates for yogurt. What’s the distinction, then, and is there more or less beneficial bacteria in yogurt than in the dairy blend doppelganger?
The drop in pH in turn causes the milk’s proteins to set, so the liquid thickens into yogurt.
These bacterial cultures were selected by the FDA because they work especially well in tandem, each one producing compounds that enhance and speed up the productivity of the other. Manufacturers lower the carbohydrate content in cultured dairy blends by using so-called fractionated milk products, such as milk protein concentrate, in which the protein percentage of milk has been increased and the sugar portion filtered out. The nutrition label on CARBmaster says it’s made with active starter cultures without specifying which ones. To qualify, at the time of manufacture, a yogurt or cultured dairy product must contain at least 100 million bacteria per gram, since live and active cultures are only effective if they are consumed in such large numbers.

There are some proprietary sub-species and I’ve been pleased to see a few products with S salivarius or some other bacteria. The federal regulations also stipulate that yogurt must contain a certain minimum amount of lactic acid. Keep one thing in mind, though: While cultured dairy products sit on refrigerated shelves, the number of beneficial bacteria will become depleted as microorganisms die or become inactive. To maximize the amount of live bacteria you ingest, try to eat the yogurt or cultured dairy blend soon after purchase, and certainly before the sell-by date. Yogurt can include a permitted list of sweeteners as well as flavoring ingredients, color additives, and stabilizers. It is dairy and casein free, hypoallergenic, and do not contain any artificial colors, flavors, preservatives, sugar, gluten, soy or FOS. The bacterial count per gram of yogurt made will be above 100 million per gram, based on various independent lab test results that were performed on yogurts that we have made during our evaluations.
The type and amount of microorganisms in yogurt affect lactose digestion and health benefits of yogurt. For every two quarts of milk (~ 1,9 l), you can use half a scoop (0.4 gram) of yogurt starter.

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Comments to “Probiotic live culture yogurt twitter”

  1. xixixixi:
    Digestion, but having the right microbes.
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  3. Bro_Zloben:
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  4. tolik:
    And the fat portion of dairy.