HEALTH CORNER
By Julene Tripp Weaver
REASONS TO USE YOGHURT
Yoghurt is rich in potassium, calcium, protein and B vitamins, including B-12.
Research shows yoghurt strengthens and stabilizes the immune system.
The
lactobacillus in yoghurt feeds the intestines,
maximizes nutrients you can absorb into your body, insures the digestive system
stays healthy, and stabilizes the immune system.
"Yoghurt has strong medicinal properties, including the ability to
stimulate the immune system and kill bad "bugs" or bacteria in the
human gut. ...research at the
The secret to good yoghurt is that it contains live cultures,
there are four major strains of bacteria to look for: L. acidophilus, L. bulgaricus, S. thermophilus, and bifidobacteria. There are good brands of yoghurt available
check the label to make sure it specifies active cultures. It is always
better to buy the yoghurt plain and add in the fruit or jam just before eating
it. Frozen yoghurt is not the same product and will not yield the same health
benefits; even if they specify live cultures they will have only a fraction of
the beneficial bacteria of fresh yoghurt and they will not enhance lactose
tolerance.
Lactose in milk is converted by Yogurt's bacteria into lactic acid which helps digest lactose or dairy products.
The lactic acid of yoghurt is a perfect medium to maximize calcium absorption.
In yoghurt the process of
growth from milk into yoghurt involves the conversion of lactose into lactic
acid. Lactic acid helps digest lactose. In other words, yoghurt provides the
enzyme needed to digest milk products. Calcium, which is found in dairy
products, needs to enter the body in an acid matrix or your body will not
absorb it. So the lactic acid of yoghurt is a perfect medium to maximize
calcium absorption. Eight ounces of yoghurt will equal 400 mg of calcium, 25%
more calcium than you would get out of a glass of milk.
When someone is HIV positive and has a CD4 count under 200 their production of
hydrochloric acid (HCL) slows down. HCL is normally produced by your stomach to
help with the digestion of food. When you have less HCL and digestive enzymes
digestion becomes incomplete, food moves too quickly along the digestive tract.
Your body doesn't get enough calcium and other minerals. Difficulty sleeping
and malabsorption are common end results. Yoghurt is
one of those foods that you can eat to enhance your HCL production thus
improving your digestion, vitamin and mineral absorption, and your bodies general well being.
Research shows women who eat 4 cups of yoghurt/week have less vaginal and bladder infections.
Yoghurt can be used as an effective douche.
Have you
experienced the irritating vaginal itch, usually accompanied by a discharge? As
women we can get yeast overgrowth in our vaginas. Living with HIV makes women
even more vulnerable to these kinds of infections. Taking antibiotics has the
unwanted effect of wiping out normal flora in our bodies. Antibiotics or antifungals
(just another type of antibiotic) tips the balance of good and bad
yeast. Candida will grow in abundance when other bacteria and yeasts are depleted.
Candida is trying to solve the problem of the imbalance. It is vital to keep a
healthy diet of a wide variety of foods that contain natural bacteria and
yeasts.* Yoghurt is just such a food. It can be used internally and externally,
and it is a prime good yeast replacer for our vaginal and intestinal flora. If
you've ever used the applicators to insert antifungals
into your vagina save them -- they can be filled with yoghurt instead!
A study at Long Island Jewish Medical Center showed that "women prone to
vaginal yeast infections experienced a threefold decrease in infections when
they ate a cup of Lactobacillus acidophilus yoghurt daily for six
months."(2) The women were so pleased with the improvement that they did
not want to stop eating the yoghurt when the study wanted them to stop!
I highly recommend making your own yoghurt, it's easy and there are some
advantages. "While some commercial yogurts are better than others, most do
not allow the bacteria to multiply to the extent that you can when you make it
at home. The longer you let your yoghurt sit a room temperature before
refrigerating, the stronger the bacteria cultures will become.... Most
commercial yogurts, even those made without gum, gelatin or stabilizers, add
milk solids to thicken the yoghurt. This makes the yoghurt a concentrated food
which is more difficult to digest."(3)
(1)
* Susun Weed Workshop, October 1993
(2)
(3) Khalsa, pg. 46
References:
Khalsa, G. S. & Khalsa,
P. S., Editors, FOODS for Health and Healing Remedies & Recipes Bases on
the teachings of Yogi Bhajan, Berkley, CA: KRI
Publications/Spiritual Community, 1983.