Bella Adams
The combination of yogurt, muesli, and fruit has long been popular, especially for breakfast. Recently, we have heard some criticism of this combination, so we turned to experts for clarification.
Yogurt and fruit
There is an opinion that yogurt and fruit should not be combined because fruit acids destroy the beneficial bacteria in yogurt. It is known that yogurt contains lactic acid bacteria, i.e. those that produce lactic acid from a plant or protein substrate in the process of fermentation. The latter is a factor that limits the growth of pathogenic bacteria in the environment.
Thus, yogurt cultures themselves are a source of acid, which is detrimental to certain microorganisms. Therefore, it is doubtful that organic acids, which are rich in fruit, will significantly reduce the number of beneficial bacteria in yogurt.
The protein contained in yogurt requires an acidic environment for digestion (the stomach enzyme pepsin can only break down denatured, “unwound” protein in an acidic environment). Food compatibility rules advise against combining sour fruits and protein foods because such fruits inhibit the formation of hydrochloric acid in the stomach, which is essential for protein digestion. However, it is logical to think that the necessary acidic environment can be created both by hydrochloric acid produced by the gastric glands and by organic acids that come from the fruit consumed. Thus, the combination of yogurt and fruit will not interfere with its absorption. Of course, people with high acidity of gastric juice should limit the consumption of fresh fruit in order not to expose the stomach wall to the threat of acid damage.
Nutritionists, such as A. Chenault and P. Dukan, also do not write about not combining these foods. And the MyPlate diet suggests eating a protein product and fruits or vegetables for breakfast. However, nutritionist L. Denysenko warns against combining yogurt and melon.
Yogurt and muesli
Muesli contains starch and fiber (flakes of whole grains), fats (nuts), acids, and fructose with galactose and pectins (dried fruits). And yogurt is a protein in combination with lactic acid bacteria. These microbes use a plant (hydrocarbon) or protein substrate in the course of their life. The microflora of a healthy large intestine is also based on bacteria that cause lactic acid fermentation.
So, by consuming a substrate for the bacteria (muesli) and the microbes themselves (yogurt), the intestines receive additional beneficial inhabitants and plenty of food for them. This allows you to maintain sufficient intestinal motor activity and prevents the colonization of pathogenic microorganisms. And thanks to the production of short-chain fatty acids by the beneficial flora, it ensures normal nutrition of the intestinal wall cells, thereby preventing their malignant degeneration.
