John Myers
Mai ka hema hikina o ʻEulopa, kahi i hana ʻia ai me ka waiū kao, hipa a i ʻole ka waiū bufalo. I kēia mau lā, hoʻohana nui ʻia ka waiū bipi, i hui pū ʻia me kekahi mau hua bacteria lactic acid a waiho ʻia a kū no ʻelua a ʻekolu mau hola ma kahi o 45 degere Celsius. Hoʻololi ʻia ka lactose i loko o ka ʻakika lactic, a hui pū ka waiū a lilo i viscous.
He nui nā ʻano like ʻole o ka yogurt, ma ke ʻano paʻa a me ka inu ʻana a ma nā pae momona ʻokoʻa: ʻo ka yogurt me ka liʻiliʻi he 10 pākēneka ka momona, ʻo ka yogurt me ka 1.5 pākēneka momona a me ka yogurt haʻahaʻa me ka 0.3 a i ka 0.1 pākēneka momona. Loaʻa i ka yogurt huaʻai ka nui o nā mea ʻono, ke kō a me ka waihoʻoluʻu ma mua o nā hua hou.
Me kahi o 75 calories no ka 100 g, he haʻahaʻa loa ka yoghurt i nā calorie. ʻAʻole ʻoi aku ka maikaʻi o ka mana haʻahaʻa momona, no ka mea e hōʻoiaʻiʻo i ka ʻono like, hoʻohui pinepine nā mea hana i kahi nui o ke kō. Hiki paha ke hāʻawi ʻia ka yoghurt liʻiliʻi-momona i ka helu like o nā calorie e like me ka yogurt me 3.5 pākēneka o ka momona o ka waiū.
ʻO ke kiʻekiʻe o ka calcium ma ka yoghurt kekahi mea ʻē aʻe.
Nā helu Yoghurt me ka protein kiʻekiʻe a me nā minela koʻikoʻi. Eia nō naʻe, ʻo kona pōmaikaʻi olakino maikaʻi loa aia i loko o ka (probiotic) lactic acid bacteria, ka mea e mālama pono ai ka pua ʻōpū. Hōʻike nā haʻawina i kēia ʻano o ka "hoʻoponopono ʻana i ka ʻōpū" ma hope o ka lāʻau antibiotic e hoʻihoʻi hou i ka ʻōnaehana pale.
Hiki i ke kino ke hoʻohana maikaʻi i ka yoghurt me ka ʻakika lactic lima ʻākau no ka mea hiki maoli nō ia i loko o ke kino. I mea e noho ai nā maʻi maʻi maʻi maʻi i loko o kou ʻōpū, pono ʻoe e hoʻopili i hoʻokahi momo yoghurt (a pēlā pū kekahi maʻi bacterial) a ʻai ma kahi o 200 grams o kēlā me kēia lā.
ʻO ke kiʻekiʻe o ka calcium i loko o ka yoghurt kekahi mea hoʻohui: hoʻoikaika ka mineral i nā iwi a me nā niho, pale i ka osteoporosis a hiki ke puhi i ka momona i ke kino. Hiki iā ʻoe ke puhi i nā calorie i ʻoi aku ka maikaʻi inā hoʻohana ʻoe i nā huahana i hoʻohui ʻia i ka fiber, e like me ka palaoa, i piha.
Pono ʻoe e mālama i ka yogurt i loko o ka friji.
ʻAʻole like me ka waiū, ʻo ka hapa nui o ka lactose i ka yoghurt ua fermented i lactic acid. No laila, ua ʻae maikaʻi ʻia nā mea liʻiliʻi o ka yoghurt e ka poʻe me ka lactose intolerance (milk sugar intolerance). A i ʻole, ʻo ka lactose-free yogurt i hana ʻia mai ka soy, kao a i ʻole ka waiū hipa he mea ʻono a olakino.
Makemake ʻoe i pēpē? A laila pono ʻoe e ʻai mau i ka yogurt. Ua ʻike ʻia kahi noiʻi hou e ka Harvard School of Public Health i ka ʻai ʻana i nā huahana waiu hiki ke hoʻonui nui i ka manawa o ka hāpai ʻana.
Ua hōʻike ʻia nā noiʻi hou ʻana i ka waiu organik a me ka yogurt i hana ʻia mai loko mai o ia mea aia nā momona olakino. ʻO kēia mau ʻakika momona unsaturated e hoʻohaʻahaʻa i ke kiʻekiʻe o ka cholesterol a pēlā e hōʻemi ai i ka pilikia o ka waiho ʻana i loko o nā kīʻaha koko.
Pono ʻoe e mālama i ka yogurt i loko o ka friji. Noho maʻamau ma laila no ʻekolu a ʻehā pule. Mai puna pololei i ka yoghurt mai loko mai o ka hue a i ʻole ke kīʻaha ke ʻole ʻoe e hoʻopau ia mau mea a pau. A i ʻole, komo nā germs mai ka waha i loko o ka yoghurt a ʻoi aku ka pōʻino.
