Yoghurt: Wonder Food

Yoghurt

An ancient food, yoghurt has bad many great claims made about its healing properties. It is a valuable source of nutrients and it has the extra bonus of being an  excellent infection fighter.  Yoghurt is also very easy to make.

Whatever its healing properties, yoghurt is a nutritional boon. It is a good source of milk nutrients, such as protein, calcium, potassium and riboflavin. Yoghurt is recommended by many medical practitioners to postmenopausal women because it is such a rich source of calcium, which creates bone density, and helps to prevent the brittle-bone disease osteoporosis.

INFECTION-FIGHTING PROPERTIES

Research conducted at the Long island Jewish Medical Center, New York, has substantiated the claim that yoghurt is an effective treatment for vaginal yeast infections such as thrush. A group of women with a history of chronic yeast infections agreed to eat 225 grams ( 8 ounces) of ‘live’ yoghurt containing the Lactobacillus acidophilus culture each day for six months. As a result, they suffered far fewer yeast infections than a control group who did not eat yoghurt.

Research by Dr. George M. Halpern at the University  of California School of Medicine at Davis found that yoghurt may also boost the immune system. People who ate two 225 gram pots o ‘live’ yoghurt containing Lactobacillus bulgaricus each day for four months had significantly higher blood level of gamma-interferon, one of the body’s infecition-fighting substances. Further studies by Dr. Halpern found that consuming regular doses of yoghurt also cut the chances of catching a cold by about 25 percent, and reduced the symptoms of hay fever by a similar amount. Yoghurt is also thought to increase the activity of NK  (natural killer) cells in the body, which attack viruses.

Does only ‘live’ yoghurt work?

It was previously believed that only yoghurt which contained live cultures of Lactobacillus bulgaricus, Lactobacillus acidophilus and streptococcus thermophilus had disease-fighting  powers. But research by Dr. Joseph A Scimeca at Kraft General Foods in the United States has shown that even yoghurt that has had the majority of its live cultures killed by heating or freezing will still boost the immune system.

THRUSH

A common infection, thrush is caused by the yeast Candida albicans. Although it is always present in the body, certain conditions and doses of antibiotics, can cause the yeast to proliferate and produce the infection. Thrush usually affects the vagina but may also affect the mouth, throat and anal area. Vaginal thrush produces a thick white or yellow discharge and intense irritation; oral thrush causes white patches in the mouth and anal thrush is associated with a rash and irritation.

MAKING YOUR OWN YOGHURT

• Yoghurt is cheap and very easy to make. All you need is a saucepan, a thermometer, a bowl or a vacuum flask, 570 of milk (any sort will do) and a tablespoon of ‘live’ plain yoghurt.
• Pour the milk into a saucepan and heat to boiling point. Remove the pan from the heat and allow the milk to cool to 49*C. Add  1 tablespoon of live plain yoghurt to the milk as a ‘starter’ and mix thoroughly.
• Pour the mixture into a bowl and cover it with non-PVC cling film. Alternatively, pour the yoghurt mixture into a vacuum flask and then screw down the stopper.
• If you are using a bowl, wrap it in a towel and put it in a warm place. Leave the mixture undisturbed until it thickens, usually after eight hours. Be careful not to let the mixture incubate for too long as it may start to separate.
• Pour into pots and eat immediately or refrigerate. Yoghurt will keep for up to five days. Save 1-2 tablespoons of your yoghurt as a ‘starter’ for the next batch. You may have to buy a fresh ‘starter’ after making a few batches.

TASTY VARIATIONS

If you want a yoghurt with a creamier texture or a fresh tasty dessert, follow these suggestions.

THICKER TEXTURE

To make a thick Greek-style yoghurt, line a large colander or sieve with gauze or muslin. Pour boiling water through the gauze to scald it. Place the colander or sieve over a bowl, pour in the yoghurt and let it drip overnight .

SWEETER TASTE

Add honey, chopped fruit, or unsweetened cooked fruit puree for sweetness or flavor after the yoghurt has been made.

ICED DESSERT

Frozen yoghurt made with low-fat milk provides a less fattening dessert than ice cream.

IDEAS FOR USING YOGHURT

• Yoghurt is delicious eaten on its own, but combining it with other foods can provide a variety of nutritious snacks or meals. Choose low-fat varieties.
• Add yoghurt to soups or casseroles to thicken and add creaminess. When cooking with yoghurt, use a low heat high temperatures can make the mixture curdle.
• Use yoghurt as a tasty topping for muesli or fruit desserts, potato salad, baked potatoes and cold pasta dishes.
• Add lemon rind and paprika to yoghurt to make a sauce for kebabs.
• Mix fresh herbs and garlic with yoghurt to transform it into a delicious dip or dressing for salads.
• Use yoghurt instead of cream in cake fillings and toppings.