Northeast Times

Get extra calcium from yogurt

At any time, hun­dreds of spe­cies of bac­teria — both po­ten­tially harm­ful and po­ten­tially help­ful — in­hab­it the hu­man di­gest­ive tract.

Pro­bi­ot­ics are the “friendly” types that help to fer­ment, de­com­pose and di­gest the foods we con­sume.

Dairy is one of the most read­ily ac­cess­ible and ac­cept­able food cat­egor­ies that con­tain pro­bi­ot­ics.

There has been some evid­ence that foods that provide pro­bi­ot­ics may en­hance min­er­al ab­sorp­tion.

There­fore, eat­ing yogurt and Ke­fir may help en­sure that cal­ci­um and oth­er min­er­als in dairy are ab­sorbed.

Yogurt is a great food to get pro­bi­ot­ics. It is bet­ter tol­er­ated by those who are lactose in­tol­er­ant be­cause the bac­teria di­gest the lactose or milk sug­ar while fer­ment­ing the milk, which pro­duces in­creased lact­ic acid and de­creased lactose.

So far, yogurt and Ke­fir have the most pro­bi­ot­ics and of­fer the most fla­vor and tex­ture op­tions.

Next time you are in the su­per­mar­ket, try some Greek yogurt or Ke­fir and get a dif­fer­ent taste and tex­ture than the nor­mal every­day yogurts. ••

Vir­gin­ia McGov­ern is a clin­ic­al di­eti­tian at Wes­ley En­hanced Liv­ing.

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