Health Benefits of LIVE CULTURE ORGANIC Yoghurt Associated with High Levels of Gamma Interferon (Beneficial for MS)

[Guest guest]

Health Benefits of Yoghurt

 

 

 

My thanks go to Julene for allowing this article to be posted

 

http://www.leaflady.org/yoghurt.htm

 

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 University of California at Davis showed that eating live-culture yoghurt

was associated with higher-than-average levels of gamma interferon, a key

component of the body's immune system. " (1)

 

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) Bell, pg. 16

* Susun Weed Workshop, October 1993

(2) Bell, pg. 18

(3) Khalsa, pg. 46

References:

 

Bell, Brenda, " The hidden world of yoghurt, " View Magazine, May/June 1994, pg.

16 - 19.

 

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.

 

Konlee, Mark, AIDS Control Diet Sixth Edition, West Allis, WI: Keep Hope Alive,

1994.

 

 

 

RECIPE TO MAKE YOGHURT

Supplies you will need to make yoghurt:

 

Milk (cow's and/or goat's)

Yoghurt starter [Natren makes an excellent yoghurt starter -- Mega dophilus, if

using this add 5 teaspoons to 2 quarts of milk, they also have a product called

" Yoghurt Starter " both of these will be found in the refrigerator section of

your local health food store, at home store them in your refrigerator]. A good

live culture yoghurt can also be used, this is probably the least expensive

approach.

large enough saucepan [Preferably glass, enamel or stainless steel, definitely

not aluminum, if you have a double boiler this is perfect].

a cooking Thermometer, it really helps so the milk doesn't over heat.

Cup for blending yoghurt [a 1 or 2 cup Pyrex works well]

A place to leave yoghurt undisturbed - oven, cooler, box - a blanket to lay over

it or a towel to wrap around it.

Small size: 1 quart milk; use 4 ounces of yoghurt

Large size: 2 quart milk; use 8 ounces of yoghurt

 

1. Heating the milk

Place milk in a saucepan. [Preferably glass, enamel or stainless steel,

definitely not aluminum.] Heat milk slowly so as not to scorch it. It helps if

you have a thermometer, it is important not to boil the milk. Bring the milk to

the temperature of 110 degrees F.

 

2. Adding the starter/yoghurt

Have the yoghurt or starter ready in a cup and pour some of the warmed milk into

the starter and stir into a smooth paste. Continue to add milk to paste,

thoroughly blending after each addition, until the cup is nearly full. Stir this

mixture gently back into the pan of milk and mix thoroughly.

 

3. Incubation

You can leave the milk in saucepan, covered, or pour it into a steril jar with a

lid (I use Corning ware with its lid). Place it in a warm, dark place where the

temperature can be maintained for approximately 8 hours. A gas oven with only

the pilot light on works well. An insulated cooler, or even a cardboard box

covered with a blanket will work. Let it sit undisturbed. The temperature must

be neither too hot nor too cold, or the yoghurt will not form. After 8 hours

uncover it without disturbing it, you may remove it and refrigerate, or you can

let it sit at room temperature for up to three days to grow a stronger yoghurt

culture (for more acidophilus in your yoghurt). The longer it sits the more

sour/acidic it will taste, 24 hours is a good amount of time before

refridgerating.

 

With goat's milk you will have a more liquid yoghurt because the protein to fat

ratio is different that cow's milk. Goat milk also has more natural inhibitors

to coagulation.

 

WAYS TO DISGUISE YOGHURT!

 

Some of you may not like the taste of yoghurt, yet know it is a healthy food and

would like to be able to eat it. I thought I would give some ideas to help out

with this. The way I usually disguise yoghurt is to make it into a shake. You

need a blender to make this. My favorite recipe is called a WEIGHT GAIN SHAKE:

 

1 ripe banana and/or 1 cup fruit of choice that is in season

1 cup plain yoghurt (desirable brands include Nancy's, Brown Cow)

1 - 2 TBSP ground up flax seeds OR flax seed oil (the seeds are cheaper and a

whole food)

1 - 2 TBSP ground up Milk Thistle seeds (nutritive for liver)

1 - 2 TBSP blackstrap molasses or honey or real maple syrup

1 - 2 TBSP raw sesame butter, other nut butter OR 1 cup ground up raw organic

nuts

2 TBSP of a high quality protein powder (contains free form amino acids)

OPTIONAL

Add liquid to thin out (goat milk, cow milk, rice dream, almond milk, soy milk,

or juice). Blend all together.

 

I suggest you experiment with this recipe. Mixing in the sesame butter and

molasses gives it an almost chocolate like quality. The sesame butter adds

additional calcium, the molasses is loaded with iron. Almost any fruit can be

used, I've decided I like banana best, but peaches, strawberries, blueberries,

blackberries (berries are all blood builders - organic best for any type of

berry), pears, etc. could all be added in. Experiment! Use organic milk and

yoghurt from farms not using rBGH (Bovine Growth Hormone). Drink each day.

 

Mango Lassi: 2 cups plain yoghurt, 2 medium mangoes (very ripe), 3 tablespoons

maple syrup or honey, 6 ice cubes (from filtered water), 1/8 teaspoon rose

water.

Peel and slice mangoes. Put all ingredients in the blender and blend at high

speed. Serves 4 - 6.

 

Yoghurt Cheese: Use 1 quart plain yoghurt. Line a fine-mesh colander with a

double-thick piece of cheesecloth. Place yoghurt on top of cheesecloth and place

colander over bowl (the bowl must be as large as the colander because the

yoghurt will be dripping liquid). Allow yoghurt to drip at least 6 hours

(overnight or up to 12 hours). At end of time, what's left in cheeseclothe will

be thick, luscious, Yoghurt Cheese.

Use in place of cream cheese. If you want to make a flavored cream cheese, mix

in your favorite flavoring (such as fresh chives, dill, chili peppers, pimentos,

or other combinations) either after your cheese has been made or beforehand.

Fruit-flavors can also be used. Again experiment to make it suits your taste.

 

Cool and Creamy Cucumber Salad can be made using 1 1/2 cups of Yoghurt Cheese, 3

cucumbers, peeled, and diced, 1 clove of garlic minced, 1 TSBP extra-virgin

olive oil, 2 TSBP fresh lemon juice, sea salt and pepper to tast. Refrigerate

for 2 hours.

 

Garlic & Herb Yoghurt Cheese can be made using 1 1/2 cups of Yoghurt Cheese, 1

TSBP fresh thyme (or 1 TSP dried), 1 TSBP minced fresh parsley, 1 1/2 TSP minced

garlic, 1 TSP black pepper, 1 TSP chopped fresh basil (or 1/2 TSP dried).

 

Middle East Yoghurt Cheese can be made using 1 1/2 cups of Yoghurt Cheese, 1/4

cup and 2 TSBP chopped radishs, 1/4 cup and 2 TSBP chopped cucumber, 2 TSBP

minced red onion, 1 TSBP raisons chopped, 1 TSBP mint leaves (fresh), 1 TSP

grated lemon peel.

 

South-of-the-Border Spread can be made using 4 cups yoghurt (1 quart), 1 can

pitted olives, sliced, 2 teaspoons chili powder, Salsa. Mix brine of sliced

olives and sliced olives into yoghurt and spicing. Then hang as for Yoghurt

Cheese (see recipe above) for 6 to 8 hours or overnight. Unmold onto serving

platter and pour salsa over it. Serve with corn chips.

Raita - Cucumber and Yoghurt Salad: 2 large cucumbers grated or sliced in

rounds, an amount of yoghurt equal to cucumbers (1 cup to 1 cup, etc.), 1/2 - 1

teaspoon cumin seeds, 1/2 - 1 teaspoon fresh mint, finely chopped (optional).

Mix cucumbers and yoghurt. In a hot, cast iron skillet, toast cumin seeds

without oil until brown. Stir briskly to prevent burning. Pound the toasted

seeds in a mortar and pestle and stir into the cucumbers and yoghurt along with

the mint. Serve cold as an accompaniment to curries. Serves 4 - 6.

 

Congee

Traditionally known as hsi-fan or " rice water, " congee is eaten throughout China

as a breakfast food. It is a thin porridge or gruel consisting of a handful of

rice simmered in 5 - 6 times the amount of water. Other grains such as millet,

or spelt can also be used. Cook the rice and water in a covered pot 4 - 6 hours

on warm, or use the lowest setting possible; a crockpot works well for congees.

It is better to use too much water than too little, and it is said that the

longer congee cooks, the more " powerful " it becomes.

 

Healing Properties: The simple rice soup is easily digested and assimilated,

tonifies the blood and the qi energy, harmonizes the digestion, and is

demulcent, cooling and nourishing.

Other therapeutic properties may be added to the congee by cooking appropriate

vegetables, grains, herbs or meats in the rice water. Since the rice itself

strengthens the spleen-pancreas digestive center, other foods added to a rice

congee become more completely assimilated, and their properties are therefore

enhanced.

I will list several additions, out of many, and their specific effects:

 

YOGHURT AND HONEY: Beneficial to heart and lungs

GINGER: Warming and antiseptic to viscera; used for deficient cold digestive

weakness: diarrhea, anorexia, vomiting, and indigestion.

LEEK: Warming to viscera; good for chronic diarrhea.

POPPY SEED: Relieves vomiting and benefits large intestine.

SWEET RICE: Demulcent; used for diarrhea, vomiting, and indigestion.

TARO ROOT: Nutritious; aids the stomach; builds blood.

[Congee recipe adapted from Healing with Whole Foods Oriental Traditions and

Modern Nutrition, By Paul Pitchford]

 

Sesame Yoghurt Dressing: Blend until smooth and serve: 4 sprigs parsley,

1 stalk celery (chopped), 1/2 cup sesame seeds, 1/4 small onion (chopped), 1

clove garlic (sliced), 1/2 cup raw sesame oil, 1 tablespoon vinegar, 2

tablespoons lemon juice,

1/2 teaspoon salt, 1 teaspoon honey, 2 tablespoons soy sauce, 1 cup yoghurt.

Makes about 3 cups. Use on salads.

_________________

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html