Natural yoghurt 1.5% fat

Natural yogurt is the leader among useful products due to the fact that it contains many useful microelements and other nutrients. More and more this sour-milk product is gaining popularity among adherents of a healthy diet, because yogurt not only saturates the body with all the useful components that are necessary for the proper functioning of the whole organism, but it's quite tasty.

Natural yogurt has a white, uniform color, the taste is milky slightly acidic without foreign smells. Prepare from milk and starter by ripening, if desired, you can add various sweeteners and fruits, this yogurt can be eaten in its original form, added to salads and pastries. In the purchased yoghurt, you can find milk powder and various supplements that help prolong the shelf life of the product. The fat content of yogurt will depend on the fat content of the milk used.

Yogurt contains such nutrients:

• protein,
• iodine,
• calcium,
• vitamin B1, B2, B3, B12,
• zinc,
• potassium,
• phosphorus,
• choline,
• fluorine,
• iron,
• carbohydrates and fats.

The benefits of yogurt can be listed endlessly, so let's name the most important pluses and some disadvantages of this product. The most important benefit of yogurt with regular use is the improvement of the stomach and digestion in general; it clears the intestines of accumulated toxins and toxins; increases immunity; helps to fight excess weight;

Yogurt is recommended to be used for the prevention of such disorders and diseases:

• dysbacteriosis
• fungal infections
• with elevated cholesterol
• lack of calcium
• with hepatotonia
• cardiovascular diseases

for increase of leukocytes in blood
The harm of natural yogurt is almost minimal, it can be contraindicated for those people who have lactose intolerance or with increased acidity. The present yogurt is stored no more than 5-7 days in the refrigerator. Home-made yogurt is very easy to prepare in just 8 hours, for cooking choose only high-quality products because it will depend on them the taste and quality of the prepared product.

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