He commented Professor Frank Hu, the principal investigator in the study and a professor of nutrition and epidemiology, said: «the data that we have collected shows that milk consumption can have a significant benefit in reducing the risk of diabetes. Health and the positive impact is not huge, but it is clear by 18 per cent, which is useful ratio by any standard in the specter of diabetes, with all that that means the suffering of the treated and the suffering of its repercussions on the coronary arteries and eye retina and the work of the kidneys and the safety of the nervous system in the body ». At the same time, the researchers said that these good observation of yogurt interest is not a substitute obviates the system of the four key elements of interest to diabetes, no need to follow the diet and eating healthy foods, physical exercise, and reduce body weight, and taking medications that may be prescribed by a physician.
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* In type II diabetes mellitus, the pancreas does not produce the body enough of the hormone insulin, or the insulin produced by the pancreas does not work efficiently as a result of the body's cells arise because the body has a resistance to the effect of insulin. The outcome of that to become blood sugar levels are too high.
The researchers in this study compiled the results of three previous large studies had tracked the medical history and lifestyle habits for those working in the field of health, a «follow-up study of health professionals» (Health Professionals> Follow - up Study), which included more than 51 thousand health professionals male, and «the Nurses Health Study» (The Nurses> Health Study), which included more than 120 thousand women nurses, and «Health Study II nurses» (The Nurses> Health Study II), which followed are the other about 117 thousand women nurses.
The researchers noted that during that follow-up studies, appeared about 15 thousand cases of diabetes type II. When the researchers looked at the total dairy products (Dairy Foods) peek, such as milk and yogurt, cream, cheese, etc., Elhzawa that did not have any impact in raising the risk of diabetes among those covered by the 3 studies. However, when the researchers focused on the consideration of yogurt, they found that eating one serving a day of it is linked to a decrease in the probability of the risk of diabetes by about 17 per cent.
The researchers then compiled the results of other published studies had looked at the fact that the links between dairy products and diabetes type II, these studies included about 460 thousand people were injured during the follow-up about 36 thousand people with diabetes. They found that eating ration of yogurt a day reduces the risk of diabetes by 18 per cent.
Said Professor Hugh, that those studies did not distinguish between the types of yogurt, whether it be of the type of milk Greek yogurt (Greek - Style Yogurt) or other, not on the content of fat yogurt, or low-fat or full-fat.
* healthy food
* The researchers said that while previous studies have found that yogurt is good to maintain a healthy body weight and reduce the risk of developing type II diabetes, but most previous studies were small in included in the follow-up number, and so he decided to team Find consider include larger groups of People in the new study.
And the results seem to be eating one serving a day of yogurt is not a factor raises the likelihood of the risk of diabetes, it is a useful factor in terms of reducing the infection, and so you can be eating yogurt behavior healthy diet within the system food attention to the prevention of diabetes. So Professor Hugh stressed that «eating yogurt is not a miracle cure or prohibitive for diabetes, and this is the bottom line, and the message you want to convey to our consumers, we have to pay attention to the pattern of our diet and maintain a normal body weight, and in spite of the need for further studies on this issue it with yogurt seems to place him in the system of a healthy diet ».
* Useful bacteria
* The researchers pointed out that he does not know exactly how it can help yogurt to reduce the likelihood of risk of diabetes, but many experts regarding healthy nutrition believe that the presence of probiotics (Probiotics) in yogurt, any bacteria «good» and «friendly», working to change the intestinal environment in a meaningful way, which helps to reduce inflammation and improve the production of important hormones to control the appetite.
And which distinguishes the yogurt from the rest of dairy products is a set of important aspects, so the yogurt is on one side and the rest of the dairy products in the other. It should be noted that the yogurt is prepared by adding two kinds of friendly bacteria are bacteria «to Aktobsilaj Bolgeraks» and «bacterium Streptococcus Tarmovils». These two types of bacteria are working to convert the lactose sugar found in milk to lactic acid. To enable the bacteria to successfully carry out this process in the chemical inside pasteurized milk, it is necessary to put Mzejehma in a warm atmosphere for several hours, during which acquires liquid milk mainstay more coherent and hardness and The distinctive flavor when handling. So the English word «yogurt» taken from the Turkish word «Yogermick» which made denser and thicker thing.
And different productive ways to make yogurt for the consumer, so that some producers recreates the pasteurization of milk in order to be rid of friendly bacteria, but most of them maintain the survival of friendly bacteria in yogurt for the benefit of the body as well as taking advantage of the same milk and its components.
Health and nutrition sources indicate that the more milk, used for the preparation of yogurt, fat Menzuaa more the textures more coherent and richer flavor. However yogurt can be produced even from full-fat milk. It is noted that the milk product of this natural milk formed on the surface layer of dry-Karim that are rich in fat, which sets him apart from the bacteria blend yogurt, Vttefo thus on the surface.
* Yogurt components
* We note in the markets types of yogurt fortified with either fruit pieces which are deposited in the bottom of the cup yogurt, as in the American type, or add smaller than the cut fruit that in order to blend with milk to become the texture like custard, as in the kind Swiss or French. As well as the varied flavors of yogurt by adding chocolate or vanilla or fruit flavors, as producers used some additions from natural materials, such as gelatin or starch or pectin or other body to control the strength of the mixture and improves their taste different block in the mouth when handling.
And a glass of milk contains natural yogurt, low-fat weight of about 230 grams to about 140 kilocalories (kcal), and skimmed about 100 calories, and full-fat up to about 200 calories. As the low-fat contains about 3 grams fat, and full-fat content may exceed the amount of 8 grams of them.
And the bacteria convert the milk sugar, or lactose to lactic acid makes it easier for intestinal trouble digesting these sugars and removes the symptoms of gas and diarrhea in people who have difficulties in eating dairy products, especially whenever drank milk directly. The friendly bacteria facilitate digestion of milk protein or «cusine», in addition to lifting the proportion of natural friendly bacteria in the colon, especially when less quantity by taking antibiotics or for other reasons.
There are a lot of rich nutrients in a cup of yogurt, and specifically, a cup of yogurt contains about 85 micrograms of iodine, or about 60 per cent of the daily need, and 450 milligrams of calcium, or about 45 per cent of the daily need, and 350 milligrams of phosphorus, which 35 per cent of the daily need, and 0.52 milligrams of vitamin B - 2, or about 30 per cent of the daily need. The good proportions elements in the cup yogurt, which provides needed daily by the body vary up to a 25 per cent include proteins and vitamin B - 12 lobby - 0.5, potassium, zinc and «tryptophan» and others.
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