It is generally accepted by historians that yoghurt must have been accidentally produced the first time as this a food produced when bacteria ferments milk. This food is made by deliberately adding beneficial bacteria to milk which is in turn able to ferment the milk when the correct temperature and moisture is in place.
During the process of yogurt making, Lactose is converted to glucose and galactose by lactic acid bacteria
According to Wikipedia, yogurt consumption dates back to ancient Persian times and the combination of Yogurt and Honey is called ‘food of the gods’ in ancient Indian records. Even during these periods in human history there was widespread appreciation of the health benefits of eating this super food.
Scientists have concluded from both human and animal studies that regular consumption of yogurt has beneficial effects on gastro intestinal health by helping with certain conditions like lactose intolerance, constipation, colon cancer, inflammatory bowel disease and allergies. It can be therapeutically used to alleviate symptoms of these digestive disorders.
It is also believed that regular consumption of yoghurt enhances the immune system; Hippocrates an early scientist considered fermented milk to be a medicine. Scientists at the beginning of the 20th century suggested lactobacilli ( which is a probiotic) in yogurt as the reason for the healthy long life span of the Bulgarian people since this country has a good number of people aged 100 years and older.
Probiotic ( live bacteria ) consumption in yogurt will introduce or balance beneficial bacteria in the gut which is necessary for the body to perform at its best and also inhibit the growth of harmful bacteria. These live bacteria have to be delibrately eaten in good quantity to reap the health benefits; care however should be taken to note the added sugar quantity in the store bought ones. It is best to buy unsweetened or simply make your own which is easy – peasy like my babies would say.
When buying the starter culture always read the label to be sure it has live probiotic culture.