Myth 5: Even people who
are lactose-intolerant or allergic to dairy products can eat yoghurt:
Because the cultures turn the milk sugar lactose into lactic acid, some
people who are lactose intolerant can eat yoghurt without digestive
distress. Depending on the amount of lactose present in the end product
(which is usually a product of the fermentation time and the activity of
the particular cultures used), a person with lactose-intolerance may
not be able to eat dairy-based yoghurt. Additionally, anyone with a
full-blown allergy to dairy products will still have an immune response
to dairy yoghurt and needs to avoid it altogether. Having said that,
there are many excellent non-dairy alternatives that still confer the
health benefits of eating yoghurt.
Myth 6: The
“I-eat-yoghurt-so-I-get-all-the-probiotics-I-need” myth: I regularly
hear this myth from people who consider themselves knowledgeable about
health and wellness. They (incorrectly) believe that yoghurt is a
cure-all for what ails them and can correct any imbalances in their
intestines. Because most yoghurt only contains two or three strains of
probiotics (out of the 1,000 or so currently known probiotics possible
in our food), you’re only going to reap the health benefits of taking
these strains. However, there are many benefits from the few different
strains found in yoghurt, including easing traveler’s diarrhoea,
boosting nutrient absorption, and treating H. pylori infections or food
poisoning. H. pylori infections have been linked to ulcers, gastritis,
and other health conditions.
Myth 7:
Dairy-based Yoghurts are nutritionally superior to non-dairy-based
yoghurts: While the amount of research assessing non-dairy yoghurts is
still relatively small in comparison to dairy-yoghurt, there are some
good studies showing the health benefits of the dairy-free versions.
Non-dairy yoghurt has been linked to reducing cholesterol levels and
heart-disease markers, and even demonstrated anti-cancer activity.
Even when yoghurt is portrayed in an
accurate way, without embellishment of its healing properties, this
delicious food still warrants superfood status.
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