Brands of natural yoghurts. Which yogurt is the healthiest test purchase

Yogurt is a popular dairy product that has become one of the symbols of a healthy diet in our time. When purchasing, you need to pay attention to its composition. Real yogurt can only be called “a fermented milk product with a high content of nonfat milk solids, produced using a mixture of starter microorganisms - thermophilic lactic acid streptococci and Bulgarian lactic acid bacillus.”

There are two main varieties of this popular product. With live bacteria and pasteurized, which is essentially a yogurt product and does not have the beneficial properties of real yogurt. In order to understand what product is in front of you, carefully the Manufacturer is obliged to indicate information in the labeling. A product can be called yogurt only if the number of microorganisms in 1 g is more than 107 CFU. If it is less, we have at best a fermented milk product. In addition, yoghurts come in different fat contents. Those who follow a healthy lifestyle often choose low-fat versions, but it must be borne in mind that they usually contain a lot of carbohydrates due to the addition of stabilizers.

Like other fermented milk products, yoghurts have a beneficial effect on digestion and immunity. Fruit versions combine the beneficial properties of dairy products and fruits, but contain a lot of sugar and quite rarely natural fruits. Yogurt, like other dairy products, contains many useful substances: ascorbic acid, calcium, potassium, chromium, magnesium, phosphorus, iodine, sodium, fatty and organic acids
vitamins B1, B2, PP, D, B3 and B6.

What natural yogurt should be like: selection criteria

Bright labels, flashy advertising about the benefits, appetizing images of fresh fruits and cereals - this is what cups of yoghurt look like on store shelves. How to choose the “right” product so as not to fall for the tricks of marketers and not load your body with dyes and harmful food additives? Let's pull back the curtain of promotional slogans and deal with this issue.

What's inside: buy a product with a good composition

Look at the content! Dozens of domestic and foreign suppliers offer yogurt to Russian customers. In almost every supermarket you can find fermented milk products from the following brands:

• "Miracle",
• Danon,
• "Activia"
• Ermighurt,
• "Danissimo"
• Ehrmann,
• "Agusha"
• Fruttis,
• "Rastishka"
• Bio-Max,
• "Wimm-Bill-Dann"
• Actimel,
• "Imunele"
• "33 cows" etc.

Moreover, each brand claims that its products are natural and healthy. However, without evidence these are just empty words. To ensure their veracity, read the ingredients. The shorter and clearer the list of ingredients, the safer the yogurt.

The main ingredient is milk. It must be whole or low fat. The first option is suitable for all healthy people, the second is for girls on a diet and athletes during terrain training. It is better to avoid reconstituted and powdered milk or whey. They make production much cheaper and do not provide any benefit.

Pay attention to thickeners. If the label says agar-agar, feel free to buy this yogurt. But substances with the prefix E- should be treated with caution, as they can cause diseases of the gastrointestinal tract. The most popular: E407 (carrageenan), E450 (pyrophosphates), E1422 (acetylated starch).

Let's talk separately about the sugar content. At first glance, its presence in dessert is natural. The norm is 5-6 grams of “white crystals” per 100 grams of food. But what if they are accompanied by glucose, fructose, syrup, lactose, flavorings and artificial sweeteners? In some products, the “sweet share” accounts for 35% - more than in a chocolate bar. A real time bomb. With the regular presence of such mixtures in your diet, you risk developing diabetes, obesity, and problems with the cardiovascular system.

Why is packaging integrity and shelf life important?

Taking a pack of yogurt from the shelf, carefully inspect it for integrity. There should be no dents or signs of damage to the seams of the bag. Fermented milk products absorb harmful microorganisms from the environment like a sponge, so a damaged jar makes the dessert dangerous.

Also, do not forget about the expiration date. Thanks to pasteurization and sealing, even natural yoghurts can be stored for up to two to three weeks at a temperature of + 4 to + 6 degrees. If the permissible period is longer, the product has been heat-treated or “fertilized” with preservatives. Some mixtures are suitable for consumption within six months from the date of manufacture. Does normal milk really take that long to spoil?

Another point concerns bifidobacteria, which are involved in digestion and normalize intestinal function. They are not included in every yogurt, but if there is, then know: after the expiration date, microorganisms do not die. They simply “go over to the side of evil” and start the processes of putrefaction and fermentation.

7 Health Benefits of Homemade Yogurt

Homemade yogurt

The best yogurt is homemade. To prepare it you will need cow's milk, sourdough, cereals, fresh fruits and berries for taste. Making dessert is not difficult, but there are many benefits:
1. Source of vitamins and minerals. The product contains the following elements:

- thiamine (B1),

- riboflavin (B2),

- retinol (A),

- cyanocobalamin (B12),

- nicotinic acid (PP),

- calcium,

- phosphorus,

Regular consumption of yogurt will help strengthen your immune system, and diseases will bypass you.

2. Prevention of intestinal cancer. 100 grams of product contain 124 mg of calcium - 30% of the daily value. This macronutrient not only strengthens bones, but also fights microbes that cause cancerous changes in the colon. In addition, nails, hair and skin will be healthy and beautiful.

3. Improves digestion. Bifidoactive bacteria maintain normal acidity of the digestive system, which improves the absorption of nutrients and helps prevent diarrhea and constipation. The product creates a special microflora and is indicated for chronic indigestion, gastritis (but not with high acidity).

4. Essential for women. Fights thrush, prevents vaginal infections, enhances hematopoiesis and the production of reproductive body fluids.

5. Helps absorb milk protein. When consuming yogurt, fermented milk microorganisms take over the absorption of lactose - this is the conclusion reached by researchers from Tufts Medical University (USA).

6. Reduces cholesterol levels. There are two varieties of this organic compound:

• "good" HDL,
• "bad" LDL.

Research by nutritionists shows that daily consumption of 100 grams of yogurt reduces the level of harmful types and stimulates the formation of cholesterol necessary for the body.

7. Removes toxins. Lactic acid bacteria suppress the activity of putrefactive microflora and protect the body from slow poisoning by poisons. The production of lymphocytes, cytokines, and natural killer cells is stimulated. The synthesis of interferon gamma is improved, which suppresses viruses and eliminates irritation of the mucous membrane.

Natural yogurt and a slim figure

The energy value of a natural fermented milk product is about 57 kcal. At the same time, 41% (about 5.9 g) comes from carbohydrates, 29% (about 4.1 g) from proteins and 24% (about 1.5 g) from fats.

A glass of such yogurt does not pose a danger to a beautiful figure. But food additives and sugar can increase the calorie content by up to 110 kcal, and you need to be careful with such a dessert. Why? This was mentioned above.

Where do yogurts come from to Russia?

The main importers of dairy dessert in the Russian Federation are:

• Finland (36.8% of all supplies);
• France (19.8%);
• Estonia (13%).

At the same time, “live” yoghurts of the Clean Label series are produced in Suomi. For Finns who carefully monitor their health, the natural composition is very important. They want to see products on their tables without preservatives and food additives, even if they have to pay a little more for them.

If you want to eat healthy yogurts, choose products made from natural ingredients: real milk, fruit and berry squeezes, with a small amount of sugar. Better yet, make your own dessert.

Chemical composition of yogurt

Russian standards strictly regulate content of lactic acid bacteria in yogurt at the end of the expiration date:

• thermophilic streptococcus not less than 10,000,000 CFU;
• bifidobacteria and Bulgarian bacillus 1,000,000 CFU.

Moreover, the product itself can be made from either natural cow’s milk or a dry component. The presence of flavoring additives (natural and artificial), fruits, berries, and vitamin premixes is allowed. Hence, the composition of the finished product from different manufacturers may vary.

Natural yogurt without fillers contains:

• vitamins – PP, C, A, B1, B5, B12, B2, B6, choline;
• mineral elements - potassium, calcium, magnesium, manganese, sodium, phosphorus, chlorine, sulfur, iron, zinc, copper, iodine, chromium, selenium, fluorine, molybdenum, cobalt;
• organic and fatty acids;
• mono- and disaccharides.

As for starter cultures, each enterprise uses its own bacteria strains, determining the taste and consistency of the finished product. Protein and fat content varies depending on the type of yogurt. The average calorie content of a low-fat product is 50-55 kcal/100 g.

Useful properties of yogurt

The beneficial effect of fermented milk products on the human body was noted at the end of the 19th century by the Russian scientist I.I. Mechnikov.

1. Bifidobacteria and lactobacilli effectively eliminate dysbacteriosis, which often occurs as a result of long-term use of antibiotics.
2. Since the functions of the immune system depend on the state of the gastrointestinal tract, the consumption of fermented milk products helps strengthen the body's defense systems.
3. There was also a decrease in the risk of oncological diseases of the intestines and digestive organs, the main causes of which are poor diet, abuse of fast food and alcoholic products.
4. Yogurt fights fungal infections of the skin and internal organs, and significantly improves well-being in women’s diseases.
5. Regular presence of the product in the diet helps strengthen bones and teeth, due to their high content of calcium and phosphorus.

It is worth noting that the fresher the yogurt, the healthier it is.

Harm of fermented milk product

Harm and negative effects of the product on the body can provide:

• flavoring additives to which you may be allergic, resulting in a rash or itchy skin;
• preservatives;
• thickeners;
• corn starch or GMO samples.

Overeating may cause indigestion, diarrhea, and increased gas production.

Yogurt in cooking and for weight loss

The basic principle of dietetics is to normalize digestive processes and improve the mechanism of absorption of beneficial components by the intestinal walls. Regular bowel movements and good metabolism prevent the accumulation of waste products, give a feeling of lightness and guarantee good health.

Yogurt is good in quality independent dish, and when preparing dishes. It is used to prepare traditional first and second courses, for example, Bulgarian tarator soup, as well as many dishes:

• baking;
• confectionery products;
• desserts;
• fruit salads;

• cocktails;
• sauces;
• fills.

Most often, yogurt is consumed for breakfast or afternoon snack, as it perfectly satisfies hunger and provides energy. It is compatible with the following products:

• fresh berries (blueberries, blueberries, cloudberries, cherries, lingonberries, cranberries, blackberries, raspberries, sea buckthorn, strawberries);
• citrus and exotic fruits (lemon, lime, banana, orange, tangerine, pomelo, kiwi, grapefruit, persimmon);
• traditional fruits (apricots, watermelon, grapes, plums, apples, pears);
• dried fruits (dried apricots, raisins, dates, prunes, figs);
• cheeses;
• almost any porridge (wheat, barley, semolina, corn, pearl barley, rice, buckwheat, millet, oatmeal) and bran (wheat, rye, oatmeal);
• corn flakes;
• muesli;
• nuts (walnuts, hazelnuts, almonds, cashews, pistachios, pine, Brazilian);
• honey;
• rye bread.

Concomitant use with lean meat, dietary products, butter and vegetable oils is acceptable.

Low calorie content makes it a good component of diets and fasting days. The only point is that yogurt should be classic and low-fat. There are several types diets on this fermented milk product, duration from 3 to 14 days with a strictly designated list of products and meal times.

Usage rate

Children can be given a drink (namely liquid yogurt without fillers) with 6 months to improve the digestive process and development of the child’s body. It is important to remember that you cannot give cold fermented milk products to children - this reduces the beneficial properties of yogurt and can cause colic and bloating.

Which yogurt is the healthiest?

Assortment The variety of fermented milk products is amazing: sweet, enriched yoghurts, with pieces of fruit and berries, syrup and chocolate.

When buying a drink, remember that a natural product with active and beneficial bacteria cannot be stored longer. 5-7 days. A shelf life of more than two weeks indicates that there will be no benefit from such yogurt for the body. To lose weight, give preference to yogurt with less fat content. 2,5% .

There is no fundamental difference between a drinking and a classic product. For a daytime snack, the liquid form is more convenient, and for salad dressing, the thick form is more convenient.

Storage Features

Open packaging can be stored in the refrigerator for no more than a day, closed packaging - according to the manufacturer's recommendations. Upon expiration date, but no more 3 days after it, yogurt is only suitable for secondary processing, for example, baking.

Yogurt is the most favorite fermented milk product among children, especially with pieces of fruit or real berries. It is tasty, sweet, smells great and has the best effect on the intestines, helping to improve its functioning and get rid of heaviness. A glass of yogurt, drunk between lunch and dinner, helps get rid of the temptation to eat a few extra sweets and take a step towards a slim and beautiful figure. Share on comments experience in using yoghurt for culinary and medicinal purposes.

Which yogurt is especially healthy??

Guest

Natural.
In order for yogurt to be beneficial, it must be natural. The healthiest yogurt is homemade yogurt. Place a thick-bottomed saucepan on the fire and bring the pasteurized milk to a boil. Cool the milk to 40 degrees and add yogurt starter, which is sold at any pharmacy. Place the pan in a warm place for 8-9 hours. Homemade yogurt should be eaten within three days. Natural yogurt contains probiotics - these are fermented milk microorganisms that help normalize the functioning of the gastrointestinal tract. Prebiotics are plant materials that help probiotics enter the body. Therefore, it is better to eat yogurt with fruits or cereals. The yogurt diet involves consuming 1.5-2 liters of natural yogurt per day. This diet helps cleanse the body of toxins.

First, a few guidelines. This is what the label on industrial yogurt that claims to be natural should look like.

1. Shelf life: ideally five to seven days, maximum 30–35 days.

2. Amount of beneficial microflora: the label should contain two phrases: “The content of lactic acid bacteria is at least 10*7 CFU/g at the end of the shelf life”; “The content of bifidobacteria is not less than 10*6 CFU/g at the end of the shelf life.” If the degree is higher, even better, but this is rare.

3. Ingredients: ideally only whole or normalized milk and bacteria. The longer the composition, the worse. Stabilizers, flavors, dyes, flavoring additives, skimmed milk powder, sugar - all this reduces the usefulness of yogurt. The optimal carbohydrate content is 4–6 g per 100 g of product.

To practice reading labels, I suggest checking out our ranking of industrial yogurts, from best (No. 1) to worst (No. 5).

Http://www.jv.ru/news/item/id/17175

Which yogurt is the healthiest?

What are the benefits of yoghurts?

Which yogurt is the healthiest?

Which yogurt is the healthiest? A very important indicator of the “usefulness” of a product is its shelf life. The smaller it is, the healthier the yogurt is. In shelf-stable products, the most important meaning is lost - the benefits for the human body.

High-quality yogurt consists of milk and a starter culture containing thermophilic streptococcus and Bulgarian bacillus. In addition to these mandatory ingredients for Russian yogurt producers, yogurt may contain milk powder and various food and flavor additives, preservatives and thickeners.

What are the benefits of yoghurts?

Firstly, yogurt contains a lot of calcium, so daily consumption of yogurt leads to stronger bones, teeth and nails. The function of restoring intestinal microflora is no less important. Eating “live yogurt” is beneficial for everyone, especially those who experience problems with the gastrointestinal tract. If you have been using antibiotics for a long time, take care of restoring your intestinal microflora by eating yoghurt regularly.

Eating yogurt promotes better absorption of calcium and B vitamins. If yogurt can be stored at room temperature for several months, then it is unlikely that “live bacteria” are preserved in it. Most likely, such a product was made by pasteurization (by exposure to high temperature). Without much explanation, it is clear that there will be very little benefit from such a product.

How not to get confused and make the right choice?

Today you can see yoghurts of different types and manufacturers on sale. Which yogurt is the healthiest? Let's consider natural yoghurts (without additives) and with fruit fillings. Natural yogurt can be considered the most useful product. Natural yogurt contains only milk and culture. There is no sugar, no flavorings, no preservatives.

That is, when consuming a natural product, you receive only substances that are beneficial to the body. And although there is a lot of controversy around the fact that ingredients allowed for consumption, such as flavorings identical to natural ones, will not cause harm, I think that they will not be particularly beneficial. It’s another matter when it contains only natural products with the addition of fruits. This fermented milk product is very beneficial for the body due to its ability to activate the function of the human immune system.

Yogurts are useful for people working in hazardous industries. Remember, in the past, workers in hazardous industries were given milk; it was popularly called “milk for harmfulness.” Now you can just as easily pass off “yogurt as harmful.” Today, the probiotic microflora of yogurts will reliably protect your body from problems associated with eating foods contaminated with harmful microbes.

Eating yoghurt promotes the production of lactic acid, and an acidic environment is not recommended for all children. This must be taken into account when feeding the baby. Due to the increased concentration of lactic acid, pediatricians do not recommend giving yoghurt to children before they reach 8 months of age.

If we consider which yogurt is healthier - domestic or imported, then there is no difference. The main thing is that the shelf life of the product is short enough. Moreover, by consuming an expired product, even if it is not spoiled to taste, you are unlikely to do anything useful for your body, but most likely cause harm.

When answering the question of which yogurt is the healthiest, we can answer unequivocally - fresh and natural, with live bacteria.

Enjoy healthy foods and stay healthy!

Source of the article: shkolazhizni.ru

The interior of the apartment is the main thing, and all the furniture in it should be in harmony, regardless of whether it is furniture for a room, bedroom, or even furniture for the kitchen. Furniture has recently been valued very highly, and if it is also made of natural wood, then its prices are even higher. Don't be afraid to spend more - the reliability and perfection of high-quality Italian cuisine will bring you joy and pleasure for many years. People love Italian furniture for its excellent quality, unique design and huge range, thanks to which each kitchen is unique.

Which yogurt is the healthiest?

Alexander

Not all yoghurts are created equal
In our country, the so-called yogurt quickly gained popularity, thanks to the stereotype of usefulness created by television advertising. There are fewer and fewer domestic kefirs and fermented baked milk left on the shelves, more and more plastic cups with unknown contents...
Let's figure out what yogurt is and how healthy it is.
Modern yogurt, as we are used to seeing it now, was born in the countries of the Balkan Peninsula in the 15th century. The word "Jaurt" with its derivative "Jugurt" was synonymous with long life and played an important role in dietary nutrition and gastronomy for centuries. Each nation has its own name for yogurt: Tatars, Bashkirs, Uzbeks, Turkmens, Azerbaijanis call it “katyk” and “gatyk”, Armenians - “matsun”, Egyptians - “leben”, Sicilians - “metsorad”. A similar name - "matsoni" - exists in the Georgian language.
From a dietary point of view, yogurt has clear advantages over milk: it is fermented by bacteria and becomes more easily digestible; Then milk sugar (lactose) is converted into lactic acid during the fermentation process - a powerful antiseptic that can destroy all harmful bacteria. Yogurt is rich in B vitamins and contains easily digestible proteins and calcium. The components and enzymes contained in yogurt remove harmful substances from the body and increase resistance to infections.
However, not everyone may like real “yogurt”: it tastes quite sour. This product is almost never found on the shelves of our stores.
Fruit yoghurts are usually a scam! All that we consider pieces of fruit in yogurt are the squeezes remaining from jellies, marmalades, and juices. Fruit and berry odors are often imitated by special molds added to yogurt. The rest of yogurt consists of starch, soy or other vegetable protein and water. Yogurts are considered dairy products, but milk and cream are only present in advertising. But yoghurts are full of food colorings and flavorings. If you really want to eat milk mass with fruit, it’s tastier and healthier to buy fermented baked milk or cream, cut up the fruit and mix it together - the benefits will be much greater than from store-bought yogurts!
There is such a fact about the popular Danone yoghurts. In Europe, food products that are not organically produced cannot be advertised as organic as of 1/7/06. That is why, not so long ago, Danone products with the Bio prefix were removed from the market and replaced by a new product called Activia. Obviously, this product is not organic and does not bring benefits to the body.
Remember, real yogurt is a fermented milk product. It is made by special bacteria: the so-called Bulgarian bacillus (Lactobacillus bulgaricus) and thermophilic streptococcus (Streptococcus thermophilus). Fermented milk products obtained with the help of other microorganisms are therefore not yoghurts. The presence of a culture of lactic acid bacteria in yogurt is a mandatory requirement of GOST R 51331-99 “Yoghurts” in force in our country. Real yogurt without chemical additives is digested in our body in about an hour with almost no residue.
Difference between yogurt and other “yogurt products”
Yogurt
shelf life - no more than 30 days, and better - up to 2 weeks (long shelf life is achieved through heat treatment of the product, during which the starter cultures die, so yogurt treated in this way becomes useless)
storage temperature +4...+6 degrees; stored in the refrigerator
The packaging says "yogurt"
contains yoghurt starter
the content of lactic acid microorganisms is usually indicated
Yogurt product
shelf life - 3 months
storage temperature - +4...+25 degrees
the word “yogurt” is not written on the packaging, but usually something similar to deceive the buyer, for example, “frugurt”.
indicated “thermalized yoghurt product” (usually in small, inconspicuous font)
does not contain yoghurt

Which yogurt is the healthiest?

Which yogurt is the healthiest? A very important indicator of the “usefulness” of a product is its shelf life. The smaller it is, the healthier the yogurt is. In shelf-stable products, the most important meaning is lost - the benefits for the human body.

High-quality yogurt consists of milk and a starter culture containing thermophilic streptococcus and Bulgarian bacillus. In addition to these mandatory ingredients for Russian yogurt producers, yogurt may contain milk powder and various food and flavor additives, preservatives and thickeners.

What are the benefits of yoghurts?

Firstly, yogurt contains a lot of calcium, so daily consumption of yogurt leads to stronger bones, teeth and nails. The function of restoring intestinal microflora is no less important. Eating “live yogurt” is beneficial for everyone, especially those who experience problems with the gastrointestinal tract. If you have been using antibiotics for a long time, take care of restoring your intestinal microflora by eating yoghurt regularly.

Eating yogurt promotes better absorption of calcium and B vitamins. If yogurt can be stored at room temperature for several months, then it is unlikely that “live bacteria” are preserved in it. Most likely, such a product was made by pasteurization (by exposure to high temperature). Without much explanation, it is clear that there will be very little benefit from such a product.

How not to get confused and make the right choice?

Today you can see yoghurts of different types and manufacturers on sale. Which yogurt is the healthiest? Let's consider natural yoghurts (without additives) and with fruit fillings. Natural yogurt can be considered the most useful product. Natural yogurt contains only milk and culture. There is no sugar, no flavorings, no preservatives.

That is, when consuming a natural product, you receive only substances that are beneficial to the body. And although there is a lot of controversy around the fact that ingredients allowed for consumption, such as flavorings identical to natural ones, will not cause harm, I think that they will not be particularly beneficial. It’s another matter when it contains only natural products with the addition of fruits. This fermented milk product is very beneficial for the body due to its ability to activate the function of the human immune system.

Yogurts are useful for people working in hazardous industries. Remember, in the past, workers in hazardous industries were given milk; it was popularly called “milk for harmfulness.” Now you can just as easily pass off “yogurt as harmful.” Today, the probiotic microflora of yogurts will reliably protect your body from problems associated with eating foods contaminated with harmful microbes.

Eating yoghurt promotes the production of lactic acid, and an acidic environment is not recommended for all children. This must be taken into account when feeding the baby. Due to the increased concentration of lactic acid, pediatricians do not recommend giving yoghurt to children before they reach 8 months of age.

If we consider which yogurt is healthier - domestic or imported, then there is no difference. The main thing is that the shelf life of the product is short enough. Moreover, by consuming an expired product, even if it is not spoiled to taste, you are unlikely to do anything useful for your body, but most likely cause harm.

When answering the question of which yogurt is the healthiest, we can answer unequivocally - fresh and natural, with live bacteria.

Enjoy healthy foods and stay healthy!

Source of the article: shkolazhizni.ru

The interior of the apartment is the main thing, and all the furniture in it should be in harmony, regardless of whether it is furniture for a room, bedroom, or even furniture for the kitchen. Furniture has recently been valued very highly, and if it is also made of natural wood, then its prices are even higher. Don't be afraid to spend more - the reliability and perfection of high-quality Italian cuisine will bring you joy and pleasure for many years. People love Italian furniture for its excellent quality, unique design and huge range, thanks to which each kitchen is unique.

In this article we will look at yoghurts and advise which brand you should choose. In this case, you will be completely confident in the naturalness of the product.

Fermented milk products, including yoghurts, play an important role in human health. By the way, yoghurts are most popular and in demand for children and the elderly. But often the composition calls into question the “usefulness” of such a product. Therefore, this article will provide information about brands that deservedly receive the title “useful”.

Which yogurts are the healthiest: names, list, brands, rating

The main merit of any yogurt is the destruction of pathogenic intestinal microorganisms and the activation of beneficial microflora. Yogurts also slow down the processes of aging and decay. And, in general, they improve the functioning of the intestines and its entire system. Especially if it is weak or has some exacerbations. That is, susceptible flora of an infant or gastrointestinal diseases of an adult.

Let's skip the moment with a detailed analysis of the composition of each famous yogurt. But here are some guidelines to consider when purchasing yogurt.

What to pay attention to when reading the composition:

Which yoghurts are at the top:

Important! None of the yogurt manufacturers have ideal composition indicators. That is, it is impossible to name the ideal or the best yogurt. But we can highlight the values ​​of certain brands that are closest to natural.

Got the lowest score "Danone" falls into the forbidden group. Among the advantages we can highlight only good taste and rich aroma.

• But this is due to the large number of preservatives and stabilizers that are of chemical origin. A high percentage of dyes can cause allergies, and an acidity regulator is also observed. Therefore, the safety and naturalness of yogurt is beyond the acceptable range.
• But the most important drawback is the low content of lactic acid organisms (almost 100 times lower than permissible).
  • Among the positive qualities, one can note the high content of milk protein, but higher than the specified data. But sugar, on the contrary, is lower. On the one hand, this is good, but it looks like deceiving the buyer.

Which drinking yogurt, bio-yogurt is the healthiest: names, brands, list

It is worth dispelling the myth that lactobacilli somehow depend on the thickness of yogurt. Regardless of the consistency, be it thick or liquid, the bacteria in its composition will be in the same quantity.

Natural yogurt without additives - how to choose, which one to buy: the best brands

Natural yoghurts are the healthiest for the body. They have a number of requirements which will be provided below.

What you should know when buying natural yogurt:

• Best before date– this is the first indicator. Healthy yogurt retains its properties for no more than 1-2 weeks. Some manufacturers extend the time to a month. When compared with other common yogurts, then, most often, this period takes as long as 3 months, or even a year.
• Compound in natural yoghurt it is pleasantly small. Ideally, there should be only milk and bacteria, but this is extremely rare. Remember that a long lineup is a bad sign.
• Also note - Sugar should not be in natural yogurt!
• The content of lactic acid bacteria (at least 10*7 CFU/g) and bifidobacteria (at least 10*6 CFU/g) must be indicated. By the way, their quantity should be preserved until the end of the shelf life.

Which natural yoghurts are worth highlighting:

Low-fat, low-calorie yoghurts: which brand is better?

It is also worth noting that fermented milk products help the body cleanse itself. Therefore, when consumed systematically, yogurt dissolves fat deposits, corrects body shape, removes excess feces and fights excess weight.

• "Valio" with a fat content of 0.4%. Excellent quality, which is expressed in the absence of preservatives and high levels of lactic acid bacteria. Very moderate sucrose content, which is important for low-fat yoghurts.
  • But the protein and SOMO content is several times less than the required content according to regulations and GOST. The taste and aroma are barely noticeable.
• Fermented milk drink It belongs to the category of low-calorie yoghurts and has a fat content of 1.5%. It is really low in calories and dairy fat. Lactic acid organisms are normal.
  • But the taste and aroma of yogurt is very weak, but there was an abundance of dyes. And there are no berries, that is, there is no filler or it is very weakly expressed.
  • And take note - yogurt has a slightly high sugar content! Even for high calorie yogurt.

Important! Sometimes manufacturers use potassium chloride instead of milk fat. It creates a salty and bitter taste, so they are forced to include more sugar.

• Yogurt "Slavushkin" from Optimal. It has “stepped up” far from previous representatives in terms of naturalness. But it loses only in terms of nutritional value and taste.
  • Bifidobacteria are present in the required quantity. It is worth highlighting that sucrose is used for a sweet taste (in acceptable doses). There are no preservatives, which is an undeniable positive quality.
  • But the taste of yogurt became less expressive and a little mealy, which indicates the starch content.
• Please note!Low-calorie foods can be called useless, since they do not provide any energy value for the body. And to reduce the calorie content of the product, water and sugar are often used. Water destroys the consistency of yogurt and causes pathogenic flora to appear. And in order to somehow “adjust” the taste of such yogurt, manufacturers add a huge amount of sugar. Its content exceeds even the dose of fatty yoghurts.

Live yogurt: brands, manufacturers

Live yogurt is a product that does not undergo heat treatment. That is, it contains live lactobacilli or probiotics. This fermented milk product always contains live bacteria. The shelf life of such products is no more than 7 days. By the way, it is also called bio-yogurt.

• Yogurt “Live”, natural. Has only milk and sourdough. It is stored for only 4 days after opening the jar.
• “Asenyevskaya Farm”, classic yogurt. The same pleasant composition - only two components and can be stored for only 4-6 days.
• "Kozelsky live" yogurt. Again, only two components with a period of no more than 5 days.
• "Dairy culture". This, by the way, is drinking yogurt, which also pleases with its composition.

• "Bifidus Nature"
• "Activia"
• "Bio balance"

The best way is to make your own, homemade live yogurt. There is absolutely no doubt about its composition. The choice of sourdough starters today is abundant. Moreover, you can add pieces of your favorite fruit to this yogurt. By the way, due to the lack of heat treatment, it retains maximum usefulness. It will be truly natural, because only you monitor the ingredients. It will also be fresh, and this is an important criterion for the viability of beneficial bacteria.

Video: Which yogurt to choose?

Gettyimages/Fotobank.ru

How to choose natural yogurt

First, a few guidelines. This is what the label on industrial yogurt that claims to be natural should look like.

1. Expiration date: ideally five to seven days, maximum 30-35 days.

2. Amount of beneficial microflora: the label must contain two phrases: “The content of lactic acid bacteria is at least 10*7 CFU/g at the end of the shelf life”; “The content of bifidobacteria is not less than 10*6 CFU/g at the end of the shelf life.” If the degree is higher, even better, but this is rare.

3. Composition: ideally only whole or normalized milk and bacteria. The longer the composition, the worse. Stabilizers, flavors, dyes, flavoring additives, skimmed milk powder, sugar - all this reduces the usefulness of yogurt. The optimal carbohydrate content is 4-6 g per 100 g of product.

To practice reading labels, I suggest checking out our ranking of industrial yogurts, from best (No. 1) to worst (No. 5).

No. 1: Natural fermented milk product “Bifidus”

Denis Bykovskikh

Ingredients on the label: whole milk, milk protein, lactic acid bacteria, bifidobacteria.

not less than 10*7 CFU/g.

Not less than 10*6 CFU/g

Nutritional value per 100 g: proteins 3.8 g, fats 3.5 g, carbohydrates 4.3 g.

64 kcal.

Best before date: 34 days.

Impeccable composition - nothing but milk and the right bacteria. Indicators for microorganisms correspond to the standards of natural yogurt. Plus, they are indicated precisely at the end of the product’s shelf life - this is important, because the more time passes, the less of them remain. I like the light sour taste of this yogurt and its balanced composition - ideal for summer breakfasts, afternoon snacks and diets.

No. 2: “Thermostatic natural low-fat yoghurt”

Denis Bykovskikh

Ingredients on the label: skimmed milk, skimmed milk powder, yogurt starter.

Not less than 10*7 CFU/g.

Nutritional value per 100 g: proteins 3.28 g, fats 0 g, carbohydrates 4.39 g.

Energy value of the product: 31 kcal.

Best before date: five days.

The word "thermostat" means that the yogurt was prepared using the thermostat method. It is good because it does not allow the use of chemicals and sugar. The shelf life - only five days - guarantees that most of the beneficial microflora will be preserved at the time of consumption. The indicators for bacteria are high, but there are no words “at the end of the shelf life.” This means that the manufacturer is not responsible for this. The taste is neutral, with a slightly pronounced pleasant sourness, suitable as a dressing. The lack of fat in this yogurt is an argument for those who are watching their cholesterol or losing weight.

No. 3: Bioyogurt “Health Formula” from goat milk

Denis Bykovskikh

Ingredients on the label: whole goat milk, stabilizer (pectin), using thermophilic lactic acid streptococci, Bulgarian lactic acid coli and bifidobacteria biomass.

Number of lactic acid microorganisms at the end of the product shelf life: not less than 10*6 CFU/g.

Number of bifidobacteria at the end of the product shelf life: not less than 10*7 CFU/g.

Nutritional value per 100 g: proteins 2.8 g, fats 4-4.5 g, carbohydrates 14.2 g (including sucrose).

Energy value of the product: 97 kcal.

Best before date: 14 days.

If it were not for the stabilizer and the large amount of carbohydrates, this product could have claimed a higher place in the ranking. Short shelf life, whole milk, several varieties of beneficial microflora. Goat's milk is richer in vitamins and microelements than cow's milk. True, not everyone likes its specific taste.

No. 4: Yogurt enriched with bifidobacteria ActiRegularis, “Activia spoon”

Denis Bykovskikh

Ingredients on the label: normalized milk, skimmed milk powder, yogurt starter, bifidobacteria ActiRegularis.

Number of lactic acid microorganisms at the end of the product shelf life: not less than 10*7 CFU/g.

Number of bifidobacteria ActiRegularis at the end of the product shelf life: not less than 10*6 CFU/g.

Nutritional value per 100 g: proteins 4.5 g, fats 3.5 g, carbohydrates 6.3 g.

Energy value of the product: 75 kcal.

Best before date: 30 days.

One of the longest shelf life in the rating. However, the number of microorganisms indicated at the end of the expiration date serves as a guarantee. There are no additives in the composition, the only thing that confuses is skimmed milk powder - it is added as a thickener and stabilizer. Balanced in proteins, fats and carbohydrates, pleasant taste.

No. 5: Bio Max “Bio-yoghurt Effective Natural”

Denis Bykovskikh

Ingredients on the label: whole milk, skimmed milk, skimmed milk powder, stabilizers (E 1422, gelatin, pectin, guar gum), prebiotics (pectin, inulin, starter culture, probiotic cultures).

Number of lactic acid microorganisms: not less than 10*7 CFU/g.

Number of bifidobacteria: not less than 10*6 CFU/g.

Nutritional value per 100 g: proteins 3.4 g, fats 3.2 g, carbohydrates 5.5 g.

Energy value of the product: 64.4 kcal.

Best before date: 30 days.

Very long shelf life and a huge number of additives. The stabilizer guar gum (E412) is not welcomed in the European Union. The number of microorganisms is not indicated at the end of the shelf life - it is unclear whether beneficial bacteria will last that long. The taste is rich milky, the composition is balanced in proteins, fats and carbohydrates.