Yogurt is an indelible food from many people's daily menu. According to the latest market analysis of commercial yoghurts, the APC (Pro Consumers Association) warns that yogurts have been removed from their natural state by natural fermentation of non-standardized milk by fermentation bacteria.
Several specialists present in the study have revealed very interesting aspects of the yogurt backstage.
The Yurd Quality Study is part of the National Information and Education Campaign: "Learning to Understand the Label!". Through this campaign, Pro Consumer Consumers (APC) experts aim to teach consumers to understand the food label so that they can make informed purchases.
"Unfortunately, industrial yoghurt, with few exceptions, has nothing in common with the natural process of producing it, that is, by natural fermentation of non-standardized milk by fermentation bacteria. Many yoghurt varieties are made from standardized and homogenized milk, skimmed milk powder, dairy protein concentrates obtained by ultrafiltration and milk fat. I encourage consumers to buy those types of yoghurt that have the label "Romanian product" on the label, which proves that the product was obtained only from Romanian milk. Do not confuse the mention "Romanian product" on the label of yoghurts with the mention "Product in Romania", which may hide the fact that yoghurt also contains milk from abroad, mixed with Romanian milk ", says Conf. Univ. Dr. Costel Stanciu, President of APC Romania.
Here is the opinion of the nutritionist Dumitru Balan, regarding the domestic yoghurts
"The time has come for all of us to find out the answer to a question that is often on the lips of Romanians, considering that the CPA study on the quality of yogurt on our market will definitely solve this extremely complex puzzle. Although I am not a declared fan of dairy products, I am a yoghurt consumer, which is why I very much welcomed the APC's invitation to develop this topic and I would greatly enjoy the following when you step into the storehouse our.
The fact is that more than 5 years ago I decided to stop drinking cow's milk, the arguments of this decision being rational and well documented. After many researches conducted during these years in the area of healthy eating, we have come to the conclusion that the balance of our organism is in the digestive system, because this area comprises approx. 90% of the immune cells, while understanding that ingestion of a digestible food is associated with major imbalances in the intestinal flora, with the risk of chronic conditions that lower life expectancy.
Cow's milk is a food that produces inflammation in the digestive area, containing lactose, a hard digestible sugar, especially if we think that man does not produce the enzymes that break down lactose. Have you often noticed that you start ballooning after drinking a glass of cow's milk? This happens because your enzymes that decompose milk sugar do not manage to digest lactose at the optimum level.
In other words, at that moment you consume a food that is not meant to heal you from the inside, but rather stress the digestive system. After giving up cow's milk, I began to study the dairy area more intensely, concluding that goat's milk products are clearly superior to cow's milk, especially if we relate to the structure of the incorporated micronutrients, but also to the amount of lactose that is found in this milk. To support my statement comes the conclusion of a study called "Goat's Milk is more beneficial to health than cow's milk" carried out in 2007 by the University of Granada specialists, demonstrating that goat's intake can prevent diseases such as anemia and bone demineralization.
At the same time, it has been shown that goat milk would help digestive and metabolic use of minerals such as Iron, Calcium, Phosphorus or Magnesium. Analyzing the findings of these researchers from several perspectives, I understand that goat milk is more easily assimilated by the human body, since the fat molecules in this milk are much lower than those found in cow's milk, plus less lactose, favoring digestion, especially when we do not produce many lactases, the enzymes that break down lactose. In addition, goat's milk contains at least 50% less allergenic proteins such as casein or lactalbumin compared to cow's milk, thus lowering the risk of triggering an allergy.
From a micronutritional point of view, Vitamin A, B6 and D or important minerals such as Calcium, Selenium and Potassium are found in a higher proportion of goat's milk, and now we better understand the arguments of the University of Granada researchers who concluded that this type of milk prevents bone demineralization. Many parents are asked weekly whether it is healthy for a child to consume dairy products, although they know well enough my reluctance to cow's milk, but it is time to elucidate this mystery. Yes, it is true that I do not recommend children to milk animal milk, but at the same time they can consume dairy products such as yoghurt, kefir or fresh goat cheese, containing many nutrients that we do not find in the plant area. In addition, yogurt is hardly digestible, because beneficial bacteria devour it naturally after natural fermentation. I am very happy that in recent years more and more Romanian producers have begun to expand their product portfolio in the goat dairy area, and today we will certainly find many healthy alternatives, comparing them with the past.
We all know that store shelves are no longer monopolized by dairy cows, and it is good that we are beginning to become aware of which areas of nutrition health comes from. Personally, avoid yoghurt or buffalo yogurt or yoghurt with extra cream and cream, but always choose natural goat yoghurts that contain no ingredients other than goat milk and selected lactic crops, and yogurt variants that contain additional probiotic strains after the pasteurization process is by far the best options so as to ensure our bowel population lives with benefits of life. Ideally, these yogurts are naturally fermented in our homes, but as very few of us have access to fresh goat milk, then I think that goat yoghurt containing these probiotics is a safe net to take into consideration. After all, nobody has the absolute truth, but in this way I always recommend to parents to keep a close eye on the subject of healthy nutrition, to carefully read the labels of the products on the market, and finally to understand which of the options they are making make the difference. In this way, we will stimulate the demand for healthy products and discourage producers from offering us unhealthy products, convinced that we can both put our shoulders together to achieve this goal. We are obliged to do this because we realize that someone other than us can not make the best decisions regarding the selection of the healthiest foods for our families, "nutritionist Dumitru Balan concludes.