The benefits of good bacteria in curd are certainly not modest. Not having the right bacteria in your gastrointestinal tract, as can happen with poor diets or during illnesses, does not allow for optimal absorption of vitamins and minerals present in food. The beneficial bacteria help in better absorption of nutrients and also inhibit the growth of undesirable and disease causing microflora (bacteria, fungi and yeast) in the gut. They also aid in digestion and are used in the treatment of several gastro-intestinal conditions, including bloating, flatulence, diarrhea and irritable bowel syndrome.
According to a study, eating 250 ml of live yogurt on a daily basis helped women in recovering from vaginal thrush. Application of yogurt to the affected areas 2-3 times daily helped relieve itching and clear infections.
Good bacteria are also important for aiding immune function, as they boost the number of white blood cells in the blood stream. Yogurt is also known to help individuals who are immuno-compromised like the elderly and those suffering from prolonged illness. It is also advisable to include extra helpings of yoghurt during and after antibiotic therapy.
The belief that yogurt protects against coronary artery disease by lowering blood cholesterol arose from observations of the Masai tribe of East Africa. They consume large amounts of food containing yoghurt and maintain low blood cholesterol levels.
In addition, yogurt contains modified fatty acids, known as conjugated linoleic acid (CLA). CLAs, are known to halt progression of free radicals (that damage healthy cells) and play a powerful protective role in disease prevention even in low doses. This may partly explain yogurt’s abilities to prevent cancer and heart disease. It must be remembered that yogurt should not be prepared from full fat milk as it would increase the fat and calorie value. Indulgence in pre-sweetened yogurt or artificially sweetened varieties diminishes the benefits of CLA.
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