Friday, 28 June 2013

Home Health Care Reviews - Myths about yogurt

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The ten most common myths about yogurt until recently, one would say that the positive significance of yogurt and other cultured products in nutrition will hopefully no one ever doubted. Posted about it to thousands of professional and educational articles aired a number of discussions with various professionals and their considerable popularity among consumers generally confirmed the fact that they are not only good, but also that they are perceived as healthy. Feel free to visit Home Health Care Reviews.

Recently, however, also fermented products began to spread further unjustified myths, half-truths and misleading literally or misleading information. Let's look at some of the most commonly spread myths and attempts to refute professionally. Also read this Health Programs Review.

Not all yogurts contain live cultures, this statement is clearly wrong. Simply from the definition of yogurt, which is enshrined in current legislation is a requirement for the presence of live yoghurt micro flora in a precisely defined amount of data at the end of life yogurt (at least 10 million / g).
This requirement is respected by American manufacturers. Effect of live yoghurt cultures that convert milk sugar lactose into lactic acid is indeed a necessary condition for the emergence of yogurt
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