Three Do's and Don'ts of Drinking Yogurt
Three Do's:
1. Do identify the variety. Currently, many "yogurt drinks" on the market are processed from milk or milk powder, sugar, lactic acid or citric acid, malic acid, flavorings, and preservatives. These do not have the health benefits of yogurt, so be careful to distinguish them when purchasing.
2. Do drink about 2 hours after a meal. The pH value suitable for lactic acid bacteria growth is above 5.4. The pH of an empty stomach is below 2. If you drink yogurt on an empty stomach, the lactic acid bacteria are easily killed, reducing its health benefits. After a meal, stomach acid is diluted, and the pH value only rises to 3-5.
3. Do rinse your mouth promptly after drinking. With the development of lactic acid beverages, the rate of children's cavities has also increased, which is mainly caused by certain bacteria in the lactic acid.
Three Don'ts:
1. Do not heat it. The active lactic acid bacteria in yogurt will die in large numbers if heated or diluted with boiling water, not only causing its unique flavor to disappear but also depleting its nutritional value.
2. Do not take it with certain medications. Antibiotics such as chloramphenicol and erythromycin, sulfonamides, and astringents for treating diarrhea like bismuth subcarbonate and tannic acid eggs can kill or destroy the lactic acid bacteria in yogurt.
3. Do not feed it to infants. Yogurt contains less calcium, and infants in their growth and development stage need large amounts of calcium. Additionally, the antibiotics produced by lactic acid bacteria in yogurt, while inhibiting and eliminating many pathogenic microorganisms, also destroy the conditions for the growth of beneficial bacteria in the human body and affect normal digestive function. It is particularly detrimental to infants with gastroenteritis and premature infants.