Health benefits of yoghurt

In the 'history of yoghurt' I mentioned that part of the initial popularity of yogurt followed from the discovery that Bulgarians seemed to live very long and healthy lives, and that they ate a great deal of yoghurt. Hence a link, albeit not proven, was created between the product and its benefits.

This leaves two questions:

• are the benefits real?  
• are the benefits greater with yoghurt containing live bacteria than for pasteurised products?

The primary benefits of natural yoghurt are simply a result of the potassium, calcium, B12 and other B vitamins and protein that it contains.

The claimed benefits of yoghurt include:

• reduced gastrointestinal infections  
• improved immune system (resistance to illness and infection)  
• greater resistance to cancer  
• reduced incidence of osteoporosis (wekened bone strength)

Additional benefits include

• treatment of, and reduction of the symptoms of, thrush  
• lactose intolerant people can often consume yoghurt, because the enzymes in the yoghurt help reduce the lactose levels in the intestines - thus gaining the benefits contained in all milk based products (above all calcium)  
• improved absorption of calcium in the intestine, because the lactic acid in the yoghurt provides the perfect environment for this absorption to occur

The benefits of live yoghurt over pasteurised yoghurt do not seem to be conclusively proven, despite strong evidence that they exist. However there is strong, if not inconclusive evidence, and most nutritionists would recommend the 'live' version.

And the benefits of heat-treated yoghurt? These are

• a longer shelf-life, and hence more financially viable for the manufacturer
• a less bitter taste