Culture

From the Bulgarian Pavilion, at Expo 2005.Yogurt is made by introducing specific bacteria strains into milk, which is subsequently fermented under controlled temperatures and environmental conditions (inside a bioreactor), especially in industrial production. The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk proteins to tangle into a solid mass (curd) in a process called denaturation. The increased acidity (pH=4â??5) also prevents the proliferation of potentially pathogenic bacteria. In Australia, to be named yogurt, the product must be made with the bacterial species Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (See probiotics). These include L. acidophilus, L. casei and Bifidobacterium species. In most countries, a product may be called yogurt only if live bacteria are present in the final product. In Australia, non-pasteurised yogurt can be marketed as "live" or containing "live active culture". A small amount of live yogurt can be used to inoculate a new batch of yogurt, as the bacteria reproduce and multiply during fermentation. Pasteurised products, which have no living bacteria, are called fermented milk (drink).


[edit] Benefits

Tzatziki, an appetiser made with yogurt, popular in Greece.Yogurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yogurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.[7]

Yogurt also has medical uses, in particular for a variety of gastrointestinal conditions,[8] and in preventing antibiotic-associated diarrhea.[9] One study suggests that eating yogurt containing L. acidophilus helps prevent vulvovaginal candidiasis*, though the evidence is not conclusive.[10]

Yogurt is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yogurt.[11]

Ladies

*Candidiasis
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Candidiasis
Classification and external resources

Agar plate culture of Candida albicans
ICD-10 B37.
ICD-9 112
DiseasesDB 1929
MedlinePlus 001511
eMedicine med/264 emerg/76 ped/312 derm/67
MeSH D002177
Candidiasis, commonly called yeast infection or thrush, is a fungal infection (mycosis) of any of the Candida species, of which Candida albicans is the most common.[1][2] Candidiasis encompasses infections that range from superficial, such as oral thrush and vaginitis, to systemic and potentially life-threatening diseases. Candida infections of the latter category are also referred to as candidemia and are usually confined to severely immunocompromised persons, such as cancer, transplant, and AIDS patients.

Superficial infections of skin and mucosal membranes by Candida causing local inflammation and discomfort are however common in many human populations.[2][3][4] While clearly attributable to the presence of the opportunistic pathogens of the genus Candida, candidiasis describes a number of different disease syndromes that often differ in their causes and outcomes.[2][3]


And back to the topic (sorry). As many do, I like to eat when i get high, but my meals only come when I do, so I dont eat as often and generally lose weight.
zihowie Reviewed by zihowie on . Cannabis for increased appetite I used to be a really huge guy. After my parents moved away about a year ago I had some serious lifestyle changes going on and I took the opportunity to lose a good deal of weight, and I found out that I enjoyed not eating more than I enjoyed eating. Oops. I wasn't counting calories at first, but after a couple months I started feeling kinda weird, and I added up the numbers for a typical day and it was between 900 and 1500 calories when I should have been getting about 3300 if I wanted to Rating: 5