Yogurt
Buttermilk is one of the dairy products. It is called milk milk, which is fermented in certain ways. It is acidic because it contains acetic acid. The yoghurt is produced by the bacteria that ferment the sugar in the milk.
(3 liters) of fresh, liquid milk, put on a low heat and left to boil, then add a tablespoon of salt and a pack of yoghurt, stir in order to blend, then close with a clean sheet. It will be placed in a warm place for a night. In the morning, the milk will coagulate and become a ready-made milk ready for consumption and of high quality, and then stored in a refrigerator in a closed container well enough to be consumed for two weeks from the date of production.
Benefits of yoghurt for slimming
- Contains 2.9% protein, and the presence of lactic acid bacteria works to reduce the incidence of allergies compared with fresh milk protein, which may cause sensitivity in some people.
- Yoghurt is characterized by low fat, not more than 2.5%. This indicates that it is low in calories and that it absorbs essential nutrients.
- Helps to solve digestive problems, especially the processes of digestion of milk sugar, and suitable for people who complain of problems of digestion; as the sugar in milk curd is very low when compared to milk sugar.
- Sour milk contains low carbohydrate content, which increases weight, and contains beneficial and nutritious ingredients such as calcium, magnesium, potassium, sulfur, phosphorus, iodine, selenium, and zinc.
- Contains vitamin B5, vitamin B12, and vitamin B2.
- Lactic acid, which is based on the stimulation of the digestive glands, improves the function of the intestine, which helps in slimming and digestion of food well and reduce the problems of constipation.
- Many dietitians recommend curdling, because yoghurt contains a lot of important nutrients for the body, as well as some antibiotics that are produced by bacteria found in yoghurt.
- The use of yoghurt in dieting systems works to lower the body and within three weeks the result appears.
- Eating yoghurt limits the accumulation of fat inside the fat cells, especially in the abdomen and stomach.
