為什么每天都要喝酸奶?

Working with the Yogurt Council made me aware of the huge number of health benefits of yoghurt. And today, many experts say we should have at least a pot a day, and if possible, two. I usually have mine as dessert, but the latest research says I should be?eating it as a starter.

與酸奶委員會(huì)的合作使我意識(shí)到：酸奶的好處實(shí)在是太多了?，F(xiàn)而今，很多專(zhuān)家表示，每天應(yīng)至少喝一罐酸奶，如果可能的話，請(qǐng)喝兩罐。通常，我都把酸奶當(dāng)作甜點(diǎn)，但最近的研究表明，應(yīng)該將酸奶作為開(kāi)胃菜。

That was the suggestion from a US study which found that women who ate yoghurt before a high-fat, high-carb breakfast (two sausage muffins and two hash browns) had lower levels of inflammation in their blood and less blood sugar than those who hadn't.

美國(guó)的一項(xiàng)研究得出了這樣的結(jié)果，研究發(fā)現(xiàn)：攝入高脂、高碳水化合物的早餐之前(兩個(gè)香腸松餅、兩個(gè)土豆煎餅)，相較不喝酸奶的女性，喝酸奶的女性有著更低的血液炎癥水平、血糖水平也更低。

"Yoghurt before a meal is a feasible way to improve post-meal ?metabolism and may help reduce the risk of cardiovascular and metabolic diseases," said the team from Wisconsin, US.

"餐前喝酸奶是提高餐后代謝的可行方法，或有助于降低患心血管和代謝疾病的風(fēng)險(xiǎn)，"美國(guó)威斯康辛州的研究小組說(shuō)道。

A simple pot of yoghurt can ease hay fever symptoms, keep bones strong and even reduce the risk of heart disease. It may also help with weight loss and prevent infections. And perhaps more surprising is the more fat there is in a yoghurt, the better. Yoghurt is heavyweight nutrition, providing around a third of our daily iodine and calcium, and nearly 15% of our daily protein, which is similar to a boiled egg.

一杯酸奶就可以緩解花粉熱癥狀、保持骨骼強(qiáng)健、甚至還能降低患心臟病的風(fēng)險(xiǎn)。喝酸奶還有助于減肥、預(yù)防感染。更令人驚訝的是，酸奶中的脂肪越多、越有益健康。酸奶是重量級(jí)的營(yíng)養(yǎng)成分，提供人體日常所需碘元素和鈣元素的30%，提供近15%的日常所需蛋白質(zhì)，幾乎與白煮蛋所提供的含量持平。

It also provides 30% of our daily phosphorus, needed for healthy bones and teeth, and around a fifth of our recommended amount of vitamin B12 (to release energy from food) and potassium (which helps with healthy blood pressure).

同時(shí)還能提供日常所需磷元素的30%，而健康的骨骼和牙齒離不開(kāi)磷元素。酸奶約提供日常所需維生素B12(釋放食物能量)和鉀元素(保持血壓處于健康水平)的近五分之一。

My mum used to feed my sister and I sour milk and it's the curdling that makes yoghurt a wonder food. Yoghurts are made by fermenting (curdling) milk with two bacteria, streptococcus thermophilus and lactobacillus bulgaricus, which produce an acid that preserves the yoghurt and kills off harmful bacteria such as salmonella .

以前，母親總讓我和妹妹吃酸奶，這一凝乳賦予了酸奶如此多的神奇益處。酸奶是由兩種細(xì)菌(嗜熱鏈球菌和保加利亞乳桿菌)發(fā)酵的牛奶制作而成，有助于產(chǎn)生使酸奶保鮮并殺死沙門(mén)氏菌等有害細(xì)菌的酸。

Fermented yoghurt helps control blood pressure and therefore the risk of heart attack and stroke. Fermentation makes good bacteria called probiotics, which contribute to our gut health, and prebiotics, which feed the good bacteria. Together they boost our immunity levels.

發(fā)酵酸奶有助于控制血壓，從而控制心臟病和中風(fēng)的風(fēng)險(xiǎn)。發(fā)酵會(huì)產(chǎn)生益生菌，有助于腸道健康，同時(shí)會(huì)產(chǎn)生喂養(yǎng)益生菌的益生元。兩者可增強(qiáng)免疫力。