Yogurt is made by fermenting milk with beneficial bacteria. Some varieties contain live cultures, commonly known as probiotics, which may help support the natural balance of bacteria in the digestive system.
However, not every yogurt contains active cultures. Heat treatment after fermentation can destroy these bacteria, so look for phrases such as “live and active cultures” on the packaging.
Yogurt is also a source of protein, calcium and other important nutrients. For a healthier choice, consider plain yogurt with little or no added sugar. Fresh fruit, nuts or a small amount of honey can be added for natural flavour.
Quick food fact
The word “yogurt” is believed to come from the Turkish word “yoğurt,” reflecting the food’s long history across Central Asia and surrounding regions.
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