Why do doctors ask you to eliminate yogurt from your diet?

He Yogurt It has a lot of history, although its origin is quite legendary. It is said to have originated in the Balkans and Asia Minor, where nomadic populations noticed that milk turned into a semi-solid mass when they transported it in goatskin bags.

Only at the end of the 19th century did this food become relevant in the West.

It is a food obtained from pasteurized milk to which two microorganisms are added which begin fermentation at a controlled temperature.

Rarely questioned, in recent years, however, they have emerged some doubts about its consumption. Especially if it contains added sugars.

Some media even published it they advised against it its consumption. Therefore, it is advisable to know the details about this issue.

Why do doctors ask you to eliminate yogurt from your diet?

In 2018, the Journal of the British Medical Association (BMJ) published a study carried out by researchers from the universities of Surrey and Leeds, in the United Kingdom. After analyzing 900 yoghurts, scientists concluded that the vast majority contained 16.4g of sugar per 100g. That means, almost triple the recommended one (5g per 100g).

The result of the investigation opened the debate on the consumption of yogurt, considered a healthy food for decades. And it really is.

Second Secretariat of Argentine Agroindustryyogurt is good protein source of high biological value. Furthermore, it provides vitamins A, B12, B6, riboflavin and niacin. As for the minerals Its high calcium content stands out, but also magnesium, essential for energy metabolism. Furthermore it is probiotic because it contains microorganisms (L.Bulgaricus, S.Thermophylus) which contribute to the improve intestinal flora and the immune system.

The contribution of carbohydrates It comes from lactose present in milk which, in turn, helps absorb calcium. Danone Spain explains that “even without added sugars or flavourings, plain yogurt provides carbohydrates, mainly in the form of natural milk sugar, lactose”.

Even people with Lactose intolerance can eat yogurt without problems, as confirmed by European Food Safety Agencybased on studies that have analyzed that yogurt promotes digestion in people with poor absorption of this type of sugar.

He problem with yogurtThen, they are those that have added sugar, often using high fructose corn syrup (HFCS), an ingredient that is no longer found in the majority of yogurts from the leading brands in the Argentine market. Even if they contain fruit or sugary cereals.

In general terms, plain and Greek yogurtas long as they have no added sugar, they will be slightly acidic, but will only contain carbohydrates provided by lactose.

For example, a tub of vanilla yoghurt (190 g) from the leading brand bears the “excess sugar” seal, according to Front labeling lawbecause it has 6 g of added sugars.

THE children’s lineapple flavour, for example, is unlabeled because it contains 2g of added sugar (10g in total in a 120g jar).

He natural yogurt with no added sugar It is seal-free, although it contains 13g of carbohydrates derived from lactose in a 300g jar. He Greek yogurtinstead, it has the “excess sugar” seal because it exceeds the limit of 4 g of added sugars (it has 8.9 g).