Drinkyogurt"Three musts and three no-musts"

When choosing yogurt, carefully examine the probiotics.

First, identify the variety.

Experts note that many yogurts on the market are made from milk or powdered milk,milk powder((powdered milk),+ sugar, lactose (lemon acid), flavoring, and preservatives. These "yogurt-like" products contain dead bacteria instead of live ones, lacking the health benefits of yogurt with active probiotics. Be sure to carefully identify them."According to national regulations, the number of active lactobacillus in live yogurt must be no less than 10^5 per liter. Therefore, when purchasing, check for this marking and whether the stated number of active lactobacillus meets the standard."Second, differentiate the strain."The strains present in yogurt determine its health benefits.""Good strains allow milk to ferment fully, producing a better taste.""There are many varieties and brands of yogurt (including probiotic drinks), with numerous types of beneficial bacteria listed."

"Some consumers purchasing yogurt say that the bacteria listed on packaging are mostly unfamiliar, making it difficult to distinguish which products truly meet their needs."

"Industry experts introduce that most yogurts contain strains such as acidophilus lactobacillus, thermophilic streptococcus, and bulgaricus lactobacillus. Some yogurt brands have unique strain formulas, like the 'Compound ABB Strain' on a certain brand's Light Yogurt product.""In fact, consumers are not unfamiliar with these strains; for example, the 'Compound ABB Strain' is a combination of common strains. The so-called 'A bacteria' refers to acidophilus lactobacillus, primarily functioning to regulate the small intestine and improve nutrient absorption."The 'BB bacteria' are a combination of bifidobacterium breve and bifidobacterium longum, which inhibit harmful bacteria growth, regulate intestinal peristalsis, and promote digestive function."Third, choose from refrigerated cabinets.

"Experts note that active lactobacillus stops growing in environments between 0℃ to 7℃. As the environmental temperature increases, lactobacillus reproduces rapidly and dies quickly. At this point, yogurt becomes an acidic product without live bacteria, significantly reducing its nutritional value.""Yogurt should be consumed within 2 hours after opening."The 'BB bacteria' is a combination of lactobacillus acidophilus and longum, which can inhibit the growth of harmful bacteria, regulate normal intestinal peristalsis, and promote digestion and absorption in the body.”

Three, you should choose a refrigerator cabinet.

According to experts, live lactic acid bacteria will stop growing in an environment between 0℃ to 7℃. Moreover, as environmental temperatures increase, lactic acid bacteria will rapidly multiply and die off; at this point, yogurt becomes non-living bacterial acidic dairy with significantly reduced nutritional value.After opening the yogurt, it is best to consume it within 2 hours.