#Yogurt

Yoghurt has become a talking point in health circles, with new studies reinforcing its potential benefits. While many praise its probiotics, protein, and vitamins, experts warn that not all yoghurts are equal. For Thais seeking reliable dietary guidance in a post-pandemic era, understanding yoghurt’s role can support public health and daily wellbeing.

Yoghurt is produced by fermenting milk with lactic acid bacteria. The result is a tangy, creamy product that contains live probiotic cultures believed to support gut health. Global interest in fermented foods has grown in recent years as nutrition science highlights their potential advantages for digestion and overall wellness. According to research reported by leading nutrition scientists, regular yoghurt consumption is associated with several health benefits.

Eating yoghurt daily has earned substantial attention in recent years as new research continues to unveil an expanding list of health benefits. Proponents praise yoghurt for its probiotics, protein, and vitamins, but experts warn that not all varieties are created equal – and making the right choice is crucial. With Thais increasingly seeking dietary guidance in a post-pandemic era, understanding yoghurt’s role can help improve public health and well-being.

Yoghurt, a staple in healthy diets worldwide, is produced through the bacterial fermentation of milk, most often using cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The end product delivers a tangy flavor and creamy texture, but more importantly, it carries a host of live beneficial bacteria – probiotics – which are known to support gut health. Over the past decade, global consumption of yoghurt and other fermented foods has surged, largely owing to recommendations from nutritionists and mounting scientific evidence connecting its consumption to numerous health improvements (Wikipedia; Frontiers).