Did you know that when a muscle is inactive, the blood goes around it instead of through it? Just another reason to get moving!
Some of these same good bacterial species are used to ferment milk, and it’s these cultures that give yogurt its texture and tart flavor. They also process much of the milk sugar, called lactose, during fermentation, which is why yogurt usually doesn’t bother people with lactose intolerance.
Eating yogurt helps maintain the microflora in the gut, optimizing digestion and keeping harmful bacteria in check. Ever noticed how a course of antibiotics is often followed by a bout of diarrhea? This is because antibiotics kill off all the bacteria in the gut–the bad stuff and the good–leaving the gastrointestinal tract compromised. Fortunately, yogurt can help counteract this imbalance.
Furthermore, this food is a good source of nutrients, including B vitamins, calcium, magnesium, and phosphorus. Whole milk yogurt also contains conjugated linoleic acid (CLA), an essential fatty acid with cancer fighting properties, especially beneficial in preventing breast and colon cancers. And CLA has been shown to increase fat metabolism, helping the body convert fat to lean muscle.