Yogurt is a popular food in different cultures in spite of vegan controversies raised about it.
Fortunately, though, this controversy only pertains to commercially produced cow milk and milk products. As one of the oldest foods known to man, yogurt is a product of pure milk.
Indeed, “We give you to drink of what is in their bellies … pure milk, easy and agreeable to swallow for those who drink” (Surat An-Nahl: 16:66).
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Moreover, some sources say that Prophet Mohammad (saw) fed his followers with yogurt when they became ill (Eltean, p.2.). For centuries, yogurt has been popular for traditional reasons. Yet, science is finding out that this tradition has many health benefits as well.
The benefits of it are in the digestive tract, where friendly bacteria can aid digestion and clean the intestines.
In the Balkans, they testify as to the medicinal effects of yogurt, believing it to have therapeutic qualities as well as providing a strong constitution (Roden, p.21).
During the early 1900s, Dr. Ilya Metchnikoff proposed using fermented milk and asked manufacturers to use the beneficial bacteria in producing it.
Furthermore, she stated that yogurt’s bacteria prevents other bacteria in the intestines from forming harmful toxins.
Further investigation revealed that undigested and unabsorbed carbohydrates in the small intestines produced three effects:
- Carbon dioxide, hydrogen, and methane gas as well as alcohol.
- Microbial by-products like lactic acid.
- Energy for microbial growth damages the small intestines. As a result, carbohydrate malabsorption occurs and bacteria overgrow. Moreover, water drawn into the intestines increase metabolic by-products and cause chronic diarrhea (Gotschall, p.15 -18).
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