Three to:
1, to identify varieties. Currently on the market, there are many kinds of “milk yoghurt†processed and formulated from milk or milk powder, sugar, lactic acid or citric acid, malic acid, spices, and preservatives. It does not have the health care effect of sour milk and must be carefully identified when purchased. .
2, to drink about 2 hours after a meal. The PH value of suitable lactic acid bacteria for growth is more than 5.4, and the pH value of fasting gastric juice is less than 2. If drinking yogurt, lactic acid bacteria are easily killed and the health care function is weakened; the gastric juice is diluted after meals and the PH value only rises to 3 to 5.
3, rinse your mouth after drinking. With the development of lactic acid series beverages, the rate of dental caries in children is also increasing, which is the dominating role of certain bacteria in lactic acid bacteria.
Three do not:
1, do not heat. The activity in yoghurt, milky lactic acid bacteria, such as heat or boiling water, will be a large number of deaths, not only the unique flavor disappears, the nutritional value is also lost.
2, not with some drugs with the service. Antibiotics such as chloramphenicol and erythromycin, sulfa drugs, and astringents such as acetic acid and citric acid for the treatment of diarrhea can kill or destroy lactic acid bacteria in yogurt.
3, do not feed the baby. Yogurt contains less calcium, the baby is growing and needs a lot of calcium, and the production of antibiotics from lactic acid bacteria in yogurt can inhibit and destroy many pathogenic microorganisms, but at the same time it also destroys the growth conditions of human beneficial bacteria, but also affects Normal digestive function, especially for gastroenteritis infants and premature infants is more detrimental.
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