Nice illustrations ! The yogurt is made from natural milk and leaven, which contains a certain number of useful microorganisms. However, recently on the shelves of supermarkets you can often find a product that is "flavored" with all sorts of synthetic additives, flavors and preservatives. That's what is problematic. These microorganisms in this yogurt should contain at least 107 cfu (cell counting using haemocytometer) per gram. Only if this condition is met, the product has the right to be called yogurt, and only in this case it will benefit the body.
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