What s wrong with drinking too much homemade yogurt

The harm is really great.

If the yogurt made each time is used as an introduction, it is impossible to ensure complete sterility in home operation, which will lead to more and more miscellaneous bacteria and harm to the human body.

Homemade yogurt is not necessarily safe, because it is difficult to have strict fermentation conditions in the home environment, homemade yogurt may be improperly fermented, and may even be contaminated with harmful microorganisms, so homemade yogurt is not necessarily safer than commercially available yogurt. Far from being healthier, homemade yogurt is a health threat and can even cause food poisoning.

Drinking too much yogurt can cause tooth decay. This is due to the fact that the lactobacilli in yogurt mix with mucin and food debris in saliva and can adhere to the tooth surface and pits and grooves and form plaque. This can easily cause decalcification and dissolution of the enamel surface.

Drinking too much yogurt leads to too much intake of microflora, which will cause the intestinal flora to lose its balance, resulting in a decline in digestive function.

1. The diet in the morning is the most important to ensure nutrition, yogurt contains a large number of essential nutrients for the human body, so the effect of drinking yogurt in the morning is better. However, it should be noted that yogurt should not be drunk on an empty stomach in the morning, and it should be accompanied by some whole grains, bread, etc.

2. Drinking yogurt at night has more benefits, and it can have a very good calcium supplementation effect. 12 p.m. to early morning is the time when the body's blood calcium level is lowest, which is conducive to the absorption of calcium from food. During this time period, there are fewer factors that affect calcium absorption in the human body, and yogurt contains the combination of lactic acid and calcium, which can promote calcium absorption.

So, if you can, you might as well drink a glass of yogurt before bed, but pay attention to oral hygiene.

3. 30 minutes and 2 hours after meals. The effect of drinking yogurt during this time period is also very good. About two hours after eating, the person's gastric juice will be diluted, and the pH value will rise to 3 5, which is more conducive to the intestinal absorption of the effective substances in the yogurt.

Homemade yogurtIf the hygiene is not up to standard, the harm is really great.

Homemade yogurt needs to be fermented, and fermentation requires the involvement of microorganisms. Since there are also a large number of bacteria in the environment, it is necessary to sterilize raw milk and fermentation equipment before fermentation. However, when ordinary people make homemade yogurt in a home environment, it is basically impossible to guarantee strict sterilization conditions.

Even if the milk is boiled and all the utensils involved in the preparation of yogurt are sterilized in boiling water, it is easy to be contaminated by other bacteria during the operation.

You must know that there are microorganisms everywhere in nature, and other pathogenic bacteria.

Always waiting for opportunities, if you are not careful, such as the container of yogurt or milk is not sterilized or the hands are not cleaned before making yogurt, it may cause the yogurt to mix with other bacteria. The resulting homemade yogurt is not only not safer, but it is also a health risk.

Compared with home-made yogurt, the yogurt produced by enterprises industrially has to go through a strict technological process.

Among them, sterilization is a very important step. The purpose of sterilization is to remove raw milk and harmful bacteria that may be hidden in the environment to ensure safety.

Homemade yogurt may not taste good.

The basic principle of homemade yogurt is to inoculate milk with lactic acid bacteria.

Let it multiply (ferment) in large quantities (fermented) at the right temperature (usually 40-42) to put the lactose in the milk.

Breaks down into lactic acid. Because of the lactic acid produced during fermentation, the acidity of the fermentation broth gradually decreases to the pH value.

Approximately reach the casein in milk when around.

It will settle down slowly, forming a delicate freeze, and the viscosity of the overall solution will also increase, forming our favorite yogurt.

The above content refers to People's Daily Online-Homemade yogurt is not as safe as imagined.

The above content refers to the people of Qinzhou City** - homemade yogurt may not be safe.