Sour Yoghurt – The natural benefits
An article from Russell Sajadi about yogurt published in Oziran Magazine 3rd edition Feb, 2007
At Bahar Persian Foods & Art every time we are asked by our customers for a non-sour yogurt, I would say; “what a pity” and I would look for an opportunity to explain the difference.
Fresh, non sour yogurt is great and it is even more nutritious than milk itself however Acidophilus, one of the best of the anti oxidants found in nature is formed when yogurt turns sour. This most important component of yogurt helps our cells regenerate and reproduce.
I remember our nomadic countrymen in Shiraz used to leave yogurt under exposure of the sunshine for a full day so it was fully fermented reaching the maximum level of nutritional value.
Like most dairy products, yogurt is a good source of protein – an average 250 gram serving of natural yogurt contains 8 to 10 grams of protein, or 16 to 20 percent of the daily recommended value. In fact after culturing, the amount of protein in yogurt often exceeds that of milk.
Yogurt is also an excellent source of calcium. A serving of quality natural yogurt contains up to 35 percent of the Recommended Daily Intake for calcium. Yogurt especially when sour is low in fat, may reduce cholesterol levels and is high in certain minerals and essential vitamins, including riboflavin B2, Vitamin B12, phosphorus and potassium.
Beyond these important nutrition basics, scientific research shows that the live and active culture found in yogurt may offer many more health attributes including boosting of the immune system.
I remember in the early 1980’s when majority of the Persian Community abroad, were students and diplomats, we could hardly find yogurt in the western super markets and we had to prepare our yogurt at home.
Fortunately we and those coming from Iranians backgrounds consume yogurt as an essential part of Persian cuisine and natural yogurt is now easily available at Iranian style Stores.
Yogurt drink (doogh) is one of our traditional summer drinks. It is important that while we explore other cuisines in the rich Australian Multicultural Society, we do not distance ourselves from our traditional foods. It is also equally important that we do maintain the proportion of different ingredients of Persian cuisine and recipes, avoiding overuse of red meat, sugar and animal fats,
Russell Sajadi (director)
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