101 Foods That Could Save Your Life

Did you know … a Japanese study found that volunteers who consumed six ounces of unsweetened yogurt containing Streptococcus thermophilus and Lactobacillus bulgaricus bacteria daily had a reduction in the odour-inducing bacteria?

According to the U.S. Food and Drug Administration, in order for a product to be called “yogurt”, it must be made from milk that has been fermented by Lactobacillus bulgaricus and Streptococcus thermophilus, specific bacteria that result in a thickened, semisolid product.

Yogurt may be one of the oldest foods in recorded history. It is believed to date back as far as 10,000 years, with its place of origin being Turkey or Iran. The first making of yogurt could very well have happened by accident—maybe even when milk was being stored in goatskin bags or urns for later use. Later on, civilizations recognized yogurt’s digestive health benefits and spoke of yogurt’s “cleansing” attributes and its contribution to longevity. It was not until the turn of the twentieth century that the cultures used to make yogurt were isolated by Nobel Prize winner Elie Metchnikoff from the Pasteur Institute.

Yogurt is now made throughout the world. The largest yogurt manufacturing plant in the world is located in Minster, Ohio.

Many people who are lactose-intolerant may be able to tolerate yogurt because of reduced lactose content. Similar to other dairy products, another key benefit of yogurt is that it is a good source of calcium, vitamins and other minerals. Yogurt is considered a probiotic because it contains bacteria that produce lactic acid. The consumption of these bacteria is beneficial for boosting the immune system, enhancing intestinal tract health, lessening the symptoms of lactose intolerance, and reducing the risk of certain cancers.

Eating yogurt that contains live cultures of Lactobacillus acidophilus on a daily basis will introduce good bacteria and help treat a yeast infection.

ARTHRITIS: A rat study found that arthritic rats fed yogurt containing Lactobacillus GG bacteria had only mild inflammation.

HEART HEALTH: A human study involved 33 female volunteers who consumed conventional yogurt for four weeks. Yogurt improved their LDL/HDL cholesterol ratios. Researchers found that yogurt was one of the foods that had an inverse relationship with serum homocysteine levels.

COLON CANCER: A study using mice induced with a colorectal carcinoma found that when yogurt was added to their diet there was an increase in apoptosis (cell death) induction and anticancer activity.

GUT HEALTH: An intervention study involving fifty-nine human volunteers infected with Helicobacter pylori (H. pylori) who were given yogurt with Lactobacillus and Bifidobacterium twice daily for six weeks found that the H. pylori was effectively suppressed. A randomized study involving 160 subjects showed that those receiving antibiotic therapy who supplemented with Lactobacillus- and Bifidobacterium-containing yogurt had less H. Pylori infection.

• Choose yogurt that bears the “Live and Active Cultures” seal or states that it has “live active cultures” on the label.

• Check the expiry date to ensure freshness.

• Store yogurt in the refrigerator and, if unopened, it will last about a week after the expiry date.

Chow Yogurt Granola Berry Parfait

by Mary Corlett

Servings: 8 • Prep and cooking time: 1 hour

This recipe contains eight powerhouse foods.

INGREDIENTS:

FOR THE GRANOLA:

12floz/375ml honey

6floz/175ml pure maple syrup

⅛ teaspoon ground cinnamon

⅛ teaspoon ground ginger

Pinch of nutmeg

Pinch of ground cloves

1oz/25g white sesame seeds

1oz/25g walnut pieces

2oz/50g sunflower seeds

2oz/50g pecan pieces

2oz/50g pistachios, shelled

4oz/110g almonds, slivered

4oz/110g coconut, flaked

10oz/275g old-fashioned oats

IN A SMALL BOWL COMBINE:

1oz/25g dried cherries

1oz/25g dried cranberries

1oz/25g dried apricots, chopped

1oz/25g raisins

GARNISH:

7oz/200g fresh berries

YOGURT:

16floz/500ml low-fat vanilla yogurt

DIRECTIONS:

Preheat oven to 350°F/180°C. Add honey, maple syrup, cinnamon, ginger, nutmeg and cloves to saucepan. Heat over medium heat on the hob until honey and syrup thin to a pouring consistency; remove from heat. Toss remaining ingredients (except fruit mixture) together in a large bowl and pour honey mixture over the ingredients in the bowl. Stir with a wooden spoon until the honey-and-syrup mixture coats all the ingredients. Divide the contents of the bowl between two metal baking trays. Spread the mixture out to a thin layer and place into the oven. Bake fifteen to twenty minutes or until the oats, nuts and seeds are golden and toasted. Make sure to stir the mixture occasionally with a metal spatula for even colouring. Carefully scrape the hot granola back into the large bowl. Add the dried fruits and stir well. Allow the granola to cool completely and break up with a wooden spoon. Alternate layers of granola and vanilla yogurt with fresh berries in a parfait glass and serve.

BREAK IT DOWN …

Calories: 190; Total fat: 8g; Saturated fat: 1.5g; Cholesterol: 0mg; Sodium: 20mg; Total carbs: 29g; Fibre: 3g; Sugar: 20g; Protein: 5g.