Yogurt has long been held in high esteem as a tasty source of calcium and protein. The active cultures in yogurt help break down the lactose, making it an extremely digestible dairy product.
Real yogurt is also traditionally considered an immune booster, an effect which has received clinical attention. A study by Simin Nikbin Meydani, Ph.D. in the American Journal of Clinical Nutrition (see study) suggests that "under the right circumstances, eating yogurt may help protect the intestinal tract. She concludes that yogurt has great potential as a protective anti-infection agent. Increased yogurt consumption may help increase one's resistance to immune-related diseases such as cancer and infection, particularly gastrointestinal infection. This increase in resistance is in part because of the live and active cultures found in yogurt."
Read more at aboutyogurt.com
Yogurt is also receiving attention as a weight loss aid. The National Dairy Council reports that "in a 24-week study of 32 obese adults, those who consumed 3 servings of milk, yogurt or cheese a day while on a balanced, reduced-calorie diet (500 calorie deficit), lost significantly more weight and fat than those who consumed similar amounts of calcium through supplements or consumed little or no dairy. Participants on the high-dairy diet (1200-1300 mg calcium) lost 70 percent more body weight and 64 percent more body fat than those on the low-dairy diet."
Read more at nationaldairycouncil.org
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Bell Pepper Yogurt Soup
4 T unsalted butter
2 leeks, white and light-green parts chopped, washed, and drained
2 cloves garlic, minced
2 lg yellow bell peppers, coarsely chopped (3 cups)
3 c vegetable or chicken broth
2 c plain whole-milk yogurt, well stirred
salt and freshly ground black pepper
6 med bell peppers, various colors (Choose peppers with sturdy, balanced bottoms so they will sit upright when filled with soup.)
- Melt butter in a large saucepan over medium-low heat. Stir in leeks and garlic; cover and cook 5 minutes. Add chopped peppers and broth; cover and simmer 30 minutes, until peppers are very soft. Cool to room temperature.
- Puree soup in batches in a blender or food processor. Whisk in yogurt; season to taste with salt and black pepper. Refrigerate, covered, at least 2 hours, or until cold, before serving.
- Cut tops from 6 remaining peppers and remove seeds and membranes. Place in a dish that will hold peppers upright. If soup separates, whisk to blend. Pour chilled soup into bell-pepper cups and serve.
From organicstyle.com
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