Lo yogurt è un alimento prodotto sin dall’antichità e sue proprietà benefiche 
Si narra che lo stesso Mosè ne facesse un uso giornaliero e che questo gli avrebbe giovato al punto da consentirgli una lunga vita.
Ma a parte le sue origini, lo yogurt è davvero un alimento molto utile, e lo è in modo particolare per i celiaci e per gli intolleranti al lattosio.
Infatti, durante la fermentazione ad opera dei fermenti lattici, il lattosio contenuto nel latte viene scisso nei due zuccheri semplici glucosio e galattosio, con generazione di acido lattico, rendendo questo alimento digeribile anche a chi ha deficit dell’enzima della Lattasi .
Inoltre, i fermenti lattici, riequilibrano e rinforzano la flora batterica intestinale, svolgendo un’azione importante per il sistema immunitario , riducendo il rischio di alcune allergie [2] , interagiscono nella produzione di alcune vitamine e intervengono in numerose reazioni metaboliche.
Per i celiaci, quindi, questo alimento può rappresentare un valido aiuto, in particolare quando, as a result of accidental ingestion of gluten, the intestine becomes inflamed.
Inflammation evidence that an imbalance of beneficial bacteria to the intestinal mucosa, and this often leads to the proliferation of intestinal Candida .
However, not all products of yogurt can be consumed by a celiac. It must be careful not only to those cereals that contain or are supplemented with barley, but also those which contain fruit pieces.
are certainly capable of those "white", ie without any addition.
Yogurt, however, can be prepared at home. Here's how:
The homemade yogurt
Ingredients:
- 1 liter of whole milk a long shelf life
- 3 tablespoons of yogurt (for the first time) or lactic acid powder.
we have available to put jars of yogurt, a large glass container (yogurt will contain all) with hermetic sealing, a steel pan, a wool blanket.
In proceedings for the first production, it brings the milk to a boil in the pot and continue boiling for 15 minutes. It extinguishes the fire, remove the cream that will be formed on the surface and wait about 20 minutes. At this point we can pour three tablespoons of yogurt purchased (white) and mixes with the warm milk.
is poured into the bowl, large glass and then sealed.
It surrounds the container on the deck and is positioned next to a radiator, being careful not to shake it. It should stay warm for 6 hours. After this period of time, pour into jars that will be placed in the refrigerator to stop the fermentation process (otherwise the flavor is too acid).
can be consumed after a few days of rest in the fridge and their deadline is one week. If
keep a jar by at least 3 tablespoons, we can use as a basis for lactic another liter of milk.
Excellent with fresh fruit cut at the moment, with honey or with gluten-free cereal.
The only problems in the preparation of yogurt are represented by the possibility that the lactic acid bacteria die during the fermentation temperature is too low.
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[1] http://en.wikipedia.org/wiki/Ilya_Ilyich_Mechnikov
[2] http://www.ansa.it/web/notizie/rubriche/ scienza/2010/04/01/visualizza_new.html_1758786706.html
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