Food Comparison

July 2003 Issue

Yogurt Gets Even More Cultured—With Probiotics and Prebiotics

Itís no secret yogurt is a nutritional powerhouse. Milkís cultured cousin is rich in calcium and riboflavin and is a good source of protein. Yogurtís cultures produce the enzyme lactase, which predigests lactose (the natural sugar found in milk), so even lactose-intolerant people can eat it.

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.