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.
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