Originally published February 28 2005
Adding fruit does not kill healthy bacteria in yogurt, health columnist says
by Mike Adams, the Health Ranger, NaturalNews Editor
Adding fruit to yogurt is an easy way to get children to eat their yogurt. Some researchers have claimed however, that doing so kills the live culture bacteria present in most yogurt products. It is now understood that adding fruit does not harm the cultures in any way. It is important for consumers however, to understand that not all yogurt products contain live cultures, which are proven to increase immunity, decrease yeast infections, and help protect against ulcers.
Years ago, a microbiologist I know said he had read a report arguing that the natural acidity in fruit added to yogurt possibly destroys these cultured products' healthful bacteria.
Frankly, we love plain yogurt, but it's obviously easier to get young children to eat the fruit-added varieties.
Could you produce some objective research findings?
-- DVR, Lakewood Does added fruit kill the cultures in yogurt?
If live cultures can navigate the hyperacidic environment of the stomach, they are unlikely to be troubled by the acidity of fruit.
If you want live cultures, it is important to buy yogurt made from milk that is pasteurized before it is cultured.
Some yogurts carry the National Yogurt Association's Live and Active Cultures seal, certifying that these products contain significant amounts of active cultures (100 million per gram at the time of manufacture and at least 10 million at the end of shelf life).
Because this labeling is voluntary, some yogurts might contain active cultures yet not carry the seal.
Some consumer tests have suggested that probiotics delivered in yogurt are more likely to come to you live than those freeze-dried and sold as supplements.
Plus you receive the other nutritional benefits of yogurt: protein, calcium and riboflavin.
Just be aware that many yogurt "products" including yogurt-covered pretzels and peanuts, candy, desserts and some frozen yogurts deliver little or no bacterial action.
There are myriad claims, including improved intestinal health, protection against ulcers, anti-cancer effects, enhanced immunity and prevention and treatment of vaginal yeast infections.
While results of research into these issues have been mixed, there is growing evidence for the usefulness of yogurt and lactobacillus in treating lactose intolerance, constipation and viral and antibiotic-associated diarrhea.
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