In the scientific research conducted at two separate medical centers in the USA, the potential of homemade yoghurt, which contains probiotic bacteria, especially the "Lactobacilli" genus, to regulate the intestinal microbiome was evaluated.
In the study, 189 patients diagnosed with irritable bowel syndrome were examined. Each participant was allowed to consume approximately 2 cups of homemade yogurt each day and their symptoms were monitored for a period of 6 months.
The study found that irritable bowel syndrome symptoms were completely relieved in 89 percent of the participants, all existing irritable bowel syndrome symptoms disappeared, and daily bowel movements improved in the patients.
Providing information about the research, the results of which were announced at the World Gastroenterology Congress, Assoc. Dr. Kıvanç Bilecen said that the study in question was a first in its field and that the preliminary results obtained were very important.
Explaining that irritable bowel syndrome is one of the most common digestive system diseases, Bilecen stated that the disease is accompanied by abdominal bloating, pain, excessive gas, constipation and diarrhea attacks and that it greatly affects the social life of the person.
“It was observed that it decreased or completely disappeared within 6 months.”
Assoc. Dr. Kıvanç Bilecen stated that the cause of the disease is not fully known and said:
“Studies suggest that people with irritable bowel disease have abnormal bowel movements and impaired conduction between the muscles and nerves in the intestinal wall. "Due to this problem, the intestine makes incompatible movements to expel the feces, and the person experiences abdominal pain, bloating, and problems with the consistency and amount of stool."
“Eating habits affect the disease for better or worse.”
Pointing out that complaints vary from person to person, but eating habits and patterns affect the disease for better or worse, Bilecen said, “The results of scientific research conducted in America showed that irritable bowel disease regressed in those who consumed homemade yoghurt every day. "It was observed that the symptoms in 169 out of 189 patients decreased or completely disappeared within 6 months following the study," he said.
“You should be careful when consuming dairy-related products.”
Assoc. Dr. Bilecen stated that in traditional diets, patients with digestive system disorders and irritable bowel syndrome are advised to be careful in consuming milk-related products due to lactose intolerance.
“However, this study showed that products such as homemade yoghurt containing fresh bacterial cultures, perhaps including kefir, can be very effective in controlling the symptoms of cramps and irregular bowel movements.”
“High-quality yoghurts contain lots of beneficial probiotic bacteria.”
Bilecen said that homemade yoghurt is advantageous because it is easy to make and fresh, and gave the following information:
“When you make yoghurt at home, you can be sure that this yoghurt contains a higher amount of live bacteria. In general, yogurt contains two types of bacteria from the genera Lactobacillus and Streptococcus. This is basically the same in both homemade and industrial yoghurts. “These bacteria are classified as probiotics and, as in this study, help increase the health and diversity of the intestinal flora.”
“Plain natural yoghurts should be preferred.”
Stating that it is beneficial to choose plain and natural yoghurt when choosing yoghurt from the supermarket, Bilecen made the following suggestions:
“Plain natural yoghurts and yoghurts without sugar, additives or sweeteners should be preferred. Light yogurts often contain calorie-free artificial sweeteners used in place of sugar. Be sure to check the label for artificial sweeteners. In short, only pasteurized milk and yoghurt culture statements should appear on the label. Organic yoghurts should be preferred. Because certified organic yoghurts are made from higher quality milk.”
Which milk should I make yoghurt with?
Explaining that daily pasteurized milk is recommended for making yoghurt, Bilecen said that the milk should be heated a little and made ready for bacterial culture.
Bilecen underlined that there is no need to boil it because it is pasteurized, and made the following warnings:
“However, one should be very careful when using unpasteurized milk, which is called street milk. Because, if these milks are not controlled, they may contain many disease-causing bacteria such as Salmonella, Listeria, E. coli, Brucella, Yersinia. Some producers may add antibiotics to milk to prevent the growth of these bacteria. In this case, when you add yeast to your milk, the bacteria will not be able to multiply, so as the public say, the milk will not retain yeast.
Milk must be transported in a cold chain, checked for disease-causing bacteria, and antibiotic residue tests must be performed. "Since pasteurized milk from large producers or raw milk sold by cooperatives passes these controls, they do not pose a health problem."
Source: AA
