I am not speaking about Yogurt in its original form.
The Yogurt sold across the counter by multi national. Companies.
They contain chemicals harmful to health.
Preparation of Yogurt at Home is very simple.
There is no necessity of buying it at the cost of your Life,
Boil 500 ml of Milk , cool it to bearable warmth for hands.
Add three table spoonful of Curd.
Keep this in a Warm place for about 12 hours.
For colder climates, have this done in the morning for use the next morning.
For preparing anew see the Curd yo have prepared already.
This is a cycle.
Ensure that the Curd has not turned sour.
Yogurt, by definition, only needs to include curdled milk and cultures, but the cold, hard truth is that many fro yo brands are loaded with hard-to-pronounce ingredients and sugar.
“The fact that there’s yogurt in the name in no way exonerates what’s in your cup,” says David Katz, M.D., founding director of the Yale University Prevention Research Center. “It’s not an alternative to yogurt, it’s an alternative to ice cream.”
Of the six national chains we surveyed for the video above, we came across additives like guar gum, maltodextrin, sodium citrate, cellulose gum, disodium phosphate and propylene glycol monoesters to name just a few don’t-sound-like-food ingredients. Some contained carrageenan, a thickening agent derived from red seaweed that has been associated with adverse health effects, albeit hardly conclusive at this point. “The science isn’t easy to sort out,” says Marion Nestle, Ph.D., a professor of nutrition, food studies and public health at New York University, of carrageenan. “If it’s a worry, it’s easily avoided since it’s labeled on food packages.”
Several of the frozen yogurt cups also contain both artificial and natural ingredients — the former is chemically made, while the latter comes from some place in nature (though not necessarily something you’d typically think of as food; for example, some natural berry flavors might come from castoreum, an extract from beaver perineal glands).
“There’s every reason to think that adding chemicals to foods that aren’t really part of food per se has the potential to do some harm,” Katz says. “We and food have interacted for all the time we’ve been on the planet.” We’ve only interacted with chemicals, on the other hand, for a span of decades. While the empirical evidence is limited at this point, he recommends curtailing the consumption of artificial ingredients as a precaution.