Reduce the risk of bowel cancer by yogurt

Beneficial bacteria Probiotics in yogurt feed has the effect of reduction of cancer-causing toxins have on the body. Food preservation of capital is the oldest technology, used to combat the deterioration in food, against the growth of bacteria, mold or to keep the color, the taste of the product. However, once used to the preservatives, the knife-like blade, never had the unintended side effect of causing ill effects to health.

Ominous thing is these substances often have implications from from very difficult determining the level of harm. With tomato, many people thought the type would also be processed, manufactured according to the same procedure. The actual song is not so, to save time, costs, many manufacturers have not using fermentation technology in a natural way which use acids, preservatives added impact, to shorten production time and refrain from growth of mildew.

Vinamilk products are being favored.

Eating yogurt is one of the foods good for human health. Scientific studies have demonstrated beneficial bacteria Probiotics in yogurt to eat can refrain from growth of germs, improve the immune system of the body. Some recent studies have shown the beneficial bacteria Probiotics in yogurt may reduce the risk of colon cancer and bladder cancer, the reducing effect of toxins that cause cancer in the body and slow the growth of the tumor mass. Probiotics in yogurt feed also has the effect of reducing serum cholesterol levels, reduce high blood pressure, helps to quickly recover from the intestine after getting the diarrhea and use more antibiotics.   Lactic fermentation itself when processing tomato also helps one part protein in milk into lactose, amino acids are converted into easy targets. Scientific research shows that people who eat yogurt three times a week can increase longevity than those who only eat 1 time/week or not eat. Scientists in the UNIVERSITY of California (USA) and also learn about the influence of yogurt with a number of young and older people. The result is that after a time eating yogurt regularly, both groups had better resistance against the inflammation of respiratory infection. However, the uses of tomato can be lost, even contrary harm caused to the user as if the select is what kind of yogurt does not guarantee the quality, hygiene and food safety, again using the additives, preservatives affect human health.   Vinamilk yogurt now has to be tightly controlled and HACCP standards (standard assessment of food safety and hygiene). Nguyen Khanh, DIRECTOR Of Vinamilk's Executives said, "Vinamilk apply standard yogurt production technology in the world, taking two lactic fermentation bacteria is Streptoccocus thermophilus and Lactobaccillus bulgaricus. This is the fermentation technology entirely natural, not adding acids to shorten the fermentation time and cost savings in production. Thanks to the optimum fermentation temperature for two strains of bacteria that yogurt developed should also not fermented time is too long, make sure not infected bacterial impurities and remains for the most delicious yogurt quality. " Most new product yogurt Vinamilk added Probi Probiotics bacteria benefit, not the nutritional needs, but also help enhance immunity, improve the health of the consumer. To preserve good yogurt Vinamilk, the need to keep the cold range 6oC during the distribution and consumption of the product. =