Yogurt is produced from bacterial fermentation of milk and it contains healthy or gut-friendly bacteria that is beneficial for the gut health. The lactose present in milk gets converted to glucose and lactic acid in the yogurt, thus people with lactose intolerance can safely consume yogurt. Lactic acid has various health benefits which include better digestion of lactose, protection from certain types of cancers, improved lipid profile especially better cholesterol control and keeps intestinal infections at bay. It also contains protein and calcium which is extremely important for bone and dental health.
Organic yogurt is made from nutritious organic milk which comes from cows raised on pasture farms. This reduces the risk of contaminated feeds and improves the safety. Organic milk comes from cows that are not given any growth hormone, antibiotics or any other pharmaceuticals. Feeding of grass improves the quality of milk and in turn improves the quality of yogurt.
Organic yogurt is richer in omega-3 fatty acid and conjugated linoleic acid (CLA) as compared to non-organic yogurt. CLA reduces the inflammation, helps to maintain the blood pressure in normal range, improves cardiovascular health, and stimulates immune system.
It also shows that organic yogurt rich in CLA may reduce the insulin resistance and improve the insulin sensitivity. Thus, it improves the glucose uptake and helps to maintain adequate glycemic control which may further reduce the risk of complications associated with diabetes.
Omega-3 fatty acids on the other hand improves cognition, cardiovascular health, lipid profile, reduces inflammation and arthritis.