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Yoghurts did end up achieving one of the largest reductions (13.5 per cent) in sugars between 2015 and 2020 as part of the government’s sugar reduction programme, but this was considerably shy ...
[1] [6] People are typically able to drink at least one cup of milk without developing symptoms, with greater amounts tolerated if drunk with a meal or throughout the day. [1] [7] Worldwide, around 65% of adults are affected by lactose malabsorption. [5] [8] Other mammals usually lose the ability to digest lactose after weaning.
Cruciferous veggies: “High-fiber veggies like broccoli, cauliflower, Brussels sprouts, and cabbage are really good for you, but they can lead to gas, bloating, cramps, constipation, or diarrhea ...
Sometimes, only one or the other is present. [1] This may be accompanied by abdominal cramps. [1] Signs and symptoms usually begin 12–72 hours after contracting the infectious agent. [15] If due to a virus, the condition usually resolves within one week. [18] Some viral infections also involve fever, fatigue, headache and muscle pain. [18]
While medications used to decrease diarrhea such as loperamide are not recommended on their own, they may be used together with antibiotics. [11] [4] Shigella results in about 165 million cases of diarrhea and 1.1 million deaths a year with nearly all cases in the developing world. [5]
Although described as "morning sickness," pregnant women can experience this nausea any time of day or night. The exact cause of morning sickness remains unknown. Nausea and vomiting in pregnancy is typically mild and self-limited, resolving on its own by the 14th week of pregnancy. Other causes should also be ruled out when considering treatment.
[117] [118] LAB products might aid in the treatment of acute diarrhea and possibly affect rotavirus infections in children and travelers' diarrhea in adults, [117] [118] but no products are approved for such indications. There are weak evidence probiotics might lower the incidence of acute upper respiratory tract infections in adults, they were ...
Both species produce lactic acid, [8] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. [9] [10] While fermenting milk, L. d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. [10]