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  2. Here's What Actually Happens When You Eat Yogurt Every Day - AOL

    www.aol.com/heres-actually-happens-eat-yogurt...

    Yogurt is the MVP of healthy grab-and-go breakfasts.Whether Greek-style or regular, flavored or plain, many of us reach for it at least once a week.Some people swear by eating yogurt every single ...

  3. Lactose intolerance - Wikipedia

    en.wikipedia.org/wiki/Lactose_intolerance

    Yogurt – lactobacilli used in the production of yogurt metabolize lactose to varying degrees, depending on the type of yogurt. [56] Some bacteria found in yogurt also produce their own lactase , which facilitates digestion in the intestines of lactose intolerant individuals.

  4. Travelers' diarrhea - Wikipedia

    en.wikipedia.org/wiki/Travelers'_diarrhea

    Bismuth subsalicylate four times daily reduces rates of travelers' diarrhea. [2] [27] Though many travelers find a four-times-per-day regimen inconvenient, lower doses are not effective. [2] [27] Potential side effects include black tongue, black stools, nausea, constipation, and ringing in the ears.

  5. Is yoghurt in the morning as healthy as you think ... - AOL

    www.aol.com/yoghurt-morning-healthy-think...

    Yes, the humble natural yoghurt is still there, but it sits alongside fat-free versions, protein-heavy pots promising gym gains, fancy-looking offerings flavoured with salted caramel or ...

  6. Diarrhea - Wikipedia

    en.wikipedia.org/wiki/Diarrhea

    Diarrhea (American English), also spelled diarrhoea or diarrhœa (British English), is the condition of having at least three loose, liquid, or watery bowel movements in a day. [2] It often lasts for a few days and can result in dehydration due to fluid loss. [ 2 ]

  7. Lactobacillus delbrueckii subsp. bulgaricus - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_delbrueckii...

    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]

  8. Talk:Yogurt/Archive 2 - Wikipedia

    en.wikipedia.org/wiki/Talk:Yogurt/Archive_2

    On the section "Home-made yoghurt" -- I don't think WP should be a recipe book, because then the article will get bogged down on all the different ways to make yoghurt. My suggestion: note that you can make yoghurt at home, give a general overview of the process, and leave detailed instructions (e.g. time/temperature) to external links.

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