This is a question that is often asked when working with my clients to improve their diets

Nutrition plays a vital role to your overall health, not to mention prevention of disease and premature deterioration of your body. It can at times be quite confusing. However if we go back to basics looking at what your body is able to metabolize efficiently this is the main aim to food not creating or causing health problems for you. By this keep your food intake as close back to nature as possible, because many times it is not so much the food itself that causes allergies and problems but the manufacturing and additives that are used. Always to remember Fresh is Best. Keep your eating simple not a myriad of foods at the same time or overconsumption.

Looking at now the difference between the health benefits of Buttermilk and Yogurt!

Compared to regular milk, buttermilk has a tart-like taste compared to regular milk. The reason for this being due to the presence of acids within the milk. This is prominent within cultured buttermilk, as the appearance is thicker, due to the curdling process that is done by the processing of the milk protein casein. Casein being the main underlying cause of allergies with dairy.

Yogurt or Yoghurt when made from dairy is primarily a blend of fermented milk. Initially the milk is heated to about 80 degrees C to eliminate any unwanted bacteria.. The temperature is then reduce to about 45 degrees C for the fermentation process. It is during this process that good, healthy bacteria is added. This process taking anywhere between 4 to 7 hours.

As for nutritional value, buttermilk and yogurt are distinctively different in these areas. Using a 100 g serving, as an example buttermilk has less energy (only about 169 kJ) compared to yogurt’s (257 kJ).

Yogurt also has a higher fat and protein content to that compared to buttermilk. The protein of yogurt being 3.3 g and 3.5 g - compared to that of buttermilk being 0.9 g and 3.3 g.

The carbohydrate value is almost identical between the two. Buttermilk having approximately 4.8 g per serving whilst yogurt has 4.7 g.

The calcium benefits are also on par between the two - 116 mg for buttermilk and 121 mg for yogurt.

Yogurt has higher value for our health than buttermilk. First off, your body needs to have a healthy amount of ''good'' bacteria in the digestive tract, and your plain, organic and Greek yogurts are made using active, good bacteria. One of the words you’ll be hearing more of in relation to yogurt is ''probiotics.'' Probiotic, which literally means ''for life,'' refers to living organisms that can result in a health benefit when eaten in adequate amounts.

Whether you choose non-fat or full-fat yogurt may depend on how much protein and calcium you get from other foods. If you need more, non-fat yogurt is the better option since it has higher amounts. Similarly, if you’re trying to lose weight or maintain weight, non-fat yogurt is a better choice because it has a lower energy density value, meaning it has fewer calories but plenty of protein and many vitamins and minerals per serving. If your objective is to gain weight healthfully or add fat to your diet, try the full-fat variety instead.

It is the difference in the bacterial content that makes yogurt a healthier choice due to the probiotic support in helping to maintain a healthier digestive system.

Whereas buttermilk. The milk fermentation is done by bacteria that make lactic acid – the streptococcus lactis and leuconostoc citrovorum, which is the one that transforms lactic acid into ketones and aldehydes ‘“ the two components responsible for buttermilk’s aroma and flavour. However it is important to note that this may be harmful when consumed due to other reactions within our body systems.

On the contrary, there are two kinds of bacteria mixed in the yogurt. The large and rod shaped bacilli (either L. bulgaricus or Lactobacillus acidophilus) and cocci chains of Streptococcus thermophilus. These good bacteria are imbedded in the milk protein called casein.

So to explain this simply, yogurt has live, beneficial bacteria added to the milk. However with the rising issues of some people not being able to tolerate milk products. This process is being brought into coconut milk and soy milk. These products being plant based have less allergic affects. Always to remember to purchase organic products. Sometimes even if people are not able to tolerate many dairy products can find yogurt tolerable because of the fermentation process and addition of beneficial bacteria. There is also for people who just have a lactose intolerance, lactose free yogurt.

1. Generally, the fermentation process for yogurt making is a lot faster than buttermilk fermentation.

2. The fermentation temperature for buttermilk is cooler compared to yogurt.

3. Yogurt gives more energy, fat, protein, calcium than buttermilk

•Tips for YOU:

If a food tends to make you feel uncomfortable, bloated or ill. There is a very good chance that your body is telling you to avoid that food.

The worst combinations is to combine animal protein with say dairy. An example of this is say Chicken Parmigiana, any meat dish where you have dairy and meat together.

Also avoid all processed meats such as ham, salami, metwurst. If you are going to have meat have it lean and freshly cooked. You can also use this in salads or sandwiches for lunch.

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Empowering You to Optimal Health Julie Doherty N.D

Author's Bio: 

Julie Doherty is acknowledged as Worldwide Leader in Healthcare by The Leading Physicians of the world. She is an exceptionally experienced naturopathic health practitioner with a vast expertise in traditional medicine, herbal medicine, and homeopathic medicine. Julie has over twenty-six years in practice and currently maintains a position at Julie's Naturopathic Health Care Services, her private practice in Hackham, South Australia, Australia, where she provides an extensive array of safe, effective, individual, and non-invasive therapies to assist with overcoming health issues that affect the body and the mind.

Julie graduated with distinctions from S.A. College of Botanical Medicine and Natural Therapies and is an accredited member of the Australian Traditional Medicine Society. Her professional qualifications include Naturopathic Doctor, Herbal & Homoeopathic Practitioner in Diet and Nutritional Medicine, Remedial & Therapeutic Massage Therapy, Body Mind Balancing Cognitive Counselling, and Healthy/Lifestyle coaching and Natural Beauty. This solid education has enabled Julie to provide an extensive range of multidisciplinary modalities that are safe, effective, individual and non-invasive to empower each person to optimal health. Julie credits her success to determination and dedicates to her family and traveling in her spare time.

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