FUJI Low Fat Frozen Yoghurt
REAL YOGHURT WITH LIVE ACTIVE CULTURES

ALL FRESH FRUIT IS SEASON DEPENDANT SO DEFROSTED “BLAST FROZEN” FRUIT IS USED AS A SUBSTITUTE WHEN A SPECIFIC IS OUT OF SEASON

Decadent Toppings such as Chocolate flakes, Fudge wedges and more to follow soon.

Strained yoghurt is the concentrated residue (described as a sort of "yoghurt cheese") produced by filtering plain yoghurt that is without flavourings, gelatin, pectin, or other additives through a paper or cloth filter, and allowing water and whey to drain away. Strained yoghurt is available commercially under the descriptor "Greek-style"

Nutritional Profile
Yogurt is a very good source of iodine, calcium, phosphorus, and vitamin B2. It is also a good source of protein, vitamin B12, potassium, molybdenum, zinc and pantothenic acid.

Health Benefits
Our food ranking system qualified yoghurt as a very good source of calcium , phosphorus, riboflavin-vitamin B2 and iodine. Yoghurt also emerged from our analysis as a good source of vitamin B12 , pantothenic acid-vitamin B5 , zinc , potassium , protein and molybdenum. These 10 nutrients alone would make yoghurt a health-supportive food. But some of the most interesting health information about yoghurt comes from a different context-its potential inclusion of live bacteria.

How to Select and Store
Some yoghurt manufacturers pasteurize their yoghurt products, while others do not. Although the aim of pasteurization is to kill any harmful bacteria, it also kills the beneficial lactic acid bacteria in the yoghurt, substantially reducing its health benefits. Therefore, to fully enjoy the benefits of yoghurt, look for those that feature "live active cultures" or "living yoghurt cultures" on the label.

Check the expiration date on the side of the yoghurt container to make sure that it is still fresh. Avoid yoghurts that have artificial colours, flavourings or sweeteners. Additionally, while fruit-filled yoghurt can be a delicious treat, be aware that oftentimes these yoghurt products contain excess sugar.

Look for yoghurt made from organic milk. It is becoming more widely available in an array of sizes, flavours and varieties.

Store yoghurt in the refrigerator in its original container. If unopened, it will stay fresh for about one week past the expiration date.

For Fresh Breath and a Healthy Mouth, Eat Yoghurt
Consuming just 3.2 ounces (90 grams) of yogurt twice a day not only lowers levels of hydrogen sulfide and other volatile sulfide compounds responsible for bad breath, but may also eliminate tongue-coating bacteria and reduce dental plaque formation, cavities, and risk for gingivitis. The sugar-free yoghurt eaten by 24 volunteers in this 6-week study was fermented with two strains of probiotic (friendly) bacteria: streptococci and lactobacilli.

Be careful when selecting yoghurt and choose yoghurts that contain live cultures-highest quality products will often indicate exactly how many live bacteria are contained in the product. Lactobacillus bulgaricus and Streptococcus thermopholis are the lactic acid bacteria usually used to make yoghurt in the United States.

Yoghurt for A Longer Life
The highest quality yoghurt in your grocery store contains live bacteria that provides a host of health benefits. Yoghurt that contains live bacterial cultures may help you to live longer, and may fortify your immune system. Research studies have shown that increased yoghurt consumption, particularly in immunocompromised populations such as the elderly, may enhance the immune response, which would in turn increase resistance to immune-related diseases.

One research study tracked a population of 162 very elderly people for five years. The incidence of death for those subjects who ate yoghurt and milk more than three times per week was 38% lower than the incidence of death those subjects who ate yoghurt and other dairy foods less than once a week. (Consuming citrus fruit twice a week and a lowered consumption of meat were also associated with decreased incidence of death).

Eating yoghurt may help to prevent vaginal yeast infections. In one study, women who had frequent yeast infections ate 8 ounces of yoghurt daily for 6 months. Researchers reported that a threefold decrease in infections was seen in these women.

Yoghurt Boosts Immune Response
A human study has confirmed that a daily serving of probiotic-rich yoghurt bolsters your body's ability to protect you from infection.

Yoghurt Lowers LDL, Raises HDL Cholesterol
Daily consumption of 3 ounces (100 g) of probiotic yoghurt (yoghurt containing health-promoting bacteria) significantly improved the cholesterol profile, lowering LDL (bad) cholesterol while raising HDL (good) cholesterol, in women volunteers.

In this study, (Fabian E, Annals of Nutrition & Metabolism ), one group of 17 In the women consuming probiotic yoghurt, not only did levels of LDL (bad) cholesterol decrease significantly, but their HDL (good) cholesterol substantially increased. Women consuming conventional yoghurt also experienced a significant drop in LDL cholesterol, although their HDL did not rise.

The take-home message: adding a daily cup of yoghurt-preferably a yoghurt with probiotic bacteria-to your healthy way of eating is an easy and delicious way to improve your cholesterol profile.

Yoghurt, Specifically, Significantly Increases Fat Loss
In just 3 months, 16 obese men and women on a reduced calorie diet that included three daily portions of yoghurt lost 61% more fat and 81% more abdominal fat than 18 obese subjects assigned to a diet with the same number of calories but little or no dairy products and low amounts of calcium.

Not only did those in the yoghurt group lose more fat, especially around their waistlines, but they also retained more lean, muscle tissue than subjects on the yoghurt-free diet.

How yoghurt promotes fat loss while preserving muscle is still a matter of debate. It may be due to the fact that calcium reduces fat cells' ability to store fat, so cells burn more, and less is produced in the liver. Or, it may be due to the branched chain amino acids present in dairy products. Regardless, this study, published in the International Journal of Obesity , indicates that adding one or two servings of yoghurt to your daily diet can help you maximize loss of fat and minimize loss of muscle-the optimal outcome for any diet.

Calcium-rich Dairy Foods Boost the Body's Fat Burning After a Meal
Yet another study suggests those ads linking a daily cup of yoghurt to a slimmer silhouette have a real basis in scientific fact. Research published in the American Journal of Clinical Nutrition not only confirms earlier studies showing a calcium-rich diet is associated with fat loss, but may help explain why.

Normal-weight women ranging in age from 18-30 years were randomly assigned to a low (less than 800 mg per day) or high (1000-1400 mg per day) calcium diet for 1 year, and the rate at which their bodies burned fat after a meal was assessed at the beginning and end of the study.

After 1 year, fat oxidation (burning) was 20 times higher in women eating the high calcium diet compared to those in the low-calcium control group (0.10 vs. 0.06 gram per minute).

The women's blood levels of parathyroid hormone were also checked and were found to correlate with their rate of fat oxidation. (The primary function of parathyroid hormone is to maintain normal levels of calcium in the body. When calcium levels drop too low, parathyroid hormone is secreted to instruct bone cells to release calcium into the bloodstream.)

Higher blood levels of parathyroid hormone were associated with a lower rate of fat oxidation and lower dietary calcium intake, while lower blood levels of parathyroid hormone levels were seen in the women consuming a diet high in calcium, who were burning fat more rapidly after a meal. So, it appears that a high-calcium diet increases fat oxidation, at least in part, by lessening the need for parathyroid hormone secretion, thus keeping blood levels of the hormone low.

Boost the Body's Ability to Build Bone
It's not just its calcium that makes yoghurt a bone-friendly food, cow's milk and fermented milk products such as yoghurt and kefir also contain lactoferrin, an iron-binding protein that boosts the growth and activity of osteoblasts (the cells that build bone).

Not only does lactoferrin increase osteoblast differentiation, it also reduces the rate at which these cells die by up to 50-70%, and decreases the formation of osteoclasts (the cells responsible for breaking down bone) thus helping to prevent or reverse osteoporosis. In addition, lactoferrin also increases the proliferation of chondocytes, the cells that build cartilage. For building bone, enjoying both milk and yoghurt seems a good idea since lactoferrin's effects were found to be dose-dependent, stimulating an up to a 5-fold increase in osteoblasts at higher doses.

Help Prevent and Heal Arthritis
Lactobacillus, a probiotic (friendly) bacteria found in yoghurt offers "remarkable preventive and curative" effects on arthritis, say Israeli researchers in a study published in the Journal of Nutrition.

Because lactobacillus has already demonstrated beneficial effects in other inflammatory diseases such as inflammatory bowel disorders, researchers thought it might also lessen the inflammation of arthritis.

So impressed were the researchers with the study's results that they recommended trials using commercial yoghurts containing lactobacilli in arthritic patients.

Protection against Ulcers
Helicobater pylori the bacterium responsible for most ulcers, can be shut down by yoghurt, suggests a study published in the American Journal of Clinical Nutrition . In this study, for six weeks, 48 adult volunteers infected with H. pylori ate yoghurt containing the probiotic bacteria Lactobaciullus acidophilus and Bifidobacterium lactis twice daily after a meal, while 11 others received a milk placebo. After eight weeks, subjects were given the C-urea breath test, which measures the amount of urease, an enzyme used by H.pylori to allow it to penetrate and infect the stomach lining. In those receiving the yogurt containing probiotics, H.pylori activity was effectively suppressed.

Reduce Your Risk of Colorectal Cancer
Although we've focused on the benefits of low-fat yoghurt, a study published in the American Journal of Clinical Nutrition indicates that enjoying full-fat yoghurt and other full-fat dairy foods, such as whole milk, kefir, cheese, cream, sour cream and butter, may significantly reduce risk for colorectal cancer.

Although high in saturated fat, these dairy foods contain a number of potentially cancer-preventive factors, including a protective fat called conjugated linoleic acid (CLA), which has also been shown to be cardioprotective.

History
While it is unclear when and where yoghurt was developed, fermented dairy products were probably consumed for thousands and thousands of years, ever since the beginning of the domestication of cows. One of the first records of yoghurt consumption comes from the Middle East during the times of the Conqueror Genghis Khan in the 13th century, whose armies were sustained by this healthful food. Yoghurt and other fermented dairy products have long been a staple in the diets of cultures of the Middle East, Asia, Russia and Eastern European countries, such as Bulgaria . Yet, the recognition of yoghurt's special health benefits did not become apparent in Western Europe and North America until the 20th century, as a result of research done by Dr. Elie Metchnikoff. Dr. Metchnikoff conducted research on the health benefits of lactic acid-producing bacteria and postulated that the longevity of peoples of certain cultures, such as the Bulgarians, was related to their high consumption of yoghurt and fermented dairy products.

Today, yoghurt plays an important role in many different world cuisines including Turkey , Greece , India , and countries in the Middle East, Eastern Europe and Asia.

Individual Concerns
Allergic Reactions to Cow's Milk Products

Although allergic reactions can occur to virtually any food, research studies on food allergy consistently report more problems with some foods than with others. It turns out that cow's milk and the products made from them, including yoghurt, are some of the foods most commonly associated with allergic reactions. Other foods commonly associated with allergic reactions include: spinach, wheat, soy, shrimp, oranges, eggs, chicken, strawberries, tomato, peanuts, pork, corn and beef. These foods do not need to be eaten in their pure, isolated form in order to trigger an adverse reaction. For example, yoghurt made from cow's milk is also a common allergenic food, even though the cow's milk has been processed and fermented in order to make the yoghurt. Ice cream made from cow's milk would be an equally good example.

Some of the most common symptoms for food allergies include eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing, gastrointestinal disturbances, depression, hyperactivity and insomnia. Individuals who suspect food allergy to be an underlying factor in their health problems may want to avoid commonly allergenic foods.

Yoghurt and rBGH
Cows may be treated with a compound called recombinant bovine growth hormone (rBGH). Canada has banned the use of this hormone in cows, based on research from Canadian scientists. Their report on rBGH noted that cows injected with the growth hormone reportedly have a 25 percent increase in risk of mastitis, an 18 percent increase in the risk of infertility, and a 50 percent increase in the risk of lameness. Another independent Canadian scientific committee found there was no direct risk to human health. Several U.S. groups have opposed the use of the hormone. One concern is that cows with mastitis are treated with antibiotics. The best way to ensure that you buy milk that has not been treated with rBGH is to buy organic dairy products.

Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labelling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labelling."

In-Depth Nutritional Profile for Yoghurt
References