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Nutritional Information

How Yogurt Helps

Your digestive system performs two vital functions: absorbing nutrients and providing a barrier against potentially harmful substances and microorganisms.

So how can yogurt help? Click the questions below to learn more.

What is the key to good digestion?

You may not realize it, but your digestive system actually contains a lot of bacteria, both friendly and not so friendly. Your system depends on the friendly bacteria to function properly. That is why maintaining a healthy balance of bacteria is key to having a healthy digestive system. This is where Yogurtagogo yogurt can help – it contains the friendly bacteria that your body needs.

Why is healthy digestive balance important?

In large numbers, the less helpful bacteria in your system can be detrimental in two ways: 1) they can overwhelm the friendly bacteria and decrease their efficiency, and 2) in high enough numbers they can actually cause harm.

When your digestive system is out of balance, you can feel sluggish, bloated, experience indigestion, along with other bothersome symptoms. You just don’t feel right.

How does my system get out of balance?

Disruptive factors like a poor diet, stress and antibiotics can all negatively affect the friendly bacteria in your body. As the number of good bacteria decreases, there's more room for harmful bacteria to move in.

What can I do to maintain a healthy digestive balance?

A few ways that you can maintain a healthy digestive balance are by enriching your diet with fiber (at least 25 to 30 grams per day), drinking plenty of water, and getting adequate exercise. Eating probiotic foods like Yogurtagogo yogurt daily can help, too.

It is important to know that to be effective, the probiotic cultures in yogurt need to alive and active at the time of consumption. Our yogurts meet the stringent standards set by the National Yogurt Association* for containing high amounts of live and active probiotic cultures. Not all yogurt products meet that standard.

* at least 10 million cultures per gram at the time of manufacture


 

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