Often, people look for products that are helpful to their bodies and will result in healthier living. It is essential that consumers learn about the quality of their products, so that make sound decisions about which product to use. People have varied tastes, but one sure thing about all these tastes and preferences is that they will always go for a healthier product and not the one that is harmful to their body. Vanilla yogurt is one of the quality product that consumers need to learn. The product is healthier as it is rich in calcium that can help strengthen bone, vitamins as well as carbohydrates (Rubin, 2000). The yogurt also has some good bacteria that protect the body against when it comes to weight control, vanilla yogurt tops the list and makes it a more desirable yogurt to use.

Yeast infections have become common especially among women. Bacterial vaginalisis seems to affect most women who complain of recurring symptoms. Vanilla contains Lactobacillus bacteria that help restore a healthy yeast balance in the vagina. These type of bacteria lives in the gut, urinary tract and the vagina and therefore the use of vanilla yogurt can help solve many problems caused by bacterial infections. The product can be used by men as well because the good bacteria found in the yogurt resides in the gut and urinary tract meaning that it can help fight bacteria in other organs as well.  Our bones need calcium to be strong; our bodies need vitamins and carbohydrates as well for a healthy living. Vanilla provide these nutrients tour bodies at the same time. The lactic acid in the yogurt acidifies the body’s PH whereby the bones respond by releasing calcium which neutralizes the acid. The process causes more production of calcium that keeps the bones very strong (Doyon et al., 2015). When comparing milk and yogurt, we realize that yogurt seems to have high levels of calcium which makes it more preferred.

Healthy living is about keeping fit and maintaining a standard weight. Taking in contents with low levels of fat is recommended as a way of regulating weight. Issues of overweight and obesity are as a result of consuming products with high-fat level. Vanilla yogurt does not only contain around 14 grams of protein compared to the 8.5 grams of milk but also has the lowest level of fat. It is estimated that vanilla is 14% protein, 75% carbohydrates and 8% fat (Modhu, 2016). For individuals who would want to lose weight or maintain, vanilla yogurt is the best choice for them. Consuming this product is the best way to keep body size and weight. Heart disease, high blood pressure, gout, and diabetes are sometimes triggered by being overweight, the use of yogurt can, therefore, help reduce such risks by assisting an individual maintain weight.

Conclusion.

While purchasing a product, individuals need to find out whether an item will be useful for their consumption or not. Individuals need to study the products that they prefer to ensure they are not consuming a product that is harmful to their health. Vanilla yogurt, in this case, is a healthy product that can be used by people of all ages (Modhu, 2016). It provides nutrients to the body and helps prevent some diseases. With the useful; values that come with consuming vanilla yogurt I will recommend people to use the product as long as the production of a product is safe and free from any form of contamination.

References

Doyon, C. Y., Tremblay, A., Rioux, L.-E., Rheaume, C., Cianflone, K., Poursharifi, P., & Turgeon, S. L. (2015). Acute effects of protein composition and fibre enrichment of yogurt consumed as snacks on appetite sensations and subsequent ad libitum energy intake in healthy men. Applied Physiology, Nutrition, and Metabolism, (10), 980. https://doi.org/10.1139/apnm-2014-0403

Rubin, K. W. (2000). How to Increase Intake: Calcium and Dairy. FoodService Director, 13(8), 72. Retrieved from http://165.193.178.96/login?url=http%3a%2f%2fsearch.ebscohost.com%2flogin.aspx%3fdirect%3dtrue%26db%3dbth%26AN%3d3511394%26site%3deds-live

Modhu, A. L. (2016). Development of good quality of yogurt in terms of texture, flavor, food value and low cost and determining the fat percentage of milk and yogurt (Doctoral dissertation, BRAC University).

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