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Yogurt reduces the risk of diabetes

Yogurt reduces the risk of diabetes

September 17, 2022
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A serving of yogurt in the morning is not only nutritious and refreshing, it is also a healthy choice. In fact, as evidenced by recent scientific research, regular consumption of yogurt also helps to counteract type 2 diabetes! The research was published in the Journal of Dairy Science, thanks to a collaboration between scientists from Canada and the United Arab Emirates (Awwad et al, Journal of Dairy Science, 2022).

The properties of yogurt

Yogurt is a tasty food, which provides minerals such as calcium, magnesium, potassium, phosphorus and zinc, but also proteins and, when indicated on the label, probiotics. In addition, yogurt can also be consumed in the presence of lactose intolerance, if not severe, as the fermentation process leads to the replacement of most of the lactose in lactic acid. Based on previous studies, we know that yogurt, even in small quantities, when consumed regularly, helps to control blood pressure (Wade et al, International Dairy Journal, 2021). Today we add a new piece, yogurt also helps keep diabetes away!

Yogurt against diabetes

Scientists drew on previous research data and, from the analysis and comparison of the results, it was found that fermented dairy products reduce the risk of developing type 2 diabetes. Among all these products, which include cheeses, buttermilk and yogurt, including goat's, it is yogurt that shows the greatest protective and anti-diabetes action. In particular, it was found that the intake of yogurt, even in the short term, leads to an improvement in glycemic control markers. It is believed that the explanation is to be found in a multiple action of yogurt. First of all, yogurt increases the sense of satiety, thus improving body weight control and reducing the intake of less healthy foods. Then, yogurt helps to stimulate insulin production, which makes this food also useful in case of already high blood sugar, as suggested by the same authors of the study. Not to forget, then, the presence of antioxidants and a particular substance, gamma aminobutyric acid, which is produced during the fermentation process. Well, antioxidants and gamma aminobutyric acid protect the function of the pancreas, stimulating the production of insulin, and at the same time slow down the digestion of carbohydrates, thus preventing glycemic peaks.


In short, a yogurt a day seems to keep the doctor away! But beware, this beneficial activity has only been observed with fermented dairy products and in particular with yogurt, milk has not been shown to be as protective. In fact, as evidenced by a study performed by scientists at the Harvard School of Public Health (Chen et al, BMC Medicine, 2014), the consumption of unfermented milk and dairy products is not associated with any reduction in the risk of developing type 2 diabetes.

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