Yes, bacteria in yoghurt are known to reduce cancer risk. But let me give you an overview to get this in context.

Gut microorganism aids in the digestion of food. They assist the digestion process by helping release nutrition from the food — making it available to the body. Gut microbiota help protects the body from external infections. Healthy and balanced gut microbiota is critical to a healthy gut and a healthy body.

Misbalances in the gut microbiota can lead to diarrhoea, constipation, inflamed bowels and other gut ailments. Even diabetes and allergies have been connected to the gut microbiome’s state (International Scientific Association for Probiotics and Prebiotics).

Probiotics have been found to trigger the immune system and devour tumour cells (Perdigon et al., 1995; Gourbeyre et al., 2011)

The EFSA — European Food Safety Authority — has approved a group of probiotic bacteria genera and species in yoghurt cultures. Canadian, Italy, and European regulators have accepted that probiotics help in maintaining a healthy gut. They recommend a level of billion colony forming units (CFU) per serving of probiotics in food.

There are many food and food supplements that contain probiotic bacteria. These include dietary supplements, pharmaceutical products, medical foods, infant formula; fermented foods like fresh yoghurt, fermented milk, aged cheese, kimchi, craft beer, and miso, fermented vegetables sauerkraut or pickles, and sourdough bread.

Processing can kill bacteria. This happens during baking and when the product is exposed to heat. In the case of aged cheese, bacteria die with time. However, probiotic shelf-life stability can be achieved by keeping these stored in a low moisture environment.

A mix of fermented foods probably is the best option. To learn more about natural solutions, nutrition and good health, you can check the books’ selection here.

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