photo courtesy of Danilo Rizzut at

photo courtesy of Danilo Rizzut at

The most well known historical researchers who studied yogurt are Elie Metschnikoff, Director of the Institut Pateur and his associates Leva, Pochon, Cohnenby, Herter, Brochet and Lowbbel. The team studied the introduction of yoghourt bacteria in both humans and animals. 

The Canadian Medical Association Journal reported their findings saying, “Professor Metschnikoff considered yogurt a natural and one of the most effective means of combating intestinal infections, intoxications, and putrefactions, which he thought were the cause of a great number of organic disturbances, such as premature senility, lack of vitality, poor colour and dryness of the skin, and arteriosclerosis.” (p 343).

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Metschnikoff believed the Turks, Balgarians and Armenians lived healthy vibrant lives due to their consistant yoghourt consumption.

His research of yoghourt interested other bacteriologists and the products increased on the store shelves.  

The Canadian Medical Association Journal said, “There appeared on the market a variety of pharmaceutical products, allegedly containing the ferments of yoghourt and kefir, which met with varying success.”

They further report, “In its genuine form it is prepared thorough the action of three kinds of bacteria – S. thermophilus acidi lactici, B. bulgaricus, and Thermo- bacterium yoghourti. The last the strongest of the three.”

IMAG3283When yogurt is brewed casein is transformed into para-casein, albumoses and peptones. The milk sugar is broken down into carbonic acid and lactic acid.

Yogurt has long been used medicinally in most ancient cultures. In 633 the most famous book of the time was published in Damascus. The Great Explanation Of The Power Of Elements And Medicine advises yoghourt for dysentery and all inflammatory diseases connected to the stomach, liver and intestines. The text reads, “Rid the body of poisons by destroying them.”

It further goes on to say, “(Fermented milk) strengthens the stomach, cures diarrhea, produces appetite, regulates the heat of the blood, purifies the humours, makes the blood more fluid, and gives a fresh and healthy colour to the skin, lips and mucous membranes.”

Julius Kleeberg reported with the Medical Clinic of the University of Frankfort, “In the use of yoghourt and kefir we supply to the body one of the most perfect foods, which, thanks to its many calories, is distinguished by the fact that it contains all the requisite nutritive elements in a form easily assimilable. These milks also have the notable advantage that they possess strong digestive properties even when the intestines are diseased.”

The digestive properties are described as, “1) The chemical splitting of lactose; 2) the proteins of the milk are in part changed by bacterial action into albumoeos and peptones, which, beside being easy of assimilation are physiological stimulants of the hepatic and intestinal secretions; 3) a large quantity of lactic acid is produced.”

intestinal tractLactic acid is a digestive aid and works as an antiseptic in the digestive tract. A portion of alcohol is produced, carbonic acid is produced both of which offer the nerves of tract a stimulation of well-being and vigor.

“The influence of millions of powerful lactic acid baccili, which corrects the abdominal flora and modifies the processes of and putrefaction, especially those that are dependent on the bacteria of the colon and the dysentery groups which can not develop in an acid medium,” it says.

Professor Baumgarten, a Professor of Bacteriology of the Bavarian Research Institute at Munich says, “With each gram of yoghourt are introduced into the body many hundreds of millions of living bacteria with demonstrated antiseptic power. Treatment with yogourt is specially indicated with diseases of the digestive system associated with intestinal peutrifaction, constipation, dysentery, tuberculosis and catarrh.”

He goes on to say, “Yoghourt is particularly beneficial in diseases produced by intoxication, in diabetes, rheumatism, furuneulosis, carbuncles.”

photo courtesy of tiverylucky at

photo courtesy of tiverylucky at

Note, the yogurt discussed here is European yogurt. The most beneficial yogurt is sourced from unpasteurized milk from a grass fed free ranging animal which has not received any growth hormones, antibiotics or other medicines or enhancing techniques. Yogurt generally refers to the American method of brewing the ferment, generally using pasteurized milk which is void of many beneficial strains.

The most medicinal effects are seen from yoghourt. Many cultures have many different names for this probiotic food.

For proper yogurt starters click here, or here or here use a powdered starter like this one or this one.  

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.



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3 Responses to Benefits Of Yogurt, It’s Not The Product You Thought It Was

  1. Debbie says:

    In terms of overall benefit how does kraut juice compare with kefir – made at home from grains of course? My problem with kefir is I can’t stop eating/drinking it. I literally binge on it; it tastes sweet to me; I can drink a gallon and still go back for me. So, the kraut juice is more manageable. Wonderful post! Thank you!

  2. Debbie says:

    Back for MORE, I meant to say. Sorry about that.

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