Yoghurt – Irreplaceable Source of Calcium
Human body contains about 1,2- 1,5 kg of calcium. 98 % of this quantity is in the bones and 1 % is in the teeth. The remaining part is in the liquids and the cellular structures of the organism. A great part of the element in the bones is constantly renewed. 700-800 milligrams of calcium are separated and reinstated daily from them.
The main function of the calcium is to provide for the building up of the bones – it is the construction substance which defines their strength and density. Along with that the mineral also performs other vitally significant organic functions – it participates in the nervous inflammability and the shortening of the muscles, as well as in the activity of the heart muscle. When the quantity of the calcium daily taken with the food is insufficient, under the strict control of the hormone system, the organism provides the elements from the bones.
Food is the main source of the mineral. The part, which passes from the intestines into the bodily liquids is the biologically absorbed calcium used by the organism. The element is variously absorbed by the various products. Thus for instance with spinach and the cereal plants the suction of calcium from the intestines is lower because of the availability of oxalic acid in these foods. The full absorption of the mineral is also troubled with the availability of diabetes or with the taking of some kinds of medicines. But the fat-soluble vitamins A and D are obligatorily needed for the realization of the process.
Dairy foods contain most calcium and are with high biological absorption of the element. They provide about 75% of the daily needs of calcium. Yoghurt has the leading place in this respect, because it is not only with superb taste qualities but also has the biggest quantity of absorbable calcium. Its daily inclusion in the nutritional regime reduces the risk of osteoporosis and is the most efficient means for protection from the disease. The stated herein refers most of all to people who cannot digest lactose in milk – 47 % of them suffer from osteoporosis.
Nowadays this disease is a serious health and social problem for the society. It is characterized by progressive reduction of the bone mass and a change of its microstructure – the bones become brittle and fragile even at a weak blow. Age is one of the risk factors for osteoporosis. With its progress the loss of bone substance from the skeleton may reach 30-40 % in women and 20-30 % in men. Young people are also threatened because of the growth of the bone system. They need 1500 mg of calcium daily, and the tests indicate that they obtain 50-60% of this quantity with the food. The regular consumption of yoghurt and dairy foods is of particular significance for the building up of a solid bone system and protection from osteoporosis.
It is established that calcium regulates blood pressure. There is a close connection between the biologically absorbable calcium taken with the food and the reduction of hypertension. Undoubtedly the maintenance of normal bodily weight remains one of the main means for the exercise of control over the blood pressure. But in both events yoghurt is solely of benefit. On the one hand it guarantees sufficient quantity of calcium and on the other hand – with reduced contents of fats, it is an ideal low calory product for the maintenance of normal weight.
Calcium also reduces the risk of cancer of the large intestine through the connection of the fatty and bile acids from the food, removing the irritation of the large intestine.
The research recently indicates another favorable effect of the element. Its high contents in the food reduce the formation of renal calculus. A quantity of 850 mg of calcium per day is sufficient for the effective removal of oxalates from the organism and it may be supplied from yoghurt with reduced contents of fats.
Calcium is a secure barrier for protection from intestinal diseases. It connects a number of useful microorganisms with the mucosa of the intestines and forms a biological diaper. It is excellent ptotection from the pathogenic microorganisms, which the specific lactic-acid microflora in the yoghurt from Lactobacillus bulgaricus and Streptococcus thermophilus also exerts influence on.
It is seen from the stated hereinabove that calcium participates in a number of significant physiological processes. A permanent deficit of the element may result in serious consequences for the skeleton and the normal functioning of the organism. The daily acceptance of yoghurt, particularly by the risk age groups has a significant contribution to the improvement of the calcium status and protection from a number of diseases. 120-150 milligrams of calcium enter the organism with each 100 grams of cow’s yoghurt, which makes the product a superb source of the element needed for all the ages. And this is still not well appreciated for the health of the people.