True yogurt has only two ingredients. The rest are ultra-processing sweets that destroy your intestine

A nutrition expert draws attention to the huge differences between the products in the supermarket, differences that have a real impact on public health. In modern nutrition, yogurt is considered a basic food, often associated with a healthy diet. But behind this reputation “Innocent” a more complicated reality is hidden.

Healthy yogurt only includes two Bigger Baking Biger Baking Ingredients

Many of the yogurt consumers do not know that some products labeled straight “yogurt” They contain a long list of ingredients, including added sugars and additives, which have nothing in common with traditional yogurt. These ultra -home variants raise alarm signals among nutrition specialists.

Some experts warn that these products may have negative health effects, such as intestinal flora (microbiotic) imbalance and increased inflammation in the body.

While in Spain the consumption of yogurt remains high-61% of the population consumes it frequently, and 80% considers it essential in a balanced diet-Romania, unfortunately, is coded in this chapter in Europe. However, it is essential for people to be informed and choose with discernment.

In this article you will discover what are the true differences between the yogurt in the supermarket, what ingredients should be avoided and how your choice can influence the health of the intestine and the general well -being.

The truth behind the label: Why are not all yogurts the same

It is ideal to choose yogurts that maintain the integrity of the authentic product, avoiding the variants that, although attractive through the packaging, can compromise the traditional health benefits associated with this food.

Francisco Rosero, an endocrinologist with a remarkable clinical experience, emphasizes in a post on his social account (See video) An uncomfortable but essential truth: not all yogurts on the shelves of supermarkets are the same, although they may seem so.

“Are they yogurt? Yes, but are completely different. While Greek yogurt contains only two ingredients – Milk and lactic crops, ultra -home yogurt has a lot of ingredients, including sugar, starch and artificial dyes ”he explains firmly. These seemingly small differences are, however, huge when we talk about public health, a topic that has gained more and more attention in recent research and represents an increasing challenge for the ordinary consumer, often overwhelmed by the sea of ​​colored packaging and health promises in the dairy section.

In fact, Greek yogurt is considered not only a food that hides the secret of longevity, but also one of the snacks that gets rid of fast constipation, with many other health benefits.

Rosero's message does not belong to linguistic shades or the claims of the specialists. “Both are yogurts but one feeds you and balances you Microbiotaand the other, on the contrary, causes inflammation, increases the level of insulin and harms the microbiota ”he warns.

How to affect ultra -processing foods the health of the intestinal microbiota and the risk of chronic diseases

This idea is also supported by recent studies, such as those published in the Journal Nutrientswhich highlights the fact that ultra -home foods – including dairy products that exceed traditional fermentation – contain additives that affect the composition and diversity of the intestinal microbiota. This microbiota, a microscopic universe consisting of billions of bacteria, fungi and other microorganisms, is increasingly recognized as an essential element in the prevention of metabolic, autoimmune and even neurodegenerative diseases.

Research shows that additives from ultra -home foods – such as dyes, emulsions and modified starch – can reduce the diversity of beneficial bacteria in the intestine. This creates an inflammatory environment that favors the appearance of conditions such as obesity, insulin resistance or gastrointestinal disorders.

Therefore, Rosero's recommendation is not a simple advice, but reflects how food quality influences the internal balance of the body.

“Always choose well -processed, not ultra -processing products. Check labels and avoid products containing sugar, dyes, preservatives or thickening agents – you do not need them”, Rosero insists, emphasizing the importance of careful and conscious reading of the ingredients.

A recent report of The pan-American organization of health It warns that ultra-home foods not only add real nutritional ingredients, but also replace fresh or minimally processed foods, disrupting the natural relationship that the human body has, over the centuries, with food.

Why avoid ultra -home yogurts: hidden impact on your health

Rosero's urge to avoid such ingredients reflects the current public health recommendations, which demand a deep re -evaluation of how we feed.

The excess of added sugars, omnipresent in many yogurts produced by the big companies, represents a broadly documented risk in the scientific literature. A meta-analysis of 2013 confirmed the direct connection between the high consumption of free sugars and the increase of the risk of overweight, obesity and metabolic diseases.

These sugars not only contribute to an excessive caloric intake, which are stored in the form of fat, but also causes sudden increases in insulin. In the long term, it favors insulin resistance and opens the path to type 2 diabetes. Exactly what Francisco Rosero emphasizes: a product with many added ingredients is not innocent, no matter how attractive the packaging looks.

Modified starch and thickening agents – present in many ultra -processing yogurts – play an often underestimated role in metabolic health, but with potentially harmful effects. Studies show that these substances increase the glycemic index of food, generating rapid blood sugar increases.

In the long term, this can affect the ability of the pancreas to properly manage the daily glucose load. Thus, what seems like a simple industrial strategy to improve the texture or validity of the product can have chain consequences on the consumer's metabolic health.

Rosero draws attention to an still insufficiently aware aspect: systemic inflammation, caused by regular and prolonged consumption of ultra -processing foods. “They inflame you, increase insulin levels and affect the intestinal microbiota”he says firmly.

A reference study shows that diet rich in ultra -processing increases inflammatory markers, such as CE reactive protein, associated with cardiovascular disease, cancer and severe metabolic disorders. Thus, inflammation becomes an invisible red thread that connects the consumption of these products to the appearance of many conditions.

In a world overwhelmed by advertisements that urge excessive consumption, Rosero calls on consumer responsibility and autonomy: “In the end, you decide: an ultra -processing or well -processed product.”

This message is not only an exhortation to information, but also a support of your power to choose healthy in front of the food industry.