General Manager of RACHDOS-RICH Company Limited, Mr. Iddrisu Abdul Latif has recommended the consumption of yogurt by pregnant women as a source of nutrients towards the steady growth of unborn children.
According to Mr. Iddrisu Abdul Latif, the consumption of yogurt by pregnant women provides the pertinent nutrients required for the stable growth of the unborn baby in the womb and to keep them very healthy at all times.
The General Manager of Rachdos-Rich Company Limited made the remarks when he appeared as guest on the Food Safety, Nutrition and Hygiene show with Nana Ama Sarfo on Rite FM on Tuesday.
The General Manager for Rachdos-Rich Company Limited, Iddrisu Abdul Latif who is into the production of crystal yogurt praised the confectionary for its nutritional values which places it on edge over other dairies.
“Yogurt contains a lot of nutritional values which surpasses the consumption of any other fruit juice,” he declared.
He regretted however that most people are uninformed about the health benefits of eating yogurt.
“Yogurt is of high nutritional value but it appears most people are ignorant about its health benefits derived by the human body,” Mr. Latif noted.
According to the General Manager, one full cup of yogurt contains the entire preferred nutrient required within the day as well as a high source of protein which helps in body growth, especially in children. He also added that yogurt also contains calcium which helps strengthen the bones of both the young and old.
One vital thing he highlighted was the presence of glucose in yogurt, adding that it is very good for diabetic patients and thus making it healthy and safer for both children and adults to consume without any secondary issues.
“Yogurt contains bacteria called ‘yogurt cultures’ which is added to the local milk to make the yogurt complete and this is very essential to the human system.
“Additionally, flavors such as pineapple, vanilla and strawberry are also added to it,” he explained.
Yogurt is also recommended for people with a lot of fat because it burns fat at a faster rate than its regular intake, he emphasized.
Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as “yogurt cultures”. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
Source: Rita Nkansah/www.ritfmonline.org/rnkansah12@gmail.com
