and Yogurt are a stranger. At that time, they were a little soldier in the hospital office. They decided to be a dietitian in order to drink the homemade yogurt in the nutrition department of our hospital every day. It''s just that my nutritional enlightenment professor asked me not only to understand the making of yogurt, but also to be familiar with the nutrition and catering skills of Chinese food, otherwise she would not accept me as a close disciple.

　　 talk about yogurt, it is said The invention of yoghurt originated from the nomadic Central Asians in the ancient Sahara desert. In the hot summer, because of the need for water and food to ride through the desert on a camel, the smart Central Asians filled the lamb’s stomach with fresh milk, tightened the lid and hung on Access anytime on the waist. After a day, when I arrived at dinner, I found that the milk in my pocket turned into a delicious thick thick yogurt!

　　The content of protein and calcium in yogurt is similar to that of milk, but the difference is that it is easy to cause lactose. The tolerated lactose is broken down into galactose, which increases the comfort of drinking and is more conducive to the absorption of calcium and iron. It''s just that no matter whether milk or yoghurt is used for calcium supplementation, there is still some deficiency, because the proportion of calcium and magnesium is insufficient, and sufficient magnesium must be supplemented at the same time.

　　The most suitable food with high magnesium content is the nut that is best for partnering with yogurt. If you add some fresh vitamin C-rich fresh fruit grains, it will be better. Not only does it taste first-class, but it is easier to absorb nutrients. .