Eating homemade curd daily slows down the progression of diabetes, lowers bad cholesterol and raises heart-protective good cholesterol.

These findings have been reported in the latest issue of the international journal Nutrition.

The National Dairy Research Institute in Karnal, Haryana examined the effect of bacteria found in homemade yoghurt - made from skimmed, cow or buffalo milk - on blood glucose, insulin, lipid levels and liver glycogen in lab rats.

The researchers confirmed that the curd containing probiotic bacteria, Lactobacillus acidophilus and Lactobacillus casei, exhibited a significant delaying effect on the progression of diabetes induced by high fructose administration in rats.

According to Dr Anoop Misra, department of diabetes and metabolic diseases, Fortis Group of Hospitals:

"Yoghurt is a staple of Indian diet. Studies have earlier linked yoghurt with improved lipids but this is the first time a protective benefit has been established for diabetes."

This particular study has yet to be tested on humans but Dr. Misra recommends two small bowls of homemade yoghurt a day.

I wonder if the same bacteria are present in the commercial yoghurts? Because I guess nobody in the western world make their own yoghurts at home anymore.

Source: Hindustan Times