Frozen Yogurt is all about Live Active Cultures. These cultures are probiotic and are considered beneficial to be present in the intestinal tract of the human body to insure proper balance needed for digestion and good health. Many of our yogurt flavors include the following cultures include S. thermophilius, L. bulgaricus, L. lactis and cholesterol-reducing L. acidophilus. SummerSweet frozen yogurt is never heat treated after culturing. All this attention to quality ensures that you receive the healthy benefits of the living yogurt cultures in a creamy delicious frozen dessert.
- SummerSweet’s frozen yogurt contains 100-200 million cultures per gram of beneficial live and active yogurt cultures.
- SummerSweet’s tart frozen yogurt contains 300-400 million cultures per gram of beneficial live and active yogurt cultures.
All SummerSweet Frozen Yogurt flavors, with the exception of those listed below, are gluten free: Red Velvet Cake, Cake Batter, Whoppers™ Angel Food Cake, Thin Mint Cookies and Cookies & Cream, which means that SummerSweet has 44 flavors that contain no gluten.
Calcium and Kids
From the start, toddlers have an increased need for dietary calcium to support the bone growth and skeletal development that takes place rapidly in the early years of life. This development – and the accompanying calcium need – continues into the teenage years and is particularly crucial for adolescent girls who need to stock their calcium supplies to prevent osteoporosis later in life. Adequate calcium intake at this stage is needed to support ongoing bone growth and to achieve peak bone mass.
Studies have shown that many children are not meeting the recommended minimum of two servings per day. Infants from one year to age three should get 500mg per day. Children ages four to ten should receive about 800mg per day; and children ages nine to eighteen should receive about 1,300mg per day. Parents can help meet these requirements by serving live and active culture yogurt, which helps satisfy their kids’ calcium needs and taste buds. In addition to being well tolerated by lactose-sensitive children, yogurt is high in protein, convenient, versatile and tasty.
Overview of Yogurt’s Health Attributes
Physicians have long recognized yogurt as a healthy, wholesome food for the whole family. A growing body of medical and scientific research examines yogurt’s healthful properties:
One out of two women and one out of eight men will develop osteoporosis. Studies show that a diet high in calcium can help slow bone loss, thereby preserving bone mass and reducing the risk of developing this debilitating disease. Calcium-rich yogurt may also lessen the effects of osteoporosis among the elderly, as well as slow bone loss in post-menopausal women.
As many as 50 million Americans suffer from hypertension, or high blood pressure, which increases the risk of heart disease, stroke, and kidney disease. When your family eats lowfat yogurt, they’re getting calcium, potassium, and magnesium – three nutrients that have been shown to reduce hypertension. Studies also show that a calcium-rich diet helps regulate blood pressure in women during and after pregnancy.
The inability to digest lactose, the natural sugar in milk, results from a deficiency of the enzyme lactase in the body. Studies have shown that the live and active cultures present in yogurt allow it to be eaten by many of the more than one quarter of American adults who ordinarily experience lactose intolerance with other dairy products.
Vaginal yeast infections affect nearly 12 million women each year. Research suggests that when eaten regularly, yogurt-containing L. acidophilus, a culture found in some yogurts, may decrease yeast growth and infection in certain individuals.
Studies suggest that live and active culture yogurt may enhance the immune systems of certain individuals by boosting certain markers associated with a healthy immune system.
Did You Know?
An average eight-ounce serving of live and active culture contains approximately 20 percent of the Daily Value for protein. Yogurt is so protein-dense that it is now considered a meat alternative by the USDA in its school meals program.