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  2. The 10 Healthiest Yogurt Brands, According to Dietitians - AOL

    www.aol.com/10-healthiest-yogurt-brands...

    The right yogurt can help you meet your daily protein quota while nourishing the beneficial bacteria in your belly. Yawitz recommends looking for a yogurt with at least 10 grams of protein ...

  3. These Are the 50 Best Probiotic-Rich Foods - AOL

    www.aol.com/50-best-probiotic-rich-foods...

    Eating more probiotic foods can increase the number of good bacteria in your body. Fermented foods, such as yogurt, kombucha and miso, are a good source since they contain a host of these bacteria ...

  4. Activia - Wikipedia

    en.wikipedia.org/wiki/Activia

    Activia, Actimel and Danonino account for more than half of the total worldwide yogurt sales. [22] Activia is a more than 2 billion-dollar brand which owes its success to the health benefit claim. [21] In 2011, Activia was the largest global fresh dairy brand in the world (Nielsen data). The probiotic yogurt market is valued at €4 billion. [23]

  5. I’m a Dietitian and This Is the Only Brand of Yogurt I’ll Buy

    www.aol.com/lifestyle/m-dietitian-only-brand...

    Yogurt is a nutrient-dense spoonful of deliciousness that’s packed with calcium, protein, gut-supporting probiotics and live and active cultures. Plus, it’s versatile, convenient and affordable.

  6. Yakult - Wikipedia

    en.wikipedia.org/wiki/Yakult

    Yakult's ingredients are water, skimmed milk, glucose-fructose syrup, sucrose, natural flavors , and live Lacticaseibacillus casei Shirota bacteria. [1] [2] The strain was originally classified as being Lactobacillus casei. [1] Yakult is prepared by adding glucose to skimmed milk and heating the mixture at 90 to 95 °C for about 30 minutes ...

  7. Yogurt - Wikipedia

    en.wikipedia.org/wiki/Yogurt

    Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with Lactobacillus added before packaging. Under US Food and Drug Administration regulations, milk must be pasteurized before it is cultured, and may optionally be heat treated after culturing to increase shelf life. [ 65 ]

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