Yogurt is a food made from fermented milk by the action of bacteria that convert lactose (milk sugar) into lactic acid. Today we find a vast range of yoghurts in the market with fruits, natural flavor, with other cereals. But even in its simplest form, yogurt is an essential ingredient in a healthy diet.

1. Weight loss: - Yogurt contains a high quantity of protein. As compared to carbohydrates, protein is very satisfying and also helps to curb appetite.

2. It can be digested easier than milk. Lactose intolerant people can easily eat yogurt as it contains digestive enzyme lactase. Yogurt helps production of lactase and aids in breaking down the lactose. It helps such people get the necessary calcium required by the body.
3. Yogurt in itself is a very healthy food and supplements diet very well. It is known to contain calcium, phosphorus, riboflavin-vitamin B2, iodine, vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein and molybdenum
4. Yogurt is known to reduce risk of colon cancer. Lactobacteria in yoghurt keeps digestive system active and colon free of body wastes.

5. Is a good remedy to calm your appetite, because its high protein value induce greater satiety, as their proteins must digested in the stomach and thus, keep you busy.

6. It is a source of essential vitamins such as those of the B complex which favor the proper functioning neuromuscular, and vitamin A, D and others that can be added by the same defense.

7. Very useful in the plans of weight loss, as there are versions desnatadas troop healthy nutrients without adding calories to our diet.

8. It is a healthier alternative to any dessert more calories because it can be worked with him many sweet dishes without the need to add sugar or calories in abundance. In addition, a sweet dish low in calories but rich in nutrients, always to be preferred to calm the anxiety in replacement of the famous sweets rich in simple sugars.

9. It is a good food to eat between meals, anytime, anywhere, because we can buy at a store as we mobilize on the streets or take it without discomfort due to its small size.

10. Is a very versatile ingredient in the kitchen, because it can be incorporated into sweet and savory dishes, hot or cold, and even its version, you can substitute natural dressings or sauces for pasta rich in fats, meats or salads.

I served this at my family barbecue. I wanted the kids to be able to decorate their cupcakes themselves and add whatever toppings they liked.

Unfortunately, they could not wait so they ate them plain. I made some pretty ones for the grownups!

1 1/2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.

Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Vitamins are essential nutrients for the proper functioning of our body. We can get through plenty of food, but we have to take special care because his life is fleeting and it costs a lot to keep them intact and useful for our body. It is for this reason that we must follow some guidelines to be eaten in its pure state.

There are three main variables to consider when it comes to preserving and protecting the vitamins from food, are temperature, light and oxidation. Each group vitamin is sensitive to one or more of these variables, so if the monitor and prevent the destruction of the vitamins we will be increasing the quality of the food we eat every day.

Vitamin C is one of the most sensitive to three variables. An example is a green vegetable that contains this nutrient in large amounts, if we keep at room temperature lost nearly 35% of vitamin C while cold can only lose up to 10%. The same is true of folic acid, vitamin B6 and B12, which are highly sensitive to three variables.

By contrast, vitamins B1, B3 and biotin are insensitive to light and oxidation. Although it is rare that the food contains only a group vitamin. That is why for more vitamins in foods should avoid those who are at risk of having been too long in contact with light, air and temperature have changed in their conservation.

Another way to increase the intake of vitamins is to eat fruits and vegetables with skin, as long as possible. The highest concentrations were found in vitamin skin. For example, the skin of the pear is high doses of vitamin B2, B3, and folic acid. At the time of the cooking too many vitamins are eliminated by increasing the temperature and contact with the water that produces an accelerated oxidation.

Let me know if you have in your kitchen a microwave? Today it’s rare home that does not have a microwave oven in your kitchen, and it has become an indispensable tool for cooking and cleaning for its speed when it comes to heat up. But is it good to cook with a microwave?

Microwave cooking is based on a molecular alteration of food through microwave generated from an electric current. This alters the current state of food so that the heats. The shape of warming is totally aggressive to the molecular structure of foods may lead to the long health problems.

Heat the food through the microwave carries a molecular dismantling of them. This system brings with it a desvitalización cooking of foods. One alteration that could affect our body, because the properties of food vary as do the benefits they bring to our organization compared to traditional methods for cooking.

Some of the effects caused by cooking with microwave has been described in many studies that have been carried out. For example, milk heated to the microwave, a food which is more subject to the action of this appliance, substantially alter the formula of amino acids such as proline and hidroxipolina that become toxic to the nervous system.

The same thing happens with other nutrients and foods containing these amino acids. When a molecular mismatch, most of the nutrients change their status and hence their properties. Many of these may seriously affect our bodies, but have a particular impact on kidneys and liver as well as in our nervous system.

According to studies comparing the crystallization of the food cooked with heat, has concluded that the best way to prepare food is cooked with firewood, followed by cooking with gas, electricity, and, lastly, the microwave oven , To be used sparingly. In no case has to be a common form of heating food.

The Wasabi/lime combination gives an unusual, gentle flavor boost to the traditional recipe. Comfort food with a kick!

Weight Watchers Weight Watchers Wasabi Deviled Eggs recipe - 2 points recipe
Makes 1 serving

Ingredients
1 medium hard boiled egg
1/8 teaspoon Wasabi powder
1 dash Worcestershire sauce
1/8 teaspoon lime juice
a little lite mayonnaise
salt and pepper, to taste
finely chopped chives, to garnish
1 pinch of sweet curry powder, to garnish

Preparation
1. Bring the eggs to a boil, simmer for about 10 minutes, then cool under cold water.
2. Peel the eggs and cut them in half, scooping out the yolks.
3. Mix the Wasabi powder with the lime juice.
4. Add the egg yolks and Worcestershire sauce, mixing well.
5. Add salt and pepper to taste.
6. Stuff the eggs with the mixture.
7. Garnish with a pinch of curry powder and finely chopped chives.
8. Refrigerate until ready to serve.

WW POINTS per serving: 2
Nutritional information per serving: 68 calories, 4.7g fat, 0g fiber

Source