What is the use? Yogurt is prepared using fermented milk bacteria. This feature gives it less acidity, because in the process of its production fermentation does not occur, which means that it has a milder effect on the mucous membrane of the digestive system.
Yogurt does not contain yeast, which is important if the child is allergic to their components or components of other fungi.
Protein fermented milk products are better absorbed, and therefore does not load the digestive system of babies. And substances that produce microorganisms from the composition of yogurt, help the intestines work, do not allow germs and viruses to multiply, stimulate the production of digestive enzymes and appetite.
They improve the microflora of not only the intestines, but also the oral cavity, protecting babies from caries and problems with gums.
A baby can try yogurt after 8 months. You need to start with a classic product without additives.
HOW MUCH TO ADD? Yogurt can be an alternative to kefir.
Its rate for children of the first year is up to 100 ml per day, and from 2 years old it is 150–200 ml.
You should try yoghurt gradually: starting 20–30 ml should be restored to the norm in 3-5 days. If your baby has problems with the urinary system, kidneys or digestion, before trying a novelty, consult a doctor.
Later in the yogurt, you can add fruit puree. It will enrich the diet with fiber and diversify the taste of the new dish.
Products enriched with fruit pulp help to get rid of toxic substances, including those that are formed after taking certain medications (antibiotics). There are ready-made yogurts with fruit additives or fruit puree with yogurt.
HOW TO CHOOSE? Only natural yoghurts are suitable for babies.
They are stored at a temperature of +4 to +6 ° C for no more than 30 days. Yogurt and yogurt products are designed for children from 3 years, not earlier.