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Chronic consumption of fresh but not heated yogurt improves breath-hydrogen status and short-chain fatty acid profiles: a controlled study in healthy men with or without lactose maldigestion
Yogurt live bacterial cultures heated yogurt, short-chain fatty acids plasma glucose plasma insulin
2000/12/8
Background: Ingestion of fermented dairy products induces
changes in the equilibrium and metabolism of the intestinal
microflora and may thus have beneficial effects on the host.
Objective: We comp...