Allergy-free yogurt from ‘plant’ milk

Scientists at a university in Spain (Universitat Politecnica de Valencia) have been able to develop yogurt using plant based milk and fermenting it with probiotic bacteria from grains and nuts.

Yogurt made of plant milk is suitable for those having allergy to cow’s milk, lactose or gluten intolerance. It is also useful for children and pregnant women.

The research team have worked on almonds, oats and hazelnuts and will soon work on walnuts and chestnuts as raw material for the plant based yogurt.

The plant milk contains healthy fatty acids and carbohydrates with low glycemic index making it ideal for diabetics.

Yogurt made of plant milk are an important source of vitamin B and E, anti-oxidants and dietary fiber – all of which help to improve intestinal health. Such a yogurt is rich in potassium and low on sodium.

Written by Dr. Ajay Sati.