Increased working hours can affect our dietary habits in a negative way, since we rarely devote time to cook and supply our refrigerator with food. Thus, most working individuals tend to be in a fasting state (abstain from food) for many hours during the day, eat once a day usually late at night, and consume ready-to-eat meals (fast food). These meals are usually high in fat, calories and salt, and at the same time low in essential nutrients. If you also take into consideration the reduced physical activity level due to lack of time, then the weakening of your immune system and weight gain come as no surprise.
DODONI dairy company, the leader company in production and distribution of dairy products in Greece, expands its activity in the Cypriot market, by founding the Company DODONI DAIRY PRODUCTS (CYPRUS) LTD and Halloumi and Anari cheese factory unit.
Yoghurt, is a dairy product produced through the fermentation process of milk’s lactic acid from Lactobacillus bulgaricus and Streptococcus thermophiles, which presents strong anticancer properties among its numerous health benefits. These qualities are mostly attributed to its nutrients, to the beneficial bacteria it contains, as well as to specific substances produced during the process of fermentation. Specifically, yoghurt’s natural constituents, such as proteins, calcium and specific vitamins or minerals, as well as peptides and free fatty acids produced during the fermentation process, can greatly boost the body’s immune system. In addition, yoghurt contains conjugated linoleic acid, a fatty acid produced by bacteria that has strong anticancer properties. Yoghurt’s consumption has also been found to boost the activity of macrophages and increase the number of B lymphocytes in comparison to cow’s milk. So far, numerous studies have demonstrated that yoghurt’s consumption has cancer-suppressing effects, supporting that this is most probably due to the enhancement of the immune system. Indeed, clinical studies exploring the effects of yogurt intake on the immune function, have shown promising results, including the reduced production of pro-inflammatory cytokines, the enhanced phagocytic activity and the proper functioning of T lymphocytes. An increased production of interferon-γ by T lymphocytes has also been observed in adults (aged 20-40 years) who consumed 450 g / day of yogurt for a period of 4 months.