Organic Valley Live Organic Yogurt

What is Organic Valley Live Organic Lowfat Yogurt?

Organic Valley Live Organic Yogurt is a centuries' old health food with a modern day twist.

Like many ancient treasures, food historians tell us yogurt – or fermented milk – was likely discovered by accident (1) from the serendipitous mixing of milk with friendly bacteria, ideal temperatures, and gentle agitation. Mankind likely first tasted the "milk of eternal life" in the Middle East, Turkey or Iran around 10,000 B.C. (2) You could say yogurt connects us with fellow cultured milk enthusiasts, including Ghengis Kahn, Bulgarian tribesmen, and a myriad of "cultures" throughout the world.

In creating our Live Organic Lowfat Yogurt, we’ve combined old world wisdom with modern day science to bring you a terrific tasting yogurt, with a nourishing blend of gut-loving fiber, plus health-promoting live and active ingredients in a pourable form! Through just the right combination of cultures and temperature control, we've made a deliciously versatile, fortifying organic yogurt you can pour, drink or blend.

With three fabulous flavors – Plain, Vanilla and Berry – you'll want to let your creativity and taste buds run wild. Close your eyes and imagine the possibilities, and the taste – clean, refreshing and satisfying, plus smooth and creamy. From savory to sweet, we suspect our "Live Organic Lowfat Yogurt" will become a new staple in your diet.

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What makes Organic Valley Live Organic Lowfat Yogurt organic?

Our cooperative’s family farmers work in harmony with nature to produce the wholesome, delicious, and nutritious Organic Valley milk used to make our Live Organic Lowfat Yogurt. Going above and beyond the USDA’s organic standards, we regularly inspect our farms to ensure excellence in pasturing practices and humane treatment of livestock.

The USDA organic standards are one of the strictest organic food labeling standards in the world.

Certified organic farms are required to follow the strict production rules of the USDA’s National Organic Standards and are inspected and audited for compliance by an independent third party for compliance every year.
Organic farmers do not use antibiotics, synthetic hormones, or synthetic pesticides in production.
Production plants, like the farms, are certified, inspected, and audited for compliance annually.
In the event of a life-threatening situation, antibiotics or other prohibited medications cannot be withheld and will be used by the farmer. However, those animals must then be permanently removed from organic production.
Once certified organic, the cows receive only 100% certified organic feed.
Organic cows are fed on certified organic pasture during the grazing season, which provides better quality of life for the animal, superior animal health, and greater nutritive value in food derived from the animal.
Certified feed and pasture are grown on land not treated with synthetic fertilizers or pesticides, or genetically modified organisms for a minimum of three years.
Organic animals and their feed must not be from genetically modified organisms or contain products from genetically modified sources.
Organic production is based in the healthy living soils of organic farms which lead to healthy plants, animals and humans, and sequester carbon to mitigate climate change.
Every truckload of milk is tested for antibiotics, safe temperature, and bacteria, and all organic milk processing plants are inspected to verify organic product is never mixed with conventional product, non-approved ingredients, or cleaning materials.

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What are the health benefits of eating and drinking Organic Valley Live Organic Yogurt?

Yogurt's health benefits have been recognized and praised since 500 B.C. (2). But our organic yogurt made from organic milk from pasture-fed cows is tops. Here are some reasons why:

Reduced Exposure to Potentially Toxic Substances. Yogurt produced from organically produced milk offers optimal nutritional value, reduces exposure to synthetic chemicals, and supports healthier food production in our country. Organic milk and the yogurt made from it protects your family from exposure, as well as our farm families who work hard to produce life-supporting and health-enhancing dairy products.
Gut/Digestive Health. The billions of live active cultures that transform Organic Valley milk into delicious Organic Valley Live Organic Yogurt help promote a healthy community of "microflora" – the vital microorganisms that live in our intestinal tract. If you've ever had diarrhea from a course of antibiotics, you know what happens when the balance of those microorganisms are disrupted. That's why smart doctors and dietitians recommend yogurt with live, active cultures during and after a course of antibiotic treatment – to help restore our normal, healthy gut organisms and their critical functions. (3)
Immune System Health. In addition to traditional yogurt cultures, we've added billions of “Thrive™” – Organic Valley’s unique blend of pre- and probiotics - to further support our intestinal microflora and enhance our immune systems. (3,4)

Bone-Loving Calcium.The milk used to make our Live Organic Lowfat Yogurt provides an excellent source of calcium, a critically important nutrient for building and maintaining strong bones. The USDA estimates that about two-thirds of Americans have dietary calcium intakes that do not meet the recommended "Adequate Intakes.” Teenage girls and women, especially, fall short of their calcium needs (1,000 to 1,300 mg. per day). By 2020, one in two Americans aged 50 years or older will be at risk for fractures from osteoporosis or low bone mass. (5,6,7) Now's the time to bone up with our yogurt which provides about 250-300 milligrams of calcium per cup. Our Live Organic Lowfat Yogurt is the coolest ticket in town to beautiful bones.

Less Lactose. If you experience gas, bloating and diarrhea after drinking milk, you might be "lactose intolerant or resistant." We experience these symptoms when we consume more lactose, the naturally occurring sugar in milk, than we can break down in our small intestine. Streptococcus thermophilus and Lactobacillus bulgaricus, two of the live active cultures in Organic Valley's Live Organic Yogurt, help digest lactose for us, turning it into lactic acid. (The acid also gives yogurt its refreshingly tangy taste.) One cup of our delicious Live Organic Lowfat Yogurt contains just 8 to 9 grams of lactose, compared to 12 grams in an 8-ounce cup of Organic Valley milk. If you're on a "low-lactose diet" you'll want to limit lactose to <10 grams per day. (8) So with Organic Valley's Live Organic Lowfat Yogurt, you can enjoy all the benefits of nutrient-rich organic milk with less discomfort from lactose. (9) Balance out the rest of your calcium requirements with Organic Valley Cheeses, made from nourishing Organic Valley Milk. Most cheeses contain 2 grams of lactose or less per ounce. (8)

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What is Thrive™?

Thrive™ is Organic Valley’s proprietary blend of pre- and probiotics added to our Live Organic Lowfat Yogurt to provide clinically tested efficacious levels (10 billion BB-12 bacteria per serving) through the end of the code date to boost digestive and immune system health. Thrive™ is a "symbiotic" combination of fiber (the prebiotic, inulin) and the (probiotics, Bifidobacterium BB-12, Lactobacillus acidophilus, and Lactobacillus casei.

What are the health benefits of the Thrive™ blend of probiotic cultures in Organic Valley Live Organic Lowfat Yogurt?

When consumed regularly, the healthy, generous dose of probiotic cultures (see above list) in Organic Valley's Live Organic Yogurt may provide the following assortment of health benefits (4, 12,13):

The billions of live and active Bifidobacterium BB-12 bacteria per serving provide a boost to the immune and digestive systems.
Physical barrier against disease and illness. By attaching to intestinal cells, the probiotic bacteria, Bifidobacterium lactis, BB-12, protects against invading "bad" bacteria that can make us sick.
Decreased incidence and duration of diarrhea caused by viral infection.
Improved gut transit time and bowel regularity.
Stimulation of gut and respiratory antibodies.
Reduced pro-inflammatory compounds.
Reduced incidence of vaginal and urinary tract infections.
Reduced incidence and severity of eczema.

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What is a prebiotic?

A prebiotic, such as inulin, is a water-soluble, non-digestible dietary fiber that provides a nutrient source for selective beneficial bacteria living naturally in our intestines. The ideal prebiotic:

Resists digestion by our stomach acid.
Is fermentable by our intestinal bacteria.
Benefits the host (us) by selectively stimulating the growth of beneficial bacteria in our gut. ( 3,11, 12, 13)

Where can I find prebiotics?

Small amounts of prebiotics occur naturally in many foods such as leeks, asparagus, chicory, artichokes, Jerusalem artichokes, garlic, onion, wheat, oats, honey, bananas, and soybeans. However, we'd have to eat such a large quantity of these foods in order to get a beneficial dose, that the International Scientific Association for Probiotics and Prebiotics recommends fortifying foods with prebiotics. An effective dose is 5-8 grams per day. (3,11)

What is the prebiotic used in Organic Valley Live Organic Lowfat Yogurt?

We fortify all flavors of our delicious Organic Valley Live Organic Lowfat Yogurt with 2 grams of organic inulin per serving. The organic inulin used in our Lowfat Yogurt is derived from organically produced Blue Agave plant. Yogurt is an ideal way to deliver the benefits of pre and probiotics because of the synergistic relationship (think 1+1 =3) between these ingredients. Plus, we benefit from all the natural nutrients in yogurt, too, including protein, vitamins and minerals. And let's not forget taste. Nutrition from food is a lot more fun than pills.

Prebiotics can help improve digestion and aid in the absorption of minerals, such as calcium and magnesium. Prebiotics also help enhance the effect of probiotic bacteria, a great example of "synergy" in action! (3,10,11,12) Exciting new research suggests that prebiotics may also play a promising role in reducing inflammation and cancer risk.

More about prebiotics from the International Scientific Association of Probiotics and Prebiotics: www.isapp.net/docs/Consumer_Guidelines-prebiotic.pdf

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What are probiotics?

The term "probiotic" is a relatively new word, meaning "for life." (14) It refers to a single or mixed culture of live micro-organisms (bacteria) which when administered in adequate amounts, provides a health benefit to the host. (3, 9, 14).

The human gut provides a home to more than 3.5 pounds of microbes! (3) Sometimes, our natural gut bacteria can be disrupted by factors such as stress, illness, diet, antibiotic use, and aging. Consuming probiotics can help restore a balance of "good" to "bad" bacteria. Most of the evidence for probiotics show promise in promoting intestinal function, and strengthening our immune response. Research shows us that the actions of probiotics are dependent upon species, strain, dose and the individual or population studied. (3, 9-14)

More about prebiotics from the International Scientific Association of Probiotics and Prebiotics: www.isapp.net/docs/Consumer_Guidelines-probiotic.pdf

What probiotics are added to Organic Valley Live Organic Yogurt?

Organic Valley's Live Organic Yogurt contains a unique mix of health promoting bacteria – from the live, active starter cultures used to transform organic milk to yogurt, to the specific Bifidobacterium lactis, BB-12, which further boosts our immune and digestive systems. The list of beneficial bacteria used to make Organic Valley Live Organic Yogurt includes the following: Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium BB-12, Lactobacilus acidophilus, and Lactobacillus casei.

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How is Organic Valley Live Organic Yogurt sweetened?

Our Plain Live Organic Lowfat Yogurt contains no added sweeteners. Our Vanilla and Berry flavors are sweetened with organic blue agave nectar, and the Berry flavor is also sweetened with organic whole berry fruit puree and juice.

Organic blue agave nectar is an organically produced sweetener derived from the Agave plant, and used to sweeten our Berry and Vanilla Live Organic Lowfat Yogurt. The sugar contained in agave nectar is about 85% fructose (15), which tends to taste somewhat sweeter than table sugar or sucrose by 10-15%. This has typically allowed us to reach optimum sweetness using less total sugar in our Live Organic Lowfat Yogurts. By choosing to include Organic Blue Agave Nectar, we were able to cut added sugar by 13%, and still deliver a satisfyingly sweet taste. Each 8 ounce serving of our sweetened flavors of pourable yogurt contain about 2 to 2.5 teaspoons of sugar from agave nectar.

What does it mean to say agave nectar is “low glycemic?”

The "glycemic index" or GI ranks carbohydrate foods based on their physiological response, or rise in blood sugar (glucose) and related insulin response. High glycemic index foods are rapidly digested and cause a higher spike in blood glucose than lower GI foods. (17)

Because agave nectar is mostly fructose, it has a lower "glycemic index" (17 GI) compared to table sugar or sucrose (65 GI), which contains equal parts glucose and fructose. Sugar beets and sugar cane are the two major sources of sucrose. And sadly, the majority of sugar beets planted in several states are now genetically modified - even more reason to look for organic sweeteners, such as organic cane sugar, organic agave nectar, honey and maple syrup.

What are the health benefits of low glycemic foods?

Some researchers believe low glycemic index diets may reduce risk for certain chronic diseases; however, they are comparable to the protective benefits seen with whole grain and high fiber diets. (17, 18). For those with insulin resistance, diabetes and heart disease, consuming a diet with a low glycemic index may be beneficial, because higher post-meal blood sugars contribute to the progression of those diseases. (19) For healthy populations, most experts agree it makes the most sense to focus on overall dietary quality – choosing less added sugars, more whole grains and minimally processed foods. (15, 16) Organic Valley's New Live Organic Lowfat Yogurt fits in beautifully to a wholesome, heart-healthy diet – perfect for people striving to "thrive," and be fit and active.

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What flavorings are used in Organic Valley Live Organic Lowfat Yogurt?

Our Plain yogurt contains no added flavors. Our Vanilla yogurt is flavored with rich organic, fair trade vanilla. Our Berry yogurt contains organic strawberry puree, organic blueberry puree, organic raspberry puree and organic blueberry juice concentrate, plus organic mixed berry flavor. (Basically, it tastes like summer!)

References

1. "Our Food and Its Origins: Foods from ancient history to the present," Esther Winterfeldt, Ph.D., R.D. Smarter Media, 2008.

2. Robert Roberts, Ph.D. Penn State University. "The History of Yogurt."http://foodsafety.psu.edu

3. "Understanding and Recommending Probiotics and Prebiotics," American Dietetic Association Teleseminar, August 27, 2009.

4. Chr. Hansen. http://www.chr-hansen.com/probiotics/

5. "What We Eat in America," USDA.

6.Bone Health and Osteoporosis: A Report of the Surgeon General. 2004.
http://www.surgeongeneral.gov/library/bonehealth/content.html

7. Dietary Supplement Fact Sheet: Calcium. Office of Dietary Supplements, National Institutes of Health. July, 2009. http://ods.od.nih.gov/factsheets/calcium.asp

8. Lactose Content of Common Foods, University of Virginia Health System's Digestive Health Center of Excellence.

9. Probiotics: Their Potential to Impact Human Health, CAST Issue Paper, Number 36. October 2007.

10. "The Role of Diet in Symptoms of Irritable Bowel Syndrome in Adults: A Narrative Review." Heizer, W.D., et al. J. Am. Diet. Assoc. 2009;109:1204-1214.

11. Prebiotics: A Consumer Guide for Making Smart Choices. www.isapp.net

12." Probiotics and Prebiotics in Dietetics Practice." Douglas, L.C., and Sanders, M.E., J. Am. Diet. Assoc. 2008;108:510-521.

13. "The Health Benefits of Probiotics," Continuing Education, American Academy of Physician Assistants. May 2009. www.aapa.org

14. "Probiotics in Food: Health and nutritional properties and guidelines for evaluation." Food and Agriculture Organization of the United Nations/World Health Organization. UNFAO/WHO. ftp://ftp.fao.org/docrep/fao/009/a0512e/a0512e00.pdf

15. Personal communication with Julie Miller Jones, Ph.D., CNS, LN,Distinguished Professor of Food & Nutrition, Dept. of Family, Consumer & Nutritional Sci.,College of St, Catherine, St. Paul, MN 55105.

16. "Dietary Sugars Intake and Cardiovascular Health. A Scientific Statement From the American Heart Association." Johnson, R.K. et al. Circulation, August 24, 2009. http://circ.ahajournals.org

17. "Carbohydrate Issues: Type and Amount." Wheeler, M.L. and Pi-Sunyer, F.X. J. Am. Diet. Assoc. 2008;108: S34-S39.

18. Glycemic Response and Health: Summary of a Workshop. John Howlett and Margaret Ashwell. Am. J. Clin. Nutr. Vol. 87, No. 1, 212S-216S, January 2008. http://www.ajcn.org/cgi/content/abstract/87/1/212S

19. "Glycemic index, glycemic load, and chronic disease risk – a meta-analysis of observational studies," Barclay, W.W., et. al., Am J. Clin. Nutr. 2008; 87:627-637.

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