A daily supplement of the Indian probiotic yoghurt, dahi, may lower the risk of diabetes, says a new study from the home of the dairy product.
?The results confirmed that the dahi containing probiotic bacteria Lactobacillus acidophilus and Lactobacillus casei exhibited a significant delaying effect on the progression of diabetes induced by high fructose administration in rats,? wrote lead author Hariom Yadav from India?s National Dairy Research Institute.
Traditionally dahi has been made in the home from cow or buffalo milk, but the present economic boom is creating a middle class, which, in turn, is said to be driving increasing demand for packaged foods.
Dahi, the closest India comes to the Western yoghurt, is not specifically classed as a health food but is more of a basic food in the Indian diet, although the manner in which it is consumed varies. In the North it is consumed for breakfast with paranthas bread, whereas in the South it is mixed with rice or served as a side dish for lunch or dinner.