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We promote healthy living through our healthy product

Eating yogurt everyday is very healthy for the body. For those looking to supplement their protein, calcium and dairy, yogurt is a healthy choice. Yogurt is not just a delicious snack, it has great health benefits as well. It is an excellent source of protein, calcium, riboflavin and vitamin B 12. When yogurt is compared to milk, yogurt contains more calcium and protein because of the added cultures in the yogurt.

Some people have trouble digesting lactose, a carbohydrate in milk and milk products, because of the deficiency of enzyme lactase in the body. Live yogurt cultures produce lactase and break down the lactose. Yogurt is a healthy way to get the calcium the body needs, for the people who cannot tolerate milk products.

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Industry & Resources
National Yogurt Association Seal Program Introduction
Health Update
Overview of Yogurt's Health Attributes
Studies
Kosher

Industry & Resources

The National Yogurt Association (NYA) is the national non-profit trade organization representing the manufacturers and marketers of live and active culture yogurt products as well as suppliers to the yogurt industry. Its purpose is to sponsor health and medical research for yogurt with live and active cultures and serve as an information source to the trade and the general public.

National Yogurt Association Seal Program Introduction

Currently there is significant consumer confusion about which dairy products, both refrigerated and frozen, contain live and active cultures. There also is confusion about levels of live and active cultures in various products. The NYA Seal Program is designed to alleviate this confusion. It will enable consumers to clearly identify yogurt products that contain significant amounts of live and active cultures, helping them to differentiate readily these products from other products which do not contain such cultures.

The NYA Seal is available to qualified producers of live and active culture refrigerated and frozen yogurt for use on product labels and in advertising and promotional materials.

It is anticipated that if proper distribution practices and handling instructions are followed, the total organisms in both refrigerated cup and frozen live and active culture yogurt at the time of consumption will be at least 107 CFU per gram.

NYA is the national trade association representing manufacturers of live and active culture yogurt products and the suppliers to the industry. NYA is dedicated to one overall goal — increasing the per capita consumption of live and active culture yogurt in the United States. NYA is bringing the message of the value of live and active culture yogurt to American consumers.

Live and Active Cultures

*Meets National Yogurt Association Criteria for Live & Active Culture Yogurt

Health Update

Few foods help meet your nutritional needs at every stage of life better than live and active culture yogurt. And because it comes in so many flavors and varieties, yogurt appeals to every member of the family. Keep yogurt stocked in your refrigerator for a nutritious snack or meal, any time, every day.

Yogurt is a nutrient-dense food that meets a wide variety of nutritional needs at every stage of life. Like most dairy products, yogurt is a good source of protein – an average 8-ounce serving contains between 8 and 10 grams of protein, or 16 to 20 percent of the Daily Recommended Value (DRV). In fact, after culturing, the amount of protein in yogurt often exceeds that of fluid milk. Yogurt is also an excellent source of calcium. Some yogurts contain up to 35 percent of the Recommended Daily Intake (RDI) for calcium. Most standard serving sizes of yogurt contain slightly more calcium than do equivalent servings of milk. Yogurt is low in fat and high in certain minerals and essential vitamins, including riboflavin B2, Vitamin B12, phosphorous and potassium. It’s available in a variety of fat levels, from nonfat and lowfat to yogurt made with whole milk, and also comes in a “light” or reduced calorie form.

Beyond these important nutrition basics, scientific research shows that the live and active cultures found in yogurt may offer many more health attributes.

The words “live and active cultures” refer to the living organisms – Lactobacillus bulgaricus and Streptococcus thermophilus – which convert pasteurized milk to yogurt during fermentation. Currently, researchers are exploring how live and active culture yogurt may have a beneficial effect on the immune system, the potential to lower cholesterol, and how it may help combat certain types of cancer-causing compounds, particularly in the digestive tract.

*The information contained in this section is intended to provide a balanced presentation of health-related information, including emerging scientific information. Because studies may be preliminary and ongoing, readers should not interpret this information as conclusive. This information does not constitute labeling or advertising for any specific products, and is not intended to endorse any particular products or types of products.

Overview of Yogurt’s Health Attributes

Physicians have long recognized yogurt as a healthy, wholesome food for the whole family. A growing body of medical and scientific research examines yogurt’s healthful properties:

Osteoporosis

One out of two women and one out of eight men will develop osteoporosis. Studies show that a diet high in calcium can help slow bone loss, thereby preserving bone mass and reducing the risk of developing this debilitating disease. Calcium-rich yogurt may also lessen the effects of osteoporosis among the elderly, as well as slow bone loss in post-menopausal women.

Hypertension

As many as 50 million Americans suffer from hypertension, or high blood pressure, which increases the risk of heart disease, stroke, and kidney disease. When your family eats lowfat yogurt, they’re getting calcium, potassium, and magnesium – three nutrients that have been shown to reduce hypertension. Studies also show that a calcium-rich diet helps regulate blood pressure in women during and after pregnancy.

Lactose Intolerance

The inability to digest lactose, the natural sugar in milk, results from a deficiency of the enzyme lactase in the body. Studies have shown that the live and active cultures present in yogurt allow it to be eaten by many of the more than one quarter of American adults who ordinarily experience lactose intolerance with other dairy products.

Colon Cancer

New studies indicate that calcium may reduce the risk of colon cancer. Furthermore, other studies have found that populations that eat large amounts of yogurt, or other fermented milk products, seem to have a lower risk of developing certain types of cancer, especially colon cancer. Ongoing studies are being conducted to confirm this relationship.

Yeast Infections

Vaginal yeast infections affect nearly 12 million women each year. Research suggests that when eaten regularly, yogurt-containing L. acidophilus, a culture found in some yogurts, may decrease yeast growth and infection in certain individuals.

Immune System

Studies suggest that live and active culture yogurt may enhance the immune systems of certain individuals by boosting certain markers associated with a healthy immune system.

*The information contained in this section is intended to provide a balanced presentation of health-related information, including emerging scientific information. Because studies may be preliminary and ongoing, readers should not interpret this information as conclusive. This information does not constitute labeling or advertising for any specific products, and is not intended to endorse any particular products or types of products.

Studies

Because of its traditional association with healthful properties and an emerging body of scientific research, live and active culture yogurt continues to command the interest of scientists around the world. Researchers are exploring how yogurt and its cultures may have a beneficial effect on the immune system, and how yogurt may help play a role in reducing cholesterol levels and preventing certain diseases. More research is needed, but the results so far are promising.

The following summarizes some of the important medical research conducted to date on the potential benefits of yogurt. Note that more studies need to be done before all of the evidence is considered conclusive.

Yogurt and the Immune System

A report from Tufts University indicates that the potential health attributes associated with eating yogurt stretch beyond protein and calcium. According to an article by Simin Nikbin Meydani, Ph.D. in the American Journal of Clinical Nutrition (Am. J. Clin. Nutr. 2000; 71:861-72), yogurt may help make the immune system more resilient. Given the right circumstances, eating yogurt may help protect the intestinal tract. As a result, yogurt has great potential as a protective, anti-infection agent. Preliminary research indicates that increased yogurt consumption might help increase one’s resistance to immune-related diseases such as cancer and infection, particularly gastrointestinal infection. This is believed to be in part due to the live and active cultures (LAC) found in yogurt.

Yogurt and Lactose Absorption in Lactose-Deficient Patients

Beta-galactosidase, an enzyme that is contained in some yogurts, helps improve lactose absorption in lactase-deficient patients. C.M. Kotz et. al. (J. Dairy Sci. 1994 Dec: 77 [12]; 3538-44) illustrated this point in a study that administered equivalent amounts of milk and yogurt to subjects. Those subjects who consumed yogurt showed considerably better lactose absorption than those who consumed milk alone.

Yogurt and Vulvovaginal Candidal (Yeast) Infections

This study assessed whether daily ingestion of yogurt containing Lactobacillus acidophilus prevents Vulvovaginal Candidal infections, commonly known as yeast infections. The study, conducted by E. Hilton et. al. (Ann. Intern. Med. 1992 March 1: 116 [5] 353-7), found that such yogurt consumption decreased infections three-fold. The study concluded that eating eight ounces of yogurt containing L. acidophilus on a daily basis decreases candidal colonization and infection.

Cultural Model for Healthy Eating

Research has shown that populations in the Mediterranean regions, particularly Greece and Southern Italy, in the early 1960s have had the highest adult life expectancies due to lifestyle factors. Additionally, they have had the lowest incidences of coronary heart disease, certain cancers, and other diet-related diseases. The study by Beaudouin et. al. (Am J. Clin. Nutr. 1995 Jun: 1402S-1406S) cited the region’s lowfat diet containing yogurt as being one of the major health benefits of a Mediterranean lifestyle, along with regular physical activity.

Childhood Diarrhea and Milk Products

Babies are less likely to experience childhood diarrhea if given breast milk without interruption throughout their infancy. On the other hand, according to a study conducted by J.L. Lembcke (Acta Paediatr. Suppl. 1992 Sept: 381 87-92), infants and children fed with non-human milks tend to have more severe illness than those receiving milk-free or lactose – limited formulas. The exception to this rule is fermented milk products, such as yogurt, which may reduce the severity of lactose malabsorption. Additional information is needed to substantiate yogurt’s positive effects on acute childhood diarrhea.

Colon Cancer and Yogurt

More than 1,400 subjects with colon cancer from the Los Angeles area were examined in a study that sought to determine which foods were associated with a reduced risk of colon cancer. Results (R.K. Peters; Cancer Causes Control 1992 Sept; 3[5] 457-73) indicated that yogurt intake is associated with a significantly decreased risk of colon cancer.

Cancer Chemotherapy Patients and Yogurt

Lactose malabsorption, a common side-effect among cancer patients who undergo chemotherapy, may be lessened by a diet high in yogurt, according to a study by the University of Naples Department of Pediatrics (M. Pettoello-Mantovani. et. al.; J. Pediatr Gastroenterol Nutr. 1995 Feb: 189-95). The study, which tested 20 children during cancer chemotherapy, concluded that there is a decrease in lactose malabsorption when yogurt is given to subjects as part of their treatment.

*The information contained in this section is intended to provide a balanced presentation of health-related information, including emerging scientific information. Because studies may be preliminary and ongoing, readers should not interpret this information as conclusive. This information does not constitute labeling or advertising for any specific products, and is not intended to endorse any particular products or types of products.

Kosher

Rainbow’s End is proud to have its frozen yogurt products kosher certified by Kosher Supervision of America, the largest, recognized and accepted Orthodox kosher certification agency base in the western United States.

Kosher Supervision of America is a not-for-profit Kashrus agency recognized by rabbinical association’s throughout the world. The KSA symbol is a firm guarantee to all consumers that the products bearing the symbol are in full compliance with the most demanding of kosher standards.

All foods derived from or containing milk are considered dairy. This includes milk, butter, yogurt and cheese. Dairy products must meet the following criteria in order to be certified kosher:

  • They must come from a kosher animal.
  • All ingredients must be kosher and free of meat derivatives.
  • They must be processed on kosher equipment.

For more information on the Kosher Supervision of America, visit their website by clicking on the link below.

KSA Dairy

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Live Active Cultures Real California Milk

*Meets National Yogurt Association Criteria for Live & Active Culture Yogurt