Common digestive problems are the second most common cause of hospitalizations. (Pregnancy is number one among women, and coronary problems are number one among men.) Thousands of diseases can be linked directly to a poor digestive system.
In the case of diarrhea, one of the best diarrhea treatments is to increase your intake of cultured foods, specifically, those made milk products, such as yogurt, buttermilk, sour cream, etc.
Yogurt has been used for centuries to cure bowel problems and diarrhea. The oldest people in the world, in the mountains of Russia, reportedly use plenty of yogurt and clabbered milk as their protein source. Similarly, a study at a New York hospital confirmed that between a third and a half cup of ordinary yogurt stopped severe infant diarrhea twice as fast as the standard anti-diarrhea drug Neomycin Kaopectate. In fact, yogurt works so effectively at preventing diarrhea in the first place, it is routinely used for that purpose in hospitals throughout Russia, Japan, and Italy.
Yogurt can do so much more than just correct bowel problems. At least seven natural antibiotics have been isolated from yogurt and fermented milk products. One called acidolin has been shown to be as effective, if not more so, as many prescription antibiotics. Eating yogurt may also decrease the risk of cancer. One French study discovered that among women who ate dairy products, those who ate the greatest amounts of yogurt had the lowest rate of breast cancer.
Yogurt can also drop LDL cholesterol levels as much as 10 percent in one week, while raising HDL cholesterol levels (the good kind). And regular yogurt (not the low-fat kind) contains the hormone-like substance prostaglandin E2, which, among other things, can prevent ulcers. It can even boost the immune system.
Like just about everything else these days, the type of yogurt you eat makes a difference. The label of any yogurt you buy should say it has "active cultures." Some companies pasteurize the product after it’s been made, and this kills off the remaining beneficial bacteria making it useless. If you can find products made from L. acidophilus bacteria cultures, they will have the greatest benefits. If the yogurts made in your area don’t list the type of cultures used, you may have to call or write the manufacturer.
Also, avoid the yogurts containing sugar. Usually the yogurts with fruit are loaded with sugar. Add your own fruit. Bananas give it a sweet taste and counteract the sourness. For a more consistent sweetness, try blending the banana into the yogurt in the blender.