Nutritional Information
Shepherds’ yoghurt… a food that is rather super!
Ingredients:
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Sheep milk
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Sheep milk cultures: (lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus)
Good for gut health
A fermented yoghurt high in probiotics, lactic bacteria, and bio elements means our yoghurt is amazing for intestinal microflora.
Helps prevent disease
Our yoghurt is a good source of Vitamins A, B, B1, B6, B12, C, E, protein and amino acids, calcium, phosphorus, and iodine in much higher proportions than cows’ milk yoghurt, according to research.
Taking these in turn, let’s have a quick look at their benefits:
B vitamins, vitamin C, minerals, and amino acids are essential for the healing process and homeostasis, and for brain function and reducing depression.
Protein contributes to growth in muscle mass, the maintenance of muscle mass and the maintenance of normal bones.
Calcium contributes to: normal blood clotting, normal energy-yielding metabolism, normal muscle function, normal neurotransmission, normal function of digestive enzymes. It has a role in the process of cell division and specialisation, is needed for maintenance of normal bones and teeth in adults and children. it also helps reduce the loss of bone mineral in post-menopausal women.
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Phosphorus contributes to normal energy-yielding metabolism, normal function of cell membranes, maintenance of normal bones and teeth, and is needed for normal growth and development of bone in children.
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Our yoghurt is particularly high in Iodine, which contributes to normal cognitive function, normal functioning of the nervous system, normal energy-yielding metabolism. maintenance of normal skin, normal production of thyroid hormones and thyroid function, and contributes to the normal growth of children.
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Live yoghurt cultures
Our yoghurt contains live yoghurt cultures. These improve lactose digestion of our yoghurt in individuals who have difficulty digesting lactose.
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Relating to sheep milk specifically:
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Additionally, Proteins within sheep milk contain bioactive peptides (biological molecules with proteins) which can act as anti-oxidants which help support immune function and protect cells from damage called by free radicals.
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Orotic acid is found in significant amounts in sheep milk. Research suggests this can help improve heart muscle condition and many have neuroprotective effects. Orotic acid is also essential for DNA and RNA production.
Additionally, it is rich in CLA (Conjugated Linoleic Acid) which have anti-cancer properties and can help prevent type 2 diabetes.
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Let's talk about fats...
Our yoghurt is made with sheep milk. Sheep milk contains a higher fat content than cows' milk. Higher fat? Must be bad? No. There are good fats and bad fats. The fat in sheep milk consists of...reducing the risk of heart disease. Sheep milk is also rich in a type of fat called CLA (Conjugated Linoleic Acid) which has anti-cancer properties and can help prevent type 2 diabetes. Plus, fat also helps the body... So, we need the fat!
Sport
Sport
A 250g pot of Philotrophie sheep milk yoghurt contains 6% protein and 6% fat- these can go as high as 8% depending on weather, forage, season et cetera. This is considerably more than the amount of protein and fat than found in cows’ milk (some research even states 60% more protein than cows’ milk).
Probiotics: sheep milk is naturally high in probiotics, aiding performance and recovery.
Energy: Sheep milk generally has been found to have around 1/3 more energy than cow or goat milk. This is mostly because of its higher fat content, especially its medium-chain fatty acids (MCFAs). These are easily absorbed by the body, contributing to increased energy levels. A 250g pot of Philotrophie yoghurt contains 1120kj and 267.5kcal. This is mostly because of its higher fat content, especially its medium-chain fatty acids. These are easily absorbed by the body, contributing to increased energy levels.
CLA content: The high CLA content also aids fat burning. These help to promote the feeling of ‘fullness’, reduce fat deposits, increase energy expenditure, being more easily metabolised.
Protein: the whey in the yoghurt is high in protein, particularly branched-chain amino acids (BCAA)- in fact, it contains all 9 of the essential amino acids aiding muscle recovery and repair and growth after exercise.
Intolerances and digestion
The proteins in milk mainly consist of casein and whey protein. Sheep milk is higher in caesin protein than cow or goat milk. It is digested slowly which is beneficial for weight management and feelings of fullness.
Lower lactose content: sheep milk is better for those with lactose intolerance. This is due firstly to the lower lactose content in sheep milk compared to cows' milk. The fat globules are also smaller in sheep milk compared to those in cow or goat milk and therefore easier to digest.
Proteins: There is no A1 protein in sheep milk. The proteins are different from cows’ milk too and less likely to cause an allergic reaction.
Zinc: The high Zinc content in our yoghurt helps combat allergies.
Good health overall
'And if you are still not completely convinced our yoghurt is a superfood, here are just a few facts to mull over...
Sheep milk contains twice as much vitamin C as cows' milk
Sheep milk whey protein is complete, contain all essential amino acids
Sheep milk is lower in sodium/salt and sugar than cow and goat milk
Pregnancy: Philotrophie yoghurt is a good source of B12 and folic acid
Philotrophie yoghurt aids weight management due to the CLA combined with the MCTs in the fat. These promote the feeling of fullness and reduce fat deposits
The high content of Zinc is good for healthy skin, wound healing and eczema
They whey contains immunoglobulins and other compounds and antibodies which boost our immune system and help protect against and recover from infections
Sheep milk contains more omega 3 and 6, classed as essential fats