The live culture seal on yogurt containers is voluntary and its presence implies that the yogurt contains at least 100 million bacteria per gram at the time of manufacture.
Some brands subject yogurt to heat treatment in an attempt to boost the shelf life, resulting in killing the bacteria. This step gets rid of any potential benefits of these bacteria. The knowledge that yogurt, with its probiotic bacteria, provides healthy nutrition has been passed on through generations. It was Dr. Metchnikoff1
who, in the early 20th century, publicly…