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Does Fermented Milk Really Do Any Good or Is It Just Marketing? Discover What Science Says About Yakult and Similar Products. Do You Still Consume It?
They have been on supermarket shelves for decades, they are small, sweet, and promise a silent revolution inside our intestines.
But does fermented milk — like the famous Yakult and its competitors — really benefit health or are we just facing a product effective in marketing?
With millions of units sold every year, the so-called live lactobacilli have won over children, adults, and even doctors over time.
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Heading to Brazil in a Bonanza F33 single-engine aircraft: a couple departs from Florida on a visual flight, makes technical stops in the Caribbean to refuel and organize paperwork, and begins the staged crossing until they reach the country.
But what is the truth behind the promises of gut balance and immune system strengthening?
The Origin of Fermented Milk and the Promise of Live Lactobacilli
Fermented milk originated in Japan in the 1930s, when the scientist Minoru Shirota developed a strain of beneficial bacteria for the human intestine: Lactobacillus casei Shirota.
This strain, isolated in the laboratory of Kyoto University, led to the first commercially viable fermented milk: Yakult, launched in 1935.
The idea was simple and powerful: to introduce good bacteria into the body to balance the intestinal flora and thereby improve overall health.
Since then, millions of little bottles have been consumed around the world, and Yakult has become synonymous with fermented milk.
What Does Science Say About the Benefits?
Scientific studies over the years indicate real benefits in the consumption of probiotics — live microorganisms that, when ingested in adequate amounts, bring health benefits to the host.
The lactobacilli in fermented milk are part of this category.
Some observed positive effects include:
Improvement in intestinal transit, especially in cases of mild constipation.
Reduction of diarrhea caused by antibiotics, which eliminate both bad bacteria and good ones.
Strengthening of the immune system, especially in children and the elderly.
Assistance in balancing the intestinal microbiota, essential for the proper functioning of the body.
However, it is important to highlight: the effects vary from person to person, and not all studies find the same results.
In addition, the amount of bacteria present in a single bottle may not be sufficient to cause significant impacts, depending on the organism and frequency of consumption.
And Sugar? Villain or Necessary?
A critical point in the fermented milks available in the Brazilian market is the high sugar content.
On average, an 80 ml bottle contains between 10 and 14 grams of sugar — which is almost three teaspoons.
This raises a red flag, especially for people with diabetes, small children, and those looking to lose weight.
On the other hand, manufacturers argue that sugar helps in the preservation of live lactobacilli and improves product acceptance, especially among children.
Today, there are versions with less sugar or no added sugars, but many still retain the characteristic sweet taste.
What Do Nutritionists Say?
The majority of nutritionists agree that fermented milk can be an ally for intestinal health, but with some caveats.
“You can’t expect miracles from a single food,” says functional nutritionist Thaís Leal.
According to her, consumption needs to be frequent and associated with a balanced diet rich in fiber for the effects to be noticed.
Another important point is to observe the presence of live probiotics and in sufficient quantity.
Products stored for long periods or exposed to excessive heat may have drastic reductions in the viability of the bacteria, compromising their effectiveness.
Is Fermented Milk Different from Yogurt?
Yes, although both use milk and bacteria in their composition, they undergo different processes.
Yogurt is made with traditional dairy ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), while fermented milk receives other specific strains, such as Lactobacillus casei.
Additionally, yogurt tends to be thicker and may have more nutrients like protein and calcium, while fermented milk is more liquid, practical, and geared toward quick consumption.
Both can bring benefits to the intestine, as long as they are consumed with awareness and attention to labels.
Is There a Risk in Drinking Fermented Milk Every Day?
For healthy individuals, daily consumption usually does not pose risks — as long as one considers the caloric and sugar content.
However, for those with lactose intolerance, milk protein allergy or specific gastrointestinal conditions, the recommendation should be individualized by a healthcare professional.
Another caution is not to view fermented milk as a substitute for medical treatment.
It can complement a healthy diet, but it does not cure intestinal or infectious diseases.
Is It Worth Including in the Diet?
If the goal is to improve gut health and you enjoy the product, fermented milk can be a good addition to your routine, as long as it is combined with good eating habits and moderation in sugar consumption.
For those seeking more natural alternatives, there is also the option of probiotics in capsules, in addition to fermented foods like kefir, kombucha, and sauerkraut, which have similar effects — and in some cases, even superior.
And you, do you consume fermented milk frequently? Do you believe it really makes a difference to health, or do you think it’s just another case of good marketing?
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