Moreover, Greek yogurt’s naturally lower lactose content may make it especially suitable for people with this condition. However, they may tolerate yogurt because its probiotics support lactose digestion ( 6, 14, 15). People with lactose intolerance usually experience uncomfortable digestive symptoms, including bloating and diarrhea, if they eat dairy products. Suitable for people with lactose intolerance Several studies suggest that a balanced gut microbiome may stimulate and/or modulate your immune system and protect against allergies, diarrhea, depression, and type 2 diabetes ( 9, 11, 12, 13). They aid digestive health by balancing your gut microbiome - the friendly bacteria in your digestive system - which may reduce your risk of inflammation and various illnesses ( 6, 9, 10). Probiotics are friendly bacteria found in fermented foods like yogurt ( 1, 9). Greek and regular yogurt share numerous health benefits due to their probiotics and protein. Greek yogurt packs twice as much protein and about half the amount of carbs and sugar as regular yogurt. Those made with whole milk provide much more fat and calories.įor example, the same serving of regular yogurt made with whole milk provides 8 grams of fat, while the same serving of whole milk Greek yogurt packs 12.25 grams - doubling and nearly tripling their fat contents, respectively ( 7, 8). Keep in mind that the comparison above is based on low fat versions of both products. On the other hand, protein remains intact throughout the straining process, so Greek yogurt’s density provides much more protein. On the one hand, eliminating the whey from Greek yogurt removes some of its lactose, reducing its overall carb and sugar content. These differences are a result of the yogurt’s straining process. Regular and Greek yogurt are both fermented dairy products, but Greek yogurt is strained to make it much thicker and tangier than regular yogurt.īoth yogurts are also an excellent source of magnesium, vitamin B12, and iodine ( 6).Īs you can see, Greek yogurt contains about half the carbs and sugar as regular yogurt while packing almost twice as much protein. It’s also generally more expensive since it requires more milk. Some companies may use thickening agents or other dry ingredients, in which case the final product is referred to as fortified or Greek-style yogurt ( 3).īecause most of the liquid is removed, Greek yogurt is much thicker and tangier than regular yogurt. Modern production methods use centrifuges to achieve the same effect. Traditionally, the yogurt is strained in cloth bags up to three times until it reaches the desired texture. Greek yogurt, also known as concentrated or strained yogurt, is made by eliminating the whey and other liquids from regular yogurt ( 3).īecause the straining process reduces the total volume, Greek yogurt takes significantly more milk than regular yogurt to make a batch of the same size. Still, it’s generally sweeter than Greek yogurt. Most yogurts are either drinkable or can be eaten with a spoon.ĭue to its acidic nature, plain yogurt may taste slightly sour. The final product has a smooth consistency but may vary in thickness. After it cools, other ingredients like fruit may be added ( 1). Regular yogurt is made by heating milk, adding bacteria, and leaving it to ferment until it reaches an acidic pH of about 4.5. Yet, their taste and nutrients differ due to how they’re made. In fact, both regular and Greek yogurt are made with the same main ingredients - fresh milk, plus Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures ( 2). Regular and Greek yogurt are cultured (or fermented) dairy products, along with sour cream, buttermilk, and kefir.įermented dairy products are made by converting lactose - milk’s naturally occurring sugar - into lactic acid by using certain bacteria, also called starter cultures ( 1).
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