Greek yogurt: yay or nay?

The good part
While regular yogurt has a mix of unclassified probiotics or cultures, as it’s commonly called, Greek yogurt has specific probiotics that lend to its characteristic taste and texture. (For the unversed, probiotics are bacterial cultures that help regulate your gut and improve digestion.)

People with digestive problems and bloating can add this to the top of the list of foods that can be easily consumed. These bacterial cultures have been proven to help stabilise the gut–mind co-relation, thus helping in reducing stress.
The straining procedure of the Greek yogurt results in curd with higher protein, making it extremely healthy. An average serving could have 10–12 gm protein intake, making it a great high-protein food option for vegetarians.

An average serving of Greek yogurt also can make up for B12, a vitamin that most vegetarians are deficient in. 100 grams of the food contains 0.75 micrograms of Vitamin B12, which is 13% of the daily recommended value for an adult. Common branded Greek yogurt comes in a 400-gm tub.

Greek yogurt is also a rich source of magnesium and can aid in calming the nerves. While it helps you get good sleep it helps with a good bowel movement.

Too much Greek yogurt can pack in extra calories especially because of the concentrated milk used in the food. Also ensure you choose plain Greek yogurt and not the ones with added sugars. The sugar could add unnecessary calories to an otherwise healthy meal. Low fat versions are the best pick-up.

It’s an expensive version of the regular curd as the processing as well as the extra benefits adds to the cost.

How should it be consumed?

Use it as a dip or flavoured spread on breads and salads, which adds a great flavour. It can be used instead of cheese. Adding fruits to Greek yogurt can make a healthy smoothie. Enjoy it as a post-workout snack and you are good to go.

The verdict
It’s good to substitute regular curd with Greek yogurt twice a week to receive the additional nutritional benefits in your diet.

(The writer is Chief Nutrition Consultant, at Starlite Nutrition Center)


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