Is Your Greek Yogurt As Healthy As You Think?

by Paula | October 9, 2013 1:44 am

You’re trying to make all the best choices which will lead to more energy, better health and achieving the weight goals you have in mind for yourself.  You choose whole foods over processed.  You drive past the carry-out window to make your meals at home.  You give up or reduce soda and designer calorie-bomb coffee drinks for green tea, flavor-infused water or plain water.  You add high quality dairy products as well as whole grain carbohydrates.  But wait!  Your Greek yogurt choice may not be the protein-rich, high quality product it’s advertised to be.  This is where a bit of research and due diligence comes in handy.

You might believe that Greek yogurt is better in every way than mainstream yogurt.  This falls into the category of the ‘Halo-Effect’.  When you believe that products are healthier because they include buzzwords such as healthy, low-calories, sugar-free, organic or heart-healthy. Greek yogurt is supposed to be a rich, authentic, unstrained yogurt thats loaded with protein. “Supposed” is the key word here. Some manufacturers, such as Greek Gods variety, creates a faux greek yogurt by thickening regular yogurt with pectin and/or inulin.  Their yogurt isn’t strained, so their yogurt has 6-8 grams of protein.  Quaker thickens their brand labeled as Muller Greek Corner yogurt with corn starch and gelatin.  They then add milk and whey protein concentrates to increase the protein to 9 grams (Nutrition Action Letter- September 2013).

Many Greek yogurts are strained which leaves you with less calcium.  I eat the brand Fage because it is closest to a traditional Greek yogurt and is loaded with protein (20 grams). I love to add frozen berries, 2 tablespoon high fiber cereal for crunch and 1/2 teaspoon Ovaltine for dessert!

This recipe, a creamy and spicy soup full of fall flavors, was found at[1]
FAGE Total Spicy Pumpkin Soup
4 cups pumpkin, peeled, deseeded and cubed
2 onions, diced
2 potatoes, peeled and sliced
1 red chili pepper, deseeded and diced
4 cups of water
2 cubes of chicken stock
2 tbsp butter
White pepper to taste
1 tsp dried thyme
1/2 cup FAGE Total Greek yogurt
Heat butter, add onions and fry until onion becomes translucent. Add pumpkin and potatoes. Mix well and add 2 cups of water.
Leave to simmer for about 30 minutes and then blend soup.
Add 2 cups of water, stock cubes, chili, thyme and white pepper.
Continue to cook for about 15 minutes.
Serve with a spoonful of FAGE Total Greek Yogurt.

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