Greek yogurt is creamier and thicker than regular yogurt due to the filtering process. Look for natural ingredients, high protein and calcium, low fat and sugar, and domestic production. Greek yogurt is higher in protein and lower in sugar and sodium than regular yogurt. Low-fat brands are recommended for weight and cholesterol management. Homemade and organic brands are healthier. Choose companies that dispose of whey responsibly.
Greek yogurt, also called strained yogurt or strained yogurt, is different from regular American yogurt. It is creamier than regular yogurt, as the watery whey is filtered out during the manufacturing process. The result is a thicker, creamier, and slightly spicier taste than typical American yogurt. When choosing the best Greek yogurt, look for a product that is made with natural ingredients, high in protein and calcium, low in fat and sugar, and domestically produced. Some companies even offer their own specialty flavors, so if you’re looking for a particular blend of fruit or flavor, shop the various Greek yogurt brands.
Old-fashioned yogurt is commonly made from sheep’s milk, but larger factories use cow’s milk. Both types of milk contain lactose and are therefore not suitable for a lactose intolerant diet. All yogurt contains cultures of live bacteria, such as acidophilus and lactobacilus, but Greek yogurt contains two to three times as many cultures. Greek yogurt contains more protein and carbohydrates and less sugar and sodium than regular yogurt and is considered an excellent choice for nutrition-conscious shoppers.
Traditional Greek yogurt is very high in fat. A seven-ounce container of Greek yogurt can include 10 to 16 grams of saturated fat, more than half of the recommended daily fat intake for a 2,000-calorie diet. So if you’re watching your weight or have high cholesterol, look for low-fat brands. If you’re following a gluten-free diet, check the ingredients list and avoid brands that contain grain thickeners or stabilizers, gelatins, or gum mixes. For any yogurt containing fruit or flavorings, be sure to read the label carefully for hidden colors and preservatives.
For the most nutritious and healthy yogurt, look for a brand that is homemade and contains little or no preservatives. Producers of locally grown foods are generally more open about their ingredients and often don’t contain the preservatives needed for a long export. Some yogurt companies make their products with 100 percent organic foods and usually state this on their labels. Most health-conscious producers make their yogurt with milk from cows that aren’t fed synthetic growth hormones, such as recombinant bovine growth hormone (rBST).
If you are concerned about the environment, select a company that disposes of whey responsibly. Sour whey, a byproduct of the Greek yogurt manufacturing process, can disrupt sensitive microbiological ecosystems, particularly in waterways (Ref. 4). Some environmentally concerned companies are developing technology that allows them to recycle residual whey.
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