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Why Does Greek Yogurt Have More Protein?

Topic: Why Does Greek Yogurt Have More Protein?

It is a type of yogurt with higher fat and lowers carbohydrate content, suitable for low-carbohydrate or low-carbohydrate diets. It is a thicker consistency dairy called Greek yogurt. The original is made with sheep’s milk, although the one that is usually found in the supermarket is cow’s milk. Cooking at home, we explain the benefits of Greek yogurt. Read full article on Why Does Greek Yogurt Have More Protein? below:

Yogurt has been made in Greece for centuries and is used to make traditional recipes for Greek cuisine. For example, the “tzatziki” sauce with cucumber and yogurt or the utopia sponge cake that contains citrus zest and Greek yogurt instead of milk, which makes it particularly soft and juicy. This yogurt is ideal to replace dessert recipes that are accompanied by cream, such as “strawberries with cream”. Provides between 8 and 10 grams of fat compared to 35 for whipped cream.

Why Does Greek Yogurt Have More Protein – Explained

The difference between Greek yogurt and “ regular ” yogurt is that the Greek is filtered to remove the buttermilk and they have a thicker consistency. It contains around 10% fat, a higher percentage of protein but fewer carbohydrates than conventional yogurt. This type of yogurt is consumed in Central Asia, Cyprus, the Middle East, and of course Greece.

Greek yogurt contains about 4 grams of protein. Getting protein every day is essential for health. With protein, we can build and repair our muscles and tissues. As we age, we need more protein and fewer carbohydrates. Protein “fills us up” and therefore prevents us from snacking between meals. Having Greek yogurt with a handful of walnuts is a healthy breakfast or snack.

Greek yogurt contains probiotics, yeast-like microorganisms, and bacteria, but they help us. They live in our digestive system, a good balance of probiotics in our body is essential for the proper functioning of the intestine. Probiotics help fight constipation, H. pylori, lactose intolerance, or inflammatory bowel disease. Researchers from the Tufts University Center for Human Nutrition Research noted in an article that dairy products that contain these types of bacteria provide us with the following benefits:

Very beneficial substances for the health of our bones. Greek yogurt contains approximately 150 mg of calcium and 0.38 mg of vitamin D. Eating foods that contain calcium and vitamin D promotes growth in children and strengthens bones in adults. Calcium has been shown to have positive effects on bone mass in people of all ages. The ideal combination is calcium and vitamin D, calcium is found in yogurt, milk, and other foods such as vegetables. We produce vitamin D ourselves by exposing ourselves to the sun.

About 15 minutes of sunlight a day is enough to have a minimum of vitamin D. The skin receives enough sunlight.

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Contains B vitamins

There are eight B vitamins that, although they belong to one group, often work together. Each of the B vitamins performs unique and important functions. The best known are B6 or B12. These play an important role in the health of our brain. When we lack these vitamins, brain chemistry is altered and therefore our behavior.

Greek yogurt contains vitamin B6 or pyridoxine, as well as vitamin B5 or pantothenic acid, vitamin B9 or folic acid, and vitamin B12 or cobalamin.

I recommend this food consumption within the meal plans and many people when we say “Greek yogurt” What is the first thing that comes to mind? “High in protein”? “Super healthy” or the new trend that now highlights “Superfood” foods’ properties? While those adjectives apply to some Greek yogurts, unfortunately, not all derivations are equally nutritious.

Different brands use different ingredients and recipes, which vary between the protein content, the sugar, and the added ingredients that can vary greatly. Here, we clarify some myths and facts about this food, so you know exactly what you are buying.
One of the differences of this product is that, in its manufacturing process, the whey is eliminated, resulting in a more solid yogurt with less sugar, fewer carbohydrates, and more protein than regular yogurt.

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That being said, there are no rules about what can and cannot be called “Greek yogurt.” The FDA only has regulations on the processing and labeling of regular yogurt. That is why companies can add additional ingredients or change how they made it and still use the “Greek” label. To make sure you are eating a real Greek yogurt, read the ingredient label. The main ingredients should be milk and have active cultures like L. acidophilus, L. bulgaricus, S. thermophilus, and Bifidus, helping with a healthy digestive system.

Most Greek yogurts contain twice the protein of regular yogurt, but that does not mean that all brands include the same amount. Why? “This could be due to different processes that companies use to make yogurt.” For example, some products have a serving of 100g and provide 5g of protein, while others offer 18g or 19g of protein per 150g portion. It’s 50% more protein, even after adjusting for slightly different serving sizes.