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Posts Tagged ‘Greek yogurt’

Dairy monthJune is National Dairy Month. There are over 2,500 dairy farms in Ohio and West Virginia. These hardworking dairy families work around-the-clock to produce safe, high quality milk. Let’s take the time this month to honor these families that provide us with milk and dairy foods. The American Dairy Association Mideast is having Farmer Fridays on Facebook during the month of June. Every Friday at noon you can watch them go live from a different Ohio dairy farm. They will tour the farm so you can see what goes on behind the scenes.

Dairy products provide us with calcium, potassium, Vitamin D, and protein. They can reduce the risk of osteoporosis, cardiovascular disease, and Type 2 diabetes. Dairy products can help lower blood pressure and of course, they are good for bones.

When selecting dairy products look for low-fat or fat-free varieties. A serving size of 3 cups is recommended for anyone over the age of nine. Check this list to find what the equivalent is for 1 cup of dairy.

Do you struggle with getting enough dairy? Try some of these tips:

  • Yogurt fruit smoothie
  • Add milk to oatmeal
  • Top casseroles with low-fat shredded cheese
  • Make pudding with fat-free or low-fat milk for a dessert
  • Include milk as a beverage at meals

One dairy product I would like to highlight that isn’t consumed enough is plain, nonfat Greek yogurt. All yogurts provide us with calcium, potassium, protein, zinc, and vitamins B6 and B12. However, Greek yogurt is thicker, creamier, lower in lactose, contains probiotic cultures, and has twice the amount of protein! Since there is more protein in Greek yogurt, it helps keep you feeling full longer which helps with weight control. What’s your favorite way to eat plain, nonfat Greek yogurt?

Greek Yogurt Recipes to try:Greek Yogurt

Honey Mustard Yogurt Chicken Skewers

Overnight Oatmeal

Banana Split Greek Yogurt Pancakes

Roasted Red Pepper Greek Yogurt Hummus

Light and Creamy Barbecue Chicken Salad

 

Sources:

Goard, L., & Oliveri, C. (2015, February 20). Putting MyPlate on Your Table: Dairy. Retrieved from https://ohioline.osu.edu/factsheet/SS-150

Higgins, S. (2018, June 1). June Dairy Month. Retrieved from https://www.drink-milk.com/june-dairy-month/

National Center for Complimentary Health (October 2016). Probiotics: In Depth. Retrieved from https://nccih.nih.gov/health/probiotics/introduction.htm

Zelman, K. M. (2010). 6 Best Foods You’re Not Eating. Retrieved from https://www.webmd.com/diet/features/best-foods-you-are-not-eating#1

Author: Amanda Bohlen, Family and Consumer Sciences Educator, Ohio State University Extension, Washington County, bohlen.19@osu.edu

Reviewer: Misty Harmon, Family and Consumer Sciences Educator, Ohio State University Extension,  Perry County, harmon.416@osu.edu

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yogurt1If you are like a lot of people, you’ve probably spent some time standing in front of the yogurt section of the dairy aisle, wondering what kind of yogurt to purchase. There are so many options to choose from that it can literally feel a little overwhelming. How is Greek yogurt different from regular yogurt? Is it worth the extra expense? Let’s take a look.

Both yogurts contain two primary ingredients–milk and bacterial cultures. The bacteria ferment the lactose (milk sugar) in the milk, producing lactic acid. After fermentation is complete, the liquid “whey” is strained off the solid yogurt. Regular yogurt is strained twice, leaving a little liquid in the end product (which is what you see accumulated on the top of your yogurt when you remove the lid). Greek yogurt is strained three times, removing most of the liquid. That extra straining is what gives Greek yogurt a thicker consistency (and stronger flavor) compared to regular yogurt.

Because so much liquid volume is lost through that third straining it takes about four cups of raw milk to produce one cup of Greek yogurt. In comparison, it only takes one cup of raw milk to make a cup of regular yogurt, which helps explain the higher cost associated with Greek yogurt.

Greek yogurt contains more protein and less carbohydrates, making it a better choice for diabetics. But no matter which type you select, read the food label. Compare types based on:

  • PROTEIN: A typical 6-ounce Greek yogurt has 15 to 20 grams, which is the same as 2-3 ounces of lean meat. Regular yogurt provides about 9 grams.
  • FAT: There’s fat in yogurt? Yes, depending on the type of milk used. Full-fat Greek yogurt packs 16 grams of saturated fat—or 80 percent of your total daily allowance in a 7 ounce container. Regular full-fat yogurt has 5 grams of saturated fat in an 8-ounce serving. If you’re going Greek, stick to low-fat and fat-free versions.
  • SODIUM: Greek yogurt is much lower in sodium than regular yogurt, making it a healthier choice if you’re watching your salt intake. One cup of Greek yogurt contains 65 mg of salt, while the same size cup of regular yogurt contains 159 mg of salt.
  • CALCIUM: Regular yogurt provides 30 percent of the federal government’s recommended daily amount. A 6-ounce cup of Greek yogurt typically supplies about 20 percent of the daily recommendation.
  • SUGAR: Sugar content is usually higher in regular yogurt, but much depends on additional ingredients added such as fruit and/or granola-type toppings.

Final Thoughts

Yogurt is an important probiotic, adding live bacterial strains to your colon that enhance and support your microbiome. No matter which type you choose, your body wins from that perspective alone. But experiment with the different types and flavors until you find one that fits both your nutritional and taste criteria.

Sources:

 http://www.diabetes.org/living-with-diabetes/treatment-and-care/ask-the-expert/ask-the-dietitian/archives/what-is-the-best-kind-of.html

http://health.usnews.com/health-news/diet-fitness/diet/articles/2011/09/30/greek-yogurt-vs-regular-yogurt-which-is-more-healthful

Writer: Marie Economos, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Trumbull County.

Reviewer: Donna Green, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Erie County

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