The yogurt recipe It is milk and lactic ferments produced by the action of the bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, as required by regulations in Spain. When other microorganisms are used (for example, Lactobacillus casei), the product can no longer be called yogurt, but rather fermented milk.
Ana Belén Ropero clarifies that the nutritional drawback of products derived from milk is that most of its fats are saturatedand taking many poses a risk to our health, especially coronary heart disease. For this reason, it is recommended that people at risk of cardiovascular disease consume skimmed dairy products. So a delicious food must be chosen carefully. Blancanutri on its social networks helps us choose the best yogurt and points out a series of keys that make our shopping basket healthier.
Tips for choosing the yogurt to buy well
First, choose a natural yogurt, no sugar or sweeteners. Second, prioritize whole milk over skimmed milk because the fat in yogurt is not bad and helps satiate. And third, look for these two ingredients, whole milk and lactic ferments, like the ones you see there.
It also points out that the amount of sugar you see in the nutritional table corresponds to the sugar found in milk, which is lactose. It is not added sugar.
Types of yogurt
«There are yogurts that, in addition to these two ingredients, add powdered milk so that they have a homogeneous consistency. It is something less natural but we can consider it valid. There are also yogurts that are ecological and natural and they contain whole milk and lactic ferments and nothing else and the sugar it contains is only from lactose,” he says.
He oikos is a natural Greek yogurt In addition to milk and lactic ferments, they add milk powder and cream. «You will see that Greek yogurts usually have added cream but this is not bad. He Carrefour Greek It has milk, lactic ferments, cream because it is a Greek yogurt and they have added some protein but very little, it cannot be considered a protein yogurt,” he explains. There are the yogurts that have skimmed milk, cream and lactic ferments and has 9 grams of protein per 100when the normal thing in a yogurt is 3.4 grams of protein per 100. Even if it has skimmed milk, as it has extra protein, it will still satisfy us.
He Kaiku lactose-free yogurt It has whole milk, milk protein or milk powder to thicken, lactase, which is the enzyme that dissolves lactose, and lactic ferments. He fermented soy which I quite like because you can read on the label itself that the soybeans have not been genetically modified. It has 99% soy juice, bifidobacteria, calcium salt and vitamin D and 0 grams of sugar because soy has little carbohydrate and more protein.
And a coconut vegetable yogurt and yogurts of this style usually contain coconut between 70 and 90% modified starch, it has a small amount and its function is to thicken, natural aroma, salt and ferments. And there is the option of good coconut yogurt which has the same ingredients as the previous one, but they have added pea protein.
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