I was reading this interesting article in Health magazine (October 2010) which clarified a lot of questions about the value of yogurts:
- Traditional Milk
- Yogurt that is made traditionally by fermenting cow’s milk with live bacteria.
- Great source of protein, calcium, potassium and B vitamins.
- Avoid types with added sugars, fruit on the bottom, high fructose corn syrups.
- Greek
- Strained, resulting in a thick and creamy texture
- Has less sugar than traditional and up to double the protein.
- But there’s less calcium.
- Goat’s Milk
- Made using same type of fermentation process as cow’s milk.
- Good for people with cow’s milk sensitivities.
- Lower in lactose and proteins.
- Has a gamey flavor.
- Non Dairy
- Made with soy.
- Good for vegans and lactose intolerant folks.
- Naturally cholesterol-free.
- A lot of nutrients are lost during process of converting to yogurt consistency.
- Avoid soy products if you have history of breast cancer (and some other diseases).
- Kefir
- Yogurt type fermented beverage that combines milk with kefir grains ( bacteria + yeast).
- Loaded with probiotics.
- In liquid form so may be easier to digest.
- More acidic in nature and can take some getting used to.
SOOOOOOOOOOOO, after all this information, what do you think you’d like to consume?