Learn About Greek Yoghurt and its Benefits

The first yoghurts were made accidentally through spontaneous fermentation, from some bacteria lodged inside the bags of goatskin used for transporting fresh milk

There’s no specific information that says where yoghurt originates from. However, there are theories that suggest that it came about in Eastern Europe, 4,500 years ago.

Today, we can find a huge list of brands and varieties of yoghurts, such as greek yoghurt. Thanks to its nutritional value, yoghurt has become very important.

Among its nutrients we find:

  • Proteins
  • Lipids
  • Carbohydrates
  • Vitamins
  • Minerals

These allow a better absorption of food, because they help intestinal transit.

But what is Greek yoghurt? It a colour somewhere between white and cream, with a smooth texture and a peculiar acid flavour, like a mixture between cream and cottage cheese.

It has a high protein content that makes us feel fuller.

It’s the result of putting normal yoghurt under pressure until the moisture content is removed. With this the liquid serum is extracted, and for that reason the consistency is thicker and contains less sugar.

Benefits

It’s suitable for people with a lactose intolerance

It’s suitable for people with a lactose intolerance


Greek yoghurt has a low level of lactose compared to other dairy products.

The reason? The fermentation process maintains live and active cultures that are responsible for converting lactose into lactic acid, which is much easier to absorb.

However, it’s important to consider individual lactose intolerance, as there are people who can suffer side effects.

It improves digestion

Greek yoghurt is very easy to digest because it contains less carbohydrates than normal yoghurt.

It also contains probiotics and healthy bacteria that help to remove residues of food that stick to the intestinal walls.

It’s a source of calcium

It’s a source of calcium

Like other dairy products, Greek yoghurt also provides the body with calcium.

  • This way it helps to prevent diseases such as osteoporosis and other bone problems, since it strengthens bones and allows them to better absorb nutrients.
  • Meanwhile, calcium regulates the nervous and muscular system. Therefore, when there is a calcium deficiency we experience cramps or numbness in the fingers, as well as cardiac irregularities.

Weight loss

Generally, Greek yoghurt is lower in fat than normal yoghurt, as well as providing large amounts of protein.

  • Therefore, this yoghurt has less sugar and fewer calories.
  • Not to mention that the protein makes us feel fuller for longer, stopping you from eating high carbohydrate snacks.
greek yoghurt

Eating Greek yoghurt increases the amount of white blood cells, which are responsible for fighting bacterial and viral infections.

Probiotics also help, since live cultures improve the friendly bacteria found in the intestine, preventing other harmful bacteria from thriving and forming pathogenic germs.

It reduces cholesterol levels

Greek yoghurt works as a natural treatment for fighting cholesterol.

  • It contains Lactobacillus Acidophilus, friendly bacteria that acts against the internal synthesis of bad cholesterol (LDL).
  • This bacteria reduces substances that pass through the bloodstream. This way, when they reach the liver, the same amount of cholesterol is no longer formed.

Greek or normal yoghurt?

Greek or normal yoghurt?

Next time you choose a yoghurt for your pantry, consider the benefits of Greek yoghurt:

  • It contains more protein, more than 6 grams per 100 grams. That’s twice as much as a normal yoghurt.
  • It comes from the milk serum, reducing lactose and, therefore, containing less carbohydrates and sugar.
  • It’s ideal to add to your dishes and replace other more caloric ingredients because it doesn’t curdle when subjected to high temperatures.
  • Greek yoghurt is naturally low in lactose.
  • It’s considered a vegetarian product, unless you add gelatin (animal collagen).

Actually, both types of yoghurt are good for the body. However, we recommend that you use the most organic yoghurt, where it hasn’t been through a preservation process or contain flavouring or colouring.

We should also underline that a serving of 220 g of yoghurt provides 25% more calcium than a glass of milk.

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