Thursday, July 12, 2012

What Yoghurt Should We Eat?

According to Kitchen Daily's Contributor Joseph Erdos in  "The Hidden Dangers Of Yoghurt" articlethe answer to this question is plain, plain, plain yoghurt.

Ideally, yoghurt should have a few ingredients preferably milk and live yoghurt cultures. If you were to make your own yoghurt or witness the yoghurt process you would agree with this.

Erdos rightfully claims plain yoghurt is packed with protein and is richer in calcium than milk. (see Image.1.) He goes on to suggest that one should stay away from fruit-flavoured yoghurt and instead add the flavourings of your choice to plain yoghurt.  For instance, a number of items such as
① A spoonful of preserves/dried fruit/fresh fruit chunks
② Honey or

③ Apple-sauce (unsweetened)
 can be stirred into plain yoghurt, if you like the sweet flavour. 

On the upside, he says many brands offer plain yoghurt in a number of textures, therefore making it a versatile product.
⌦ The runny textured plain yoghurt could be used as a liquid base for granola, muesli or a breakfast cereal.
⌦  A naturally creamy, super-thick plain yoghurt can be used for custom made dips or a replacement for mayonnaise or butter in some recipes. E.g.  Greek yoghurt.
 Note: Yoghurt becomes super thick due to it being strained. Erdos claims straining doubles the protein content and decreases the sugar content, which is drained away in the whey (the resultant liquid)

Because Greek yoghurt is generally more expensive than non-Greek yoghurt you can make your own by 
straining  plain yoghurt for a thicker consistency. 
Pour the plain yoghurt into a cheesecloth, tie the ends of the cheesecloth on the kitchen sink's  tap/faucet, place a bowl under neat to collect the resultant liquid. Leave for about 10 minutes. Open the cheesecloth and use thick yoghurt as desired.

SHOPPING ADVICE: Joseph Erdos further states, once armed with the right knowledge; you would be able to dodge the minefield of artificial additives commonly found in yoghurt. (Modified food starch, corn starch, sugar, gelatine, potassium sorbate, aspartame, high fructose corn syrup, tricalcium phosphate, food dyes etc.)

He highly recommends, taking the time to read all labels before committing to a brand, since yoghurt has many great health benefits relating to the prevention and treatment of different gastrointestinal diseases and allergies. There is no reason to be afraid of all the brands out there. Find the one you like and you would be on your way to better health.

Reference & Original Article: 
Kitchen Daily, The Hidden Danger of Youghurt by Joseph Erdos

Related Article:
Choosing the BEST Yoghurt
Dannon Light n Fit Yoghurt Series....Query?

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