In 2008, Greek yogurt accounted for only 4% of US yogurt sales. Now it is 44%. Despite the name, “Greek” yogurt usually isn’t imported. It is simply a thicker style that some Mediterraneans prefer. It starts the same as regular yogurt, by adding bacteria (primarily Lactobacillus bulgaris and Streptococcus thermophiles) to milk. To make it “Greek”, the yogurt is then strained to remove much of the liquid whey, leaving behind a thicker product.
Straining changes the nutrition of Greek yogurt from regular yogurt. It concentrates the protein and fat while having fewer carbs since they are drained with some of the liquid. Buying nonfat or low fat yogurt decreases the extra fat. On the other hand, calcium is usually half of the more traditional yogurt. Vitamin D is added to both regular and Greek yogurt.
(Did You Know? The FDA does not regulate the term “Greek yogurt” so check the ingredients or purchase the well-known Greek yogurt brands. )
Greek yogurt has the same probiotic benefits as traditional yogurt. The “friendly bacteria” found in yogurt has shown to be effective in preventing diarrhea associated with taking antibiotics. There are conflicting studies about the benefits for IBS, ulcerative colitis, and Crohn’s disease.
Personally, I take advantage of the high protein content as a substitute for a protein shake for mid-morning or mid-afternoon nourishment.
From Tufts Health and Nutrition Letter.
