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If you type in the search engine of any online supermarket the word yogurt , more than 800 results will appear. And here the problems begin: not everything that comes in a plastic or cylindrical glass container with an aluminum lid can be called yogurt . According to the legislation, in order to be called that, it must be fermented by the bacteria streptococcus thermophilus and lactobacillus bulgaricus . If it is fermented by other bacteria, such as bifidus, it cannot be called yogurt with bifidus , but milk fermented with bifidus . Surprise! The famous green yogurts for which José Coronado or Carmen Machi have done so much are not really yogurts.

In case there is little variety, in addition to the classic yogurt and fermented milk with bifidus, the dairy family must be added by handsome cousins: we have Greek yogurt, 0%, 0% 0% ... and even 0% 0% 0%! All this without entering the section of yogurt-medication , those that lower your cholesterol or tension or raise your defenses. So which one do we stay with?

THE MOST HEALTHY ... AND THE CHEAPEST

That marketing does not confuse us: the best yogurt in the supermarket is white yogurt without sugar. Come on, the one of a lifetime. The good news is that it is also the cheapest. The bad, that to locate it we need the geos because, paradoxically, it is usually hidden in the depths of the linear and you have to have a good time (and cold) in front of the cold room.

THE IMPORTANCE OF THE SMALL LETTER

Before choosing a yogurt it is important to look at two details of the package. One is the list of ingredients . The magic words you should look for in the ingredient list are milk and lactic ferments . No more is needed to make a good yogurt. Some also contain powdered milk or milk proteins for technological reasons, but with 2-4 ingredients in total is enough. Make sure that the word sugar or some of its alternatives does not appear.

The second fundamental aspect is the nutritional table . Reviewing it, you must confirm that the 3-4-3 rule is met. That is, it contains approximately 3% fat, 4% sugars and 3% protein. If your profile fits these values, you will have a good yogurt in front of you. Important: 4% of sugars corresponds to milk's own lactose, it is not an added sugar.

Are 0% yogurts better?

0% fat yogurts can be a strainer, because they are often sprinkled with magic powders . I mean sugar. The fat is removed, but to keep it appealing and the consumer continues to buy them, sugar is added and that's it. It is very important to read the nutritional table: a 0% fat yogurt, which in principle may be good, could contain 8% sugar and actually be a 0-8-3 yogurt . That 8% of sugar would correspond to the own 4% of milk, plus an added 4%.

Are yogurts 0% 0% better?

0% 0% yogurts have no added fat or sugars. Where is the trick here? By not carrying fat or sugar, in this case the magic powders are sweeteners and additives, with which it is tried that the yogurt knows something. Additives and sweeteners are not very bad or carcinogenic: they are completely safe. Of course, specifically those that are added to yogurt are not necessary or give us anything. If they remain, because on the one hand the calorie-free sweeteners can alter the microbiota (good bacteria) and on the other hand they can encourage our preference for the sweet taste .

Are yogurts better 0% 0% 0%?

Curling the curl, we find the triple zero yogurts : no fat, no sugars and no artificial sweeteners. Of course, some have 7.5% sugars instead of 4% which, as we mentioned before, is the natural percentage in milk. And how is it possible that these yogurts have more sugar than a natural one if they are 0% added sugar? The trick is that they carry juice, and the juice contains free sugars. They can also wear pearls, such as tapioca and potato starch . This potato thing is logical ... with something you have to fill a product that has so many zeros!

Greek yogurt ... with Spanish recipe

According to the traditional Greek recipe, Greek yogurt is made by removing whey after fermentation to get a creamier texture. Nutritionally, real Greek yogurt, compared to a normal yogurt, has more protein and more fat. It also has less lactose and calcium, because with the serum you can lose some of these nutrients. I really speak Greek yogurt because we are so cool that we have Spanishized Greek yogurt and we don't follow the traditional recipe . Here we have decided, at our own risk, to add cream and protein to the milk to give it more consistency and creaminess. To understand each other: this practice would be as aberrant to a Greek as paella with chorizo ​​for a Valencian. Consequently, the profile of a Spanishized Greek yogurt would be 10-4-3 (10% fat, 4% sugar and 3% protein).

How do I sweeten yogurt?

Used to flavored yogurts, it is true that a yogurt that follows the 3-4-3 rule may seem acidic to us. But as we know, the use of added sugar should be limited. That is, the less white sugar and its friends - brown sugar or panela - we consume, the better. And the saccharin? We have also commented that artificial sweeteners (saccharin, cyclamate, stevia) are an alternative to sugar that does not provide energy ... or anything interesting. What do we do? It is always preferable to choose to get used to the real flavors of food. The best way to sweeten a yogurt is by adding pieces of fruit or even cinnamon . Yes, cinnamon. Try it before wrinkling your nose and you'll tell me!

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