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Takeaway: For a higher-protein, lower-sugar option, choose Greek yogurt or skyr. For a higher-calcium yogurt, choose traditional. When reading the label, look for a yogurt that provides at least 15–20% of your daily value for calcium. To choose a healthy yogurt, pick the brands with the least sugar per serving. This means as little as possible over the 10–15 grams per cup (245 grams) that is already present from lactose. The USDA’s Dietary Guidelines recommends choosing a low-fat or nonfat yogurt.
Some nonfat yogurts contain artificial sweeteners, though nowadays you. Basically, choose those that keep the ingredient list simple. With all of the benefits that yogurt offers naturally, and all of the choices available to us on the shelf, try choosing the ones without artificial colors, sweeteners and multiple thickeners. Try to sweeten naturally with fruit, honey, or agave nectar.
Choose What Tastes Great!Choose Plain Yogurt (or choose sweetened or flavored yogurt very carefully). Look for 20 or fewer grams of carbohydrates per 5.3-ounce serving (150 grams).
Avoid artificial sweeteners (and flavors and colors, while you’re at it) if you can. Yogurt, especially the Greek variety, has skyrocketed in popularity in the last decade. This is good news. Yogurt is a wonderful food, whether for breakfast or.
Tips for Choosing a Yogurt Everyone’s personal tastes are different. In general, I would recommend selecting a plain version of yogurt that you like. For me, I prefer a low-fat to full fat type of greek or icelandic style yogurt because I find it creamier and like the flavor. Plain low-fat milk or soy yogurt provides lean protein and calcium without excessive amounts of fat and added sweeteners. Low-fat yogurt is made from milk with 0.5% to 2% milk fat.
This strikes a balance between taste and fat calories. Regular milk o. A little Yogurt 101 for you: Yogurt is made by adding bacteria to milk, which naturally contains a type of sugar (yes, a carb) called lactose, explains dietitian Scott Keatley, RD, of Keatley.
The trend toward whole-fat dairy can be a challenge for dietitians when counseling clients on yogurt selection. The DGA recommend limiting the intake of calories from saturated fats to less than 10% per day. This recommendation is based on evidence that replacing saturated fats with unsaturated fats is associated with reduced risk of CVD.
List of related literature:
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|from State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet|
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|from Manufacturing Yogurt and Fermented Milks|
|from Development and Manufacture of Yogurt and Other Functional Dairy Products|
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