| Yogurt |
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paperdoll
New Member
| Joined: | 4 Oct 2006 |
| Location: | |
| Posts: | 30 |
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Posted: 31 Oct 2006 07:48 pm |
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Hey everyone -
I was looking at a carton of yogurt I was eating, and I can't decide if its "healthy" I was suprised to see that it has 14g of sugar in it, and included high fructose corn syrup. Otherwise, It looks okay...low in calories (100 calories), has 5g of protein, and no fat. So does this sound like a sound "healthy" choice?
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Nir
Senior Administrator
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Posted: 31 Oct 2006 11:33 pm |
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Just got my yogurt out of the fridge for a brief look: 100g of yogurt provides: 48 calories, 5g protein, 6g carb, 0.1g fat.
My yogurt isn't even the best I can get - there's one that's 42 calories per 100g, but the shop is out of my way.
Basically, some sugar in a yogurt is normal (it is lactose - the sugar that some people are intolerant to)
But your yogurt is also sweetened (either with sugar or with HFCS or both). Which makes it less healthy than the unsweetned alternative.
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jillybean720
Senior Member
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Posted: 1 Nov 2006 01:13 am |
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The yogurt I buy is Stoneybrook Farms all natural (no artificial sweeteners). It has 80 calories, 0 fat, 4g protein, and 17g carbohydrates per serving (but a lot of carbs come from the fruit--I have strawberry and peach flavors, both fruit on the bottom).
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aislinga
Senior Member
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Posted: 10 Nov 2006 05:30 pm |
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I've started to make my own yogurt because I find the commercial stuff too sweet, my husband is lactose intolerant, and I prefer using organic milk. It is not difficult, takes about 15 minutes prep time, and you can do it without purchasing any special equipment.
Take 3 1/2 cups milk
1/4-1/2 cup dried milk (optional, but produces a thicker yogurt, use 1/2 - 1 cup for goat or soy milk)
2 heaping tablespoons yogert with live culture (store bought or from a previous batch)
Mix powdered milk with milk and bring to a boil, cool it to approx 115 - 118 degrees
Add yogert culture
Keep warm* (110 - 115 degrees) for 6 - 10 hours. After 10 hours the yogurt will not thicken more, but will increase in sourness.
Eat as is, or sweeten as you like.
*The easiest way to maintain the correct temperature is to put your yogurt mix in a sealed jar and put the jar in a large pan or cooler. Fill the pan/cooler with 120 degree water, cover and wrap the whole mess in towels for more insulation. Of course you can always buy a yogurt maker if you like the results
Most commercial yogurts have thickeners added so your yogurt will probably be less thick.
PS: there are plenty of recipes on the internet if you do a recipe yogert search.
Last edited on 10 Nov 2006 05:31 pm by aislinga
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drumforengland
New Member
| Joined: | 16 Feb 2006 |
| Location: | |
| Posts: | 77 |
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Posted: 10 Nov 2006 07:09 pm |
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| i noticed that when my parents bought ski low fat yogurts, the biggest ingredient was sugar!! i guess thats what they replace it with to get it to taste good. i'd stick with the non-low fat ones, which ironically, to me, seem more healthy.
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