How can I choose the best Greek yogurt?

Greek yogurt, also called tense yogurt or filtered yogurt, differs from ordinary American yoghurt. It is more creamy than conventional yogurt because watery whey is tense during the production process. The result is a stronger, creamier and slightly more tangled taste than a typical American yogurt. When choosing the best Greek yogurt, look for a product that is made from natural ingredients, high proteins and calcium, low fat and sugar content and produce on the domestic market. Some companies also offer their own special flavors, so if you are looking for a specific mixture of fruit or flavor, buy various Greek yoghurt brands.

Yogurt old style is commonly made from sheep's milk, but larger factories use cow's milk. Both types of milk contain lactose and are therefore unsuitable for diet not to be linked by lactose. All yogurt contains cultures of living bacteria such as acidophilus and lactobacilus, but Greek yogurt contains two to three times more cultures. Greek yogurt Contains more proteinIn and carbohydrates and less sugar and sodium than normal yogurt and is considered an excellent choice for shoppers with nutrition consciousness.

traditional Greek yogurt has a very high fat content. The Greek yoghurt container may include an incredible 10 to 16 grams of saturated fat, which is more than half of the recommended daily fat intake for 2,000 caloric diet. So if you follow your weight or have high cholesterol, look for low fat brands. If you have a gluten -free diet, check the list of ingredients and avoid brands that contain wheat thicker or stabilizers, gelatin or rubber mixtures. For any yoghurt containing fruit or flavors, make sure to carefully read the label for hidden coloring and preservatives.

for the most nutritious and healthy yogurt look for a brand that is made on the domestic market and contains several or no conzervání nod. On domestic production Manus Manufakturists are usually more evident in detecting their ingredients and often do not contain preservatives necessary for extensive exports. Some yoghurt companies produce their products from 100 percent of organic food and usually state on their labels. The largest manufacturers of health awareness produce their yogurt with milk from cows that are not fed by synthetic growth hormones, such as a remombinant beef growth hormone (RBST).

If you are concerned about the environment, select a company that responsibly destroys whey. Acid whey, a by -product of the Greek production process of yoghurt, may disrupt sensitive microbiological ecosystems, especially in the waterways (see 4). Some companies dealing with the environment are developing technology that allows them to recycle the remaining whey.