All articles tagged with #yogurt
Yogurt can be a healthy daily staple, offering protein, calcium and probiotics, but choose high-protein, low-sugar varieties (plain Greek yogurt or skyr) and watch fat content to avoid excess saturated fat.
A personal weight-loss success story shows a nightly yogurt bowl (yogurt, fruit, honey, and a small amount of chocolate) as a sustainable snack that supports ongoing weight maintenance by delivering protein, fiber, and nutrients. A London dietitian backs the approach, noting that protein helps fullness, fruit adds vitamins and fiber, and dark chocolate provides plant compounds with less sugar; she advises using dark chocolate and watching caffeine and portions to fit a calorie-deficit plan. The routine fits an 80/20 mindset—mostly nutrient-dense choices with room for indulgences—and emphasizes balance, flexibility, and avoiding guilt around food.
Yogurt—preferably low-fat or Greek unsweetened varieties—fits into a heart-healthy DASH-style pattern and is associated with lower blood pressure in several studies. It helps balance carbohydrates, protein, and fat to stabilize blood sugar, while also offering protein, calcium, and probiotics. Overall, yogurt can be a nutritious part of a varied, whole-foods–based approach to cardiovascular health rather than a single BP fix.
Experts say yogurt is beneficial for protein, calcium, and gut-friendly bacteria, with different varieties (plain, Greek, Skyr, kefir) offering varying protein and satiety. There isn’t a universal best time to eat it; digestion and circadian rhythms matter, and yogurt is generally best tolerated with meals to help probiotic survival. Daytime consumption (mid-morning to lunch) is often preferred, but individual lactose tolerance and gut health matter. To boost benefits, pair yogurt with honey or nuts and explore savory uses; eating yogurt at night isn’t inherently harmful, though evidence is limited and Ayurvedic cautions are not strongly supported by science.
Large dairy studies have occasionally found that higher ice cream consumption correlates with a lower risk of type 2 diabetes, a surprising result that researchers cannot fully explain. Explanations include reverse causation (people at risk cutting out desserts), reporting bias in dietary surveys, or possible biological factors; yogurt shows a more consistent protective effect. The finding should be interpreted cautiously and ice cream should not be considered a health food, with more research needed to understand dairy’s impact on metabolism and diabetes risk.
Popular breakfast items like yogurt (especially flavored varieties), smoothies, muffins, bagels, and cereals often don’t deliver enough protein or fiber to keep you full. Dietitians suggest balancing breakfast with protein and fiber plus healthy fats to sustain energy (e.g., Greek-style yogurt or skyr, milk or yogurt in smoothies with nuts or seeds, and protein-rich toppings for muffins or cereals). Aiming for about 20–35 grams of protein at breakfast helps curb hunger longer, with high-protein options like baked oatmeal, protein-rich smoothies, egg sandwiches, chia pudding, or tofu scramble used to boost fullness throughout the morning.
Dietitian Natalie Rizzo explains how to pick high-protein yogurt (aim for 12–15 g per serving, minimal added sugar) and lists top options across plain Greek, flavored Greek, Icelandic skyr, whole-milk, and plant-based yogurts, including Fage Total 0%, Chobani Less Sugar, Siggi’s, Wallaby, Icelandic Provisions, and Kite Hill, plus runners-up, emphasizing taste, texture, and satiety for daily use.
Yotam Ottolenghi reimagines loaded fries for sofa nights by roasting potatoes with Jerusalem artichokes and a warm dukkah-style spice mix, served with yogurt on the side so you can dip and eat with one hand in front of the TV, keeping sauces neat and the snack satisfying.
A systematic review and meta-analysis found that while yogurt consumption shows a positive trend towards improving bone health markers, current evidence is insufficient to confirm significant benefits in fracture prevention or bone density improvements in adults, highlighting the need for high-quality randomized controlled trials with well-characterized yogurt products.
A study highlights that 117-year-old Maria Branyas Morera's youthful gut microbiome, rich in Bifidobacterium, is linked to her daily yogurt consumption and Mediterranean diet, suggesting lifestyle factors like diet can significantly influence gut health and potentially support longevity.
Scientists in Denmark used red wood ants to ferment milk into yogurt, creating unique dishes served at a Michelin-starred restaurant, highlighting the potential of insects in food innovation while emphasizing safety concerns and ecological considerations.
Scientists have revived a traditional Bulgarian method of making yogurt by adding live red wood ants to milk, which enhances fermentation through natural heat and microbial diversity, resulting in a tangy, herbaceous yogurt with richer flavors.
A 117-year-old woman who lived a Mediterranean-style lifestyle and consumed yogurt three times daily may have benefited from its health properties, including reduced risks of colon cancer and improved gut health, highlighting yogurt's potential role in longevity.
A study of Maria Branyas Morera, the world's oldest person at 117, suggests that a combination of good genetics and healthy habits, such as a diet rich in fish, olive oil, and yogurt, contributed to her exceptional lifespan. Her lifestyle included avoiding smoking and alcohol, and her gut health, possibly supported by yogurt consumption, may have played a role in her longevity and health, which was free of major diseases. The study highlights the complex interplay of genetics and lifestyle in aging but notes that conclusions from a single case should be cautious.
The US food industry is concerned about potential federal regulations and definitions of ultra-processed foods, which could impact products like yogurt and other nutrient-dense foods, as part of a broader effort led by Robert F. Kennedy Jr. to address health issues related to processed foods. Companies are lobbying to prevent their products from being classified as ultra-processed, fearing it could hurt sales, while the government considers labels and definitions to inform consumers and improve public health.