The first yogurts were made from a natural fermentation, when by accident a bacterium came to lodge inside the pockets of goat skin in which the milk was transported.
There is no precise information as to the origin of yoghurt. On the other hand, theories indicate that it appeared in Eastern Europe 4500 years ago.
Nowadays we find countless brands and varieties of yogurts. Thanks to their nutritional value, yoghurt has become very important.
Among its nutrients we find:
They allow us better absorption of food because they promote intestinal transit.
But what is Greek yoghurt? It is characterized by its color between white and creamy white, its soft texture and its particular acid taste in other words a mixture of cream and cottage cheese.
It contains a high protein content that causes a satiety effect.
It is obtained by pressurizing traditional yogurt until its moisture content is removed. Thanks to this we extract the whey and that is the reason why it becomes thicker and contains less sugar.
It is suitable for people intolerant to lactose
Greek yoghurt contains low lactose in comparison with other dairy products.
The reason? The fermentation process maintains living and active cultures responsible for transforming lactose into lactic acid which is much easier to absorb.
However, it is important to consider the level of lactose individually because it can cause side effects in some people.
See also: Unrecognized Signs of Lactose Intolerance
It improves digestion
This yogurt is very easy to digest because it contains less carbohydrates than the rest of the yogurt.
In addition, contains probiotics and healthy bacteria responsible for removing food residues adhered to intestinal walls.
Source of calcium
Like other dairy products, Greek yogurt also brings calcium to the body.
- In this way he helps us prevent diseases such as osteoporosis and other bone problems because it strengthens bones and allows them to better absorb nutrients.
- In addition, calcium regulates the nervous and muscular system. That’s why when you have calcium deficiency, you have cramps or numb fingers, as well as heart irregularities.
In general, Greek yogurt is lower in fat than the rest, in addition to providing a large amount of protein.
- In other words, this yogurt contains less sugar and therefore fewer calories.
- This not to mention that the protein brings a feeling of satiety for a long time and allows us to avoid eating things with a high carbohydrate content.
The consumption of Greek yogurt increases the quantity of white blood cells responsible for fighting bacterial and viral infections.
In addition, probiotics help us because living cultures improve the community of good bacteria found in the intestine, while preventing harmful bacteria from becoming implanted and forming pathogenic germs.
Reduces cholesterol levels
Greek yogurt works as a natural treatment for fighting cholesterol.
- Contains Lactobacillus Acidophilus a beneficial bacterium that acts against the endogenous synthesis of bad (LDL) cholesterol.
- This bacterium reduces substances that pass into the blood stream. Thus, when they reach the liver, the same amount of cholesterol is not formed.
Greek or classical yogurt?
The next time you choose a yogurt during your shopping, take into account the qualities of Greek yoghurt:
- It has a higher percentage of protein. More than 6 grams per 100 grams. That is, twice as much as a conventional yogurt.
- It is obtained from milk whey, which reduces lactose and therefore contains fewer sugars and carbohydrates.
- It is ideal to add to your dishes and replace other more caloric ingredients because it does not quail at high temperatures.
- Greek yogurt is naturally low in lactose .
- It is considered a vegetarian product unless it is added with gelatin (animal collagen).
We recommend: How to prepare a yogurt cake?
In reality both types of yogurt are good for the body. However, it is recommended to consume it in natural form, so that it did not go through a process of conservation and contain neither artificial flavors nor dyes.
It is worth noting that a serving of 220 g of yoghurt gives us more than 25% calcium compared to a cup of milk.