Going Greek

     There's an article in the latest Nutrition Action Health Letter, that explains the latest craze in the yogurt industry, Greek Yogurt.  Authors Jayne Hurley & Bonnie Liebman write that "The yogurt aisle isn't what it used to be.  In the last few years, greet yogurt has taken over a sizable chunk of the refrigerator case, leaving non-greeks to compete for the remaining real estate.

     Meanwhile, both greek and non-greek yogurts are branching out.  Fat-free? Cream on the top?  You got 'em."  They say.  "Fruit puree or fruit mousse?  Check.  Lactose-free or no dairy at all?  Got you covered.  And as for toppings and mix-ins, strawberry and vanilla are battling for shelf space with fig with orange zest and chocolate corn flakes."

     So just what is yogurt anyway?  It is actually bacteria that is added to milk.  Lactobacillus bulgaricus and Streptocossus thermophilus are the two strains primarily used.  But some brands include others as well.  Look on the label to see if the terms "live cultures" or "active bacteria" are used.  That way you know you are getting the real deal.  But to receive the National Yogurt Association's "Live & Active Cultures" seal companies are required to pay an annual fee.  So that is not a definitive assurance since some of the markets brands decline to shell out the cash for the designation even though they are legitimate.

     Yogurt is a good source of protein and calcium due to the bacteria's ability to change milk's naturally occuring sugar into lactic acid.  And to answer the age old question, "Does yogurt help to restore bacteria to the gut after a course of antibiotics or help to treat yeast infections?"  To date the answer is inconclusive.

     One word of caution, however.  Companies neglect to state just how much "Sugars" number on their Nutrition Facts labels come from added sugar and how much comes from naturally occurring sugars in the yogurt's milk and fruit.

More tomorrow on the greek yogurt phenominon...