The Greengrocer’s Diet tribe members about sugar in low fat yoghurt and milk. The same subject was raised again this week by another tribe m">
A few weeks ago I had a discussion with one of The Greengrocer's Diet tribe members about sugar in low fat yoghurt and milk. The same subject was raised again this week by another tribe member who was wondering whether the additional sugar in low fat yoghurt compared to full fat was a bad thing.
Before going on it's important that everyone realises that the additional sugar in low fat milk and yoghurt is not added sugar. The sugar in milk is from the natural sugar lactose which forms most of the carbohydrate component in milk.
Like all foods, milk (and consequently yoghurt) is made up of all three macronutrients: fat (52%), carbohydrate (27%) and protein (21%).
When you take some or all of the fat out, the milk has more carbohydrate and protein which is why when you compare a litre of full fat milk to a litre of skimmed milk there is more sugar because altogether there is more carbohydrate and protein than in the full fat product.
Now as sinister as that may sound, it certainly can't be compared to the low-fat products on the market which contain loads of added sugar (and kJ's). Here's why.
How many of you remember when un-homogenised milk was delivered to the door in pint bottles and the cream floated on the top? Back in Britain, if the birds hadn't pecked through the foil top and got to the cream first, unless the bottle was shaken, the first pourer got the most cream. The remaining milk in the bottle had less fat. These days milk is homogenised which is a mechanical process that breaks the fat globules into smaller droplets so that they stay suspended in the milk rather than separating out and floating to the top of the jug. There are arguments for and against this process which I won't go into.
Let's go back to low fat natural yoghurt vs full fat natural yoghurt and compare a brand that I typically buy which is Jalna Greek Yoghurt.
I like Jalna because the yoghurt is set in the pot and contains the probiotic strains Lactobacillus acidophilus, Bifidobacterium and Lactobacillus Casei. Testing on these products have shown that sufficient numbers of these bacteria survive to reach the large intestine, where they multiply and colonise.
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