Greek yogurt: when to choose it and what are the benefits on the nutritional front

La personal trainer Kayla Itsines, Australian by birth, Greek by origin, loves Greek yogurt and uses it in both sweet and savory recipes. For some time at the top of the best healthy food trends, this yogurt with a delicious creamy texture seems to have all the credentials to be the classic top of the class. Given that sensational flops are often hidden behind food trends, we decided to investigate the nutritional report of Greek yogurt with the help of an expert.

Greek yogurt under the magnifying glass
As he remembers Laura Qunti, nutritionist at Terme di Saturnia Spa & Golf Resort, «Let’s start by saying that the yogurt called Greek actually comes from one typical recipe from Bulgaria, but it was believed that attributing it to Greece made it more commercially attractive. What changes at the production level between traditional yogurt and Greek yogurt is the filtration process, which in this second case is obtained in three steps, instead of two, and in a much slower way. Since in the filtered liquid there is lactose not fermented by bacteria and a large part of the sodium contained in the product, Greek yogurt is recommended for milk intolerant and to those who must follow low-sodium diets. It must also be said that the part that remains separated in the filtration process is the richest in proteins and fats, as well as low in sugar compared to classic yogurt. protein and lipid richness, Greek yogurt is much loved by athletes and by growing subjects (it is also very rich in calcium). Despite being low in sugar, remember that Greek yogurt is more caloric than classic yogurt, but boasting a high satiating power, it is often incorporated in the programs of those on a slimming diet ».

In gallery you will find others useful information dedicated to Greek (or Bulgarian) yogurt. P.S. Know that those who try it hardly come back: Greek yogurt is really a goodness!