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Would it be bad to eat greek yogurt everyday?

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  • Would it be bad to eat greek yogurt everyday?

    I'm doing it for years now and I don't seem to have any problems with it.

    Also, if you eat greek yogurt, try adding 2 tablespoons of 100% cacoa powder and mix with your spoon until it's completely mixed. That's it. Delicious.

  • #2
    If it doesn't affect you in any way go for it. I do exactly that with the cacao - so freaking good!

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    • #3
      I don't eat it everyday but when I do eat it i throw in some mixed berries. I'll have to try cocoa powder too, that sounds great
      5'10", 140 lb, 21yo male. Primal for a year.

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      • #4
        My personal favorite is with some frozen black cherries and a handful of walnuts. Maybe a drizzle of local raw honey.

        That cocoa powder thing sounds really good though... with the black cherries it would be a bit "black forest"... a sprinkle of cocoa nibs... Ohhhh.
        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
        ~Friedrich Nietzsche
        And that's why I'm here eating HFLC Primal/Paleo.

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        • #5
          I eat fat free Greek yogurt nearly every day. I went 30 days without it and saw no benefits to my skin, digestion or health (if anything it helps my digestion), and it's a good source of quality protein. If you don't find it inflammatory and you're okay with casein, then eat it.
          Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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          • #6
            interesting, never liked the fat free one, doesn't seem to taste right, full fat all the way.
            Last edited by Darz; 04-01-2012, 01:28 PM.

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            • #7
              Originally posted by Darz View Post
              interesting, never liked the fat free one, doesn't seem to taste right, full fat all the way! Btw, can one change the heavy cream with greek yogurt when baking a cheesecake?
              Hmm... while swapping some mascarpone for greek yoghurt might make for an interesting flavor cheesecake... I don't think there is a good reason for swapping the heavy cream. The heavy cream is necessary to make it all stir up and make it liquid enough for the eggs to do their magic in puffing it.
              Also... the good bacteria would all die in the high temps... making it kind of pointless. I prefer my yoghurt ALIVE.
              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
              ~Friedrich Nietzsche
              And that's why I'm here eating HFLC Primal/Paleo.

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              • #8
                Add me to the "eats greek yogurt" every day list.

                I love it and eat it for my underfeeding periods.

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                • #9
                  If I could afford to, I would eat it every day. I'm working on sourcing raw milk, so hopefully soon I can make my own.

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                  • #10
                    Thanks for the idea of adding raw cocoa to natural yoghurt. I'll try that for my breakfast tomorrow. I eat full-fat bioactive goats and sheeps yoghurt, which isn't dissimilar to Greek yoghurt.

                    No, there's no harm in eating it every day IMO.
                    F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.

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                    • #11
                      It may be OK, but let me suggest making your own. Its relatively easy. Find the very best milk you can. Raw unpasteurized would be great...for me, I can't get that so I go with pasteurized grass fed. Get any brand (I go with FAGE) live culture yogurt. Ferment at 90-110 degrees for 24hrs.

                      I can not scientifically claim this greatly improves the quality or quantity of the culture in the yogurt, but consider that large batch commercial brand yogurts are fermented for far less time and you can save a lot of money too.... SCD recommends this and they do claim that the extra fermentation time eliminates more lactose, increases volume density of probiotic, and so on.

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                      • #12
                        Cacao is different than cocoa, right?
                        Last edited by gopintos; 04-01-2012, 03:17 PM.
                        65lbs gone and counting!!

                        Fat 2 Fit - One Woman's Journey

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                        • #13
                          I believe so, although they are use interchangeably, there is a difference. Supposedly, and correct me if I'm wrong, cacao refers to the raw beans whereas cocoa has been altered. Maybe someone will enlighten this subject.

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                          • #14
                            Originally posted by Diana Renata View Post
                            If I could afford to, I would eat it every day. I'm working on sourcing raw milk, so hopefully soon I can make my own.
                            You can use just about any milk to make it. Using raw milk really would not be safe as the bad bacteria in it will grow like crazy once you try turning it into yogurt. Pasteurized, homogenized milk is really cheap and still tastes way better than yoplait and will have lots of probiotics after 24 hours. You can throw cream in it, too.
                            5'10", 140 lb, 21yo male. Primal for a year.

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                            • #15
                              I make my own yogurt on a weekly basis and eat it almost daily. I really don't strain for "Greek" yogurt anymore (too messy and time consuming for me), but pour off as much whey as possible so I'm left with a pretty thick yogurt. One important part about making it that isn't mentioned above is heating the milk to 180 deg, then letting it cool to 120 to 110 deg before mixing in your starter. Heating it to 180 kills the bad bacteria.

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