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Yogurt with 20 g fat, only 12 g saturated

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  • Yogurt with 20 g fat, only 12 g saturated

    I got some greek yogurt and just realized it lists 20 g fat and only 12 g saturated fat. It lists no trans fats. Has anyone seen this before? It doesn't seem right, should I toss the yogurt? I looked at the ingredients, it has a blend of whole milk, cream, and skim milk.
    If you have a few minutes- please take a look at my story, in my journal
    http://www.marksdailyapple.com/forum/thread87400.html
    I do warn you, I am a copious writer.

  • #2
    There are higher fat ones out there but it is not bad.
    Eating primal is not a diet, it is a way of life.
    PS
    Don't forget to play!

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    • #3
      What could they have added to the yogurt to make 8 grams of fat that are not saturated?
      If you have a few minutes- please take a look at my story, in my journal
      http://www.marksdailyapple.com/forum/thread87400.html
      I do warn you, I am a copious writer.

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      • #4
        Pass, I don't know enough about how yogourt is made, nor that fat content of dairy.
        The Krema yogourt I use is 30% fat (19g) with 13g of Sat Fat so a similar ratio.
        Eating primal is not a diet, it is a way of life.
        PS
        Don't forget to play!

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        • #5
          Originally posted by campanella View Post
          ... should I toss the yogurt?
          IMO, no. You paid good money for it, didn't you?

          If you're casein-sensitive then you should avoid it. If you're not, what's a gram or so of this or that either way?

          I've got some sheep's milk yoghurt here that's made just from pure whole milk, nothing skimmed off, no skimmed milk added, and that has 5.8 g per 100 g of product (of which 3.8 g are saturates).

          i don't know what your figures mean, because you don't say what the 20 g is in -- the whole container? How much does that weigh? But, again, is a few fat grams one way or the other a huge issue?

          Only possible issue there, I guess, is that they may have added skimmed milk powder as a kind of thickener, and the dehydrating process that converts the milk into the powder would denature the proteins.

          If you were looking for the perfect yoghurt, then I guess you'd probably make it at home -- commercial yoghurt doesn't tend to be fermented long enough apart from anything else. Also, I suppose you'd want to know whether the animals the milk came from were healthy and what they'd been fed on.

          What you've got probably isn't the best yoghurt that you can buy, but if it were me I wouldn't throw it out.

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          • #6
            Your mystery 8% might be the natural, beneficial trans-fats, or it might be monounsaturated...can't be sure. Label gives no other clues?
            Crohn's, doing SCD

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            • #7
              No other clues, except the label lists no trans fats. It probably does have skim milk powder, because of the excessive creaminess... I just don't want to make myself feel under the weather right now with some frankenfood, how bad is the skim milk powder and would it ever have weird fats?
              If you have a few minutes- please take a look at my story, in my journal
              http://www.marksdailyapple.com/forum/thread87400.html
              I do warn you, I am a copious writer.

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              • #8
                Originally posted by campanella View Post
                No other clues, except the label lists no trans fats. It probably does have skim milk powder, because of the excessive creaminess... I just don't want to make myself feel under the weather right now with some frankenfood, how bad is the skim milk powder and would it ever have weird fats?
                Most of the fat should be saturated. That's so with my sheep's yoghurt. And here's an anlysis of FAGE 2% yoghurt:

                FAGE Total Greek Yogurt | 2%

                Standard whole milk yoghurt:

                Nutrition Facts and Analysis for Yogurt, plain, whole milk, 8 grams protein per 8 ounce


                I doubt they add vegetable margairne or anything like that to it -- and if they did they'd have to declare it on the label.

                Dr. Cate's the lady for alarming people with what heat can do to proteins. Here she is on milk:

                Heat destroys amino acids, especially the fragile essential amino acids, and so pasteurized milk contains less protein than fresh.[xi] But the damaged amino acids don’t just disappear; they have been glycated, oxidized and transformed into stuff like N-carboxymethyl-lysine, malonaldehyde, and 4-hydroxynonanal—potentential allergens and pro-inflammatory irritants.
                http://drcate.com/raw-milk-why-mess-...er-perfection/

                And that's just pasteurization she's complaining about! Spray-drying skimmed-milk probably does worse things. You probably don't have to worry about "weird fats" in skim milk, because it wouldn't have many. Damaged proteins would be more likely to be an issue. How much of an issue I don't know, though. The more you heat protein-foods, the more you tend to denature the proteins -- this is why although we talk of "boiled eggs" any knowledgable cook actually simmers them rather than literally boiling them.

                I guess you might want to look out a yoghurt that's made with whole milk next time round, but I'd doubt the issue is scary enough to justify chucking what you've just bought in the bin.

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                • #9
                  Originally posted by Dirlot View Post
                  Pass, I don't know enough about how yogourt is made, nor that fat content of dairy.
                  The Krema yogourt I use is 30% fat (19g) with 13g of Sat Fat so a similar ratio.
                  There is 30 PERCENT FAT yogurt?! I want to try that
                  well then

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                  • #10
                    keep counting grams, see where that takes you

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                    • #11
                      Originally posted by campanella View Post
                      What could they have added to the yogurt to make 8 grams of fat that are not saturated?
                      Milk fat is not all saturated fat. It also contains monounsaturated and polyunsaturated fats.
                      LastBottleWines

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                      • #12
                        I buy Yeo Valley organic yogurt, which has nothing zero nada added and only 6.5g carbs per 100g

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                        • #13
                          yeah, just checked my full-fat fage and in an 8 oz portion it is 11 gms fat and 8 gms saturated. it's not a go-to source of fat for me though. only something i eat a few times a week, more as a vehicle for berries with the excuse of probiotics.
                          As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

                          Ernest Hemingway

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                          • #14
                            I've been using cultured coconut milk instead of kiefir or yoghurt in the blender. It has all the wonderful probiotics but with more fat and way less carbs.

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                            • #15
                              Ok, thanks for the responses. I didn't realize that normally milkfat wasn't all saturated.

                              As a side question - possibly this would be a new topic? - with limited options right now, which is a better breakfast option, greek yogurt, or bacon and sausage? The meat is very processed and low quality.
                              If you have a few minutes- please take a look at my story, in my journal
                              http://www.marksdailyapple.com/forum/thread87400.html
                              I do warn you, I am a copious writer.

                              Comment

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