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Thread: full-fat vs fat-free greek yogurt? page 3

  1. #21
    noodletoy's Avatar
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    Quote Originally Posted by MissJecka View Post
    The big NYT article that was linked to all over the forums about General Mills, Coke, and other big food names specifically call out that the fat-free Yoplait yogurts have more sugar in it per serving than Lucky Charms cereal.
    THAT made my eyes bug out for realz! i gave up all those yogurts years ago becuase i was starving an hour after i ate a big bowl. hmmph. go figure, lol.

    op and everybody else: for whatever reason, yogurt labels contain the carb content of the cream/milk before fermentation. it should more correctly be labeled like cheese, so figure about 1/2 the amount carbs actually listed on the container. this applies only to plain yogurt -- not any of the garbagey commercial brands with industrial ingredients. fwiw, many of the big players, like dannon, add cultures back after processing the yogurt and they're dead, so useless for any health benefits, only good for marketing.
    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

  2. #22
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    I wouldn't add dairy to your diet if you aren't eating it already. If you must eat yogurt, get pasture-raised full-fat plain (not Greek); it's the closest to nature.

  3. #23
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    Quote Originally Posted by Artbuc View Post
    Wrong. Fage nonfat has same sugar/carb and more protein, same with Chobani. Can't tell the difference in taste.
    I checked the label, and it doesn't have more carbs or sugars, and the ingredients list didn't have anything that looked bad (although I can't figure out how it's fat-free without adding other stuff).

    I can tell the difference in taste though.

  4. #24
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    Quote Originally Posted by JoanieL View Post
    Fage is one of the few brands that doesn't add carbs to the 0 fat product (or maybe it's one gram of carb more per serving). Since the main reason to avoid fat free is the weird crap they usually put in to compensate for the missing fat, Fage is one of the few brands where the zero fat is okay imo. But if you have access to both, might as well eat the full fat one.
    I bought both to compare. A month ago, I would've just went with the full fat one since I generally am suspicious of low-fat and fat-free versions of food products (most have added sugars, etc), but I saw more than a few threads on here saying fat-free greek yogurt is fine.

  5. #25
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    Quote Originally Posted by 2ndChance View Post
    I wouldn't add dairy to your diet if you aren't eating it already. If you must eat yogurt, get pasture-raised full-fat plain (not Greek); it's the closest to nature.
    What is the difference between pasture-raised full-fat plain and Greek?

  6. #26
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    Quote Originally Posted by MikeAtTaree View Post
    The fat is the same as found in butter. And the Pure full fat yogurt has had the lactose fermented out by the microorganisms. Whereabouts are you? In Australia every supermarket has at least 4 different brands of Greek Style yogurt.

    It also makes a great drink "Ayran" which Turks drink by the gallon, just whisk a couple of heaped tablespoons of full fat Greek Style Yogurt into a cup of water in a bowl and drink as a smoothie. Turks are mostly lactose intolerant so this is their drinking "milk". Sheeps yogurt is the best if you can get it.
    Is there any difference between 'greek yogurt' and 'greek-style yogurt'? Fage is the only brand in our supermarket that's 'greek yogurt'.

    I went to a gourmet supermarket yesterday and found sheep's yogurt!

  7. #27
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    Quote Originally Posted by girlhk View Post
    What is the difference between pasture-raised full-fat plain and Greek?
    Greek yogurt is strained; it alters the ratio between the proteins somehow... removes the whey, leaves more casein, I think. (Human milk is 60:40 whey to casein, cow's milk is 20:80, so if I'm right that Greek stuff has less whey, it's even more foreign to our bodies than unaltered cow's milk). You'd have to Google it for more details.

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