Advertisement

Is Yoghurt Good For You?

It’s creamy. It’s healthy. In fact, recent research from Harvard University identifies yoghurt as one of the best foods for weight loss—think low GI, high protein and a bone-strengthening boost of calcium. But not all varieties are health heroes. Here are five sneaky saboteurs to avoid:


The sugar bomb

There’s fruit and then there’s ‘fruit’. Many yoghurts with pureed, sweetened fruit mixed in are loaded with more sugar than a chocolate bar. Plain yoghurt a bit tart for your taste? Mix in a teaspoon of honey, add banana slices for energy, walnuts for omega-3 or blueberries for an instant dose of antioxidants.


The fat trap

Greek yoghurt may be thick, creamy and delicious, but it’s also high in fat. “It generally contains 8-10% fat compared with 4% for normal yoghurt,” explains nutritionist Catherine Saxelby. The simple solution? Low-fat Greek yoghurt is just as rich in calcium and protein, with less than 3% fat. Win-win!


The smoothie

The yoghurt smoothies found in juice bars across the country are often no different to a milkshake in disguise: some have as many kilojoules as a bowl of ice-cream. So how can you make sure you get all the benefits without the sugar? Mix your own with unsweetened frozen berries, plain yoghurt and low-fat milk.


Dessert in disguise

If it sounds too good to be good for you, then it probably is. “Dessert yoghurts may contain a little bit of yoghurt, but there’s also added cream or chocolate, and flavouring like cheesecake, caramel or tiramisu,” explains Saxelby. “These are really an indulgent dessert, rather than a healthy snack.”


What about frozen yoghurt?

Frozen yoghurt may seem like a healthy snack, but it’s not a substitute for the real thing. “It may be healthier than ice-cream with less sugar, fat and a low GI, but it has twice the kilojoules of low-fat yoghurt so it’s not entirely guilt-free,” Saxelby adds. Bump up the health factor with frozen yoghurt that has live probiotic cultures and enjoy occasionally.




RELATED:

Foods Nutritionists Won't Eat
What Your Food Label Really Means