7 tips for choosing

• Yogurt with skimmed, semi-skimmed or whole milk?

Without any hesitation, yogurt with whole milk! “Only these yogurts have been shown to protect against type 2 diabetes and for reducing the risk of colon cancer*”, explains Dr. Jean-Michel Lecerf, co-author of “Children’s nutrition, let’s stop doing anything!” (Albin Michel).

However, a 0% or semi-skimmed yogurt retains its other benefits: calcium, protein and probiotics. A whole milk yogurt, cow or goat, will not make you fat, it contains only 4 grams of fat. “But a yogurt that does not have the wording ‘whole milk’ in full is most of the time made with semi-skimmed milk”, he warns.

Read also: Cow, sheep, goat: are all milks equal?

*With 1 whole milk yogurt per day, the risk drops by 30% to 40%.

• Stirred yogurt, Greek, kefir: which one to prefer?

Stirred yogurt has a more liquid texture than conventional yogurt since it has been stirred. “But its composition remains the same, says Dr. Lecerf. Unlike the Greek yogurt, enriched with creamwhich is therefore smoother, but also twice as fat.” As to kefirhe was fermented with lactic acid bacteria, Saccharomyces kefir. “Here again, varying the lactic ferments is a good reflex,” he adds.

Read also: Kefir, fermented super-drink

• With soy? Why not…

Even if it is found in the same radius and it looks like it, soy dessert is not yogurt. “It does not contain lactic ferments likely to enrich the microbiota, because it is a heated and unfermented product, says Dr. Lecerf. And unless it’s fortified with calcium, it doesn’t contain any. However, it also presents a high protein content than milk and allows the introduction of vegetable proteins in food. But above all, it must not replace yogurts!”

Read also: Julie Andrieu puts her grain of salt: “Vegetable and vital proteins!”

• In active bifidus, does it really work?

Let’s first be specific about the terms. In France, a fermented milk can only legally claim the name of “yogurt” if it has been inoculated with two specific bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. If the seeding is done with bifidobacteria, in other words, bifidus, it is no longer a yoghurt. “This does not mean that these products are uninteresting, says Dr. Lecerf. By providing lactic ferments different from those of yogurts, they contribute to the diversity of the intestinal microbiotaand therefore, to his good health.”

Consuming them alternately with yogurts can then be wise.. But bifidus products are not particularly more effective than conventional yoghurts in restoring the microbiota in the event of diarrhea or when taking antibiotics.

Read also: Quiz: what do you know about bacteria in your body?

• With cow’s, sheep’s or goat’s milk?

There is no real difference between goat’s milk and cow’s milk yoghurt in terms of nutritional qualities. Only the taste differs. They contain equivalent amounts of fatty acids, proteins, carbohydrates and calcium. Only the Sheep’s milk yoghurt stands out with almost twice the calcium and fat content. It is interesting from a perspective of strengthening bone strength, but it must be consumed in moderation all the same, because it is very caloric. “The three yogurts are also digestible, because all contain the same natural lactase which helps digest lactoseincluding for intolerant people”, underlines Dr. Lecerf.

Read also: Dietetics: what is a good lipid?

• Better than cottage cheese or cottage cheese?

Cottage cheese and cottage cheese are also made from milk inoculated with lactic ferments, but different from Lactobacillus bulgaricus and Streptococcus thermophilus. Once curdled, the milk is beaten to give smooth white cheese or drained to give a cottage cheese. “The cottage cheese and cottage cheese contain less lactic ferments than yoghurton the other hand, they are twice as rich in protein. And if they are made with whole milkthey also contain twice as much fat“, notes Dr. Lecerf.

Read also: Dietary: Yoghurt and fromage blanc, which one to choose?

• Should the deadline be respected?

Yogurt is one of the food products that thecan be consumed up to a week after the expiry date without risk of bacterial poisoning and without loss of nutritional qualities. Provided of course that it has been kept in the fridge without breaking the cold chain and without having been started.

Read also: Against waste: should we review the expiry dates?

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