Yoghurt


yoghurt

Which yoghurt should I choose?

There are many choices on supermarket yoghurt shelves. When it comes to choosing a yoghurt, check the label for phrases such as “live and active cultures,” “active yogurt cultures,” “living yoghurt cultures,” or “contains active cultures.”  

Names of beneficial bacteria that may appear on the label or ingredient list of real yogurt may include: Lactobacillus acidophilus, L. bulgaricus, L. casei Shirota, L. casei immunitass, L. lactis, L. plantarum, L. rhamnosus, Streptococcus salivarius, Bifidobacterium (animalis) lactis,  B. bacterium bifidum, B. bacterium longum, B.

Do not buy yoghurt if bacteria types not listed on the label!

You can try different yoghurt brands with a single type of bacteria or with a combination of both Lactobacillus and Bifidobacteria and decide which suit you best (and that you enjoy!)

Check the sugar content. To offset its natural sourness, yoghurt can be sold sweetened, flavoured or in containers with fruit or fruit jam. These types of yoghurt might contain up to40 grams of sugar.

Avoid fruit-flavoured yoghurt or with added artificial sweeteners because they are likely to contain artificial substances and certainly limit the original idea of yoghurt’s health benefits.

Buy a natural plain yoghurt (containing less than 8 grams of sugar) with a short-shelf life and add natural honey or your own fresh fruit to flavour it.


© Jonathan Wade 2014