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Greek Yogurt vs. Strained Plain Yogurt

Monday, August 02, 2010

During my appointment with the nutritionist, I mentioned that I strain plain no-fat or low-fat yogurt to get a consistency more like Greek yogurt. She asked if I knew what was in the liquid that I was straining out--could I be losing key nutrients in the yogurt.

Well, I didn't know the answer to that, so I contacted Dannon Yogurt, since that's the brand I buy, and here's what I was told.

4 fluid ounces of whey (the liquid) contains:
30 calories
1 gram protein
7 grams carbohydrate and
130 milligrams of calcium

My concern was that I might be losing a great deal of the protein. Since that's not the case, I will continue straining it, being careful not to strain it too much thereby losing more of the protein.

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Member Comments About This Blog Post
    I love Greek yogurt and use it all the time for dressings, dips, and smoothies. I didn't ever buy plain yogurt and strain it - is is cheaper?
    3031 days ago
    I strain my plain yogurt, too, but had never thought about what I might be straining out. Thanks for doing the legwork and sharing the info!
    3032 days ago
    I never thought about straining my yogurt, thanks for the tip
    3032 days ago
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