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:
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.