Yogurt Tales

Somewhere in high school or college, when eating healthy became something of a competition among friends, I first became addicted to yogurt. Always having been skeptical of sugar, I stuck religiously to the artificially sweetened, fat free selections, but still with plenty of natural carbohydrates from the dairy and moderate protein. I scorned those who thought they were “eating healthy” and then consumed 45 grams of sugar in a serving of yogurt (that’s more than 3 tbsp!). There’s nothing wrong with eating sugar every now and then, but yogurt somehow got a rap as being healthy. In reality, unless you really pay attention to what you select, yogurt is more like dessert.

Then in 2005, along came Greek yogurt – specifically the Fage Total 0%. I was thrilled. It’s higher in protein, lower in carbohydrates, fat free, thick, creamy and wonderful. With a dollop of pumpkin butter or honey on top you’re still coming in lower in sugar and now without all those scary artificial additives and sweeteners. I started using agave nectar on my Fage earlier this year – supposedly it has a lower glycemic index than honey, but really it just tastes better with the yogurt. Trader Joe’s and Stoneyfield farms started releasing their own versions of Greek yogurt.

Recently, I’ve discovered the next yogurt revolution… Siggi’s Skyr. It is nothing short of the best yogurt of all time. From the label: “All natural. Milk from grass fed cows. No aspartame. No sucralose. No gelatin. No artificial colorings. No preservatives. No high fructose corn syrup.” Nutritionally it’s similar to the Fage and it comes in delectable flavors: Orange and Ginger, Pear and Mint, Blueberry, Pomegranate and Passion Fruit, and Plain. The ingredients reveal that it is just skim milk, agave nectar, live active cultures, vegetable rennet and whichever fruit. Oh, and it’s a Scandinavian food, but locally produced – even better!