Yogurt: which type do you choose?

1. Yogurt has a healthy image. And rightly so, because this dairy product is packed with nutrients. Do you opt for the Dutch low-fat version, Greek yogurt or kefir? What are the differences?

2. Yogurt has a healthy image. And rightly so, because this dairy product is packed with nutrients. Do you opt for the Dutch low-fat variant, Greek yogurt or kefir? What are the differences?

1. Yogurt is made by adding lactic acid bacteria to milk. This causes the milk to curdle or sour and create a fermented milk product. Only when a product contains enough live and correct bacteria - at least 10 million lactobacillus bulgaricus and streptococcus thermophilus per milliliter - can it be called yogurt.

What's in it?

1. Yogurt contains calcium and is therefore a great alternative for people who do not tolerate milk well. The enzyme lactase is needed to digest lactose. The bacteria in yogurt contain large amounts of lactase, which actually helps yogurt digest itself. Of course, the degree of lactose intolerance or hypersensitivity does play a role. Yogurt is also a good source of potassium, magnesium, proteins and vitamins and minerals. The bacteria in yogurt help with digestion and intestinal complaints such as constipation and diarrhea. This is why yogurt is often recommended after a course of antibiotics, of which diarrhea is a known side effect. The small group of bacteria that survive the journey through the stomach and small intestine has a stimulating effect on the intestinal flora. Dairy drinks based on probiotics also have this effect.

2. Yogurt contains calcium and is therefore a great alternative for people who do not tolerate milk well. The enzyme lactase is needed to digest lactose. The bacteria in yogurt contain large amounts of lactase, which actually helps yogurt digest itself. Of course, the degree of lactose intolerance or hypersensitivity does play a role. Yogurt is also a good source of potassium, magnesium, proteins and vitamins and minerals. The bacteria in yogurt help with digestion and intestinal complaints such as constipation and diarrhea. That's why yogurt is often recommended after a course of antibiotics, of which diarrhea is a known side effect. The small group of bacteria that survive the journey through the stomach and small intestine has a stimulating effect on the intestinal flora. Dairy drinks based on probiotics also have this effect.

Left or right rotating

1. There is left or right turning yogurt. The name has nothing to do with the left or right stirring of the yogurt, but everything to do with the lactic acid bacteria used. During the fermentation process, these bacteria produce lactic acid, which - depending on the type of bacteria used - is left-handed, right-handed or a combination of both. When it says 'with right-handed lactic acid' on the packaging, the yogurt contains extra bacteria that ensure that especially right-handed lactic acid is produced. This type of lactic acid is more easily digested by our body than the left-handed variety. Right-handed yogurt tastes smoother and is easier to digest, while left-handed lactic acid is said to be acidifying and harder for the liver to process. By the way, you would have to eat about 7 liters of it to experience this adverse effect.

Full-fat yogurt

1. Full-fat yogurt is created from a combination of whole milk and lactic acid bacteria. But one full-fat yogurt is not the other. For frozen yogurt, this mixture is heated to 45 degrees Celsius, which provides a firmer, granular structure. The preparation temperature of stirred yogurt is 32 degrees Celsius. This yogurt is stirred during preparation. This creates more mucus and the yogurt becomes more liquid. Nutritional value per 100 grams A kcal 66 Protein 3.8 g Fat 3.2 g Of which saturated fat 2.3 g Calcium 135 mg

2. Full-fat yoghurt is made from a combination of whole milk and lactic acid bacteria. But one full-fat yogurt is not the other. For frozen yogurt, this mixture is heated to 45 degrees Celsius, which provides a firmer, granular structure. The preparation temperature of stirred yogurt is 32 degrees Celsius. This yogurt is stirred during preparation. This creates more mucus and the yogurt becomes more liquid. Nutritional value per 100 grams A kcal 66 Protein 3.8 g Fat 3.2 g Of which saturated fat 2.3 g Calcium 135 mg

Low-fat yogurt

1. Low-fat yoghurt is made from skimmed milk with little milk fat. The fat percentage of low-fat yogurt is a maximum of 0.5 percent, ideal for those who watch their fat intake. Low-fat yogurt does have all the benefits of full-fat yogurt. Due to the lower fat percentage, low-fat yogurt is more fluid than the full version. A Nutritional value per 100 grams A kcal 52 Protein 4.5 g Fat 0.9 g Of which saturated fat 0.6 g Calcium 114 mg

Low-fat fruit yoghurt

1. Low-fat fruit yoghurt is available in the 'normal' variant and often also in the form of drinking yoghurt. The fruit flavor is usually due to added flavorings. In addition, fruit yogurt often contains added sugars; so you do well to keep an eye on the label. A Nutritional value per 100 grams A kcal 86 Protein 4 g Fat 0.9 g Of which saturated fat 0.7 g Calcium 162 mg

Greek yogurt

1. Greek yogurt is thicker than regular yogurt. During the production process, the moisture is sieved out, which gives this yogurt its characteristic, creamy structure. Greek yogurt contains about 10 percent fat. You can heat this variant without any problems: it does not curdle. It is therefore an excellent substitute for sour cream. Nutritional value per 100 grams A kcal 127 Protein 4.8 g Fat 10.5 g Of which saturated fat 6.9 g Calcium 100 mg

Bulgarian yogurt

1. Bulgarian yogurt is made from thickened milk and milk powder. The fat content of this yogurt is about 5 percent higher than that of regular yogurt, which also explains why this yogurt is somewhat thicker. The taste is soft and creamy, which makes this yogurt popular with people who do not like the normal sourness of yogurt. Nutritional value per 100 grams A kcal 87 Protein 5 g Fat 4.5 g Of which saturated fat 2.7 g Calcium 175 mg

Kefir

1. Kefir has been gaining popularity lately. Originally it comes from the Caucasus. It resembles a plain yogurt, but contains a different bacteria mix, making it officially a 'fermented dairy product'. Besides good lactic acid bacteria, kefir is rich in yeast cells. Those yeasts produce lactase, a lactose-digesting enzyme, which makes kefir easily digestible and significantly reduces the risk of lactose intolerance. Kefir looks a bit slimy, but that is precisely why it is an excellent basis for the good bacteria in the digestive system. That is also the reason that this dairy drink is often used to combat stomach and intestinal problems. Nutritional value per 100 grams A kcal 58 Protein 3.1 g Fat 3.1 g Of which saturated fat 2.6 g Calcium 113 mg