The consumption of dairy and derivatives is easy and affordable in countries like Spain. Our national nutritional guidelines continue to recommend consuming several servings of dairy daily to achieve soccer adequate, although we have already commented on more than one occasion that this mineral is also present in many other foods.
Yogurt is still the rey among the dairy products currently available, but the healthiest, natural or Greek yogurt, are not the most commonly consumed. No. The most sought after yogurts are those that They stand out for their flavor and color. These are not the most recommended due to the many healthy additives they claim to contain, as we will see today.
Flavored yogurts: avoid them
Although it is often remembered that the diet adherence It is the basic characteristic of any eating pattern, not everything goes. If to add yogurt to our diet it must be saturated with sugar and/or sweeteners, additives and other unnecessary additions, it is better look for other alternatives.
[Soy médico y jamás recomendaría estos tres yogures que se venden en los ‘súper’ en España]
That is the case of the flavored yogurts, which contain food coloring or associate “fruit” to improve their flavor in a supposedly natural way. The pieces of fruit They may be real, but their presence is cosmetic: the flavor will come from added sugar and other additives that we should avoid. This gives rise to a high glycemic indexsomething that would not happen with natural or Greek yogurt.
Another characteristic that flavored yogurts tend to share is that many are sold as “low-fat” or “fat-free.” That is, skimmed. While this might seem healthy, the reality is that it is far from the right choice. Both plain and Greek yogurt are denser in fat and may have more calories, but they are more satisfying and healthy.
The fat that yogurt naturally contains is necessary. Contrary to what used to be believed, full-fat dairy products (including milk and other derivatives) have been shown to provide cardiovascular protection and not the other way around.
To all this it is worth adding that natural yogurt – not skimmed– has been shown to contribute to reduce the risk of type 2 diabetes. Although it is true that previous studies linked the consumption of any type of yogurt with the reduction of this risk, the most recent evidence suggests that natural yogurt would be the most suitable for said protection.
Finally, one of the characteristics that makes a flavored yogurt even less recommendable is its richness in additives: flavorings, colorings and flavorings as the best-known examples. This causes this preparation to stop being a yogurt and become a ultra-processed.
And Yogurt should only contain milk and lactic ferments. As the experts say, the ideal is to continue the 3-4-3 rule: 3% fat, 4% carbohydrates and 3% proteins.
As we already explained at the time, following the NOVA system, if a processed food cannot recognize its raw material, it contains large amounts of sugar and contains non-recognizable ingredients (such as additives), It is ultra-processed and we must avoid it.
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2024-02-04 09:39:07
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