The yogurt aisle isn’t what it used to be. In the last few years, greek yogurt has taken over a sizeable chunk of the refrigerator case, leaving non-greeks to compete for the remaining real estate.
Meanwhile, both greek and non-greek yogurts are branching out. Fat-free? Cream on top? You got ‘em. Fruit purée or fruit mousse? Yep. Lactose-free or no dairy at all? Got you covered. With so many options, how can you know which yogurts are the best yogurts?
What is yogurt?
Lactobacillus bulgaricus and Streptococcus thermophilus are two of the strains of bacteria that companies add to milk to make yogurt. Many brands also add other bacteria.
You can tell if the bacteria are alive if the label says something like “live cultures” or “active cultures.” It may or may not carry the National Yogurt Association’s “Live & Active Cultures” seal, which requires a yearly fee. Live cultures decline over time, so the sooner you eat your yogurt, the more live cultures you’ll get.
So far, the only clear benefit of yogurt cultures is their ability to change milk’s naturally occurring sugar (lactose) into lactic acid. So people with lactose intolerance should have less diarrhea, gas, or other symptoms when they eat yogurt.
Does yogurt help restore beneficial bacteria to the gut after a course of antibiotics or help treat yeast infections? No good studies have looked.
Which are the best yogurts?
The best yogurts should be a good source of protein and calcium without loading you down with saturated fat, added sugars, or possibly unsafe sweeteners.
Should you look for added vitamin D?
If you need D from yogurt to help you reach your daily target – 600 IU for adults up to age 70 and 800 IU for people over 70 – check the label. Vitamin D is listed as a percent of the Daily Value (400 IU). So a yogurt with 20% of the DV, for example, has 80 IU.
What is Greek yogurt?
Greek yogurts are made by straining ordinary yogurt. The straining removes some of the liquid whey and leaves more concentrated solids behind. That makes Greek yogurt thick and rich – even if they’re fat-free – and higher in protein (about 17 grams for a 6 oz. fat-free plain) than non-Greek yogurts (about 8 grams).
The only downside: by straining out calcium-rich whey, the Greek yogurts end up with less calcium (about 15 to 20 percent of a day’s worth) than the non-Greek yogurts (25 to 30 percent).
One note about sugars in yogurt: Companies don’t have to disclose on their Nutrition Facts labels how many grams of sugar they’ve added and how many are naturally occurring in their milk or fruit ingredients. So we recommend reading the labels carefully.
Our recommendations (✔✔) are plain unsweetened yogurts. We’ve listed the criteria—maximums for calories and saturated fat and minimums for protein and calcium—at the beginning of each section. We disqualified products with artificial sweeteners. Within each section, yogurts are ranked from least to most calories, then least to most saturated fat, most to least protein, and most to least calcium.
And one last caveat regarding the best yogurts: Some items with yogurt included as an ingredient may not contain all that much in the way of actual yogurt. For instance, Post Honey Bunches of Oats Greek Honey Crunch has very little Greek yogurt in it.
What is your favorite yogurt? Is it on this list, or should we add it? Let us know in the comments.
This post was originally published in 2014 and is updated regularly. The nutrition facts are accurate as of November 2014.
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