Want thicker yoghurt without straining? Make it yourself and use additional milk powder, milk protein, casein or replace some milk by cream. I had great results with that. Calcium caseinate is just crazy.
Dang, I hate the fact that nutrition is so unfathomably complex, even pHD nutritionists argue over much of the nutritional esoteric dogma. Now every time I reach for my high protein Yo, I'm gonna be wondering if I'll die sooner than I went for the unstrained variety.
Here is an interesting compromise for the hi pro dairy foods: Cottage Cheese vs Yogurt. Based on labels:
2% fat Cottage cheese: 3/4 cup has 90 Kcals, 6 gm sugar, 18 gm protein & 4.5 gm fat
Fage 2% fat Greek Yog: 3/4 cup has 120; Kcals, 3.5 gm , 17 gm protein & 3.5 gm fat.
But the CC doesn't have the lactobacillus & other supposedly gut healthy organisms.
Eating healthily is such a conundrum! What's an omnivore to do?
"Obvious" 21st century solution? Take a pill for this & that & whatever else you think you might be lacking. But the vast majority of longevity studies have failed to find any evidence that any supplements reliably extend life expectancy or QOL for most individuals. The uncool, bottom line pretty consistently seems to be moderation in all things.
My daily habit for around 50 yrs is to have 1.5 cups of regular unsweetened yogurt in the morning. Have never understood the attraction of Greek or similar yogurts.
1. I am very uncertain that the USDA database is a highly accurate depiction of reality.
2. Milk, produced in millions of individual biologic factories, probably shows a huge regional variation in micro nutrient content, due to regional and temporal differences in feed and other local influences. Since dairy products are produced regionally, the nutrient content almost certainly shows significant regional variability.
3. Until they can tamp down the tendency of AI agents to hallucinate and outright lie, I feel that the chance of being significantly embarrassed by including their output in anything I do is not worth the risk!
The USDA database sampled 12 brands of each type of yogurt from producers near DC.
and as you point out in point 2 there is likely huge regional and temporal variation in nutrient content the measurement of which would be exhausting.
And my foray into incorporating AI content has convinced me to avoid it altogether and hopefully will serve as a lesson for health information consumers.
I don't know what was more interesting; the yogurt part or the Claude part! :) I'm impressed Claude told you he might give you a hallucinated answer; humans almost never admit that! Now that I've gotten used to the smooth creaminess of Greek yogurt, regular yogurt no longer appeals to me. (: As for full-fat dairy, I'm a hyper-absorber and it makes my LDL go sky high. Check with lipidologist Thomas Dayspring and not Claude if you have questions on that! :)
Have you done experiments where you evaluated the effect of full fat dairy on your LDL or are you extrapolating results with overall high saturated fat intake that included full fat dairy?
Want thicker yoghurt without straining? Make it yourself and use additional milk powder, milk protein, casein or replace some milk by cream. I had great results with that. Calcium caseinate is just crazy.
Dang, I hate the fact that nutrition is so unfathomably complex, even pHD nutritionists argue over much of the nutritional esoteric dogma. Now every time I reach for my high protein Yo, I'm gonna be wondering if I'll die sooner than I went for the unstrained variety.
Here is an interesting compromise for the hi pro dairy foods: Cottage Cheese vs Yogurt. Based on labels:
2% fat Cottage cheese: 3/4 cup has 90 Kcals, 6 gm sugar, 18 gm protein & 4.5 gm fat
Fage 2% fat Greek Yog: 3/4 cup has 120; Kcals, 3.5 gm , 17 gm protein & 3.5 gm fat.
But the CC doesn't have the lactobacillus & other supposedly gut healthy organisms.
Eating healthily is such a conundrum! What's an omnivore to do?
"Obvious" 21st century solution? Take a pill for this & that & whatever else you think you might be lacking. But the vast majority of longevity studies have failed to find any evidence that any supplements reliably extend life expectancy or QOL for most individuals. The uncool, bottom line pretty consistently seems to be moderation in all things.
My daily habit for around 50 yrs is to have 1.5 cups of regular unsweetened yogurt in the morning. Have never understood the attraction of Greek or similar yogurts.
Is it any wonder people are confused about diet and health topics?!
Fun article.
1. I am very uncertain that the USDA database is a highly accurate depiction of reality.
2. Milk, produced in millions of individual biologic factories, probably shows a huge regional variation in micro nutrient content, due to regional and temporal differences in feed and other local influences. Since dairy products are produced regionally, the nutrient content almost certainly shows significant regional variability.
3. Until they can tamp down the tendency of AI agents to hallucinate and outright lie, I feel that the chance of being significantly embarrassed by including their output in anything I do is not worth the risk!
Gary L Wade, MD
I agree
The USDA database sampled 12 brands of each type of yogurt from producers near DC.
and as you point out in point 2 there is likely huge regional and temporal variation in nutrient content the measurement of which would be exhausting.
And my foray into incorporating AI content has convinced me to avoid it altogether and hopefully will serve as a lesson for health information consumers.
I don't know what was more interesting; the yogurt part or the Claude part! :) I'm impressed Claude told you he might give you a hallucinated answer; humans almost never admit that! Now that I've gotten used to the smooth creaminess of Greek yogurt, regular yogurt no longer appeals to me. (: As for full-fat dairy, I'm a hyper-absorber and it makes my LDL go sky high. Check with lipidologist Thomas Dayspring and not Claude if you have questions on that! :)
Have you done experiments where you evaluated the effect of full fat dairy on your LDL or are you extrapolating results with overall high saturated fat intake that included full fat dairy?
thank you... good way to approach all of the nutritionist claims