Plain yogurt and Greek yogurt have the same base – milk fermented by beneficial bacteria – but they go through different processes. The traditional natural generally has a smoother texture, with a moderate protein content and, depending on the version, little fat and no added sugar.
Real Greek yogurt is creamier because it goes through filtration that removes some of the whey, concentrating the proteins and leaving the product denser and fuller.
“In many industrialized versions, however, the ‘Greek’ is given cream, thickeners and sugar to make it more flavorful, which increases calories and fat,” points out sports nutritionist Ruth Egg.
From a nutritional standpoint, for those who are losing weight or looking to control their body composition, the best choices, according to the expert, tend to be the natural (traditional or Greek) sugar-free versions.
“With a lean ingredient list, a good amount of protein and adequate fat content for the diet. There is no ‘best’ for everyone: the choice will depend on the goal, frequency of consumption, desired satiety and, of course, the label,” he explains.
In practice, natural and Greek foods can be integrated very well into the diet, provided that they are well selected and included in a balanced dietary context.
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