The truth about yoghurt
At the supermarket, there is literally a wall of yoghurt, and one would be forgiven in thinking that ‘hey, it's yoghurt, all yoghurt is healthy’.
I live by a simple mission – to avoid anything with additives and preservatives (numbers), and encourage others to do the same.
For the uninitiated, this wall of yoghurt is a minefield! It seems that as soon as you add any type of fruit it requires numbers, thickeners, stabilisers and setting agents. And, don’t be fooled – often when 'low fat' appears on a label, so do more numbers.
Yoghurt is good for you but surely not with these extra chemicals. Yes, plain natural yoghurt is sometimes an acquired taste but you can add a teaspoon of honey, top with some chopped pear and toasted almond flakes.
A few other toppings that are nutritious and delicious – any fresh fruit, stewed pear, stewed rhubarb, organic dried fruits, prunes, any nuts, sunflower seeds, linseeds and LSA (a ground mixture of almonds, sunflower seeds and linseeds).
Yoghurt is an easy way to start cutting back on the additives and preservatives in our diet.
Top five yoghurts (with not a number in sight)
- Gippsland Diary – natural organic yoghurt
- Jalna Biodynamic Organic Yoghurt – whole milk
- Jalna - Biodynamic Organic Yoghurt – fat free
- Barambah Organics Natural Yoghurt
- Farmers Union Greek Style Yoghurt
Published: Friday, August 20, 2010blog comments powered by Disqus
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