Anybody eat yogurt?
 

what brands do you like and flavors?

do you consider it to be a healthy snack?

thanks

Every morning it's a toss up between that and oatmeal.
Plain Greek yogurt 2% Olympic Krema but the brand doesn't really matter to me. I'm not fussy that way.
I top it with hemp hearts and am looking for protein and calcium or slow release carbs.
Quit sugar a year and a half ago and have since lost my sweet tooth so it tastes ok to me.

3/4 cup has 130 cals, 16gm's protein, 45% daily calcium, 7gm's carbs and sugar.
2Tbsp of hemp hearts has 120cals, 7 gm's protein,10gm's fat, 1gm carbs and a whole whack of omega 3's and vitamin/minerals.

I solved that problem and have it on my porridge every morning. I also make overnight oats by adding milk, yogurt and raisins to steel cut oats in the evening - great for summertime breakfast.

Chobani Greek 20-pack from the Costco. Black Cherry, Strawberry, Blueberry, and Peach. I don't care for the Peach, but that's the wife's favorite, so it works out. I usually mix mine with a smashed-up super-crumbly Nature Valley Oat & Honey granola bar. 12g of protein per 150g serving. I tried plain yogurt once. Once. It's horrible. I didn't eat yogurt at all for over 40 years. The Chobani is actually really good, a 20-pack only lasts about 3 weeks.

I eat yogurt every day. I'm OK with various fruit ones, but really like lemon the best.

In Switzerland, we found chocolate yogurt which I liked even better than lemon. So, because I'm not that fond of vanilla, I mix it with maple syrup or chocolate drink powder.

I've been eating a large tub of plain unflavoured yogurt every day for the last 25 years. It's one of my diet staples. I usually mix it with oats or blueberries or just eat it by itself...Plain unsweetened unflavored yogurt is the best and most healthy...The biggest problem with yogurt is that many brands have added sugars, artificial sweeteners and all types of other unnecessary ingredients. Why do food companies add sugar or artificial sweetener, colourings and flavours to a fruit yogurt which already has naturally occurring sugars in it ??...Think about it, fruit already has sugar and is sweet, dairy has sugar in it and food companies dumping more sugar on top of sugar, or worse they put some chemical sweetener and flavour into it and corrupt a perfect food.

I eat Greek Yogurt (brand doesn't really matter, whatever is on sale - usually seems to be Oikos, though) with some fruit and some nuts added in as an occasional healthy lunch.

I can't think of yogurt as a snack, though! For about the same nutritional value and calories, a crunchy energy bar more hits the spot, I can pretend I'm eating a cookie...

I eat greek yogurt almost every day, mixed with homemade granola, ground flax, chia seeds, sometimes honey, and some sort of fruit, blueberries, pomegranate, dried cranberries or cherries. I used to but 2% fat greek, but I now buy a brand of unflavored no sugar added greek yogurt that is 9.4% fat, and it is spectacular.

Fage Greek fat free plain, 'goes pretty will on a baked potato as a "fake" sour cream. Oikos Triple zero.. and Chobani now and then.

Dude, I just tried that (my yogurt on oatmeal) this morning and it was perfect! Best of both worlds. Thanks for the tip :)

(I said dude because we are talking about yogurt and it seemed appropriate)

For a long stretch I was making my own yogurt India style by adding previous culture to boiled 3.25% milk. It worked well (1/2 the cost) but eventually it was a bit too runny for my liking.

To do that you need a culture of Indian style yogurt (apparently different bacteria), and however much milk you want to use. Boil 2/3 of the milk while stirring, take off the stove and add the cold 1/3. This brings it to the right culture temperature. Add a couple of Tbsp's of previous culture stir and set aside almost covered overnight. In the morning the whole batch will be colonized. Refrigerate.

Wow, I never heard of anyone else doing that hardcore thing. I used to do that with steel-cut oats back in my hippie days. That was hardcore even for hippies. Nothing like cold-soaked steel-cut oats for building healthy jaw muscles.

Now I'm a total softie and only eat cooked cereal, which of course toasted granola also is. Our yogurt is Stonyfield Organic Vanilla Whole Milk. No fruit.

some good ideas for toppers, thanks

when you say oats, is that like quaker oats right out of the canister?

for blueberries, is frozen okay?

Oatmeal, topped with blueberries, with plain Greek yogurt on top of the berries.:thumb:
(Kroger's generic brand of yogurt.)

I did for 40 years. And cheese. No milk or cream, very little butter. Last year my doc (actually a nurse with a million letters after her name) finally succeeded in getting me to go dairy free. LIfe-changing. Sinuses better than I ever remember.

I still eat yogurt but it is now dairy free and made from cashews. Forager. I was down to ~tablespoon for my granola and fruit breakfast. Now I eat about 3X as much.

Edit: It's sad. Oregon has Tillamock, a coop that makes very good yogurt and real, high quality cheddar cheese. The extra sharps are not Vermont cheddars but as good. (I grew up in Massachusetts with a cheddar loving dad.) You can get the good both yogurt and cheese in any store anywhere in this state.

Ben

I can't eat dairy products, but I love yogurt. So I eat CocoYo and Coyo, both of which are very good. Actually, the Coyo is so good, if you didn't know, you'd swear it was dairy.

But then, there's George Carlin's view on yogurt (at about 1:25):

Frozen berries lack the micro-nutrients. Go fresh or go home.

There are three types of oatmeal. They are all the same oats actually, just processed differently.

Steel cut oats are oats that have been fed through a machine that cuts them into smaller chunks. You can either soak them overnight and cook quickly (or eat cold). Otherwise you can prepare them in the morning by simmering for 20 minutes with a 2:1 water/oat mixture. They are chewy and probably give a more extended release of complex carbs than the others as they take longer to digest.

Regular oats are the same oats that go through a roller instead of a cutter, that's why they look flat. This exposes more surface area when cooking so they simmer for about 5 minutes.

Quick oats are the same as regular oats (roller) but they also undergo a steam treatment that partially cooks them. That way they only need minimal simmering. I just add boiling water to my bowl and wait a bit. Some people think they are "bad" but perhaps they associate them with the sugary packet forms popular for kids breakfast cereals. What's bad there is the huge amount of sugar added, not the oats.

Some people think steel cut oats are "better" for you but they are all the same product. Cooking does not leach out nutrients because the water is absorbed back into the oats by the end anyway. Some people think raw food is more nutritious but that's largely unproven and comes with the additional risk of food poisoning (but that's not usually a problem with cold soaked oats).

My thoughts on blueberries is that if you live somewhere where fresh fruit is available year round that's great but many people don't. In Canada we have a finite blueberry season in the summer only. So, you have to weight the potential loss of nutrients from using frozen fruit vs the absolute loss of not having the fruit available at all if only choosing fresh.

Really? Which micro nutrients exactly and where did they go?

Mix Fruit yogurt, 1/2 cup of blueberries, scoop of whey protein, 1 cup milk in a Bullet mixer. Nice mid day meal at work

You do know you can flavor your yogurt anyway you want? I used to be a daily yogurt eater but stopped after yogurt companies became one of the first to switch to reduced packaging. Going from the standard 8oz to 6oz or smaller size. Now I only eat it rarely (once or twice/year). Choosing Greek once in a while as a special treat.

Fresh fruits and veggies which have been sitting on the grocery shelf for many days will loose more nutrients than fruits which have been frozen very soon after picking.