Both Greek and regular yogurt are made from whole, low-fat or non-fat pasteurized milk. They are fermented by either of these two live bacterias, Lactobacillus bulgaricus or Streptococcus thermophilus which break down the milk’s natural sugar called ‘lactose’, enabling better digestion. What sets Greek yogurt apart is its rich and creamy texture which is caused by heavily straining the fermented milk to remove liquid whey and lactose (It’s strained at least 2-3 times more than regular yogurt). Although both types of yogurt contain calcium, riboflavin, vitamin B-12, protein and potassium, Greek yogurt has a slight edge over regular yogurt due to its concentrated preparation.
Compared to an 8-ounce serving of Regular yogurt, the same amount of Greek yogurt contains more protein, less sodium, less sugar and carbohydrate. Greek yogurt also helps you feel more satiated for a longer period of time because of the high-protein content (protein is almost double to that of a regular yogurt). However, the straining process strips much of the calcium content in Greek yogurt which leaves regular yogurt to have a much higher calcium content. An 8-ounce regular non-fat yogurt contains 450 ml of calcium as compared to only 151 ml of calcium in the Greek version.
However, you will have to use only authentically strained Greek yogurt and not ‘Greek-style’ which uses more ingredients to mimic the texture of Greek yogurt. Also, opt for plain Greek yogurt rather than flavored versions which have more sugar content. Add your own flavoring by adding fresh fruits to make a healthy snack or use it as a healthy spread for breakfast.