Food Science: Is Greek Yogurt The Next Biofuel?

 Greek yogurt is one of those international foods that have literally conquered the American market during the past few years. Despite being nearly double the cost of other varieties, Greek yogurt seems to be the favorite yogurt of every American today and that’s not an exaggeration whatsoever. 

According to Joanne Chen, acclaimed food writer and author of The Taste of Sweet: Our Complicated Love Affair With Our Favorite Treats, Greek yogurt has created its own empire in the American market:

America’s love affair with Greek yogurt is reaching a fever pitch. All told, we’re spending $1.6 billion on this once obscure dairy product, according to a Packaged Facts report released in March—a whopping 50% more than last year. A total of 35% of all yogurt we buy today is Greek, up from only 1% in 2007.

Greek Yogurt Means Business 

Despite the relatively recent explosion of Greek yogurt in the dairy aisles of the United States and the rest of the world, it is one of the most ancient foods known to man. The ancient Greeks knew that yogurt is one of the healthiest and most beneficial foods for the body, while the contemporary yogurt industry in Greece has established a strong presence in the global market with patented inventions, significant export activity, a high level of product quality, and a unique reputation. 

With an estimated $1.5 billion profit during 2012 in the United States alone, Greek yogurt not only feeds the people healthily, but also helps heal the bleeding economy in Greece as well. Regardless of all the impressive numbers and statistics, however, the question is: What makes Greek yogurt so special?  Is it any different from regular yogurt or is it just another food fad that will come and go?

All Hype Or The Real Deal?

 A closer examination reveals a series of interesting facts about Greek yogurt, and one of those facts is that Greek yogurt is one of those rare foods to which the saying “if it tastes good, it must be bad for you,” doesn’t apply. 

To begin with, a portion of Greek yogurt contains the same calories as any other yogurt but also has almost twice the protein and only half the carbohydrates of regular yogurt, all the while maintaining the creamy texture that offers an extra-satisfying taste to its consumers. Furthermore, the high-protein content of Greek yogurt makes the consumer feel FULLER longer. 

A typical 6-ounce Greek yogurt contains 15 to 20 grams of protein, the amount of protein one can consume by eating 2 to 3 ounces of lean meat. On the other hand, the exact same serving of regular yogurt provides only about 9 grams of protein, which means that you will most likely feel hungry sooner than you would if you ate Greek yogurt. Why do you think guys like Arnie prefer Greek yogurt after all? 

The popular Mediterranean import also seems to have a clear advantage over regular yogurt when it comes to carbohydrates since most experts and dieticians consider it to be one of the best choices for low-carb dieters. This is the case because the suggested portion of Greek yogurt per day contains half the carbs of the regular kind and also because the straining process that is traditionally followed in making Greek yogurt removes some of the milk sugar and lactose that makes Greek yogurt a better choice for lactose-intolerant consumers. 

Greek Yogurt Is Good For Your Health...Unlike Most Other Yogurts 

We also have good news for those who love consuming yogurt but their high blood pressure won’t allow them to enjoy it as much as they would like to.  A serving of Greek yogurt averages about 50 milligrams of sodium, which is about half the amount in most other brands of the regular kind. This is probably the reason why most dieticians include Greek yogurt in the diets they make, especially for older people with medical problems related to their heart and kidneys. 

No Greek Yogurt...No Tatziki 

According to many famous chefs, with Jamie Oliver being a prime example, the greatest advantage of Greek yogurt from a culinary point of view is its versatility. It can be part of various recipes for salads, main dishes, or desserts. 

Let’s not forget that one of the most popular Greek sauces, TZATZIKI, is mainly made with Greek yogurt, garlic, cucumber, salt, pepper, and vinegar while many American restaurants currently use Greek yogurt for sour cream on tacos. Its thick texture makes it the perfect (and way healthier) swap for mayonnaise on sandwiches, or in dishes like potato salad. 

Any Disadvantages? 

Yet for all its benefits and advantages, Greek yogurt is ultra-rich in fat. This appears to be the only disadvantage it has in relation to regular yogurt. A quick look at Greece’s most famous brand, FAGE’s full-fat Greek yogurt, will convince you that a single container gives you about 70 percent of your total daily allowance if you’re on an 1,800-calorie diet. 

This is why Greece consumers with “bad” LDL cholesterol levels stick to low-fat versions, which according to the experts offer the same taste but with way less calories and no fat. 

In conclusion, and after conducting detailed research on the matter, we found that the only sure thing is Greek yogurt’s rise to the top isn’t just a passing fancy after all.

Bonus Facts:

• Even though the Greek yogurt brand FAGE was the first to introduce the product to the American market back in 1998, it wasn’t until Chobani founder Hamdi Ulukaya showed particular interest in the product in 2005 when Greek yogurt became popular across the world.
• By 2012, two of the most well-known traditional yogurt brands in America, Dannon and Yoplait, had begun their own Greek yogurt lines.
• The 2014 Super Bowl Dannon Oikos Greek yogurt commercial featuring John Stamos, Bob Saget, and Dave Coulier (of Full House fame) was the Super Bowl commercial that received the most buzz in the past few years according to Reddit.

 References:

Origin Of Greek Yogurt

Ancient Greek Cuisine

America’s Love Affair With Greek Yogurt

Greek Yogurt Vs. Regular Yogurt

Benefits of Greek Yogurt

Health Benefits of Greek Yogurt

6 Best Foods You're Not Eating

Could Greek Yogurt Be The Next Biofuel?

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