Our expert says:
Strictly speaking there is not a great deal of difference between Bulgarian and plain yoghurt sold in SA. Purists demand that authentic Bulgarian yoghurt must be made with microorganisms imported from Bulgaria, namely Lactobacillus delbrueckii, subspecies bulgaricus and Streptococcus salivarius subspecies thermophilus. Plain yoghurts may well be made with other microorganisms, but the general composition is very similar. For weightloss the most important factors are the energy and fat contents of a yoghurt. Full-cream yoghurt contains 257 kJ and 3.3 g of fat, while low-fat plain yoghurt contains 233 kJ and 0.2 g of fat per 100 ml. It is always important to have at least 3 servings of dairy products per day (milk, yoghurt, cottage and other cheeses) to provide you with the 1200 mg of calcium you need to ensure strong bones and prevent future osteoporosis, even when you are trying to lose weight. In addition research has shown that slimming diets that include low-fat or fat-free milk, yoghurt or cottage cheese and are therefore rich in calcium, promote weightloss more effectively than slimming diets that avoid these foods. So you can use low-fat or fat free milk, plain yoghurt or cottage cheese on your slimming diet.
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