Dietitian Says Greek Yogurt’s 100g Protein Edge Depends on Ingredients, Not ‘Greek-Style’ Label
Updated
Updated · Sydney Morning Herald · Aug 16
Dietitian Says Greek Yogurt’s 100g Protein Edge Depends on Ingredients, Not ‘Greek-Style’ Label
2 articles · Updated · Sydney Morning Herald · Aug 16
Summary
Helena McDonald said social-media claims that “Greek-style” yogurt is less healthy than “Greek” are misleading, arguing shoppers should judge products by ingredients and nutrition labels instead.
Greek yogurt gets its higher protein from straining, which removes whey and thickens the product; McDonald said comparing labels per 100 grams is the clearest way to assess protein, sugar and additives.
Long ingredient lists are not automatically bad, she said, though shoppers may want to watch for artificial sweeteners, emulsifiers and thickeners, especially as evidence on gut-health effects is still emerging.
Greek yogurt can suit high-protein or lower-lactose goals, but natural yogurt remains a solid wholefood option; Greek varieties are typically lower in calcium because much of it is lost with the removed whey.
In Australia, “Greek yogurt” is not a protected term and Greek-made products are unavailable due to biosecurity restrictions, making label-reading more important than branding.