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23 Sep 2015
2 min read
Nutri-dense food

Benefits of protein-enriched drinking yogurt in older adults

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The daily consumption of protein-enriched bread and drinking yogurt resulted in higher protein intake in acute hospitalized elderly.

Sufficient protein intake is crucial to maintain muscle mass, especially for older adults. Research data showed an insufficient intake of proteins in hospitalized older adults. A single blind randomized controlled trial examined the impact of protein-enriched bread and drinking yogurt on protein intake among 47 hospitalized elderly (> 55 years) in the Netherlands.

Improved protein intake per day

 As part of their daily meal, the subjects received normal (control group) or protein-enriched (intervention group) drinking yogurt and bread during three consecutive days. The protein-enriched bread contained 6.9g proteins per serving, compared to 3.8g for the normal bread. Drinking yogurt contained 20.0g proteins per portion for the intervention group and 7.5g in the control group. Food intake and nutritional value were evaluated according to the Dutch Food Composition Table.

The results showed 1.1g/kg/day of mean protein intake for the intervention subjects, whereby 36% of the group reached the daily minimum recommendations of 1.2g/kg. The control group showed a minimum daily intake of 0.9g/kg and 8% met the requirements. The contribution of proteins in bread and yogurt to improved protein intake was equally in the intervention group.

 Source: Stelten, S. et al., Protein-enriched ‘regular products’ and their effect on protein intake in acute hospitalized older adults; a randomized controlled trial, Clinical Nutrition Journal, June 2015, Vol 34(3), pp. 409-414.
21 Sep 2015
1 min read
Recipes

Selected for you: “How to use yogurt as a healthy alternative?”

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Did you know that Greek and normal yogurt can be used as a healthy alternative when cooking? Discover here some useful tips we selected for you from “Must be the milk”.yogurt-alternative-cooking-tip

 Source: Must Be The Milk
21 Sep 2015
2 min read
Diabetes prevention

The preventive effect of dairy subtypes on type 2 diabetes

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UK researchers examined the effect of dairy subtypes on the prevalence of type 2 diabetes (T2D). Low-fat fermented milk products may reduce the risk with 24%, whereas frequent yogurt consumption (4,5 x 125g/week) shows the highest protective effect with 28%.

Prof. Forouhi (University of Cambridge School of Clinical Medicine, UK) described the need to assess the preventive effect of specific dairy foods, such as milk and yogurt, on the risk of T2D instead of dairy as overall category. A large prospective study (EPIC) in eight EU-countries analyzed the effect of total dairy intake on the incidence of T2D in a cohort of 16,835 subjects by food frequency questionnaires. The results showed a 12% reduced risk for high consumption of combined fermented dairy products, such as yogurt, cheese and fermented milks, compared to low consumption.

4,5 servings of yogurt a week

A second cohort-study (EPIC-Norfolk) evaluated the specific role of yogurt based on a real-time, 7-day food diary of 4,000 Britons, followed for 11 years. Regularly consumption of low-fat fermented milk products (yogurt, cottage cheese and sour cream) reduced the risk for T2D with 24%, which is in contrast with non-consumers. In particular, 4,5 servings of yogurt weekly can prevent the development of T2D with 28%. Further research must focus on the specific mechanisms in yogurt, underlying the effect. Micronutrients, such as calcium, vitamins D and magnesium in yogurt may contribute to this protective effect.

 Source: Forouhi, N. et al., Association between consumption of dairy products and incident type 2 diabetes – insights from the EPIC-study, Nutrition Reviews, August 2015, Vol 73(8), pp. 15-22.
18 Sep 2015
3 min read
Recipes

Grilled Tandoori Chicken Breasts

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Shared with you : An oriental recipe for grilled Tandoori chicken breast with a quick yogurt marinade by Ellie Krieger. Every week, we bring you valuable quotes from around the web on yogurt.

Tandoori-chicken-Ellie-KriegerIf you love the flavors of Indian cooking but are intimidated by the all the spices and techniques used, this recipe is the perfect solution, a quick and easy way to introduce glorious Indian tastes at home. Here chicken breast is treated to a quick yogurt marinade that is seasoned with an aromatic, stunningly colorful mix of tandoori spices, most of which you most likely already have in your cupboard. The acidity of the yogurt, along with some lemon juice, acts as a tenderizer and allows the seasoning to penetrate the meat more easily. The yogurt marinade forms a light coating that clings to the chicken as you place it on the grill—don’t scrape it off—and when it cooks a delicious char forms and the moist, flavorful layer melds with the chicken. Serve this with Indian-Style Cucumber Salad and warmed flatbread, such as naan or pocket-less pita.

Ingredients

  • Cooking spray
  • 1 large lemon
  • 4 skinless boneless chicken breasts (about 6 ounces each)
  • 1⁄4 teaspoon salt
  • 2 medium cloves garlic
  • One 2-inch piece fresh ginger
  • 1⁄2 cup plain low-fat yogurt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon ground turmeric
  • 1⁄4 teaspoon ground cloves
  • 1⁄8 teaspoon cayenne pepper

Preparation

  • If using a grill, spray it with cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan. Halve the lemon. Cut one half into wedges and set aside for serving.
  • Place the chicken breasts between sheets of plastic wrap and pound out to an even thickness of about 1⁄2 inch. Place the chicken in a medium baking dish (about 8 inches square). Make 4 shallow cuts into each piece of chicken, then sprinkle both sides with the salt and the juice from the remaining half of the lemon.
  • Mince the garlic, peel and finely grate the ginger, and place both into a small bowl. Add the yogurt and the rest of the spices and stir to combine. Pour over the chicken and turn to coat. Marinate for 10 minutes.
  • If using a grill pan, spray it with cooking spray and preheat it over medium-high heat. Cook the chicken until cooked through and grill marks are formed, about 5 minutes per side. Serve with the lemon wedges.
  • 4 Servings

Nutritional value

  • Serving size 1 chicken breast
  • Calories 220; Total Fat 5g (Sat Fat 1.5g, Mono Fat 1.4g, Poly Fat 0.7g); Protein 38g; Carb 4g; Fiber 0g; Cholesterol 110mg; Sodium 370mg
  • Excellent source of Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Selenium, Vitamin B6
  • Good source of Magnesium, Riboflavin, Vitamin C
  • The spice turmeric doesn’t just have a stunning yellow color—it also has some astounding health benefits. Its active component, curcumin, has powerful anti-inflammatory and antioxidant properties and may help prevent diseases like cancer, heart disease, Alzheimer’s, and arthritis.

For more recipes and information: Weeknight Wonders, © 2013 by Ellie Krieger. 

18 Sep 2015
1 min read
by YINI Editorial team
Fermentation benefits Lactose intolerance

Approved health claim for yogurt in Europe

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EFSA stated that a causal relation exists between intake of live yogurt cultures in yogurt & improved lactose digestion in case of lactose maldigestion

Sources

1. The First Global Summit on the Health Effects of Yogurt 2013

5. EFSA Journal, 2010; 8(10): 1763 [18 pp.].

17 Sep 2015
1 min read
What is Yogurt?

Selected for you: “Local consumption habits inspire yogurt-consumers worldwide”

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Selected for you this week: New consumer research conducted by DSM on yogurt preferences worldwide and cultures differences and how this create futur opportunities for yogurt.

The worldwide versatility of yogurt is amazing. From drink to snack to meal replacement, from an all-natural product to a protein-rich sports drink, from a fat-free dessert to a lactose-free addition to a child’s lunchbox, yogurt is the nutrient-rich choice for consumers as it fits with their lifestyles and health preferences. This DSM report reviews various regional and local yogurt habits and how these trends might inspire yogurt consumers around the world.

DSM-infographic-II

Source : http://www.dsm.com/markets/foodandbeverages/en_US/news-insights/campaigns/patterns-in-yogurt-consumption.html
16 Sep 2015
3 min read
Expert interviews

Interview behind the scenes: Ellie Krieger, RD

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Ellie Krieger is an American and award wining registered dietician, well known for her recipes, books and media work on a healthy lifestyle.

Weeknight Wonders Cover ArtYou have written books about healthy eating. What does healthy eating mean to you?

Healthy eating encompasses both an element of health and wellbeing, of course, but also an element of pleasure. When you’re eating healthy, you are able to enjoy foods that are keeping your body thriving, giving you energy, fueling all the things you want to do in your life. But I think pleasure is also very important! So it is food that not only tastes good, it also helps you thrive in your life for today and the long term. That’s what healthy eating means to me. And by “healthy eating”, I don’t mean any particular diet per se. Instead of looking at food as “you can only have this” or “you should only eat that”, or to think food in the extremes, to me “healthy eating” is balanced and flexible. I look at food as “usually” – “sometimes” – “rarely”. In my opinion, there is no such thing as “never” and you don’t have to get all stressed out and worked up about every little detail. The most important thing is to make the most nutrient dense food the backbone of what you are eating. If you do that there is room to explore the different kinds of food, as long as the core is the most nutritious, which also happens to be among the most delicious.

How do you consider yogurt as nutritionist?

When I talk about “usually” food  – that is food both delicious and nutrient rich… – I would say yogurt is right there! It is really one of the core, key food to me not only for nutrition but also for culinary reasons. I am always looking at heath and taste. So from the health standpoint, yogurt is wonderful: it is rich in protein, naturally rich in nutrients, with calcium as well as many other nutrients, probiotics… so it definitely relates to the definition of “usually” food, which represents the foundation of healthy eating. From a culinary point of view, it is wonderful how it works in recipes to create and carry flavor, to give recipes the creaminess that you really desire. And on top of that, it can help you substitute less healthy, creamy ingredients. So I include yogurt a lot in different recipes, and also use it as a snack or for breakfast.

Our readers can find your recipe “grilled tandoori chicken breast with yogurt” on our website. Can you tell us whether yogurt plays a specific role?

This recipe is based on a traditional idea in Indian cooking of marinating meat or poultry in yogurt. Yogurt really makes a wonderful marinade and this recipe provides a great example. The light acidity of the yogurt  tenderizes the meat and also carries the flavor of the spices. And then when you cook it, the yogurt actually covers the chicken breast and protects it from getting overcooked on the grill. This way yogurt helps to keep the moist. Naturally, yogurt also adds lots of nutrients to the dish.

For more information: Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less – Published in dec 2013

14 Sep 2015
2 min read
Children Healthy Diets & Lifestyle Nutri-dense food

Yogurt consumption benefits nutrient intake in young consumers

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Prof. Moreno (University of Zaragoza, Spain) describes in his study the importance of dairy intake in childhood. Current research show a significant decrease of milk and dairy consumption among young children, who no longer meet the dietary recommendations. Additional data indicate an increase of obesity and type 2 diabetes prevalence at a younger age. Yogurt contains many nutrients (proteins, calcium, phosphorus, magnesium, zinc, iodine, potassium, vitamins A, D, B2 and B12) associated with many health benefits in adults.

The Healthy Lifestyle in Europe by Nutrition in Adolescence study (HELENA), a cross-sectional study in nine EU-countries (Greece, Germany, Belgium, France, Hungary, Italy, Sweden, Austria and Spain), assessed the risk of CVD in 511 adolescents (12.5-17.5 years). Diet, waist circumference, skin-fold thickness, blood pressure, insulin resistance, triglycerides, total cholesterol/high density lipoprotein ratio and cardiorespiratory (CRF) were examined.

Consumption of milk, milk-and yogurt-based beverages were linked to a lower BMI, smaller waist measurements and a reduction in skinfold thickness and 2 CVD risk factors (total and abdominal excess body fat). Overall dairy consumption was linked to reduced CVD risk, only in girls. Dietary calcium is a key factor in the possible preventive mechanisms of yogurt: it positively influences appetite control, satiation, oxidation of fatty acids and a reduced intestinal fat absorption.

Source: Moreno, L. et al., Nutrition Reviews, August 2015, Vol 73(8), pp. 8-14.
14 Sep 2015
1 min read
Recipes

Selected for you: “Be creative with low-fat yogurt”

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What can I do with low-fat yogurt? Discover here a useful and fun recipe for yogurt cheese, delicious as bread spread.

How to make yogurt cheese? It is a great alternative to cream cheese. Drain the yogurt over a bowl for two hours in the refrigerator in a sieve lined with cheesecloth or layers of paper towels. The end result is a thick and tangy spread that works well on whole-wheat toast and bagels.

Curated by John Cremer
11 Sep 2015
2 min read
Recipes

Greek chicken wrap with tzatziki herb yogurt sauce

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Ingredients

Serves:4 

For the Sauce:

  • 2 cups fat-free plain yogurt
  • 1 cup peeled, seeded and diced cucumber
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 tablespoon white vinegar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt (optional)

For the Wrap:

  1. 1 (6-ounce) boneless, skinless chicken breast
  2. 1 tablespoon light Italian dressing
  3. 4 (6-inch) whole wheat pitas
  4. 2 cups chopped romaine lettuce
  5. 1 medium tomato, chopped
  6. 1/2 cup sliced red onion
  7. 1/4 cup crumbled Feta cheese
  8. 4 kalamata or black olives, pitted and sliced

Instructions

For The Sauce
  1. In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.
For The Wrap
  1. Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2-inch thickness; and remove chicken.
  2. In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
  3. Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the tzatziki sauce over top and fold in edges of pita. Wrap sandwich in parchment or waxed paper for plating and serving. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
Source: Must Be the Milk Adapted from National Dairy Council