Greek yogurt is now a permanent protagonist in our refrigerators: more compact, more protein-rich, more satiating than classic yogurt. Yet, almost all of us make a small mistake every time we open the jar – and we do it without even realizing it.
Before finding out what this mistake is, it is worth remembering why Greek yogurt deserves a place of honor in our daily diet.
Rich in proteins (from 9 to 12 grams per 100 grams of product, depending on the brand), it is low in sodium and sugars – in particular lactose, which makes it a food also suitable for those who suffer from intolerance to this substance. The most recent research also confirms that its regular consumption is associated with better blood sugar control and a greater feeling of satiety compared to other protein snacks.
But let’s see better what the properties of this food are:
In short, a concentration of benefits enclosed in a convenient jar – easy to carry with you, suitable for all ages, even for those who have difficulty chewing.
That liquid in Greek yogurt? Don’t throw it away
Here we are at the crucial point. When you open a jar of Greek yogurt, it’s almost certain that you’ve noticed a watery part on the surface, a clear or slightly yellowish liquid floating on top of the thicker part. Many instinctively eliminate it, perhaps tilting the jar over the sink before even picking up the spoon.
Mistake. Indeed, one of the few mistakes that can be made with this food.
That liquid has a precise name: it is called whey (or whey), and it is exactly the same compound that is sold in powder form in sports supplement stores at prices that are anything but cheap. It contains calcium, phosphorus, vitamin B12 and a portion of highly bioavailable whey proteins – that is, easily assimilated by the body.
Throwing it away therefore means voluntarily depriving yourself of some of the nutrients you chose to eat Greek yogurt for in the first place. The solution is very simple: mix the liquid with the most compact part before consuming the yogurt. The result will be a slightly softer texture, but the nutritional profile will remain intact.
Alternatively, if you really don’t like the resulting consistency, you can use whey as a liquid base for protein shakes, to knead bread or to dress salads instead of vinegar: it is slightly acidic and surprisingly versatile in the kitchen.
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