Meds, Mind, Body & Benefits => Nutrition & HIV => Topic started by: alisenjafi on August 13, 2006, 01:24:08 pm
Title: Yogurt
Post by: alisenjafi on August 13, 2006, 01:24:08 pm
This is the only brand of yogurt I will eat because they don't use corn syrup. http://www.stonyfield.com/ Check em out Cheers Johnny
Title: Re: Yogurt
Post by: carbonNYC on August 13, 2006, 08:25:58 pm
In general, all that brand's sweetened yogurts have just the right amount of sweetness. When I have Yoplait or Dannon these days I almost gag on the sugar (or syrup) quantities they add. I just love Stonyfield -- and for some reason it's the cheapest at my local Whole Foods! The regular grocery stores artifically jack up the price because this is relatively "premium," I suppose.
Any good yogurt recipes? I haven't moved past the smoothie.
Title: Re: Yogurt
Post by: alisenjafi on August 14, 2006, 08:11:56 am
The link not only has recipes but you can sign up for coupons. Check it out. As for sugar, you think it is right , the more you back off of sugar the more you redefine what is sweet. I have been eating White Rose Natural peanut butter made with peanuts and salt nada mas.
A friend gave me some Jiffey and I gagged ! It was nauseating .I haven't seen any studies on what these crack sugars do to you and actually seen reports by some scientists that high fructose corn syrup is getting a bad rap- right. Just like second hand smoke is okay. I was getting heavier and realized it was the cranberry I was drinking outside my home. I reverted to water. Since our metabolisms aren't working correctly due to the meds it would be interesting to see if any correlation between hfcs and weight. Cheers Johnny
Title: Re: Yogurt
Post by: carbonNYC on August 14, 2006, 08:33:00 am
Ah! I missed the recipe link (and the coupon link!).
What I'm surprised about is how many of that site's recipes involve cooked yogurt. I mean, I guess yogurt is a low-fat substitute for sour cream, but I eat it for the healthful bacteria (of which Stonyfield includes more varieties than Dannon -- but who knows whether that's actually better) which are acid-tolerant but not heat-tolerant! Why pay for the good yogurt and then cook those little guys to death?
I might actually try this one, though -- my mom makes this with sour cream:
Ambrosia Ingredients: 32oz Stonyfield Farm Vanilla Yogurt 1 cup pecans 1 cup shredded coconut 20 oz can unsweetened pineapple chunks, drained and chilled 11 oz can mandarin organges, drained and chilled
As for the sugar aspects you mention -- one of the best things I did was stop adding sweetners (artificial or otherwise) to coffee. Just the little sugar in the milk does it for me now, and I actually enjoy the real taste of the coffee. As a consequence, adjusting to the relative bitterness of coffee makes my taste for sugar in my diet overall much lower. (And since I drink decaf and green tea, I'm not having huge caffeine issues!)
I've gotten really into reading about the science of cooking, recently. It really makes you appreciate food more -- and now I actually know how to cook meats! I highly, highly recommend this book: On Food and Cooking, by McGee. I've been making it my bedtime reading Link: http://www.amazon.com/gp/product/0684800012/sr=8-1/qid=1155558166/ref=pd_bbs_1/104-0414722-7371109?ie=UTF8 Full disclosure: I'm a biologist -- so it may not be for everyone!
Title: Re: Yogurt
Post by: Christine on August 14, 2006, 10:15:38 am
Stonyfield is the best. I love Tzatziki sauce. It is the white sauce on gyros. I eat it plain, or dip some bread into it.
Tzatziki Recipe Ingredients: 2 cups Plain yogurt 1 medium Cucumber -- peeled and grated 1 clove Garlic -- minced 2 teaspoons Olive oil 1 tablespoon White vinegar 1 tablespoon Finely chopped fresh dill 1 teaspoon Finely chopped fresh mint 1 pinch Salt
Directions: Combine all the ingredients in a glass bowl and chill for several hours.
I drain the yogurt, and press out as much of the water as I can with the cucumbers. I also do the mint and dill to taste.
Christine
Title: Re: Yogurt
Post by: J.R.E. on August 14, 2006, 10:57:18 am
Hello Christine,
Thanks for that recipe ! I have always wondered what Tzatziki consisted of. I love it also. I remember hearing it was made with yogurt.
Ray
Title: Re: Yogurt
Post by: carbonNYC on August 14, 2006, 11:04:44 am
Christine,
When you say "drain the yogurt" -- do you do that with cheesecloth? Or some other method?
Does anyone know if that process leaches healthful components of the yogurt (e.g., bacteria)? I often pour off that liquid from opened yogurt but I wonder if that's somehow defeating the purpose.
...I can see how it'd make for better Tzatziki, though. :D
Title: Re: Yogurt
Post by: jkinatl2 on August 15, 2006, 06:50:58 am
I LOVE Stonyfield yogurt. It's almost theonly brand I can tolerate. The others are so cloyingly sweet and artificial tasting. Plus, I like the layer of cream on top :)
Title: Re: Yogurt
Post by: jordan on August 15, 2006, 06:58:30 am
Occasionally I'll eat yogurt and, I agree, Stonyfield is great. The others leave me feeling listless and undigested.
Title: Re: Yogurt
Post by: Christine on August 15, 2006, 10:18:46 am
Carbon NYC, I don't know for sure if draining the liquid from the yogurt would take away the good bacteria. My guess would be no....I think the good bacteria is in the yogurt itself.
I take a colander, drape it with cheesecloth or a coffee filter, then place the whole thing over a bowl. It usually drains for a few hours in the fridge. You can make it without draining the yogurt, it is just a little thinner, and will have some water sitting on top which will have to be mixed in before eating. I have made it both ways- taste is the same, I just perfer it a little thicker.
I also forgot to add I peel and seed the cucumbers. I just love the stuff! Christine