Wednesday, 29 February 2012

Going Greek! (Continued from the March 2012 E-newsletter)

Less Sugar

Greek yogurt contains less naturally-occurring sugar than American-style yogurt. In 7 oz. of plain Greek yogurt, there are 8 g of sugar; the same amount of plain American yogurt contains about 17 g. Choose plain rather than flavored Greek yogurt to obtain more potassium, zinc and vitamins B6 and B12 per serving. The Center for Science in the Public Interest notes that some of the volume in flavored yogurt containers is taken up with the sugary fruit topping rather than nutritious yogurt, so they contain less of these healthy nutrients. Flavored Greek yogurts include up to 11 g of added sugars -  almost 3 tsp. worth. Add your own berries and a drizzle of honey to plain yogurt to control your sugar intake.

Less Sodium

Salt is a big red flag, and many consumers are looking for lower in salt items. According to the USDA, Greek yogurt has less sodium by up to 50 percent. Plus, it still has a full-bodied taste without the high sodium content.

More Versatile

Greek yogurt can be used for many dishes including savory and sweet. Due to its thick texture and rich taste, many people use it as a substitute for milk, sour cream and even use it for baking.

Better Texture

Greek yogurt has a smooth, rich and thick consistency. Part of what makes Greek yogurt different than regular yogurt is that it is strained to remove the whey. When whey is removed, so is water, which creates a thicker, more substantial yogurt product. This is why Greek yogurt is so popular because of the satisfaction after eating something creamy and smooth.

See! Told ya it was better!

I Put That S@#?! on Everything!

Rosario Colomba MAT, CSCS, CK
Personal Training Manager - Xanadu Health Club

Are you like me? Do you use olive oil for a variety of nutritional purpose? With its great taste and high levels of heart healthy antioxidants called polyphenols and the monounsaturated fats (which lower LDL’s and raise HDL’s) it has been the perfect oil to cook with. Yet there are times when olive oil shouldn’t be used- most notably when using high heat. When exposed to temperatures between 365-420 degrees F the beneficial compounds start to degrade and potentially health-harming compounds form.

Don’t fret- olive oil is still the oil of choice when making salad dressing, sautéing vegetables over medium heat, or drizzling over steamed vegetables. If you are roasting or baking, canola oil is a good choice because it’s healthy properties (high levels of alpha-linolenic acid and low in saturated fats) are better equipped to stay together at higher temperatures. The only downfall is that most of the canola oil produced in the United States is made from genetically modified canola seeds. If this is a concern, try the more expensive avocado, macadamia nut, or almond oils. Safflower oil is also gaining traction as a healthy and affordable alternative, but its bitter taste can turn some people off.

Therefore, because using oil is inevitable when cooking, choose the one that is best for your dish and cooking method.

Thursday, 23 February 2012

Coming Soon: Ross' Blog

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