Nutrients low in yogurt liquid

Posted July 01, 2008 11:00 pm

By Ed Blonz

Q. What are the nutritional consequences of discarding the liquid that separates from yogurt in the container? Since my trip to Greece last year and discovering Greek yogurt, I find I prefer the thicker consistency of American yogurt obtained by allowing it to settle and then removing the liquid; however, I'm unsure whether I am losing valuable nutrients with this practice. Any insight would be very much appreciated.

A.A., via e-mail

A. The liquid on top contains the whey, some carbohydrates and water-soluble nutrients. The nutritional consequences of pouring off the whey are not significant. The wonderful texture of Greek-style yogurt comes, in part, from being strained to eliminate more liquid. Yogurt is great food either way, so enjoy.

Ed Blonz, Ph.D., is a nutrition scientist and the author of "Power Nutrition" (Signet, 1998). Write him at "On Nutrition," Ed Blonz, c/o Newspaper Enterprise Association, 200 Madison Ave., New York, NY 10016. Or ed@blonz.com. Due to the volume of mail, personal replies cannot be provided.

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