Yogurt Debate

Almost 28% of Americans eat yogurt on a daily basis.  Yogurt comes from milk that has healthy bacteria added for fermentation. During this process, yogurt thickens and takes on a slightly tangy taste. Yogurt is then strained through a cheesecloth, which allows the liquid whey part of milk to drain off. Regular yogurt is strained twice and Greek yogurt is strained three times to remove more whey, making it thicker.

Greek yogurt has almost double the protein of regular yogurt. Eight ounces of Greek yogurt has about 20 grams of protein and regular yogurt 11-13 grams. Greek yogurt has fewer carbohydrates than regular yogurt. Regular yogurt has about three times the calcium of Greek yogurt. Greek yogurt has half the sodium of regular yogurt. Plain, nonfat versions of Greek and regular yogurt have a similar calorie count per serving. Greek yogurt does not curdle when heated like regular yogurt. Greek yogurt, on average costs twice as much as regular yogurt. Bottom line, for one serving a day, not much difference, except a little texture, maybe taste, and a much higher cost.

Top Twelve Ice Cream Facts

Since July is National Ice Cream Month (created by Ronald Reagan in 1984) and (third Sunday in July (July 21) is National Ice Cream Day), thought I would dish up a few frozen goodie facts.

Ice cream has the following composition by weight:  greater than 10% milkfat by legal definition, 9 to 12% milk solids-not-fat, 12 to 16% sweeteners, 0.2 to 0.5% stabilizers and emulsifiers, 55% to 64% water which comes from the milk or other ingredients.

The history of ice cream dates back to the second century B.C.
The ice cream cone was invented in 1896 with a patent being issued in 1903 to Italo Marchiony.

The United States is the top ice cream consuming country in the world.

It takes 12 lbs. of milk to make a gallon of ice cream.

Vanilla is the number one selling flavor at 27.8%, followed by chocolate 14.3%, strawberry 3.3% (hot dog flavored ice-cream is made by Udder Delights in Arizona).

Chocolate syrup is the favorite topping to put on ice cream.

The major ingredient in ice cream is air.

Depending on conditions of storage, ice cream might last one year, or it might be two weeks or less.

PETA urged Ben & Jerry's to replace cow's milk in its ice cream with human breast milk.

In the late 19th century, America's soda shops bowed to pressure from local churches to not serve ice cream sodas on Sundays. They removed the soda from the recipe and invented the ice cream sundae.

Ice cream is made from milk fat and milk solids. Sorbet is non-dairy and usually high in sugar. Yogurt is usually tart with low or no fat milk substitute. Custard is rich and smooth with lots of egg in it.

An average dairy cow can produce enough milk in her lifetime to make a little over 9,000 gallons of ice cream.

July is also National Grilling Month.

Yogurt Breath

Research shows that the live bacteria in yogurt can suppress levels of bad breath causing bacteria. "Good" bugs in yogurt may crowd out the "bad" stink-causing bacteria or create an unhealthy environment for it.