Schneck Medical Center

SUM 2015

Spirit of Women magazine is a national publication presented to women by hospitals and their physicians. The magazine provides up-to-date, evidence-based healthcare information and promotes our hospitals as leaders in women's health excellence.

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S P I R I T O F W O M E N S U M M E R 2 015 w w w. s p i r i t o f w o m e n . c o m 6 H E A L T H Y E A T I N G By Bev Bennett D ense, tangy and delicious—these are some of the reasons Greek yogurt is so popular. But unlike some indulgent foods, Greek yogurt delivers nutritional benefits along with great flavor, say food and nutrition experts. Greek yogurt's distinctive manufacturing process gives it a boost, says Florida-based Sonali Ruder, D.O., co-author of "The Greek Yogurt Diet: The Fresh New Way to Lose Weight Naturally" (Hatherleigh Press, 2014). To make Greek yogurt, manufacturers start with two to three times as much milk as for regular yogurt. Then the yogurt goes through a straining process (to remove liquid whey), according to Dr. Ruder. The result? Yogurt that has considerably more protein and fewer carbohydrates than regular yogurt, says Isabel Maples, a registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics. GO GREEK FOR SUMMER MEALS Those virtues make Greek yogurt an excellent choice for healthful summer entrees, snacks and enlightened cooking. In fact, in Greece yogurt could be the entire meal, says Diane Kochilas, a television show host, chef and authority on Greek cooking. "The most traditional use of Greek yogurt here in Greece was [and among older people still is] as the light evening meal, when the main meal of the day was lunch," Kochilas says. A favorite hot meal in Greece is simmered lamb or baby goat served with an egg-lemon and yogurt sauce, according to Kochilas, author of "Ikaria: Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die" (Rodale Books, 2014). HOT AND COLD Although fat-free Greek yogurt is excellent for snacking, it's not the best bet for cooking, says Dr. Ruder, who is also a culinary school graduate (www.thefoodiephysician.com). Fat-free Greek yogurt OPA! Cooking with Greek yogurt

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