Paleo Diet and Paleolithic Diet Questions & Answers

Question

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Hey guys,

I bought some full-fat Greek style Trader Joes yogurt. A few questions:

Should I be worried about the 1g of trans fat, or is that the natural kind? Should I be concerned that it's "greek style" rather than greek itself? Any big difference?

Thanks!

flag	asked Apr 12 2010 at 22:57 memostotle 886●12●20

If the ingredients are just whole milk and active cultures, it should be fine. If it's low-fat, or contains any additives...not so much. – Nicole Apr 13 2010 at 16:47

42 · Accepted Answer · 2010-04-13 01:54:54Z UTC

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You can make your own "greek" yogurt at home very easily. Get a quart of (preferably) raw, full-fat yogurt which will be a bit runny. Line a colander with rinsed cheesecloth. Dump yogurt into lined colander and set it in a big bowl then put the whole mess into the fridge overnight. In the morning you will have a nice big lump of "greek" yogurt (aka farmer's cheese) and whey liquid in the bowl. You may need to dump the whey (or drink it, up to you) a few times depending on the source. The resulting cheese/yogurt lump can be easily peeled off the cheesecloth and eaten.

answered Apr 13 2010 at 1:54

42
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Better yet, make your own yogurt from raw milk, then strain it. Let me mention, though, I always bring my raw milk to 185 degrees and hold it for five minutes. I am pretty sure it's possible to heat it to a lower temperature for a longer time, but I do want to make certain there are no "bad" bacteria to interfere with the good, especially since I tend to drain it outside the fridge for ~24 hours after chilling the homemade yogurt. – gharkness Apr 13 2010 at 16:35

I only heat my raw milk to about 100', and I do sometimes strain my yogurt too. I don't worry about it, and I've never had a problem. I am on a cowshare though - I know my farmer - I'm not buying at a supermarket. – Nicole Apr 13 2010 at 16:43

Like its name implies, "farmer's cheese" is cheese, not yogurt. – Danny Apr 13 2010 at 20:49

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gharkness: There is not much point buying expensive raw milk if you are pasturise it yourself. Most milk is pasturised by heating it to 161 F for 15 seconds. – Matt Aug 3 2010 at 10:44

Hey, Matthew, I agree with that (your comment about not much point), but the 161 for 15 seconds is not what I read to be the appropriate time/temperature for pasteurization of raw milk. In any case, I was getting way too little yogurt for the amount of milk I was using, and the leftover whey doesn't agree with me much, so I have come up with some other methods that are more satisfactory to me and don't require me to buy $8/gallon milk and throw half or more than half of it away. – gharkness Aug 3 2010 at 18:13

jm054 · Answer 2 · 2010-04-13 00:42:45Z UTC

"In Western Europe and the U.S., the term "Greek yoghurt" has come to mean strained yoghurt. "Greek-style" yoghurts are similar to Greek strained yoghurt, but may be thickened with thickening agents,[3] or if made the traditional way, are based on domestic (rather than Greek) milk."

http://en.wikipedia.org/wiki/Greek_Yogurt

pjnoir · Answer 3 · 2010-04-13 00:45:06Z UTC

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This is NOT real greek yogurt- just a greek STYLE. Buy the real thing and get good dairy fat if that is what you want. I use fage for the diary fat i want.

answered Apr 13 2010 at 0:45

pjnoir
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	Copyright issues ? Mine is "Greek style" and has 10g of fat and no extra ingredients, just "yogurt". Also don't all "real" greek style yogurts have honey in them ? – Ikco Aug 3 2010 at 9:53
	If it is TJ it is not real Greek Yogurt- read the label. And No Fage has no honey in their yogurt – pjnoir Aug 3 2010 at 15:57
	Unless it is the Total Honey variety, their regular Total's do not have honey... – Ian G Aug 4 2010 at 21:20
	yes, I see that they have a blueberry now - I can't eat them but my son likes it – pjnoir Aug 5 2010 at 16:04

LiveForIt · Answer 4 · 2010-08-03 11:59:34Z UTC

The trans fat that is listed on the back of the yogurt is more than likely the naturally occurring Conjugated Linoleic Acid (CLA).

Disregard what the "board certified nutritionist" states as he has discredited his very profession and personal knowledge by stating what he did in his very first post, but CLA is found in abundance in grass-fed beef, dairy, and other ruminants. It has significant anti-cancer properties among other attributes that are positive to health.

But do not go out and buy "CLA" supplements though :)

becker · Answer 5 · 2011-04-14 22:52:03Z UTC

There is a small amount of naturally occurring trans fat in cow's milk called vaccenic acid. You possess an enzyme to isomerise (convert to a cis fat) this particular trans fat, so it does not cause typical neolithic trans fatty acid problems.

Jay · Answer 6 · 2010-04-13 15:34:29Z UTC

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Check the ingredients. If it's just dairy, it's natural trans fat. If they put some other oils in there, don't eat it.

answered Apr 13 2010 at 15:34

Jay
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Quik77 · Answer 7 · 2010-04-13 15:51:25Z UTC

I have some in my fridge here's the ingredients (I don't think there is such a thing as natural trans fat! ) Trader Joe's Greek style yogurt (1g trans fat per Cup)

Cultured grade A pasteurized milk
Cream
nonfat milk
live and active cultures (cultured after pasteurization) S. Thermophilus, L. Bulgaricus , Lacidophilus, Bifidus

also got some Fage total (0g trans fat per 5 oz)

Strained Yogurt (grade A pasteurized milk, and Cream)
Live active cultures: S. Thermophilus, L. Bulgaricus

bet the trans fat is an additive in the nonfat milk in the TJ's one, thank god I can get full fat fage at Harris teeter and whole foods around here (TJ stopped carrying the full fat fage at my location for some reason.)

Trans fat in full fat dairy?

7 Answers