A long, long time ago, in the Indo-Iranian region where the concept of refrigeration was then a mystery to most, and probably would not make its debut until many millenia later, unwitting locals have learned the art ”to thicken the milk into a substance with an agreeable acidity”. To avoid tripping over our tongues, we will call this yoghurt. Fast forward to 1970. Now learned in the magical ways of cooling and freezing, some good folk on the shores of the western seas applied their mystical touch in making yoghurt more than just yoghurt.
“It’s not just yoghurt, it’s frozen yoghurt!”
Impressive, no? Maybe that’s why when it was first introduced in New England, sales did not go up by so much an inch. Back to the present. Frozen yoghurt, now intimately referred to as froyo, has emerged to become of those trends that threaten to sweep the urban civilization off their feet to cloud nine of chilly indulgences.
But enough with the history lesson, we’re here to tell you what froyo is, and whether its claim to fame as a healthy alternative to ice cream bears any weight.
Ferment it
Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12, all the stuff you like to have more of in your food even if you didn’t know why. A study has found that the consumption of low-fat yogurt can even promote weight loss, especially due to the calcium in the yogurt. Scientists believe it is due to the fact that calcium reduces the ability of fat cells to store fat. Therefore, adding one or two servings of yogurt to your daily diet can help you maximize loss of fat. That’s one or two servings.
Yogurt is made by adding live bacterial cultures to milk, and then left to ferment. These bacteria promote fermentation in the milk, releasing lactic acid. The acid, in turn, thickens the milk proteins and causes them to form a mass while guarding against non-beneficial bacteria. People who are moderately lactose-intolerant can enjoy yogurt without any repercussions because much of the lactose in the milk will have been converted to lactic acid by the bacterial culture.
Yogurt is usually considered true yogurt only if live bacteria remain at the end of the creation process. When consumed, these live bacteria enter the body and help other beneficial bacteria that are present in the body.
Freeze it
What about frozen yoghurt? Just as you wouldn’t simply freeze cream to make ice cream, you don’t just freeze yoghurt in hopes of making frozen yoghurt either. Yes, it is chilled to its exquisite form, but as in ice cream, a great deal of sugar is usually added, along with wonderful things that make it taste and look good. While frozen yoghurt boasts of a lower fat content compared to ice cream, the amount of sugar that is introduced takes it off the category of healthy foods, not to mention the various toppings that make the calorie count shoot through the roof.
What of the bacteria that boost our immunity to fight against the bad ones? Much of the beneficial bacteria can be lost during commercial processing, therefore taking away from the key benefit of consuming yoghurt. Some vendors, however, have an official seal purporting to have bacteria cultures that are alive and kicking in your cup of froyo.
Enjoy it
Health-wise, we would consider yoghurt>frozen yoghurt>ice cream. Don’t hesitate to indulge in a cup of frozen yoghurt, but don’t forget that it’s a dessert to be enjoyed sparingly.
Is this new delight worthy to be amongst the ranks of healthy snacks? http://t.co/5XCUVYKt
The perfect thing to give you a little brain freeze in the morning! http://t.co/Tz0SVsbl