May 28, 2014 by Johanna Burani
In case you haven’t heard, earlier this month the New York State Senate passed a bill declaring yogurt the State’s official snack. And in case you didn’t know, the proposal originated in a fourth-grade classroom!
I guess it makes sense from an economic perspective. New York has a very robust dairy industry and has become the nation’s #1 manufacturer of yogurt.
It surely makes sense from a nutritional standpoint. Yogurt is made from fresh milk to which have been added active beneficial bacteria (probiotics). It is a good source of animal protein and contains vitamins and minerals (calcium, B2, B12, potassium, magnesium and possibly vitamin D).
Yogurt comes in all sizes and shapes: with fruit or without, with added sugar or without, with artificial sweeteners or without. While whatever is or isn’t added in may impact on the nutrient density (nutrients for the calories) of the yogurt, the glycemic index property of yogurt remains the same: LOW.
So those nine year-old school children have shown to all interested adults how to connect the win-win dots. Yogurt is a low calorie, nutrient dense snack that helps regulate blood glucose levels to provide energy and satiety between meals.