If there is one thing I have learned during the past 12 months as changing my lifestyle into something which can be most accurately be decribed as “paleo”, it is that there is no “fit-for-all” plan, no magic lifestyle and if even, just directions to stear to when it comes to nutrition and at the end of the day it’s all about what works for you.
So yes, technically I like to summarize my 100% gluten/ grain-free lifestyle with calling it paleo – but I do not exclude dairy from my menu. I do not overindulge, but I like my milk in my coffee and I snack on cheese from time to time.
Why? Because I go well with it and I have been raised on a dairy-bursting diet – some dairy products are simply too delicious to me to give it up fully. A good example here is Greek yoghurt.
I have always been a fan of quark (curd) – a type of yoghurt created “by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. It can be classified as fresh acid-set cheese” (Wikipedia) and very common in many German speaking countries like Germany, Austria and Switzerland as well as many Nordic and Slavic countries in Europe.
But for a couple of years now, I steared away from quark as it very filling and sometimes too much for a snack meal, even though I love to still use it for protein cheesecake for example.
A nice middle ground between quark and runny yoghurt is greek yoghurt though – it is yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt’s distinctive, sour taste.
Both types of dairy though – quark and greek yoghurt are both lower in sugar than unstrained yogurt and the fact that they are both restrained by the lactose and whey, make it easily digestible and more suitable for us grown-up dairy consumers.
And trying to live a healthy 80/20 lifestyle – I allow myself some dairy, mainly in the form of blood-sugar balancing greek – or also bulgarian yoghurt. As a matter of fact, strained yoghurt is most commonly known as Greek yoghurt, but the product is part of various, international cuisines: Armenia, Bulgaria, Cyprus, Central Asia, Middle East and Mexico.
My favorite – and I tried many of them all over the world – is the simple 0.42€/ cup ECHT BULGARA JOGHURT by Bayernland – a local Bavarian product. I love the tangy, fresh taste – to me that’s what’s dairy all about.
Furthermore, strained yoghurt has all kinds of health benefits:
- Greek yogurt is a great http://findingdori.net/wp-admin/edit.php?post_type=newsletterway to boost your protein levels while avoiding heavy foods like meats.
- Greek yogurt is rich in essential amino acids which make up proteins – key building blocks for regenerating muscle tissue and repairing fiber damage after a strong workout – just add nuts and berries for the ideal refuel snack.
- Packed with probiotics, greek yoghurt keep you regular.
- Greek yoghurt is full of vitamin B12, which is necessary for energy and healthy brain function.
A fun fact at the end, apparently my grandmother used to love ECHT BULGARA JOGURT already in the 70s- and my mom was delighted when I started to stuff our fridge with the little, nostalgic looking cups of bulgara.
So, let’s not fight about if dairy is or is not 100% paleo – if you feel good with it, go for it. And as my grandma loved it, it’s kind of ancestral to me.