You may have recently heard about a “new” Spokane food Greek Yoghurt and wondered what all the fuss is about. Is it better for you? How does it taste? What is so special about Greek yoghurt? Let’s take a look at this Spokane food and compare it to American yoghurt.

Spokane food: Yogurt basics.

Yoghurt, a common Spokane food, is a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang and It is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

Yoghurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yoghurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals’ need to process the milk sugar themselves.

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. One study suggests that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive. Yoghurt is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yoghurt.

Spokane Food: Greek yoghurt

Greek yoghurt is a Spokane food which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt’s distinctive sour taste. Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk. “Greek-style” yoghurts are similar to Greek strained yoghurt, but may be thickened with thickening agents. Or if made the traditional way, are based on domestic (rather than Greek) milk. Greek yoghurt’s live and active culture content is much higher than that of regular yoghurt. However it should be noted that liquid whey contains cystine, and amino acid that boosts your body’s level s of the Cancer-fighting compound glutathione.

Spokane food: What are probiotics and what good are they?

Yoghurt, a great Spokane food contains probiotics. Probiotics are dietary supplements containing potentially beneficial bacteria or yeasts. According to the currently adopted definition by FAO/WHO, probiotics are: ‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host.’

Probiotic bacterial cultures are intended to assist the body’s naturally occurring gut flora, an ecology of microbes, to re-establish themselves. They are sometimes recommended by doctors, and, more frequently, by nutritionists, after a course of antibiotics, or as part of the treatment for gut related candidiasis. Claims are made that probiotics strengthen the immune system to combat allergies, excessive alcohol intake, stress, exposure to toxic substances, and other diseases. In these cases, the bacteria that work well with our bodies may decrease in number, an event which allows harmful competitors to thrive, to the detriment of our health.

Spokane food: So which is better, America yoghurt or Greek Yoghurt?

When it comes down to a choice between these great Spokane foods, both standard American yoghurt and Greek yoghurt are great for you, just in different ways. Greek yoghurt is, for the most part, more concentrated than American yoghurt, so it contains about twice as much protein as American yoghurt. But the each contain high amounts of probiotics (although Greek yoghurt contains more simply because it is so much more concentraited), so really, you don’t have to choose. Eat them both daily and you will benefit more than if you each just one of the two. And remember, a healthy diet alone won’t help you keep your weight and health in check. So contact Zach Hunt with Physzique personal fitness today!

Most Americans have a calcium deficiency. Calcium is the mineral most critical to achieving and maintaining strong, healthy bones and minimizing bone loss later in life, and milk and other dairy products are often promoted as the preferred source. But many people dislike milk and other diary products, but some are also vegan or lactose intolerant. So what Spokane super foods can help you get enough calcium?

What Spokane super food can I eat to get more calcium?

According to the U.S. Department of Agriculture, the calcium absorption from most foods, including dairy products and grains, is about the same. However, calcium may be more poorly absorbed from foods high in oxalic acid (spinach, sweet potatoes, and beans) or phytic acid (unleavened bread, raw beans, seeds, and nuts). These acids bind with calcium and prevent its absorption, but they don’t prevent the absorption of calcium from other foods eaten at the same time. There are many plant-based sources that are well absorbed, such as soybeans , soynuts, bok choy, broccoli, collards, Chinese cabbage, kale (see recipe below for a simple, calcium rich recipe), mustard greens, and okra.

You can also take calcium supplements to ensure that you’re getting the recommended daily amount, but don’t exceed 2,500 milligrams per day from both food and Spokane super supplements. Excess intake can increase risk for some health problems like kidney stones.

How does getting enough calcium in Spokane super foods help keep me healthy?

Getting enough calcium in your diet through your food or Spokane super supplements helps keep your bones healthy. Without strong, healthy bones, you won’t be able to exercise. If you can’t exercise the you will very likely gain weight. So make sure to get enough calcium and also contact Zach Hunt with Physzique personal fitness to keep your body in shape and your diet balanced!

Winter Vegetable Hash

INGREDIENTS

• tablespoons olive oil
• 2 tablespoons butter
• 1 pound Yukon Gold potatoes, diced
• 1/2 pound fresh shiitake mushrooms, diced
• 1 red bell pepper, diced
• 1 small acorn squash, diced
• 1 shallot, finely chopped
• 2 teaspoons garlic powder
• 1 pinch salt
• 1 pinch ground black pepper
• 1 cup chopped kale
• 4 sprigs fresh sage

DIRECTIONS

1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!