Whole Foods…Shame on You!

Once again, an interesting news article has derailed our coverage of FAD diets…

Did everyone hear about the lawsuit filed against Whole Foods? Sadly, that Whole Foods brand non-fat plain greek yogurt that we have been recommending was indeed too good to be true. Advertised at 2 grams of sugar per container, turns out the yogurt has a whopping 11.4 grams of sugar! Making it one of the WORST choices for greek yogurt on the market.

You can read all about it here, but according to The New York Post, “customers are suing Whole Foods Market for ‘vastly understating’ the amount of sugar in its store-brand yogurt. A class-action lawsuit filed Friday in Manhattan federal court cites six tests by Consumer Reports in a July report on the supermarket chain’s Whole Foods 365 Everyday Value Plain Greek Yogurt…”

So disappointed in Whole Foods!

Whole Foods did release a statement via spokesman Michael Sinatra: “We strive to only provide the highest quality products with accurate product labeling under our 365 Everyday Value line. This product was tested by a reputable third-party lab using FDA-approved testing methodology to determine the labeling,” and has removed the yogurt from store shelves while they investigate Consumer Reports claims.

Another pre-packaged product bites the dust. As always, if you need something quick, and we all do occasionally, just know that you can never be too sure what you are really eating, so try to eat packaged food sparingly. It’s really too bad we all don’t have the time to make everything we eat from scratch all the time.

But if you do….

Make your own yogurt! NPR has a great piece on making your own yogurt that aired in 2013 (you can find the link here). Please try this recipe for homemade yogurt out and let us know what you think! (We would recommend Organic milk…and if you can get it from a local farm, that’s even better. If you have your own cow to milk, that would be the best!)

Homemade Yogurt

This is a simple recipe: a few tablespoons of pre-made yogurt gives the necessary base while the milk makes up the bulk of the yogurt. Whole milk is listed as the starting point but you may use nonfat, low-fat, (unsweetened) soy milk, etc., and the formula remains the same. Just know that non-fat milk has more sugar than whole milk, and soy milk is processed so it kind of defeats the purpose of making it yourself…Goat and sheep’s milk (which can be hard to find) might be interesting substitutions as well.

Nicole Spiridakis for NPR

Makes 1 quart of yogurt

1 quart whole milk

1/4 cup plain whole milk yogurt

Have a 1 quart jar with a screw-on lid (or several smaller jars) ready and boil water. Pour the boiling water into the jar and let it stand for 5 minutes to sterilize it. Pour out the water and set aside.

In a large, heavy-bottomed saucepan heat the milk until it reaches 180 degrees on a thermometer. Remove from heat, keeping the thermometer in the pot.

When the temperature drops to 115 degrees, stir in the yogurt until thoroughly incorporated. Pour the mixture into the jar and screw on the lid.

Place the yogurt in a warm place and leave it undisturbed for 10 to 12 hours. You can wrap the jar with a towel if your house is a bit cool. For a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.

Refrigerate yogurt for at least 3 hours before eating.

We hope you all enjoyed your labor day weekend!

 

 

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