LIGHT NON FAT YOGURT
Summary
This yogurt is ultra-processed, which limits its potential health benefits despite having a relatively low sugar content. The presence of carrageenan and potassium sorbate, both controversial additives, further detracts from its nutritional profile. While it contains cultured nonfat milk, the additives and processing level prevent it from being considered a healthier option.
At a glance
Key ingredients 4
Cultured Pasteurized Grade A Nonfat MilkNeutral
This ingredient is a primary component of yogurt, providing a source of protein and calcium. It is pasteurized to ensure safety by eliminating harmful bacteria. However, being nonfat, it lacks the beneficial fats found in whole milk.
Benefits
Provides protein and calcium, essential for bone health and muscle function.
CarrageenanBad
Carrageenan is used as a thickening agent in many processed foods. It is derived from red seaweed but has been linked to digestive issues and inflammation in some studies. Its use in food products is controversial due to potential health concerns.
Risks
May cause digestive issues and inflammation in sensitive individuals.
PectinNeutral
Pectin is a natural polysaccharide used as a gelling agent in foods. It is derived from fruits and is generally considered safe. It can aid in digestion and is often used to improve texture in low-fat products.
Benefits
May aid in digestion and improve the texture of low-fat products.
Potassium SorbateBad
Potassium sorbate is a preservative used to extend the shelf life of foods by inhibiting mold and yeast growth. While generally recognized as safe, it can cause allergic reactions in some individuals. Its presence indicates a higher level of processing.
Risks
May cause allergic reactions or skin irritation in sensitive individuals.
Processing
Ultra-Processed Foods
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