LOWFAT YOGURT
Summary
This low-fat yogurt is heavily processed, containing added sugars and corn starch, which contribute to its ultra-processed nature. While it includes beneficial cultured milk that provides probiotics, the presence of vague 'natural flavors' and refined ingredients like corn starch detract from its overall healthiness. The processing level and added sugars limit its score despite some nutritional benefits.
At a glance
Key ingredients 4
Cultured Pasteurized Grade A Reduced Fat MilkGood
This ingredient provides a source of high-quality protein and essential nutrients like calcium. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial probiotics that support gut health.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. Contains probiotics that may improve digestive health.
Fruit BlendBad
The fruit blend contains added sugar, which can contribute to excessive calorie intake and potential health issues. The presence of 'natural flavor' is concerning due to its vague nature and potential for synthetic additives. Corn starch is used as a thickener, which is a processed ingredient.
Risks
High sugar content may lead to weight gain and increased risk of metabolic diseases. 'Natural flavor' can include synthetic chemicals that may cause allergic reactions.
Benefits
Provides some fruit-derived nutrients and flavor, though benefits are limited due to processing.
Milk Protein ConcentrateNeutral
Milk protein concentrate is a source of concentrated protein, beneficial for muscle repair and growth. It is derived from milk through filtration processes that retain protein while removing lactose. This ingredient is less processed than some alternatives but lacks the full nutrient profile of whole milk.
Risks
May cause digestive issues for those with lactose intolerance or milk allergies.
Benefits
Provides a high concentration of protein, supporting muscle health and satiety.
Corn StarchBad
Corn starch is a refined carbohydrate used as a thickening agent, offering little nutritional value. It is highly processed and can contribute to blood sugar spikes. Its use in processed foods is often to improve texture rather than nutritional content.
Risks
May contribute to blood sugar spikes and is low in nutritional value.
Processing
Ultra-Processed Foods
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