Greek Yoghurt Versus Regular Dairy: Which Is Healthiest?

Greek yoghurt is my favourite source of dairy. The full-fat, thick creamy textured source of dairy seems to be full of nutritional benefits including calcium, protein and probiotics.  Yoghurt's probiotics may strengthen your immune system, protect you from the gastrointestinal infection, and decrease your risk of osteoporosis.  Those with an intolerance to lactose may be able to enjoy greek yoghurt because the bacterial cultures break down the lactose in milk. The probiotics found in Greek yoghurt remain live, active and beneficial. While in my office as a health copywriter I love snacking on some delicious greek yoghurt. Try to buy greek yoghurt which hasn't been heat-treated and has "Live & Active Cultures" seal on the packet.

Health Benefits Of Greek Yoghurt

Greek yoghurt has excess water, lactose and minerals drained out during the making process. What’s left is a creamy, creamy yoghurt with less sugar.  A cup of plain Greek yoghurt may help you meet the daily recommended dietary guideline of three daily servings of dairy products. People who have lactose intolerance may also find Greek yoghurt easier to digest because of the bacterial breakdown of the milk’s sugars.

Not all greek yoghurt is beneficial to your health.  It is best to eat organic, unsweetened, grass-fed dairy.  It is to ensure that the cows which made the Greek yoghurt were not given added hormones or antibiotics or kept inside where they are prone to becoming malnourished.

Dairy doesn't seem as popular as it was in previous generations.  I love cheese and a good quality natural yoghurt!  Cow's milk doesn't suit my family which we discovered when they were babies.  Thankfully, we wised up and drastically reduced the amount of milk they drank.  There are many other whole foods which provide adequate amounts of calcium including:

  • Broccoli

  • Collard Greens

  • Kale

  • Bok Choy

  • Figs

  • Sardines

  • Oranges

  • Canned Salmon

  • White Beans

  • Tofu

  • Almonds

How To Make Almond Milk

Almonds make delicious almond milk.  Almond milk is quick to make.  It is full of calcium and magnesium and other nutrients which will help calm your nervous system as well as give your bones all the goodness they need to be active and healthy.  Almonds are also alkalizing for your body.


4 cups water

2 cups almonds, pre-soaked overnight and drained


Whizz 2 cups of pre-soaked almonds and 4 cups of water in a blender or food processor.

Strain almond mixture through a fine sieve.

Pour the strained almond milk into an airtight jar or jug.

Store in the fridge.

Fresh almond milk will last 3-4 days in the fridge.

Leftover Almond Pulp

Blend into smoothies or stir through porridge to boost the protein content.  Make some almond meal – spread the pulp evenly onto a baking tray and bake in the oven at the lowest temperature to dry out for 2 hours.

Cow’s Milk

Milk is energetically a building food and when not pasteurised or homogenised is neutrally balancing for your bodies pH.  Human beings are the only human that continue to drink the milk of other species.  Raw, unpasteurized milk is a complete protein, high in tryptophan, calcium-rich, contains right amounts of vitamins and minerals.  Raw milk is more comfortable to digest than processed milk.

Cow’s milk is mucus forming which increases a runny nose, middle ear infections and wheezing.  Cows milk may be a contributory factor to many health conditions including; candida, reproductive system problems, headaches, migraines, leaky gut, bloating, flatulence, diarrhoea and constipation.

Goat’s Milk

Goats eat mineral-rich foods such as berries, herbs, bushes etc.  I love goats milk because it is high in protein, minerals, fluoride, silica calcium and magnesium.  Goats milk contains small fat globules so easier for humans to digest than cows milk.  Alkaline on pH balance (when not pasteurised).  Nutritionally goats milk is the closest milk composition to mother’s milk, good brain food and is non-mucous forming.


Yoghurt may promote longevity and a healthy intestinal tract.  Culturing (fermenting) restores many of the enzymes destroyed during pasteurisation.  It includes lactase, which helps digest lactose and numerous enzymes which help the body absorb calcium and other minerals.  Yoghurt is rich in friendly bacteria, especially lactobacillus and bifidus, which may prevent vaginal yeast infection (thrush) and candida.  Read labels carefully as some yoghurts contain high amounts of sugar, honey, colours, flavours, fillers, additives.  Best to buy organic or biodynamic plain yoghurt and then add your fruits.


Cheese contains high amounts of protein, calcium, vitamin A, and other vitamins and minerals.  Some processed cheeses are high in saturated fats, added salt, colouring, additives and synthetic vitamins.  A small amount is healthy and nutritious, unless intolerant. Hard naturally fermented cheeses (Parmesan, Romano, Cheddar, Gruyere) are easier to digest.

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