Latest news with #GreekYogurt
Yahoo
a day ago
- Health
- Yahoo
House too hot? Energy bill already too high? This UK professor says smearing yogurt on your windows can cool your home
A researcher in the UK found applying yogurt to windows can lower a house's temperature by 6 degrees. The discovery comes as the country faces a massive heatwave, as does the U.S. Greek yogurt was used in the study, with a fat percentage of 10%. The summer of 2025 is already a scorcher—and we've got a long way to go. It's not just the U.S., either. The UK is experiencing a massive heatwave that has resulted in health alerts across parts of the country. That's especially problematic as few homes in that country have air conditioning—and it's resulting in some rather unique solutions. A professor at Loughborough University has come up with an especially odd way to cool your home that is a lot more effective than you might imagine: Smear some yogurt on the window. Dr. Ben Roberts says putting yogurt on the outside of windows can lower the temperature by up to 6.3 degrees (Farenheit). The numbers come following a one-month experiment, where two identical test houses braved the heat—one with yogurt windows, one without. On average, the yogurt house was one degree (F) cooler, but it saw a difference of 6.3 degrees on 'hot and sunny' days. The yogurt results in a film on the windows, which blocks some of the solar radiation, which raises the temperature. (If you're thinking of trying to recreate this, Roberts says they used Greek yogurt with a fat percentage of about 10%. He didn't add, but it seems logical to add that you'll want to skip the fruit-flavored varieties when doing so.) Roberts admits he was 'quite surprised' when he saw the temperature differences, adding he didn't think the diary product would be as effective as it was in blocking heat. Worried about the smell? Roberts says that faded as soon as the yogurt had dried, which took less than a minute. He did not, however, address whether the application of yogurt on the windows attracted more bugs. This story was originally featured on
Vogue
5 days ago
- Health
- Vogue
9 Foods With More Protein Than Eggs
Contrary to what you may have heard, eggs are not the be-all-end-all source of protein. Yes, a single, humble egg does offer a whopping 6 grams of protein, but many plant and animal alternatives provide significantly more protein per 100 grams—and sometimes, a more robust nutrient profile, too. Since eggs have around 12 grams of protein per 100 grams (two large eggs are equal to about 100 grams), we'll be comparing protein per 100 grams for each of the following foods so that you have all the info you need to create a high-protein diet filled with variety. Protein-Rich Alternatives to Eggs Peanuts Whether you like them raw, roasted, or in the form of 'butter,' peanuts are a great source of protein. Coming in at about 25 grams per 100 grams, the humble legume is actually more protein-dense than a steak. It's also a versatile addition to any dish: Mix peanuts into breakfast smoothies or oatmeal, or sprinkle on salads and stir fries. Tofu Don't sleep on soy: 3.5 ounces of firm tofu contains around 20 grams of protein. It's also easy to cook and a good source of calcium, iron, magnesium, and potassium, as well as B vitamins. Greek yogurt Plain, non-fat Greek yogurt has 10 grams of protein per 100 grams, but as most single-serving Greek yogurt cups are around 170 grams, you're probably getting more—anywhere from 16 to 20 grams. Due to the natural fermentation process, Greek yogurt is also a great option for people who are lactose-sensitive. Plus it's filled with probiotics. Win-win-win. Quinoa Quinoa is considered a vegetarian-friendly complete protein— a protein that contains all nine of the essential amino acids that are integral for metabolism, cognitive function, and immunity. Quinoa contains approximately 14 grams of protein per 100 grams. Cottage cheese Call it the comeback kid—cottage cheese is cool again. Its nutritional stats prove its worth: Cottage cheese contains around 13 grams of protein per 100 grams. Plus, it has the added bonus of a huge amount of calcium. Look for cultured cottage cheese to get an extra dose of probiotics. Lupin beans This traditional Mediterranean legume isn't widely consumed in the United States… but its definitely a food we should all be eating more of. The plant-based protein comes with a lot of fiber, and makes pretty tasty snack, similar to edamame. Not to mention: Lupin beans have an impressive 42 grams a protein per 100 grams. Parmesan With a whopping 38 grams of protein per 100 grams, Parmesan is the undisputed leader among cheeses when it comes to protein—just remember, it does have a relatively high salt and fat content. Regardless, this cheese is a complete milk protein and has a particularly high concentration of lysine, an essential amino acid necessary for building muscles, as well as calcium to support strong bones. Tuna Tinned fish are really having a moment—just looked to canned tun, which has about 27 grams of protein per 100 grams. Other heath benefits include a high level of omega-3 fatty acids. Chicken or turkey breast With 24-31 grams of protein per 100 g, the leanest of all meats provides the best ratio of protein to fat. It also has a nice amino acid balance and is easily digestibility by the body, making it ideal for anyone who wants to build or maintain muscle. Whether grilled, roasted, or baked in the oven, chicken and turkey breast are versatile and go with almost anything. Remember, it is not only pure protein content that determines the quality of a food, but also its biological value, digestibility, flavor, and how well it fits into everyday life. Eating a varied diet does the most good for your health—variety on the plate is the real superfood factor. Have a beauty or wellness trend you're curious about? We want to know! Send Vogue's senior beauty & wellness editor an email at beauty@
Telegraph
7 days ago
- General
- Telegraph
Griddled yogurt-marinated chicken with bulgur wheat and sour cherries
This is inspired by a Georgian recipe. Sour cherries, lots of soft herbs, bulgur, yogurt and pomegranate molasses are key ingredients there at this time of year. If you aren't going to serve the bulgur immediately, hold back the herbs. Any meat you cook after marinating it in yogurt can burn easily, so you have to adjust the heat, reducing it or turning it up as you need to. The yogurt really tenderises and flavours the meat. Overview Prep time 25 mins Cook time 25 mins Serves 6 Ingredients For the chicken 8 chicken thigh fillets 300g Greek yogurt ¾ tsp ground cayenne 1¼ tsp ground cumin 2 garlic cloves, grated to a purée 2 tbsp olive oil finely grated zest of 1 lemon and juice of ½ For the bulgur 70g dried sour cherries about 100ml fresh apple juice, or as needed 200g bulgur wheat 250ml stock, or boiling water 70g pistachios, toasted and roughly chopped (keep them chunky) 2 spring onions, finely chopped 20g flat-leaf parsley, leaves picked and chopped 20g mint, leaves picked and chopped 1 tbsp pomegranate molasses 1 tbsp honey juice of ½ lemon 1 tsp ground cinnamon 1 tsp ground cumin 2 tbsp extra-virgin olive oil Method Step Put 8 chicken thigh fillets on one side of a large sheet of baking parchment. Fold the other side of the parchment over the top. Step Bash the chicken pieces with a rolling pin until they are of an even thickness. Step In a large dish or bowl, mix together 300g Greek yogurt, ¾ tsp ground cayenne, 1¼ tsp ground cumin, 2 garlic cloves grated to a purée, 2 tbsp olive oil, and the finely grated zest of 1 lemon and juice of ½. Step Add the meat to the bowl, turning it over to coat fully. Step Season, cover with cling film and put it in the fridge to chill. Leave the chicken to marinate for anything from 2 hours to overnight. Step Put 70g dried sour cherries into a small saucepan and add enough fresh apple juice (about 100ml) to cover. Step Bring it to the boil then pull off the heat and leave the cherries to plump up for 20 minutes. Step Meanwhile, put 200g bulgur wheat and ¼ tsp salt in a medium bowl and pour over 250ml stock or boiling water. Step Cover the bowl with cling film and leave for about 20 minutes. Step Remove the cling film and, using a fork, fluff up the wheat to separate the grains. Season. Step Add the sour cherries with their juice, 70g toasted and roughly chopped pistachios, 2 finely chopped spring onions and 20g each of chopped flat-leaf parsley and mint, then toss to mix. Step Put the 1 tbsp pomegranate molasses, 1 tbsp honey, juice of ½ lemon, 1 tsp each of ground cinnamon and ground cumin and 2 tbsp extra-virgin olive oil into a small jug and whisk everything together. Step Pour this on to the grain salad and mix well. Cover. It will be served at room temperature. Step Put an ovenproof dish into the oven at a low heat (160C/150C fan/gas mark 3 is fine). Step Heat a griddle pan until very hot – if you sprinkle on some water it should sizzle. Step Shake the excess marinade off each piece of chicken and cook them on the dry griddle pan, cooking as many as you can at one time and putting the pieces into the dish in the oven as soon as they're ready (about 5 minuted on each side – they must be cooked through). Step Arrange the chicken on a warmed platter and serve with the bulgur.
Fast Company
7 days ago
- Business
- Fast Company
Lisa Smith killed the ‘blanding' trend. Now she has another plan to upend branding
Seven years ago, your grocer's dairy section became visually fantastical. You might not remember how sterile it used to be: the shelves were once dominated by similarly drab, white Greek yogurt cups that delivered on practical, nutritional performance. But truckload by truckload, the shelves transformed into a ripely colorful, whimsical, and idyllic play land of Chobani's making. The company had just undergone a monumental rebrand under the direction of designers Lisa Smith and Leland Maschmeyer, and they doled out a new design world in thousands of 5.3 ounce portions. Who knew a product like high-protein Greek yogurt could turn design off minimalism? But soon, a cohort of expressive, personality-driven, maximalist copycats emerged. Cooper Black was the new black. Smith had never been averse to stylistic shake-ups, if a brand mission calls for it. She'd rebranded the Met while at Wolff Olins; later at the design agency JKR, she satiatingly rebranded Burger King. Following six years as global executive creative director JKR, where she also rebranded Mozilla, Fanta, Impossible, and Walmart, Smith is moving to the smaller, multifunctional creative studio Uncommon as its first-ever global chief design officer, with another simple but groundbreaking idea: to expand what ' branding ' encompasses. Here, Smith explains why holistic teams that include advertising and marketing creatives are the real way to push design forward, why handoff should happen after launch day, and how she plans to build a renegade team that goes 'beyond just delivering guidelines.' 'I've always been a little bit messy,' she says. This conversation has been condensed and edited. The super-early-rate deadline for Fast Company's Most Innovative Companies Awards is Friday, July 25, at 11:59 p.m. PT. Apply today.
Yahoo
08-07-2025
- Health
- Yahoo
Greek Yogurt or Cottage Cheese? Nutrition Experts Reveal the Better High-Protein Snack
Greek yogurt is slightly richer in micronutrients, lower in lactose, and a more consistent source of probiotics, making it a great option for gut health and those with dairy sensitivities. Cottage cheese edges out Greek yogurt in protein content per serving but is notably higher in sodium, which may be a concern for those watching their salt intake. Both are nutritious, high-protein snacks that support muscle, bone, and immune health—so the 'better' choice really depends on your health goals, taste preferences, and dietary yogurt and cottage cheese are extremely popular dairy choices—both are featured ubiquitously across social media. But beyond being tasty additions to sweet and savory recipes alike, they're equally loved for their unique nutritional benefits. Although both Greek yogurt and cottage cheese are made from cow's milk and touted as high-protein, they actually offer slightly different nutrition. Each has their place and may be a better fit for certain individuals, depending on their needs. Here, we'll explore the ins and outs of Greek yogurt and cottage cheese—what makes them unique, the nutrition they offer, and which is a better choice when prioritizing protein intake. First things first, what is Greek yogurt? 'Greek yogurt is made by curdling milk and then straining it multiple times to remove a significant amount of liquid whey, to result in a thicker, creamier, and much more tart yogurt than regular yogurt. In turn, it contains less lactose and is significantly higher in protein,' shares Jamie Baham, MS, RDN, LD, registered dietitian and owner of Ladybug Baham, MS, RDN, LD, registered dietitian and owner of Ladybug Nutrition Ali McGowan, MS, RD, LDN, a Boston-based registered dietitianFor a deeper look into Greek yogurt's nutrition, here's the nutrient breakdown, according to the USDA Database: Plain Whole Milk Greek Yogurt (100 grams, around ½ cup) MacronutrientsCalories: 95 caloriesProtein: 9 grams (g)Total Carbohydrates: 5 gFat: 4.4 g Saturated Fat: 2.4 g MicronutrientsRiboflavin (Vitamin B2): 0.24 milligrams (mg), 19 percent of Daily Value (% DV)*Vitamin B12: 0.8 micrograms (mcg), 33% DVVitamin A: 38 mcg, 5% DVCalcium: 111 mg, 11% DVZinc: 0.5 mg, 5% DVPhosphorus: 126 mg, 10% DVSelenium: 9.7 mcg, 18% DVSodium: 34 mg, 2% DV Additionally, you can also expect Greek yogurt to offer plenty of probiotics. Otherwise, this nutritional analysis tells us a lot about how Greek yogurt can benefit overall health. 'It delivers high-quality protein, probiotics for gut health, and key nutrients like calcium, potassium, phosphorus, and vitamins A, B2, and B12,' explains Ali McGowan, MS, RD, LDN, a Boston-based registered dietitian. These nutrients combine to support muscle, tissue, bone, heart, immune, gut, and metabolic health. And given that Greek yogurt is lower in lactose than regular yogurt, it may be an especially smart choice for those sensitive to lactose. 'For my patients who are lactose intolerant, Greek yogurt is also a safer option when testing tolerance with yogurt, since it tends to be lower in lactose than milk, regular yogurt, and even ice cream,' shares Baham. 'Plus, the live and active cultures in Greek yogurt help further break down the lactose, making it even easier to digest.' Maybe the only concern surrounding this dairy product is its saturated fat content. While some research shows full-fat dairy, like yogurt, to not be linked to higher cholesterol or heart disease risk, other studies tie saturated fat to increased cholesterol levels, in turn upping cardiovascular disease risk. However, the fermentation process involved in Greek yogurt (and cottage cheese) thankfully converts some of its saturated fat into heart-healthy unsaturated fats, further quelling this concern. 'Fermented dairy, like Greek yogurt, has been associated with benefits for bone, metabolic, and immune health,' McGowan concludes. Ever trendy on social media, many of us likely are pretty familiar with cottage cheese. However, if you're not, 'cottage cheese is a soft, fresh cheese made from curdled milk,' explains McGowan. 'It's made by acidifying milk, which separates the whey from the curds,' Baham adds, with those curds going on to become cottage cheese. Here's a closer look at cottage cheese nutrition, according to the USDA: Plain Cottage Cheese, Full Fat (100 grams, around ½ cup)MacronutrientsCalories: 105 caloriesProtein: 12 grams (g)Total Carbohydrates: 5 gFat: 4.2 g Saturated Fat: 2.6 g MicronutrientsRiboflavin (Vitamin B2): 0.16mg, 13% DVVitamin B12: 0.7 micrograms (mcg), 29% DVVitamin A: 36 mcg, 5% DVCalcium: 88 mg, 9% DVZinc: 0.45 mg, 5% DVPhosphorus: 154 mg, 12% DVSelenium: 9.7 mcg, 18% DVSodium: 350 mg, 18% DV Certain brands of cottage cheese also contain digestion-supporting probiotics—but not all of them. 'Generally, cottage cheese is rich in casein—a slow-digesting protein that helps with satiety and muscle repair—and provides calcium, selenium, and B vitamins,' shares McGowan. Speaking of B vitamins, 'this protein-packed dairy food is also a great source of riboflavin (B2), which plays a key antioxidant role in reducing cell damage,' Baham adds. Ultimately, cottage cheese is pretty darn similar to Greek yogurt in terms of health benefits. 'Like Greek yogurt, it's a nutrient-dense, high-protein option that can support bone health and weight management,' McGowan summarizes—alongside championing energy metabolism and gut, heart, and immune health. But this brings us to the question, which of these dairy products is actually better for you? While the numbers are very similar, Greek yogurt offers slightly more micronutrients pretty much across the board compared to cottage cheese, with the exception of phosphorus and sodium. It's also slightly lower in calories, a more reliable source of probiotics, and generally lower in lactose. There's virtually no difference between the fat and saturated fat content of the two dairy products. The sodium in cottage cheese, however, is not to be overlooked, as one small half cup serving provides almost a fifth of your daily allowance of the mineral—and most of us eat more than half a cup in one sitting. While cottage cheese might be the only high-sodium food one has in a day, that's often not the case—and prolonged excessive sodium intake can lead to elevated blood pressure levels over time. But when deciding which of the two is the better high-protein snack, cottage cheese technically wins, as it boasts three more grams per serving. That said, they're both excellent choices that offer protein, calcium, and a range of other beneficial micronutrients. ''Better' really depends on the individual and their specific health goals,' Baham agrees. 'If you're trying to reduce your protein intake—like in the case of chronic kidney disease, for example—a dollop of Greek yogurt will be lower in protein than a dollop of cottage cheese. If you're trying to increase your calcium intake, Greek yogurt tends to be higher per serving than cottage cheese,' she adds. Taste preference plays a role here, too. 'It also comes down to what you enjoy. Greek yogurt contains probiotics and has a tangy, smooth texture, while cottage cheese offers a milder taste and chunkier consistency,' says McGowan. Regardless of which dairy option you choose, plain varieties are always the best picks to avoid sneaky pro-inflammatory added sugars. Also be sure to look for cottage cheese that contains probiotics (usually advertised on the packaging). With your plain Greek yogurt and cottage cheese, the culinary possibilities are nearly endless. 'I love adding Greek yogurt to boost the probiotics and protein in my smoothies, or using it as a substitute for sour cream or mayo in my homemade dressings, whereas I like to use cottage cheese in both savory and sweet dishes like tasty dips, fluffy pancakes, and even homemade ice cream to reduce fat and added sugars,' shares Baham. Meanwhile, McGowan loves 'adding fruit, nuts, a drizzle of honey or maple syrup, or spices like cinnamon or Everything Bagel seasoning for extra flavor to either Greek yogurt or cottage cheese.' At the end of the day, it's hard to go wrong with either dairy choice, as both Greek yogurt and cottage cheese offer a range of beneficial nutrients and satiating protein, sure to keep you energized throughout the day. Read the original article on Real Simple
