You stand in the grocery aisle glancing back and forth between two packages. One product is made with a white confectioner's coating while the other a "healthy" yogurt coating. The choice seems obvious, right? Claims have been made for years that yogurt coatings are healthy and even digestively beneficial. But are they really?
Tradition yogurt purchased in the dairy aisle is made by mixing milk with bacteria (also referred to as "live and active cultures") and allowing the mixture to ferment. The final result is yogurt that is a good source of protein, calcium, vitamins, minerals and high in live and active cultures, which are believed to aid digestion, ease diarrhea, and boost immunity.
Unfortunately, high temperatures, drying, processing, and pasteurization kill the beneficial bacteria. While the yogurt in the coating is made with live and active cultures, the bacteria rarely lives beyond the manufacturing process and thus has little health benefit when eaten.
Aside from yogurt powder, both coatings generally have similar ingredients: sugar, palm kernel oil, dry milk, whey powder, and soy lecithin.
A comparison of Nutrition Facts (Serving Size 100 g) reveals values, which are almost identical:
| Confectioner's White | Yogurt Coating | |
| Calories 539 | Calories 522 | |
| Total Fat 32 g | Total Fat 27 g | |
| Sodium 90 mg | Sodium 88 mg | |
| Total Carbs 59 g | Total Carbs 63.9 g | |
| Fiber 0 g | Fiber 0 g | |
| Sugar 59 g | Sugar 62.36 g | |
| Protein 5.9 g | Protein 5.9 g | |
| Calcium 199 mg | Calcium 205 mg |
Simply put, there is little nutritional difference between the two coatings and since the bacteria in the yogurt coating is not live there are no digestive benefit. Take caution when purchasing products with health claims - especially pet food, which is not regulated as strictly as food for human consumption. Your best source of information is the ingredients list, guaranteed analysis, and most importantly your veterinarian.
Resources
Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. (2001).
The National Yogurt Association (NYA). www.aboutyogurt.com
USDA National Nutrient Database for Standard Reference, Release 22 (2009)
Wisconsin Milk Marketing Board. 2010. "Yogurt." www.eatwisconsincheese.com/wisconsin/other_dairy/yogurt.aspx
For more information regarding "live and active cultures" and the benefits of yogurt contact The National Yogurt Association, Washingtion, D.C. or to learn about probiotics visit USProbiotics.org.
© Copyright Rebecca Paliwoda. All Rights Reserved.
