Siggi’s yogurt makes the list of this week’s Supermarket RD’s Pick. See why Siggi’s is RD approved!
Have you ever tried Siggi’s yogurt before? It brings Greek yogurt to a whole new level. Siggi’s is an Icelandic style cream-skyr. True to Icelandic tradition, Siggi’s products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and are made with milk from family farms who do not use growth hormones such as rBGH. Siggi’s dairy is fully committed to making rather delicious yogurt products with simple ingredients and not a lot of sugar, always. (source)
There are always questions about what rGBH is. rBGH, or recombinant Bovine Growth Hormone is a synthetic form of growth hormone injected into cows to increase growth rates and milk production. When used in lactating cows, rBGH can increase the milk production by 10-15%, by limiting mammary cell death. The increased milk production in cows can lead to mastitis, an infection that is treated by antibiotics. The increased milk production is very taxing on a cow and can often lead to shortened lifespan. Siggi’s does NOT use milk from cows injected with rBGH.
Siggi’s is very thick and creamy compared to other Greek yogurts. It is made by incubating skim milk with live active cultures. The whey is strained to make a thicker, creamier, and more concentrated yogurt. This results in a higher protein content than most yogurts.
What really makes this RD approved is that there is always more protein than sugar in their products and no additives or preservatives are added either! Real food ingredients for the win!
I haven’t tried a flavor I didn’t like, but my favorite flavor is the pumpkin & spice, with coconut being the runner up.
Disclosure: Siggi’s did not sponsor this post. All opinions are my own.
Skyr, pronounced “skeer,” is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.
Since skyr is fat-free it has been an age old practice to throw a bit of cream back into it for a tad richer touch: generally called rjóma-skyr; or skyr with cream. Delicious!
– See more at: http://siggisdairy.com/products/detail/skyr/pumpkin-and-spice/9821/#sthash.cs3rmndi.dpufWhat really makes this RD approved is that there is more protein than sugar I like all the flavors, but my two favorite are pumpkin & spice and the coconut flavors!