…the hummus issue — as in “Where would I find hummus in the suburbs?” — was very very real. Especially when it dominoed into similar disconcerting questions about pad thai, bagels, sushi, and…uh, soul mates. (This pros-and-cons business was a slippery slope, especially when crafted in a bout of insomnia in the middle of the night.)
If only I had known about Heidi’s Hummus Hack! I would’ve gotten a lot more sleep.
Feel free to play it by ear if you make this yourself. Mix some salt and oil (a pinch and 2 tbsp, respectively) with a cup of yogurt and a bit more than a tablespoon (they call for one tablespoon and a teaspoon) of curry powder. Mix to combine, and you have a marinade for your chicken thighs. Then spread out the thighs in a baking sheet and cover them with the spread before putting them in a plastic baggie, but you could probably skip the step (and the dirty dish) and just put the chicken and the spread into the bag, seal it, and toss to coat. Let them marinate for a few hours. Then when you get home from work (or the next day,) bake them at 425 degrees F for about 20 minutes, or until they’re done. That’s all there is to it.
You can even use some of the drippings from the baked thighs to turn leftover yogurt into a flavorful dip you can pair with the meal.
Greek yogurt is another alternative, and my recipe calls for water so as not to alienate the lactose intolerant. The taste/texture hasn’t been an issue to me – I usually add sauteed mushrooms & onions, grape/cherry tomatoes, and sriracha. Almost an omelette, and some originally were planned to be omelettes… 😉
So, there is vitamin K. If you regularly consume lots already while on blood thinners (warfarin, coumadin) then your dose should already take this into account. A cup a day will not be a major impact.
Yogurt has recently been show to lower risk of type 2 diabetes in several large-scale human studies. While the greatest risk reduction has been shown in individuals who average about 6 ounces per day, even 3 ounces per day has been shown to decrease risk.
Probiotic yogurts (containing millions or tens of millions of live bacteria per gram of yogurt) have been found to decrease total blood cholesterol levels while increasing HDL (“good cholesterol”) levels when consuming 10 ounces a day.
2 cups per week is associated with lowering hip fracture risk
Yogurt is known for decreased appetite (not surprising, given the protein-rich nature of this food), better immune system function, and better bone support.
Cancer: There’s only a decreased risk in bladder cancer when consuming yogurt. 2+ servings, but we don’t know what the size was…
Yogurt can be made from either animal or plant foods. Animal-based yogurts are often referred to as “dairy” yogurts and plant-based yogurts as “non-dairy” yogurts.
Not all Greek yogurt is made according to traditional fermentation and straining techniques. Due to the rapid growth in popularity of this yogurt type, some manufacturers are working to meet the marketplace need by taking tapioca or other thickeners and adding them to non-strained yogurt, together with supplemental protein in order to match the amount in traditionally strained Greek style yogurt. While these “no-strain” Greek style yogurts may match traditional Greek style yogurts in texture and protein content, these are considered to be a further step away from whole, natural food and recommend traditionally fermented and strained products when choosing Greek yogurt.
If you hear lovers of delicious and nutritious yogurt exclaiming “Ding dong!” this morning, you may follow up by exclaiming “The witch is dead!” The king of inferior Greek yogurt has fallen from his curdled throne.
Chobani is to “Greek yogurt” as prison wine made from fermented orange juice is to “fine wine.” The company successfully passed off its watery, bitter product on the American public for years, and Chobani’s CEO, Hamdi Ulukaya, was riding high on a wave of money, and bad yogurt.
While you might find some of the research that follows surprising, there are no magic potions or super bars on this list. They’re all nutrient-rich whole foods, which a recent study revealed increase calorie burning by roughly 50% compared to processed foods, adds Sass. Eating less without feeling like you’re on a diet and burning more calories? We’ll take it.
Of the list, the majority are accessible to those of us on warfarin/coumadin. Apples, pears, lentils, and leeks are a concern but can be tolerated in small doses without a huge impact. I don’t see anyone consuming lemons though… Kimchi was a surprise.
Chobani today leads all brands with 47.3% share of Greek in the U.S. But Dannon has come on strong of late, growing share from 15.2% a year ago to 19.7% share as of May, taking the No. 2 spot ahead of Fage, whose share fell from 19.1% to 13.9%, according to Bernstein estimates citing Nielsen data.