2023-11-15 16:03:35
What is skyr?
Very popular in recent years, the skyr is a Icelandic dairy specialty where it is often enjoyed with fresh blueberries! Quite thick and creamy, it is halfway between fromage blanc and fromage frais… True or constructed, legend has it that it was the Vikings who came from Norway who imported skyr when they arrived in Iceland. But although skyr is granted parity to Norway, it is indeed to Iceland that it owes its international popularity… What gives it its success? Its sweet taste… and its many benefits promoted by skyr aficionados!
Yogurt, skyr, fromage blanc: what are the differences?
Although it is often compared to yogurt, skyr has – in reality – more to do with fresh cheese! The main difference with yogurt or faitselle lies in the process of making skyr: unlike these two dairy products, skyr is drained, freed of its whey, which means that it is more concentrated! In fact, it is one of the dairy products richest in protein : skyr contains 30% more than low-fat cottage cheese! Another big difference: the price of skyr has reached new heights, it costs between 3 and 6 times more than low-fat cottage cheese!
What are the nutritional benefits of skyr?
The advantages of skyr lie in particular in the fact that, unlike yogurts, it is drained during its manufacture… which makes it more concentrated! From nutritional benefits of skyr :
- its calcium content: 110 mg per 100 g of skyr,
- its protein content: it contains 10 g per 100 g… and this is one of the reasons for its great popularity in recent years, because skyr has quickly become the ally of athletes and fans of high-protein diets !
- Its low fat content: between 0 g and 3 g per 100 g,
- Its low calorie content: 3 g of sugar per 100 g,
- The presence of probiotics which ensure the good health of the microbiota,
Another good point? As skyr is obtained by fermentation of pasteurized milk, it contains less lactose than a classic dairy dessert and, in fact, will be particularly interesting for people who have poor lactose tolerance…
When to eat skyr?
The best times to eat skyr? During breakfast to face the whole day, to fill up a little peckishness in the middle of the followingnoon, as a snack following sport, to stock up on protein as part of a vegetarian diet… The skyr has a good advantages, at any time of the day!
Does skyr help with weight loss?
The big advantage of skyr, as part of a diet? Its strong satiating power! Thick, it has the capacity to hold and, in fact, to avoid small hollows and to better resist the temptations of snacking! The problem? The appetite suppressant role of proteins – and indeed, of skyr – is still not clearly demonstrated. For Anestis Dougkas, specialist in dairy proteins at the Lyfe institute1the excess protein provided by a portion of skyr is only 2 or 3 g more than the average low-fat white cheese, which constitutes a difference “insufficient to have an effect on satiety”.
But to benefit from the benefits of this weight loss ally, you still have to choose it carefully: you choose a natural skyr… rather than a sugary skyr! To do this, just take a look at the list of ingredients!
Is skyr good for your health?
Very popular in recent years, skyr is somewhat in turmoil in recent times. The value of its high protein content and its appetite suppressant power have been questioned. Nutritionists argue that a classic balanced diet would provide sufficient protein necessary for the proper functioning of the body. Beyond athletes needing extra protein, past vegetarians who are unable to stock up on protein, nutritionists recommend only consumingjust one pot of skyr per day as part of a classic diet!
“The only ones for whom skyrs might be of some use are seniors”estimates Stéphane Walrand in an article from UFC Que Choisir1. For them, the proteins provided by consuming skyr would make up for age-related protein deficiencies and, in fact, fight once morest muscle wasting… while stocking up on calcium!
1. Skyr, an Icelandic scam?, UFC Que Choisir.
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This cheese is the lowest in calories and the best for your health…
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Non-fermented cheese: what is it and what is the point?
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