which in Greek means, "Happy Eating". Here at DVO we are all about good food and simple ways to make and serve them. We know from the e-mails we get from our readers that visiting with family and friends around the kitchen table is one of the free and simple pleasures of life.

Like most of you, I enjoy eating. I also enjoy eating good, wholesome and nutritious foods that will help me keep up with the various activities of 5 grandsons and a work-out routine that will enhance my health and vigor-if it doesn't kill me first.

Hence, yogurt.

Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk.

According to archeological research, people have been making-and eating-yogurt for at least 4,500 years. Brought to America by Armenian immigrants in 1929, it is considered to be quite nutritious, as it is rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

For those who are moderately lactose-intolerant, yoghurt can be eaten without ill effects because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals' need to process the milk sugar themselves.

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. Yoghurt is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yoghurt. Good gums = healthier teeth.

A study published in the International Journal of Obesity (11 January 2005) also found that the consumption of low fat yoghurt can promote weight loss. In the trial, obese individuals who ate 3 servings of low fat yoghurt a day as part of a low calorie diet lost 22% more weight than the control group who only cut back on calories and did not have extra calcium. They also lost 81% more abdominal fat. Yahoo for that!

GREEK YOGURT
Standing in front of the dairy section of your local supermarket or health food store, can be a bit daunting when it comes to choosing yogurt because there are so many varieties to choose from! I think I ate them all, before I decided to try Greek Yogurt. Lucky me, it happens to be the "Best" when it comes to nutritional value, according to this article from Yahoo, Shine.

Good
Low-Fat Flavored Yogurt

Why: Cup for cup, yogurt has about 70 mg more calcium than milk, plus enough protein to make it a satisfying snack. It's rich in beneficial bacteria that can ward off tummy troubles and yeast infections. Look for Lactobacillus (L. acidophilus) and/or Bifidobacterium (B. bifidum) in the ingredients.

Better:
Low-Fat Plain Yogurt

Why: Despite the health benefits, some flavored varieties have a ton of added sweetener, such as sugar or high fructose corn syrup. For a healthier treat, pick plain and swirl in a spoonful of all-fruit spread. (You can also drizzle in honey for a bonus shot of antioxidants.)

Best:
Greek Yogurt

Why: "I love recommending Greek yogurt to clients," says Lara E. Metz, RD, a New York City nutritionist. "It has just as much calcium as regular yogurt and twice the protein--but it's richer and creamier." Be sure to choose the 0% fat variety to minimize calories.

Lemon Walnut Yogurt Dessert
Serves 6
From The Perfect Pantry

1 16-oz container of zero-fat Greek yogurt
2 Tbsp lemon curd, homemade or store-bought
Zest of 1 lemon
1 cup walnut halves

In a bowl, stir together the yogurt and lemon curd (this can be done 1-2 hours ahead; cover and refrigerate). Divide into 6 small bowls or ramekins (this makes small, but filling, portions). Sprinkle with lemon zest and walnut halves, and serve cold.

        

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