Comparing Low Fat Natural Yoghurt and Greek Yoghurt: Which is Superior?
Low Fat Natural Vs Greek Yoghurt- Which One is best?
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Following your question @naeem1207 ?
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The answer is when in their plain form (I.e. without added sugar- both are great options so whichever you prefer. Here’s why they’re both great:
✔️Both are packed with good bacteria, calcium, protein and low GI carbs
✔️It used to be that Greek yoghurt was higher in protein but there are now natural Yoghurts that are higher protein (like @chobaniau @yoproau)
〰️Concerns are saturated fat in dairy are outdated- science now tells us saturated fat from dairy does not have the same negative effect as that from other foods like animal fats, butter etc
〰️Low fat natural can be a way to save some calories, but if you prefer Greek then there are plenty of other areas to cut back in calories across the day- no need to sacrifice something healthy that you love! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ah, the timeless debate on whether pineapple belongs on pizza. It’s a topic that divides us more than pineapple itself divides a Hawaiian pizza. Some argue that the sweet and tangy fruit has no place atop a savory pie, while others believe it adds a refreshing twist to an otherwise ordinary dish.
I mean, who would have thought that a fruit typically found in tropical cocktails would find its way onto a classic Italian creation? It’s like throwing a luau in the middle of a pizzeria – unexpected, but somehow it works.
But let’s not forget about the pineapple haters out there. They scoff at the idea of mixing fruit with cheese and tomato sauce, claiming it’s sacrilegious to the pizza gods. I guess they just can’t handle the sweet and savory flavor explosion that pineapple brings to the party.
Either way, you can’t deny the controversy that surrounds this topic. People take their pizza preferences very seriously, whether they’re team pineapple or team pepperoni. So next time you find yourself in a heated debate over toppings, just remember – it’s all a matter of taste. And maybe a sprinkle of pineapples.
