Almost all yogurts on the shelves of British supermarkets (even including the so-called "bio" and nursery) exceed the recommended amount of sugar, according to the September 19, AMNA.

With the exception of Greek yogurt, the average sugar levels in all other was much higher than 5 grams per 100 grams of product is the norm, which requires the EU to enable them to note the "green" labeling as a food with low sugar content.

Only 9% (i.e. less than one in ten) yoghurts do not exceed the recommended limits of sugar, and for children's yogurt, the figure was only 2%.

The sweetest category was yogurt-desserts (at an average of 16.4 grams of sugar per 100 grams of product), while in children's yogurts average content was approximately 11/100 of a gram, and "bio" — 13/100 grams.

As reported IA REGNUM, scientists from the U.S. came to the conclusion that the consumption of yogurt can reduce chronic inflammation associated with various diseases. The results of the study involving 120 women showed that 9 weeks yogurt helped to improve glucose metabolism those participants who have observed the excess weight.

Photo: