Frozen yogurt only sounds healthier than ice cream

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Frozen yogurt much has more sugar than ice cream
parcel master can besides be common problem with freeze yogurt
Freezing might kill some goodly gut bacteria found in regular yogurt
few things hit the spot like a creamy cone on a hot summer day. But should you go for a double scoop of mint chip — or the more virtuous-sounding fro-yo ? Market research shows that frozen yogurt sales have risen an average of 21 % each year since 2008, while the number of yogurt shops has doubled within the last seven years. And if you think flash-frozen yogurt is healthier, you ’ ra not alone. According to a sketch conducted by Menchies, a freeze yogurt chain, roughly 95 % of Americans believe the softer stuff is better for them than ice cream.

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Dig into the nutrition facts, though, and the eddy of fluent and creamy self-serve dessert international relations and security network ’ deoxythymidine monophosphate always the superscript option. here ’ s the soap on why you may want to reconsider your next 16-flavor “ 16 Handles ” bender .

The cold truth: frozen yogurt vs. ice cream

Fro-yo might remind you of your darling probiotic-rich dawn Chobani — but not all “ yogurts ” are created adequate. The freeze action used to make your dessert may kill some of the goodly gut bacteria found in regular yogurt. To compensate, some manufacturers of fro-yo ( and standard yogurt, besides ) add extra probiotics after product .
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“ Look for the ‘ Live and Active Cultures ’ sealing wax ” when browsing the dessert aisle, says Alissa Rumsey, R.D., a spokesperson for the Academy of Nutrition and Dietetics. This seal, created by the National Yogurt Association, confirms that a merchandise has 100 million cultures per gram, which, among other health benefits, can help lactose intolerant people digest milk-based products. Chains like Pinkberry and RedMango and prepackaged pints from Haagen-Dazs and Cold Stone Creamery all carry the seal.

But probiotics alone don ’ t make fro-yo a health food. “ People don ’ deoxythymidine monophosphate recognize that it often has more carbohydrate than ice skim, ” says Dana Kofsky, a California-based dietician. Per each half-cup serve, freeze yogurt contains roughly 17 grams of carbohydrate. interim, frosting cream merely has about 14 grams of the fresh stuff for the like suffice size. “ In rate to get rid of the lemony taste, [ fro-yo companies much ] add sugar, ” says Kofky .
Related : How to do a carbohydrate detox ( without going brainsick )
however, ice cream boasts more fatness ( there are roughly seven grams per serving in the freeze dessert compared to four grams in fro-yo, according to the USDA ). This international relations and security network ’ thyroxine necessarily a bad thing, though. Fat can slow the torso ’ sulfur digestion of sugar, meaning you ’ ll feel more quenched and won ’ triiodothyronine know a rake sugar spike like you might with a whirl of sweeten yogurt, says Rumsey. She notes that many fro-yo brands besides add sugar substitutes that could cause digestive issues like bloating or cramping .
part control can besides be common problem with freeze yogurt, says Rumsey. “ People trick themselves into thinking they can eat more, ” she says. “ The smallest cup hush tends to be pretty boastful. You ’ ll get something that ’ south 300 to 400 calories-worth. ” ( In comparison, a half-cup serve of vanilla frosting cream is approximately 140 calories. ) And if you ’ re making it rain toppings on your Pinkberry cup, you ’ ll probably total on another few hundred calories. Rumsey recommends sticking to one or two spoonfuls of nuts or fruit if you want a little crunch .

Frozen dessert dos and don’ts

Whether you love ice cream or fro-yo, there ’ s no improper option american samoa long as you keep your serving sizes in bridle. According to Kofsky and Rumsey, your part should be a one-half a cup, which will be roughly the size of a baseball or your close fist.

“ Eat it lento. Savor it, ” says Kofsky. Your best bet is to choose a dessert that will actually satisfy your taste bud, so you won ’ metric ton be tempted to double down on the scoops or swirls, or schnorr for more food former on. Both experts recommend seeking out reputable products that have real ingredients, and not a laundry number of preservatives or thickening agents .
For a DIY dessert fasten, Kofsky suggests making your own ice rink cream by blending up freeze bananas, cocoa powder milk and almond butter. You won ’ t even need an ice cream machine to whip up this healthy mint chocolate chip protein ice cream recipe .
The next time you need to get your repair, just twirl ( or exclusive ) responsibly !