About the Host:

Monica Reinagel, MS,LD/N, CNS is a board-certified, licensed nutritionist and professionally trained chef. Her "sane and scientific" approach and "foodie-friendly" advice has been featured on the TODAY show, Dr. Oz show, CBS News, Morning Edition, and in the nation’s leading newspapers and magazines. Monica is the author of six books, including Nutrition Diva’s Secrets for A Healthy Diet, The Inflammation-Free Diet Plan, and How to Win at Losing and creator of the weekly Nutrition Diva podcast, one of iTunes most highly ranked health and fitness podcasts since its debut in 2008. Professional affiliations include the Academy of Nutrition and Dietetics, the International Association of Culinary Professionals, the American College of Nutrition, and the Association of Health Care Journalists.

Home Nutrition Diva What’s in That Low-Fat Frozen Yogurt?

What’s in That Low-Fat Frozen Yogurt?

December 15, 2012
Healthy Eating | Know your Nutrients

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by Monica Reinagel, M.S., L.D./N.

Q. Thanks for your recent episode on frozen yogurt. We have lots of frozen yogurt shops where I live and I used to eat a lot of it. But for some reason the consistency makes me think there might be trans fats in there. I tried asking employees and emailing the company for nutritional information, but I got no answer. I am hoping you will be more successful!

A. I wouldn't expect employees to know much about the ingredients of their products but I’ve had no trouble finding complete ingredient lists on the websites of most of the big chains. Here’s a typical example of the ingredients in a low-fat vanilla frozen yogurt from a national chain:

Whole Milk, Skim Milk, Condensed Skim Milk, Sugar, Corn Syrup, Polydextrose, Contains 2% or less of: Vanilla Extract, Natural Flavors, Natural Cream Flavor, Annatto, Vitamins A & D, Stabilizer and Emulsifier (Propylene Glycol Monoesters, Mono & Diglycerides, Guar Gum, Cellulose Gum, Carrageenan), Disodium Phosphate, Whey, Calcium Carbonate).Milk cultured with the following live active cultures: B. lactis, L. acidophilus, L. bulgaricus, L. lactis, L. casei, S. thermophilus, L. rhamnosus.

There are no hydrogenated vegetable oils or trans fats in here. The fat in this yogurt (about 2g per ½ cup) comes primarily from the whole milk, and is a mix of saturated and unsaturated fats. I think the consistency you're noticing is more likely due to the ingredients like guar gum, cellulose, or carageenan, which manufacturers use in low and non-fat products to fake the creamy mouth-feel of higher-fat products.

Related reading: What are Trans Fats?

Frozen Yogurt photo from Shutterstock.

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Jen
12/14/2012 11:16:43 AM

Anyone that eats out has to do the homework and know that most foods are built on preservatives and NO nutrients..Don't be a fool and believe their word...remember they have rent to pay and want your money...sooo I think doing it yourself is the smartest way of staying ahead of the game...be a game player just don't fall for all the hype!!!

bubbles
12/8/2012 11:29:43 AM

Diglycerides frequently contain trans fat, depending on the sourcing and how they are made, but are classified as an emulsifier, so are not required to be listed as trans fat by the labeling laws. That means it can say "trans fat free" but may still contain some. It may be a negligible amount per food item, but since it is in many things, it may start to add up. I personally try to avoid diglycerides.

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