Yogurt is something that can be incorporated into your diet in a variety of ways – whether you consume it plain, or add fruits, berries and nuts for an extra nutritional boost and flavour. However, there are also many different types of yogurts to choose from – and, depending on your health circumstances, certain yogurts may be better suited for you than others.


Yogurts that contain probiotics are one of the most popular kinds of yogurts people buy; however, most store-bought yogurts already have probiotics in them. Just look for “live/active cultures” on the ingredients list to ensure that you are reaping the benefits from the yogurt you’re eating. Probiotics are help keep your body healthy and in good working form; they help replenish good bacteria in the gut, can help and prevent diarrhea from occurring, reduce symptoms of certain digestive disorders (such as IBS, Chohn’s and ulcerative colitis), help keep the heart healthy by lowering the “bad” cholesterol known as LDL, and boost the immune system.

Choosing between full-fat or low-fat yogurt depends on your personal preference. While full-fat yogurt can be creamier and more satisfying in taste, low-fat yogurt offers more of a tart taste and assist with weight loss.

If you are lactose-intolerant, try opting for a lactose-free yogurt that contain the enzyme known as lactase. When this is added to regular yogurt, it can help those with lactose intolerance to better digest milk sugars that can contribute to gas or bloating as a result of dairy consumption, and other unpleasant symptoms due to being lactose intolerant, such as stomach cramps, nausea and vomiting.

If you want to avoid animal milk all together, you can opt for some vegan/plant-based yogurts that use non-dairy sources – such as yogurt made with cashews, almonds, coconut, or soy.

Yogurt that is derived from cows that are grass-fed not only has a more robust flavour, but can contain as much as 150% more inflammation-fighting omega-3s, as well as a type of omega-6 fatty acid known as conjugated linoleic acid (CLA), and more beta-carotene in comparison to conventional dairy products.