Greek yogurt and milk nutrition guidance in Brazil

Greek yogurt is made by filtering natural yogurt to remove much of the whey, resulting in a creamier texture and higher protein content. Natural yogurt retains the original whey and has a simpler fermentation process. Consumers are advised to read labels for short ingredient lists, avoiding added thickeners, sugars, or excessive saturated fat.

Milk is generally not inflammatory; it can have anti‑inflammatory properties. However, individuals with lactose intolerance or sensitivity to milk proteins may experience intestinal inflammation regardless of the type of milk. Diagnostic tests include the lactose tolerance test, hydrogen breath test, and DNA‑based testing for lactase deficiency.