As an exchange student to Germany in the summer of 1974 I remember eating a strange white and tangy substance. It was my first exposure to yogurt. Although many of us had never experienced yogurt in the 1970s, today the average American consumes five pounds of yogurt per person each year! Yet Europeans eat twice as much yogurt. Perhaps we should take a tip from across the ocean.

Nutritional benefits of yogurt

• rich in protein (8 grams per cup)
• good source of calcium (plain yogurt has 400 mg per cup -- more than one cup of skim milk)
• contains as much potassium as a banana
• excellent source of the B vitamin riboflavin
• improves lactose (the carbohydrate in dairy products) digestion by aiding production of the enzyme lactase
• active cultures present in some types of yogurt protect against diarrhea and are helpful in strengthening the immune system
• may help reduce risk of colon and breast cancer by improving our immune system defenses

How to select the most nutritious yogurt
Steer away from sprinkles and bright colors and opt instead for these important items:

• The carton should clearly indicate the yogurt contains "live and active" cultures such as Lactobacillus acidophilus or Bifidus. These types of cultures help keep our digestive systems strong and healthy.
• Look for at least 300 mg calcium per serving.
• Choose yogurt that contains the least amount of added sugars. Typically these brands will contain no more than 250 calories per serving.
• Pay attention to expiration dates, since the amount of beneficial active cultures decrease after that.