Despite a high selling price, skyr has become very popular in France. Mainly for its richness in protein. However, when we look at its composition, we can be disappointed…
Creamy, protein-rich, rich in probiotics, low in calories, “appetite suppressant”… skyr would definitely have everything to please. This yogurt “traditional Icelandic cuisine for over 1,000 years” is sold in all supermarkets under different brands (Danone, Siggi’s…) and won over many French people, despite a much higher selling price than standard yogurts (between 7 and 10 euros per kilo compared to 2 euros). Its main asset: it would be rich in protein and would contain on average 30% more than white cheese lightened. It would therefore “stall” easily, while being very low in fat and could contribute to maintain a “healthy weight”.
Not enough protein to be considered an “appetite suppressant”
But as reported byUFC-Que Choisir in an article from November 2 devoted to skyr, nothing “does not justify such an additional cost“. First, so that proteins have an “appetite suppressant” effect“, you should ingest 20g per serving, but skyrs contain it on average between 10 and 12g per serving (compared to 8g for a portion of standard fromage blanc). An insufficient difference to have a real benefit on satiety. Especially since some skyrs are flavored (vanilla, red fruit coulis) and therefore very sweet.
Proteins especially interesting for seniors…
Second, the increased protein requirements of skyr are not necessarily interesting for everyone. In France, most people including vegetarians, would consume enough protein. “The French population is therefore not at risk of protein deficiency : we currently consume, regardless of diet, more protein than necessary“, indicates the National Observatory of Plant Foods (ONAV). “Our consumption is generally equivalent to that recommended for endurance athletes. It is therefore rarely useful to increase iteven if you practice physical activity regularly., confirms Claire Gaudichon, expert in nutrition and eating behavior at Inrae, quoted by the magazine. The only ones the skyrs could be for”a little useful are seniors“estimates Stéphane Walrand, researcher in human nutrition, because protein deficiencies are more common from the age of 60which promotes muscle wasting and increases the risk of loss of autonomy with age.
Best: alternate between yogurt, milk, cottage cheese and cheeses
The skyr is made with skimmed milk (milk from which the cream has been removed) pasteurized to which we have added lactic ferments (probiotics) providing bacteria favorable to the digestive system. After the fermentation stage, the product is drained (the draining stage is longer than for classic yogurts). It is this step which gives the skyr a dense, thick and creamy texture and it is also thanks to the draining that the skyr is also rich in protein and also low in fat. Part of a balanced diet, skyr is good for health and there is no no reason to oust him of his meals.
The recommendation of the National Nutrition and Health Program (PNNS) is 2 dairy products per day for adults and 3 for children. A dairy product corresponds, for example, to a natural yogurt (a plain white cheese, a jar of plain skyr, a medium glass of milk (150 mL), a piece of cheese (30g)). The important thing is “to alternate between yogurt, milk, cottage cheese and cheeses and to vary the cheeses for the pleasure of taste and because they do not all have the same calcium, fat and salt content“, insists Public Health France on the Manger Bouger website.