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2. Does yogurt reduce risk of diabetes? The FDA says it might. - AOL

   www.aol.com/news/does-yogurt-reduce-risk...

   Any language to consumers must note that the evidence is limited and that eating two cups (three servings) of yogurt per week is the threshold for reducing the risk of Type 2 diabetes, it said.

3. The health benefits of Greek yogurt - AOL

   www.aol.com/lifestyle/whats-great-greek-yogurt...

   “Greek yogurt has about double the protein content of regular yogurt, which helps to increase satiety and manage blood sugars,” Elena Usdenski, a certified fertility and prenatal dietitian ...

4. Yogurts can now make limited claim that they lower type 2 ...

   www.aol.com/yogurts-now-limited-claim-lower...

   Yogurt brands can now claim their products may reduce risk of type 2 diabetes, the FDA has decided. But there are some important caveats. Yogurts can now make limited claim that they lower type 2 ...

5. Fluid restriction diet - Wikipedia

   en.wikipedia.org/wiki/Fluid_restriction_diet

   Foods such as gelatin, ice cream, yogurt, soups, sauces and watery fruit need to be limited. It is recommended that patients on fluid restriction maintain a log to track daily fluid intake. [ 3 ] Symptoms of fluid build up due to underlying heart issues include, increased blood pressure, difficulty breathing, shortness of breath, bloating ...

6. Diabetes management - Wikipedia

   en.wikipedia.org/wiki/Diabetes_management

   Patients with diabetes should eat preferably a balanced and healthy diet. Meals should consist of half a plate of non-starchy vegetables, 1/4 plate of lean protein, and 1/4 plate of starch/grain. [18] Patients should avoid excess simple carbs or added fat (such as butter, salad dressing) and instead eat complex carbohydrates such as whole ...

7. Strained yogurt - Wikipedia

   en.wikipedia.org/wiki/Strained_yogurt

   Strained yogurt is usually marketed in North America as "Greek yogurt" and in the United Kingdom as "Greek-style yoghurt", [5] though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian, South Asian, and Eastern European cuisines, where it is often used in cooking, as it curdles less readily ...