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A sattvic diet is a type of plant-based diet within Ayurveda [1] where food is divided into what is defined as three yogic qualities known as sattva. [2] In this system of dietary classification, foods that decrease the energy of the body are considered tamasic , while those that increase the energy of the body are considered rajasic .
In 2015, food market research firm Packaged Facts reported that Greek yogurt has a 50 percent share of the yogurt market in the United States. [35] There are numerous "Greek yogurt" brands in North America. [6] Fage began importing its Greek products in 1998 and opened a domestic production plant in Johnstown, New York, in 2008. [8]
The ethical reasons for avoiding meat and dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production. [42] [43] According to a report of the United Nations' Food and Agriculture Organization in 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas ...
Greek yogurt can be a healthy part of a well-balanced diet. Nutritionists explain the benefits of including it in your daily life. What Nutritionists Want You to Know Before Eating Greek Yogurt
Srikhand, a dessert in India, is made from strained yogurt, saffron, cardamom, nutmeg and sugar and sometimes fruits such as mango or pineapple. In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain as "Greek-style yogurt".
In 2018–19, the Government of India reported that 187.7 million tonnes of milk had been produced, and that the per capita availability of milk in India was 394 grams per day. [64] India has a population of over 300 million bovines as per the 2019 livestock census, including 192.49 million cattle and 109.85 million buffaloes. [65]
A lacto-vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, milk) diet abstains from the consumption of meat as well as eggs, while still consuming dairy products such as milk, cheese (without animal rennet i.e., from microbial sources), yogurt, butter, ghee, cream, and kefir, [1] as well as honey.
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