0%, 5% or 10% Greek yoghurt – which is healthiest?

Author

Wellbeing Team

9 August, 2026
0%, 5% or 10% Greek yoghurt – which is healthiest?

Confused by the endless choice of Greek yoghurts? Liz discusses the key differences between the options based on nutrients, additives, texture and satiety. She also explains why low-fat isn’t always healthier, and what to look for on the label.

Plus: mineral versus synthetic sunscreen, how to deal with prickly heat rash, ways for regular runners to protect their joints, and which meats are the most nutritious?

Stream the episode below, or download the recording via Apple Podcasts or Spotify.

Which Greek yoghurt is healthier to eat?

It’s easy to feel overwhelmed when you’re standing in front of the dairy aisle, wondering which Greek yoghurt is healthiest – the 0%, 5% or 10% option? If you’re trying to eat well in midlife, should you be choosing the lowest-fat option?

Not necessarily, says Liz, who explains that not all ‘Greek’ yoghurts are created equal, and why she’s more likely to choose the higher-fat tub.

Greek or Greek-style?

Traditional Greek yoghurt is made by straining the yoghurt to remove some of the whey. This gives it that thick, creamy consistency while making it higher in protein and lower in carbohydrates than regular natural yoghurt.

The high protein content is what makes Greek yoghurt a great addition to a healthy diet during midlife.

“Protein becomes increasingly important in midlife and beyond,” explains Liz. “It helps us maintain muscle mass, which is one of the biggest predictors of healthy ageing.”

If the tub reads ‘Greek-style’, however, this means the yoghurt isn’t necessarily strained, which gives it a thinner consistency. To achieve a thicker texture, some products add cream, milk powder, thickeners or stabilisers, which Liz prefers to avoid.

Check the label

It’s always worth taking a look at the label to check the ingredients and nutritional content, says Liz, whose go-to choices include Yeo Valley Organic and FAGE.

Ideally, you’d choose a yoghurt with a high protein content and short ingredient list of just milk and live cultures, which help support a healthy gut microbiome. The healthier options will also be free from unnecessary gums, starches or additives.

What about the fat?

Low-fat has long been considered the healthier choice, but the evidence has moved on, explains Liz. She points to several studies suggesting that full-fat fermented dairy doesn’t carry the cardiovascular risks we once assumed – and may actually support both heart health as well as metabolic health.

Liz prefers Greek yoghurt with 5% or 10% fat simply because it’s more satisfying, slowing digestion and helping to keep blood sugar steadier. It’s also naturally richer and creamier, making it less tempting to add sugar, honey or other sweet toppings.

Your body also needs the fat content to absorb dairy’s fat-soluble vitamins. That doesn’t mean 0% yoghurt is automatically unhealthy, but as removing the fat can affect texture and flavour, sweeteners, stabilisers or other ingredients are often added to compensate.

So next time you’re choosing your Greek yoghurt, read the ingredients, check the protein content and look for live cultures – and don’t be afraid of the fat.

Also in this episode:

  • Is mineral sunscreen better for my skin?
  • Why full-fat dairy might offer more health benefits
  • The difference between Greek and Greek-style yoghurt
  • Taking care of joints in midlife, especially if you run
  • Best supplements for prickly heat rash
  • The difference between red meat and processed meat
  • Is organic meat healthier?

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