Although Greek yogurt has been around since the 1920’s, it’s a new food sensation in Canada. Greek yogurt goes through a special straining process that removes much of the yogurt’s watery whey. This makes a yogurt that is much thicker and richer than regular yogurt. Greek yogurt is concentrated, so its nutritive value is affected. Exactly to what extent depends on the particular brand and variety. Greek yogurt can have one and a half times the protein of a comparable variety of regular yogurt and tend to be lower in sugar and sodium than regular yogurt. However, because of the process used to remove the whey, Greek yogurt can also be lower in calcium. When weighing the nutritional advantages and disadvantages, and considering the richer flavor and thicker texture, one might also want to investigate price. In some areas, Greek yogurt may be twice as expensive as regular yogurt or even more. You can add fruit to plain low-fat Greek yogurt or use it in place of sour cream to add to foods or to make dips. Whether Greek or regular, yogurt can be a delicious way to get protein and calcium. For either, be sure to compare the Nutrition Facts labels to see what you’re getting in the way of fat, protein, sugar, sodium, calories and calcium.