We look again to Denmark for wellness inspiration. And no, in this case we’re not going to talk about hygge (the thousand and one Danish alternatives to finding wellness in comfort and simplicity). We are going to talk about a type of breakfast that is quite widespread in Nordic countries and that the Danish University of Aarhus studied in depth to confirm its advantages from the point of view of physical and cognitive health. We are talking about the combination of skyr (a dairy product similar to Greek yoghurt) with oats. A 2024 study was carried out in 30 women between the ages 18 to 30, comparing common Danish breakfast options. One of them was rich in protein and low in fat with skyr and oatmeal, while the other was low in protein and high in carbohydrates with wholemeal bread, raspberry jam and apple juice. The conclusions were clear: the protein-rich breakfast increased satiety in the participants who had better cognitive function and higher levels of concentration compared to the women in the study who ate no breakfast or whole-grain toast.
Helps with metabolic health
High protein content in food promotes satiety and can help with metabolic health. “It’s an excellent combination. It promotes cardiovascular, metabolic, gastrointestinal and bone health. Oats provide beta-glucans, a type of soluble fibre that is known to lower LDL cholesterol, improve glycemic control and promote greater satiety. In addition, it contains antioxidants and anti-inflammatory compounds, contributing to the prevention of cardiovascular and metabolic diseases. And its regular consumption modulates the intestinal microbiota, enhances the production of short-chain fatty acids and improves digestive function and immunity”, explains nutritionist Laura Parada.
Taking care of muscle mass
Taking care of muscle mass is necessary at any age (muscle is energy), but from the age of 35, when muscle loss is a reality, it is even more so. That is why this Danish breakfast is so interesting: “Skyr is a fermented dairy product, rich in proteins of high biological value, low in fat, a source of calcium and probiotics. Its consumption contributes to the preservation of muscle mass, satiety and bone health. In addition, the probiotics in skyr can modulate the intestinal microbiota,” says Parada. Although, as the expert explains, there is no single recommended amount for its consumption, “clinical studies have used 250 grams of skyr yoghurt and 40-100 grams of oatmeal per day to observe metabolic and microbiota benefits.”
How is skyr different from kefir or natural yoghurt?
After the boom of kefir and the reconciliation with whole natural yoghurt (for a long time we believed that skimmed versions were more advisable, but more and more experts endorse that whole ones are preferable), it seems necessary to know the difference between skyr, kefir and yoghurt. “The main difference lies in the type of fermentation used, the microorganisms involved, its texture and nutritional profile. Skyr is a fermented milk product of Icelandic origin, it is technically a fresh cheese, but it is consumed like yoghurt. It is made from skimmed milk and lactic cultures. It contains no yeasts and its fermentation is exclusively lactic, similar to yoghurt, but with a higher concentration of solids and proteins. In contrast, kefir contains a complex mixture of lactic acid bacteria, yeasts and sometimes acetic bacteria. It stands out because it has a more diverse microbiota than yoghurt or skyr, giving it additional probiotic properties and a distinctive sensory profile. Finally, plain yoghurt is produced by lactic fermentation of milk. It has a less dense texture than skyr and does not contain yeast. It can vary in its fat and protein content, depending on the type of milk used and the straining process. In short, what makes skyr different is its high protein concentration and thicker texture,” explains the expert. Therefore, if what you are looking for is a satiating breakfast: rich in protein and low in fat, this Danish version can be an option.
This article first appeared on Vogue.es
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: vogue.in
