I got some interesting feedback on this! But here’s the inside scoop:

You get two types of labels on food. The Ingredients list and the Nutritional Information. The Nutritional Information should list the nutritional values of the food and the stuff that’s in the product, alias the ingredients.

The ingredients list contains a list of everything that’s in the product, from the most, to the least.  So you will notice this product consists off:

Water, Coconut milk, native starch, tapioca syrup, carob been extract, agar, yogurt cultures and probiotics.

Water and Coconut milk is fairly straight forward. The problems start with the native starch.

Native starch are basically pure forms of starch. They can be obtained from sources such as corn, wheat, potato, rice, cassava and tapioca. Starches are widely used as ingredients in many foods to improve appearance, texture, and overall taste. Native starch just means that the starch has not been modified physically, enzymatically, or chemically to change its properties.

Tapioca syrup is a natural liquid sweetener made from tapioca starch. This clear, neutral-flavored syrup adds sweetness to various foods and is used as an alternative to sucrose. In other words, this is just another word for sugar in disguise. Whether it’s natural or not, it still triggers your brain’s reward system the exact same way a peanut butter cup would.

Carob is used as a flavoring agent and as a chocolate substitute. Carob flour and extracts are also used as ingredients in food products. A lot of “healthy food” are disguised in Carob. 2 Tablespoons of carob have 6 grams of sugar – or 1.5 teaspoons of sugar. So again, just another sugar ingredient to make your coconut yogurt “look” healthy.

Agar is used to gel any food products, such as puddings, desserts, jelly candy, soups, sauces, and more. It is a popular vegetarian alternative to gelatin. So this is what makes your yogurt jell-like.

Yogurt cultures is fairly straight forward.

Let’s go down to the nutritional information.

Service size is 150 g. So the nutritional value listed in the first column, relates to 150 g of coconut yogurt. Not sure who only eats 150 g of coconut yogurt? Maybe a child? Good on you if you can restrict yourself to only 150 g.

Gluten is indicated as “nil detected”. This is because native starch is gluten free and coconut milk is also naturally gluten free.

Saturated fat is good for you.  Our bodies produce saturated fat. Every single cell in your body needs to be able to operate in the presence of saturated fat. Saturated fat has been demonized by big food and big pharma because of falsified information in a research trial many years ago. With proper randomized clinical trials, we now know that saturated fat is not bad for you.

Lactose is also “nil detected”. Coconut milk is not derived from the milk of animals, coconut milk is lactose-free and can be a perfect alternative for people on a lactose-free diet.

Yogurt prepared with the S. thermophilus strains of live cultures, contains Galactose, which is normal.

So there you have it.

I will not eat this due to it’s sugary ingredients. As easy as that.