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According to the Nutrition Facts Table, 100 g of Yoptimal® contains 14 g of total carbohydrates (13 g of sugars). What does this mean?
The term " carbohydrates " refers to all types of sugar contained in the yogurt. Carbohydrates include:
- Lactose (natural milk sugar)
- Fructose (natural fruit sugar)
- Sucrose (added sugar)
- Starch
The term "sugars" includes all types of sugar except starch. That is why the "sugars" value is only 13 g (the extra 1 g comes from starch: 14 g - 13 g = 1 g). This value does not appear in the Nutrition Facts Table (in compliance with the provisions of the Guide to Food Labelling and Advertising).
| 14 g of total carbohydrates |
= 1 serving of fruit
= 1 slice of bread, white or whole grain
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How many calories does a 100 g serving of Yoptimal® Stirred, Yoptimal ® 0% M.F. or Yoptimal ® Lactose Free contain?
| Yoptimal® Stirred |
(100 g, 2.5% M.F.) |
= 90 kcal |
| Yoptimal® 0% M.F. |
(100 g, 0% M.F.) |
= 70 kcal |
| Yoptimal® Lactose Free |
(100 g, 2.5% M.F.) |
= 90 kcal | |
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A 100 g serving of Yoptimal® contains 10% of the recommended daily amount of calcium. Is this a lot?
Most people don't eat enough dairy products, the main source of dietary calcium. Canadians consume less than the recommended number of servings for their age groups ( Statistics Canada. Nutrition: findings from the Canadian Community Health Survey 2004. Overview of Canadians' eating habits. Ottawa, Canada: 2006:catalogue no. 82-620-MIE-No.2).
A 100 g serving of Yoptimal ® meets 10 % of the recommended daily value of calcium for people over the age of 2, making it a source of calcium.
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How much Yoptimal® do I need to eat to benefit from its positive effects on intestinal flora?
At least 100 million to 1 billion active probiotic cultures must be present per 100 g serving for a clinical effect to be observed. Every 100 g serving of Yoptimal® contains more than 1 billion of probiotic BB-12® Bifidobacterium lactis and LA-5® Lactobacillus acidophilus. And since probiotics only pass through the gastrointestinal tract, you must eat it daily for the benefits to last. |
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Can you eat Yoptimal® at any age?
Yes. People of all age groups - children, adults and seniors - can consume Yoptimal®. |
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Does the addition of active probiotic cultures have an impact on the product's taste?
No. The delicious taste of Yoptimal® comes from the combination of milk and fruit. |
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Can lactose intolerant people eat Yoptimal® ?
The bacterial cultures in Yoptimal® remove part of the lactose from the yogurt (as opposed to milk), making it possible for some lactose intolerant people to enjoy it (depending on their tolerance level).
The tolerance threshold, both in terms of the type of symptoms and their intensity, varies from person to person. Some people cannot consume lactose at all.
Lactose Free Yoptimal® makes it easier for many lactose intolerant people to eat the product.
Consuming lactose free foods is a good way to enjoy dairy products and to benefit from all the nutrients they provide.
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Why are the cultures called "active"?
They are called "active" because they are alive when the product is consumed. |
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Can pregnant women eat Yoptimal® ?
Studies suggest that probiotics do not appear to pose any safety concerns for pregnant and lactating women.
Elias, J. et al. Are probiotics safe for use during pregnancy and lactation ? Canadian Family Physician. Vol 57: March 2011. |
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What is lactose?
It is the sugar naturally found in milk. |
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What is lactose intolerance?
Lactose intolerance is characterized by diarrhea, abdominal pain, flatulence, and/or bloating after lactose ingestion, symptoms caused by malabsorption of lactose, a sugar found in milk and other dairy products. Lactose malabsorption is caused by a decreased ability to digest lactose due to a deficiency in an enzyme called lactase. Lactase breaks lactose down into two simpler sugars, glucose and galactose, which are readily absorbed in the bloodstream.
Ref: NIH consensus Development Conference: Lactose intolerance and Health February 22-24, 2010. |
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How do you remove the lactose from your product?
We simply add an enzyme, lactase, to the product, which converts the lactose into two simple sugars. |
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What are the basic cultures contained in yogurt?
The cultures that form the basis of yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus. In addition to adding flavour, these cultures preserve milk, give the yogurt its unique texture and can survive the passage through the gastrointestinal tract. |
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What does "active probiotic culture" mean?
They are called "active" because they are alive at the time the product is consumed. Yoptimal is a delicious fruit or vanilla yogurt containing 2 active probiotic cultures that contribute to a healthy digestive tract flora. Each 100-g serving of YoptimalTM contains more than 1 billion of probiotic BB-12® Bifidobacterium lactis and LA-5® Lactobacillus acidophilus. Yoptimal is the only yogurt in Canada to contain these 2 probiotic cultures. |
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Do you use an established process for guaranteeing that the product is 100% lactose free?
As with all food products, we are required to comply with Health Canada regulations in this regard. |
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What is the acceptable threshold for the presence of lactose, according to Health Canada?
According to federal authorities, a food claiming to be lactose free may not contain any detectible lactose. As such, we must ensure that our detection assessment methods are accurate, reliable and sensitive. Our current methods provide a detection accuracy rate of 0.1%. |
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Does lactose free Yoptimal® taste different than the regular Yoptimal®?
It has the same taste and the same nutrients, minus the lactose. |
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Is this the first lactose free yogurt in Canada?
It's the first lactose free yogurt sold in Canada. |
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Can someone who is not lactose intolerant eat lactose free Yoptimal®?
Absolutely. |
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Can lactose free products be given to kids?
Yes, you can give kids lactose free Yoptimal®. |
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What is lactase?
It is an enzyme usually found in the small intestine, which converts the lactose into two simple sugars, glucose and galactose. |
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Is lactase natural?
Yes, in that during the production process, the food ingredient has not undergone processes that could have materially altered its physical, chemical, or biological state. So the enzyme can be qualified as natural. |
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