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Benefits of Eating Greek Yogurt: Colon Cancer Prevention

Maria Steinhauer

Greek Yogurt Egg Salad Recipe

Colorectal cancer is the third most common cancer in the U.S. according to the American Cancer Society. What if eating Greek yogurt daily could help cut your risk? Research shows that it can aid in colon cancer prevention by improving digestive health and boosting immune health!

Health Benefits of Greek Yogurt

Greek yogurt is packed with “healthy” bacteria called probiotics. These “live microorganisms” help create a healthy balance of bacteria in the gut. They work to help improve digestive function, promote regularity, and help the immune system function at its best. Without probiotics, bad bacteria can build up and damage the immune system, creating digestive issues such as diarrhea, constipation, and pain. Certain probiotic strains can even help reduce inflammation, a known risk factor for colorectal cancer.

Greek yogurt is also a good source of calcium, with 20 percent of your daily recommendation in ½ cup. Studies show that higher calcium intake seems to protect high risk people from developing polyps that may later lead to colon cancer. That may be partly because calcium plays a protective role against inflammation. Another benefit is that Greek yogurt provides a good bit of protein to promote fullness.

So aim for more probiotic-rich Greek yogurt in your diet to support optimal immune and digestive health and prevent colon cancer. You don’t have to just eat a plain bowl of Greek yogurt either. This recipe shows you it’s possible to use it as a substitute for mayo in your favorite dishes…like egg salad!

Egg Salad with Greek Yogurt Recipe

Ingredients: (serves 2)

  • 4 boiled eggs, peeled/chopped
  • 3 tbsp chopped dill pickles
  • ¼ cup chopped avocado
  • 3 tbsp Chobani plain nonfat Greek yogurt
  • ¾ tsp lemon juice
  • ½ tsp spicy brown mustard
  • ½ tsp dried dill weed
  • ⅛ tsp sea salt
  • ⅛ tsp pepper
  • Pinch of onion powder
  • 6-7 cherry tomatoes, halved
  • handful of mixed spring lettuce
  • paprika

Directions:

  1. Mix the chopped boiled eggs, pickles and avocado in a medium mixing bowl.
  2. In another smaller bowl, combine yogurt, lemon juice, mustard, dill, sea salt, pepper, onion powder and garlic powder. Then, pour this into the first bowl to stir together with the egg mixture.
  3. Serve egg salad on a bed of lettuce with halved cherry tomatoes and a sprinkle of paprika (or make a sandwich out of it with some lettuce and whole wheat bread).



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