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0 pointsthrowawaycities2y ago0 comments

I think yogurt is a great example of the problem. In its more natural form it is healthy, particularly as a probiotic with live cultures and enzymes.

But that’s not what the majority of yogurts sold in stores are, they are heated and pasteurized killing live cultures, and then loaded with sugar added. It’s this yogurt product that more closely resembles a desert than a healthy yogurt that is bought/consumed and marketed as a health food.

It’s very similar to the majority of breakfast cereals, probably never as healthy as yogurt to begin with, but a bastardization of the “cereal grains” they are named after.

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dahdum2y ago· 2 in thread

Aren’t there are a ton of live culture yogurts available in most supermarkets? Noosa, Siggis, Fage, Yoplait, and Chobani for example.

They just genrally have too much sugar.

throwawaycitiesOP2y ago

Yes, but even among those there is some deception.

Take Yoplait, it is made with pasteurized milk, so it doesn’t have the naturally occurring cultures. Like the added sugar they just add cultures/probiotics in, what’s important in this is that there are 1000s of species of probiotics and “added probiotics” is not the same as naturally occurring probiotics, which are generally limited to just a few species. In other words it’s a marketing stunt to market “probiotics” as if it were natural, but to reuse the word it is a bastardization of naturally occurring cultures.

Eisenstein2y ago

Where are you getting unpasteurized milk that you could make yogurt with it? I don't know anyone who has eaten yogurt made from raw cow's milk and wouldn't know where to get it.

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