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4860Newest Yo-gurt Dirt-Hurt

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  • cohensmilk1
    Dec 21, 2013
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      "Every revolution evaporates and leaves
      behind only the slime of a new bureaucracy."
      - Franz Kafka

      This week, the largest dairy processor in New Jersey closed
      their doors and laid off over 300 people. The reason given
      was that the milk-buying public no longer purchases enough
      milk to make it profitable for processors. The dairy
      industry is in the midst of a new internal revolution,
      and this Christmas week, 2013, will be marketing their
      new revolutionary product.

      The Number-1 selling American Greek-STYLE yogurt, Chobani,
      is introducing their new formula 100-calorie yogurt which
      is certain to re-revolutionize the dairy industry.

      America's future includes an accelerated obesity epidemic
      triggered by the introduction of this low-calorie product
      into school lunch programs.

      Skim milk was once used to fatten hogs before slaughter.
      Greek Yogurt is manufactured with thickened skim milk.

      Chobani yogurt contains food-glues such as pectin,
      locust bean gum, and milk protein isolates (casein).

      Greek Yogurt is thick and creamy and flavored with
      delicious fruit jellies. The Greek Yogurt version
      contains less fat and twice as much protein as the old
      yogurt formulas, and with more protein comes additional
      naturally occurring protein growth hormones.

      The December, 2013 issue of my favorite dairy publication,
      The Milkweed, reviews recent yogurt sales strained
      from A.C. Nielsen marketing data.

      http://www.TheMilkweed.com

      The Milkweed compares recent four-week sales data
      for Chobani, Dannon, Fage, General Mills, and other
      major yogurt manufacturers.

      The milkweed found that during the latest four-week
      period:

      Dannon sales dropped $11.6 million.
      General Mills sales dropped $8.2 million.
      Fage sales dropped $2 million.
      Chobani sales increased $9.2 million.

      What is the origin of the acidophilus culture which
      dairy processors add to yogurt? This bacterium does
      occur naturally in yogurt. In fact, the probiotic
      Lactobacillus acidophilus is actually isolated from
      human feces.

      The October 26, 2011 issue of the journal Science
      Translational Medicine included a study in which
      food scientists attempted to unravel the mechanism
      by which probiotic yogurt works. Or does it work?

      The researchers reported:

      "No matter what the advertisements are, or are not,
      allowed to say, it would be good to know if probiotic
      yogurt, in addition to its nutritional value, has a
      beneficial effect on the gut."

      The authors concluded:

      "The intake of yogurt supplemented with five bacterial
      species...did not appreciably alter the composition of
      the human gut microbiota..."

      That conclusion confirms earlier findings by the
      Dannon Yogurt Research Foundation. The marketing
      of yogurt has been a duplicitous series of lies,
      and those lies continue to expand along with
      American waistlines.

      Yesterday (December 20, 2013), Whole Foods informed the
      Chobani Yogurt company that their products would no
      longer be sold in their supermarkets because Chobani
      uses milk from cows that have been treated with the
      genetically engineered recombinant bovine growth hormone
      (rbGH/rbST). What does Notmilk call this? A good start!

      "We are only falsehood, duplicity, contradiction; we
      both conceal and disguise ourselves from ourselves."
      - Blaise Pascal

      Robert Cohen
      http://www.notmilk.com
      http://www.Twitter.com/TheRealNotmilk