4860Newest Yo-gurt Dirt-Hurt
- Dec 21, 2013
"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.
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
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
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
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