It’s one of my favorite soap boxes to climb onto: be an educated consumer.
Certainly don’t fall for slick advertising, fads, and smokescreen claims that the megacorporations use to persuade you to buy their products. Don’t go in blind. Know what you are buying.
Advertisers are quick to sink their hooks into trendy terms such as “All-Natural” without backing it up with anything real. Right now, greek yogurt is hot — so it’s no surprise that the big guys are all over that.
The definition of greek yogurt is “yogurt which has been strained in a cloth or bag to remove whey, resulting in a thicker yogurt with a consistency between regular yogurt and soft cheese”. Strained yogurt is also higher in protein, which is the big selling point.
Chobani greek yogurt is a brand that is popular in our grocery stores, and the ingredients in the vanilla flavor are: cultured pasteurized nonfat milk, sugar, natural vanilla flavor, five live active cultures including S. thermaphilus, bulgaricus, L. acidophilus, bifudus, and L. casein.
Fage greek yogurt, another popular brand, contains milk, cream, and the live cultures above that make yogurt into yogurt.
Oiokos, another greek yogurt, is made from cultured pasteurized organic nonfat milk.
I’m sensing a trend.
Yogurt is a simple food – milk and enzymes (plus fruit / sugar / honey if you desire).
So why, then, (and I’m totally throwing them under the bus here) does Lucerne’s greek yogurt contain locust bean gum, pectin, protein concentrate and corn starch? Oh, but it’s ORGANIC corn starch, as if we aren’t force-fed enough corn products… Why do they pass this off as greek yogurt? Because they are counting on you not knowing the difference and buying their crapola-yogurt-made-thicker-with-more-crapola because they put the word GREEK on the front. Adding a bunch of thickeners doesn’t make it greek, it’s greek because of the process of straining.
If they are this misleading about their yogurt, how can I be sure their cage-free eggs really are? Somehow, my bullshit meter doesn’t buy it.