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Re:How America got hooked on ultraprocessed foods by secabeen on Thursday October 16, 2025 @01:32PM (#45608235)
FWIW, Greek Yogurt is not the same as Yogurt, it's a different product. Those two items are not "essentially the same thing". Also, low/zero-fat yogurts dominate the market in the US. Plain Whole-Milk traditional yogurt is more available now than it was a decade or two ago, but it's still nowhere as common as the high-sugar flavored ones.
Re:How America got hooked on ultraprocessed foods by yesb on Thursday October 16, 2025 @01:47PM (#45608466)
It's the same thing with the additional step of straining out some whey
Re:How America got hooked on ultraprocessed foods by OJFord on Thursday October 16, 2025 @03:24PM (#45609616)
In Europe it's also Greek (as in, literally from Greece) milk, or else labelled 'Greek-style'.
Re:How America got hooked on ultraprocessed foods by steanne on Thursday October 16, 2025 @03:17PM (#45609536)
the original is, but in the usa 'greek' yogurt is often thickened with additives instead.
Re:How America got hooked on ultraprocessed foods by appreciatorBus on Thursday October 16, 2025 @02:29PM (#45608964)
I am continually astounded that zero fat/low fat yogurt is just seen as normal. Ditto for oatmeal with added sugar.
Re:How America got hooked on ultraprocessed foods by ziml77 on Thursday October 16, 2025 @08:52PM (#45612334)
I hate the obsession with low/no fat that has stuck around for decades here. Taking out the fat makes the food less tasty and less satiating. Not to mention that extra sugar tends to be added to try to compensate for the taste, thus making it at least as bad for you if not worse than if had more fat.