The following Mark's Daily Apple article was written by Marksissons, and is narrated by

Brock Armstrong.

Is all yogurt created equal?

The short answer?

Kind of.

The basic principle of yogurt making applies to all yogurts,

the inoculation of milk with specific strains of yogurt bacteria,

followed by incubation at a temperature warm enough to encourage growth and proliferation.

Yogurt is milk transformed into a creamy, tangy, more nutritious product.

All yogurt is initially created equal, but after that, all bets are off. For whatever reason,

food producers have seen it fit to ruin a perfectly good thing with misguided additions and subtractions.

They remove the fat and try to recreate the texture using gums, stabilizers, thickeners, and

gelatiners. They load it with sugar and or high fructose corn syrup, assuming consumers simply can't handle the tang of a real yogurt.

They turn an incredible whole food with thousands of years of tradition into an edible food product that bears little resemblance to its progenitor.

As I see it, there's yogurt, and then there's yogurt.

Eat the former and avoid the latter.

To get more specific, don't eat yogurt with added sugar.

Look, I get it.

Sweet stuff tastes great, but it's incredible how much sugar disappears into a

vat of manufactured yogurt. A tiny little cup of your average sweetened yogurt has more than 20

grams of pure unadulterated sucrose, which is far too much, and like I said, you won't even taste all of it

because it's been subsumed. If you absolutely must have something sweet with your yogurt,

...