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Talk:Yogurt

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See also Talk:Yogurt/yogurtspellinghistory

This is the talk page for discussing improvements to the Yogurt article.
This is not a forum for general discussion of the article's subject.
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This article is written in American English, which has its own spelling conventions (color, defense, traveled) and some terms that are used in it may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.


Disputed source

Hi User:SheriffIsInTown and User:Zefr. Regarding this disputed edit, I posted here at RSN. Per BRD, I suggest leaving it out until resolved. Anna Frodesiak (talk) 20:10, 20 May 2016 (UTC)

Although, there is no problem with the source as the text it is supporting does not mention any "cure" in it but i can add many other sources which say the same thing. Sheriff | ☎ 911 | 20:13, 20 May 2016 (UTC)
Hi User:SheriffIsInTown. Then why did you revert rather than just doing that? Please consider dropping by RSN with a "never mind", if that is your intention. Anna Frodesiak (talk) 20:33, 20 May 2016 (UTC)
Because, i did not have them then and i also believed that there was nothing wrong with the source i already provided. Please explain Please consider dropping by RSN with a "never mind", if that is your intention. I am having a hard time interpreting you! Sheriff | ☎ 911 | 20:36, 20 May 2016 (UTC)
You "did not have them then"? Okay, that I do not understand. :) Sources are at our fingertips.
And nothing wrong with the source? Fife also wrote The New Arthritis Cure: Eliminate Arthritis and Fibromyalgia Pain Permanently. That should ring alarm bells. :)
By "never mind", I meant drop by RSN and type "never mind" so we don't waste other's time. Too late.
Best, Anna Frodesiak (talk) 20:50, 20 May 2016 (UTC)
Plus, he wrote Oil Pulling Therapy: Detoxifying and Healing the Body Through Oral Cleansing with "... All disease starts in the mouth! " which probably isn't true for people exposed to nuclear radiation, or people with any of these diseases. Anna Frodesiak (talk) 21:00, 20 May 2016 (UTC)
Okay, I did not have an alternative source on my fingertips but since you are claiming that they are on your fingertips then why you did not add one instead of going to RSN? :) Jytd had it on his fingertips so he added one but there are other sources which claim different source of origination for yogurt, same as what Fife claimed. Also, I do not want to say "never mind", let the thread run so it can be decided whether its reliable or not because I was thinking to use it on other articles and WP:RSN is the only forum which can decide about a source's reliability. Sheriff | ☎ 911 | 21:28, 20 May 2016 (UTC)
I went to RSN per your suggestion. I wanted to avoid editing the article itself. Anna Frodesiak (talk) 21:30, 20 May 2016 (UTC)

Calcium

In the chart listing the nutrients in yogurt, calcium has been omitted. It's the first item under Minerals in the USDA chart referenced, providing 100% of the daily requirement. I'd rather not mess with the chart, so I'm hoping someone else will make the correction. If not, I'll take a crack at it. KC 06:33, 6 July 2016 (UTC) KC 06:33, 6 July 2016 (UTC) — Preceding unsigned comment added by Boydstra (talk • contribs)

Commercial Yogurt Additives

The use of pectin and gelatin in commercial yogurts is mentioned in the "Sweetened and flavored yogurt" section (which did not include a citation). This topic has potential to be it's own subtopic. Additives in commercial yogurt include pectin, gelatin, carrageenan, rice starch and others are used to influence the yogurts texture to artificially thicken it. Other yogurt additives that we can be mentioned is the use of high fructose corn syrup and aspartame has declined recently. Example: Yoplait stopped the using high fructose corn syrup in their yogurt formula in 2012 and Aspartame in 2014.Jmk2392 (talk) 23:00, 18 September 2016 (UTC)

Reversion of edit

Yesterday I added much information to the article, and it was all reverted by User:Zefr. Here are the two paragraphs that I modified:

A 100-gram serving of plain Greek yoghurt from whole milk is 81% water, 9% protein, 5% fat and 4% carbohydrates. In addition to the 406 kilojoules (97 kcal) of food energy supplied by the protein, fat, and carbohydrate, there is food energy supplied by the lactic acid. The carbohydrate in yoghurt is in the form of lactose (milk sugar) and galactose and glucose which are produced when the lactose is hydrolyzed. The amounts of lactose and lactic acid vary, depending on the fermentation conditions, the amount of dry milk added, and whether the yoghurt is filtered. A 1982 study found that lactose content dropped from just under 5% in the milk to around 2.4% during the first day (including a 3- to 4-hour fermentation at 43° or 44°C), and decreased to 2.3% after 10 more days of storage (temperature not stated), at which point the galactose content was 1.3%. An Australia-New Zealand government website gives a figure of 1.5 g lactic acid per 100-mL serving. As a proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus and selenium (14 to 19% DV; table).

Although yogurt is often associated with probiotics having positive effects on immune, cardiovascular or metabolic health, as of 2011 there was insufficient high-quality clinical evidence to conclude that consuming yogurt lowers risk of diseases or improves health. Research published in 2014 studying Swedes over a 20-year period found that women who ate lots of cheese and yoghurt had lower death rates and lower rates of bone fractures than those who consumed low amounts of dairy products, but those who drank three glasses of milk a day had higher rates. The paper also cites other research showing an association between high intake of fermented milk products and lowered cardiovascular risk, but an increased risk of cardiovascular disease and diabetes among those with a high intake of unfermented milk.

I added the last two sentences. I also added this paragraph:

Yoghurt has been found to decrease or eliminate symptoms of lactose intolerance. The 1982 study mentioned earlier found that lactose-intolerant subjects had abdominal distress and diarrhea after consuming 500 mL of milk but had no symptoms after consuming the same volume of yoghurt.

and I added a table of nutritional data for normal yoghurt, in addition to the table that was already there for Greek-style yoghurt.

Zefr claims in his edit comment that "Previous nutrition version was accurate; rv content per WP:NOTTEXTBOOK; addition to health effects section not based on WP:MEDRS."

I don't contest that the previous nutrition version was accurate (if he means the nutrition data on Greek yoghurt), and I left it (even though I don't think we should have a table on Greek yoghurt). I strongly disagree that the information I added was "textbook" information which should not be mentioned! These are exactly the issues that people want to know about — to what extent the lactose is converted into lactic acid, and what the effects of health are. I did all this research yesterday because I came to Misplaced Pages to find out the answers to these questions, and the information was not here. And why does Zefr think he knows that all my references are unreliable? The Journal of Dairy Science and the British Medical Journal are reputable sources after all. Eric Kvaalen (talk) 05:55, 22 April 2017 (UTC)

References

  1. ^ "NUTTAB 2010 Online Searchable Database". Food Standards Australia and New Zealand. Click on "Search for a food", then type in "yoghurt", then click on "Yoghurt, natural, regular fat (~4%)".
  2. "How much lactose is in yogurt?". Quora.
  3. ^ Livia Alm (Mar 1982). "Effect of Fermentation on Lactose, Glucose, and Galactose Content in Milk and Suitability of Fermented Milk Products for Lactose Intolerant Individuals". Journal of Dairy Science. doi:10.3168/jds.S0022-0302(82)82198-X.
  4. El-Abbadi, Naglaa Hani; Dao, Maria Carlota; Meydani, Simin Nikbin (2014-05-01). "Yogurt: role in healthy and active aging". Am J Clin Nutr. 99 (5 Suppl): 1263S – 70S. doi:10.3945/ajcn.113.073957. ISSN 1938-3207. PMID 24695886.
  5. Astrup A (2014). "Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies" (PDF). Am J Clin Nutr. 99 (Suppl 5): 1235S – 42S. doi:10.3945/ajcn.113.073015. PMID 24695891. {{cite journal}}: External link in |format= (help)
  6. Gijsbers L, Ding EL, Malik VS, de Goede J, Geleijnse JM, Soedamah-Muthu SS (2016). "Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies". Am J Clin Nutr. 103 (4): 1111–24. doi:10.3945/ajcn.115.123216. PMID 26912494.
  7. Rijkers GT, de Vos WM, Brummer RJ, Morelli L, Corthier G, Marteau P; De Vos; Brummer; Morelli; Corthier; Marteau (2011). "Health benefits and health claims of probiotics: Bridging science and marketing". British Journal of Nutrition. 106 (9): 1291–6. doi:10.1017/S000711451100287X. PMID 21861940.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  8. Karl Michaëlsson; et al. (Oct 2014). "Milk intake and risk of mortality and fractures in women and men: cohort studies". British Medical Journal. doi:10.1136/bmj.g6015. {{cite journal}}: Explicit use of et al. in: |last1= (help)
  9. Andy Coghlan (Oct 28, 2014). "Guzzling milk might boost your risk of breaking bones". New Scientist.
Briefly, the two main objections to your edit were: 1) the discussion about lactic acid and its metabolism having food energy, and the discussion that followed about galactose, fermentation, etc., were over-detailed (WP:NOTTEXTBOOK) and an example of undue weight for a sideline topic having no precedence in nutrition, WP:WEIGHT; 2) your other additions about a) consumption of dairy products affecting death rate and bone fractures, b) disease risk in people consuming unfermented milk, and c) lactose intolerance, are not generally accepted as scientifically established facts, and there are no MEDRS-quality reviews supporting such claims. Regarding your statement that Misplaced Pages should provide answers to all questions, refer to the topics under WP:NOTEVERYTHING. --Zefr (talk) 15:29, 22 April 2017 (UTC)
E - Not a question of the quality of an individual clinical trial, nor the journal it was published in. The Misplaced Pages policy on medical & health issues is to not cite these at all. Instead, use reviews, systemic reviews, meta-analyses and government or organization position papers. Hence Z's mention of a desire for MEDRS-quality reviews. David notMD (talk) 19:05, 10 July 2017 (UTC)

Ubiquity of the word "Yogurt" across languages

My sister asked me why the word "yogurt" is the same in every language. I said it wasn't, and immediately looked up the word in Japanese and Hebrew. Nope, she had a point. We know that the Persian word is different, but a very large number of languages seem to have this word in common. Daniel J. Hakimi (talk) 13:36, 26 May 2017 (UTC)

interesting, and perhaps not surprising... based on a few conversations I've had with Israeli speakers of Hebrew, they may be just as likely to call it "leben" as "yogurt." Speaking English, they used "yogurt," of course. I got the impression that Levantine leben is strained, similar to what's called "Greek style" yogurt in parts of the US. I could be completely mistaken. Naturally, anything written in the article will need a reliable source. Just plain Bill (talk) 14:09, 26 May 2017 (UTC)
In U.S. stores, I see "lebneh" labeled as such, rather than as "yogurt". In any event, it isn't really surprising that a staple that spread to the world largely from one place had its name borrowed along with the product itself. Check out terms around the world for "chocolate", for instance: https://www.wikidata.org/Q195#sitelinks-wikipedia. Here's the one for yogurt: https://www.wikidata.org/Q13317#sitelinks-wikipedia, which does show more variation, as with Bengali and Swahili. Largoplazo (talk) 14:58, 26 May 2017 (UTC)

Comparison of Milk and Yogurt nutrition

The article states "The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents. The differences may be explained as a result of testing the product after draining liquid whey from the yogurt thereby changing the percentage of that constituent in the final product." However, this does not seem to apply to cholesterol which is more than halved in the yoghurt. is this correct and if so, what is the explanation as cholesterol levels in food are of significance. Stub Mandrel (talk) 18:23, 7 June 2017 (UTC)

Good eye to catch this, Stub Mandrel. The entry for cholesterol content in the table cell for yogurt is in error. The editor entered the 11% DV, not the cholesterol mg amount which is 32 mg per cup (24 mg per cup of whole milk with 3.25% milk fat). Checking the two references from the Conde Nast Nutritiondata.com tables (select 1 cup from pick list for amount) will show you the actual reports. Thanks. --Zefr (talk) 22:07, 7 June 2017 (UTC)
Thanks, I see you have amended the table. Stub Mandrel (talk) 19:03, 25 June 2017 (UTC)
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