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Talk:Yogurt

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This is an old revision of this page, as edited by Lowercase sigmabot III (talk | contribs) at 00:34, 3 November 2019 (Archiving 2 discussion(s) to Talk:Yogurt/Archive 7) (bot). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Revision as of 00:34, 3 November 2019 by Lowercase sigmabot III (talk | contribs) (Archiving 2 discussion(s) to Talk:Yogurt/Archive 7) (bot)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
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See also Talk:Yogurt/yogurtspellinghistory

This is the talk page for discussing improvements to the Yogurt article.
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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.


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)
Added lactose intolerance back in, by copying from the lactose intolerance article including ref. --Ne0 (talk) 10:32, 16 July 2018 (UTC)

Infobox

@Akocsg: There is no need to give an WP:UNDUE weight to Turkey in the infobox. According to the history section, yogurt originated in Mesopotamia 7000 years ago. If i'm not mistaken, you're the same user who tried to claim that Azerbaijanis are of Turkish origin while numerous reliable sources support the fact that they're of Iranian origin. I would suggest you to desist from irredentist editing. Thanks.---Wikaviani 23:36, 28 December 2018 (UTC)

Copyright problem removed

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Trolls vandalizing this page

https://en.wikipedia.org/search/?title=Yogurt&diff=prev&oldid=918280143 — Preceding unsigned comment added by 92.242.95.229 (talk) 17:40, 28 September 2019 (UTC)

Homemade

I initially thought about tagging the section with {{How-to|section}} but when previewing the tag seemed a little invasive. I'll just describe the problems here: the section seems to be a how-to (WP:NOTHOWTO) that also duplicates some of the previous content about the process and is only supported by a few sources. Thanks, —PaleoNeonate – 14:00, 2 November 2019 (UTC)

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