Greek Yogurt’s Dark Side
This article seems suspect in its sensationalism, not for the facts presented, but for the ones <i>not</i> addressed. Greek yogurt is widely eaten in lots of countries (called labneh most of the middle east).<p>If we were to address this seriously we would have to ask: What do <i>they</i> do with the strained byproduct? The article doesn't seem to give any thought to the countries that already consume a lot of labneh.<p>My (Lebanese) grandmother used to make it by hanging a cloth above the sink, so her solution was merely down the drain.<p>edit: Woah! Sorry, I don't mean to imply that it isn't a problem. I mean to imply that many other countries may consume as much per capita as the US, but if lots of it is home-made, the waste problem might not be as visible, even if it is just as real.<p>~~~~<p>> one expert calls a “dead sea,”<p>The proper term for oxygen-deprived waters is actually "dead zone", to reduce confusion with the (merely very saline) Dead Sea:<p><a href="http://en.wikipedia.org/wiki/Dead_zone_(ecology)" rel="nofollow">http://en.wikipedia.org/wiki/Dead_zone_(ecology)</a><p>~~~~<p>I found a paper that I think is much more interesting than the posted article:<p><i>Utilization of Labneh Whey Lactose Hydrolyzed
Syrup in Baking and Confectionery</i>, from the Pakistan Journal of Nutrition<p><a href="http://www.pjbs.org/pjnonline/fin2285.pdf" rel="nofollow">http://www.pjbs.org/pjnonline/fin2285.pdf</a>