This article seems suspect in its sensationalism, not for the facts presented, but for the ones
not addressed. Greek yogurt is widely eaten in lots of countries (called labneh most of the middle east).
If we were to address this seriously we would have to ask: What do they do with the strained byproduct? The article doesn't seem to give any thought to the countries that already consume a lot of labneh.
My (Lebanese) grandmother used to make it by hanging a cloth above the sink, so her solution was merely down the drain.
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.
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> one expert calls a “dead sea,”
The proper term for oxygen-deprived waters is actually "dead zone", to reduce confusion with the (merely very saline) Dead Sea:
http://en.wikipedia.org/wiki/Dead_zone_(ecology)
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I found a paper that I think is much more interesting than the posted article:
Utilization of Labneh Whey Lactose Hydrolyzed
Syrup in Baking and Confectionery, from the Pakistan Journal of Nutrition
http://www.pjbs.org/pjnonline/fin2285.pdf
If we were to address this seriously we would have to ask: What do they do with the strained byproduct? The article doesn't seem to give any thought to the countries that already consume a lot of labneh.
My (Lebanese) grandmother used to make it by hanging a cloth above the sink, so her solution was merely down the drain.
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.
~~~~
> one expert calls a “dead sea,”
The proper term for oxygen-deprived waters is actually "dead zone", to reduce confusion with the (merely very saline) Dead Sea:
http://en.wikipedia.org/wiki/Dead_zone_(ecology)
~~~~
I found a paper that I think is much more interesting than the posted article:
Utilization of Labneh Whey Lactose Hydrolyzed Syrup in Baking and Confectionery, from the Pakistan Journal of Nutrition
http://www.pjbs.org/pjnonline/fin2285.pdf