yum.

so i've been reading all kinds of business about the recent surge of "live active cultures" in yogurts and dairy products. i was curious about why it was such a big deal, and moreso what the differences were between regular yogurt and the "expensive kind".

interesting!

i found this article on cbc's website:
http://www.cbc.ca/consumers/market/files/food/yogurt/index2.html

and then, during the course of my research i also found that, though more of danone yogurt's cultures remain alive for longer than the other brands tested, the activia yogurt line contains trans fats. amazing, eh? it's not a lot at 0.1g per serving of 100g, but still... i wonder why?

astro brand's bio best contains more active cultures with the addition of l. acidophilus (http://en.wikipedia.org/wiki/Lactobacillus_acidophilus), and though 2/3 die off near the end of shelf-life (according to the article), they contain 0 trans fats and less sugar overall.

so i suppose it's your call, really... tit for tat... i just found it to be an informative day and wanted to share.

bye!