"sf" > wrote in message
...
> On Sun, 24 Aug 2014 05:31:19 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>> Pretty much ALL yogurt has active
>> cultures, and it has nothing to do with the yogurt being "plain." Why
>> can't you wrap your defective mind around that?
>
> Back in the 80s, you couldn't make yogurt using a starter that had
> been heat-treated, stabilized (usually with gelatin) or flavored - so
> we bought *plain* Dannon to use. Everybody wants live and active
> cultures now, so they can look for the Live & Active Cultures seal on
> the package to be sure. We didn't have that crutch back in the '80s,
> but I still wouldn't use anything other than plain to make another
> batch of yogurt.
>
Even now, not all of it has those cultures. Some stores sell really cheap,
fruit flavored stuff and it does not. In the 80's, I don't think any of it
was labeled as such and I am pretty sure that the fruity stuff did not.
They also made something called Kissel. No longer being made. My nephew
ate the chocolate flavor. There was not nearly the amount of variety of
yogurt available then that there is now.

But bottom line, the Drs. that we see now tell us that no yogurt would be
enough to ward off the problems that antibiotic can cause and the only way
to counteract that is to take the pills.