Yogurt Nation

HOW KID-FRIENDLY MARKETING AND AN EXPLOSION OF PRODUCTS ARE TURNING AN ANCIENT FOOD INTO AMERICA'S TOP SNACK

It wasn't the spider that scared Miss Muffet--it was that stuff in her bowl. White, clumpy, sour, often runny, yogurt did not inspire children to plead with their mothers at the supermarket. Nor did it get much closer to American mouths than arm's length, from which those mothers could read the list of ingredients to be reminded that yogurt is animated by at least two types of live bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. Pudding, anyone? Aisle 3.

But since the 1970s, yogurt has emerged from its former sour self into the lid-lickable treat that helps us lose weight, feel better...

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