Talk:Yogurt/Archive 1

message: The article makes mention of the early 20th century research attributing the slavic [?] peasants' longevity to their eating large quantities of yogurt.  however, this newsgroup discussion, naturally not definitive by any means, points to something perhaps closer to the truth, which is worth looking into or expoudning upon by those in the know [i've seen this yogurt myth-debunking argument come up a few times, but as yet not in a credible source]: http://groups.google.com/group/alt.support.thyroid/browse_thread/thread/d7ce44d3582bc34f/1189512a53cf6421?lnk=st&q=longevity+yogurt&rnum=2&hl=en#1189512a53cf6421  
almost takes the magic out of eating yogurt.
- cl
:As correctly stated in the article the longevity myth dates back at least to Prof. Metchnikov if not locally earlier. Eastern professors indeed like myths (we believe in them). So this discussion might be talking about some later exploiter who spread it in the US.Koliokolio 18:21, 27 September 2006 (UTC)
thread_title: Longevity Myth?

message: I'm sorry, but I missed the section in Wikipedia Naming Conventions where it says articles should be named so as to be "more phonetically accurate", and where such accuracy is determined by the opinion of Derek Ross.  I can't believe this absurd argument was used to warrant the name change from the original yogurt to the BE spelling, yoghurt.  I can only surmise that no one was paying attention to common sense in those days. --Serge 00:34, 12 October 2006 (UTC)
replies: text: I must have missed those sections too. Perhaps they'll be added next year, <grin>.  I was aware that others might not agree with my suggestion. That was why I waited a month for people to object or to point out holes in the "absurd argument" before making the move.  People (with or without commonsense) had plenty of time to say "That's just your opinion" but no one has until now, two and half years after the move. -- Derek Ross | Talk 02:46, 12 October 2006 (UTC)
replies: text: Better late than never. --66.27.72.134 03:56, 12 October 2006 (UTC)
thread_title:  Absurd argument 

message: Clipped from the article:
:Note that the resulting mass should be manipulated as little as possible after preparation; unlike commercial products, which contain gelatin or pectin to make them stirrable, homemade yoghurt will break down when agitated.
Mine has a beautiful, creamy texture and is indistinguishable from commercial yoghurt in every regard except price. Moreover, the commercial yoghurt I buy to use as a "starter" doesn't have any ingredients besides milk and yoghurt culture either.
It might be an issue if you start with raw (unhomogenized) milk, but that's not available in my part of the world so I can't try it.
What does list pectin, gelatin and/or other stabilizers/emulsifiers/preservatives/etc. as ingredients is "fruit yogurt" - but I'm pretty sure all that stuff is in there because it was in the fruit preserves or jam that was added to the yoghurt. Mkweise 18:58, 27 Feb 2004 (UTC)
thread_title:  emulsifiers & stabilizers 

message: Marcus2 may not consider yoghurt a dessert, but obviously some people did.  Should it be included in the desserts category? Jdavidb 14:17, 1 Jul 2004 (UTC)
replies: text: Is it a floor wax? -- Error 00:33, 23 Jul 2004 (UTC)
thread_title:  Dessert or not? 

message: It should be noticed that there are many different tastes of yoghurt. For instance what is sold as yoghurt in Germany and in Serbia it is deffinitly not the same. No one exports yoghurt from one country to another, so we are probably discussing practically different things. What is most similar to Serbian (ex-Yugoslav) yoghurt in Germany (and I hear same for Canada) is the thing called butter-milk. But Serbian yoghurt is more fluid than both butter-milk and their yoghurt. -- Somebody
One reason for different flavours of yoghurt is the different types of bacteria used to ferment it.  Cheese can be pretty variable in texture, in colour and in flavour from one country to the next, in fact from one farmhouse to the next. Yet it's all cheese.  The same goes for yoghurt. -- Derek Ross |  Talk 02:55, 2004 Jul 23 (UTC)
:Also Greek (and many similar) youghurts are strained, which changes the taste (less sharp), depending how long this is done for. Justinc 11:57, 22 May 2005 (UTC)
thread_title:  Taste differs drastically 

message: The article could do with a mention of [live] yoghurt used medicinally (as a pessary for yeast infections)... I don't know enough about this myself (would need to check how effective it is, and if yoghurt is used for anything else in this vein). fabiform | talk 18:12, 6 Oct 2004 (UTC)
thread_title: Medical use

message: I disagree with Coolcaesar's decision to label the h-less spelling as American English.  This spelling is hardly limited to the US, as clearly demonstrated by the Google search numbers presented above, and it seems like a poor precedent for general policy.
How high must the percentage of use in the US be for a spelling to be labeled American?  How low must the percentage of use in other countries be?  Should we apply these criteria to every article, for every English speaking country, so that each alternate spelling is labeled with a list of countries where the spelling is and is not used more than some arbitrary threshold?  Are we to expect such a policy to be applied accurately and consistently?
More importantly, why does this information matter?  If wikipedia is not a dictionary, why are we including such a picky and uninteresting, yet possibly contentious, piece of trivia?
Regards, Pekinensis 15:14, 19 Feb 2005 (UTC)
thread_title:  Spelling classification 

message: I feel that it is important to understand where the word yog(h)urt comes from. It is a Turkish word. Most of the conversation heretofore has been about Google, Yahoo and UK/US English: I feel this misses the point. Turkish has a consonant known as yumuşak ge, the soft g. In the modern Turkish alphabet, it is written as ğ — hence, yoğurt. In modern pronunciation, this letter usually represents nothing more than the lengthening of the preceding vowel, thus yō'urt. However, in the past and occassionally still, this letter is pronounced as a voiced velar fricative. In English, the forms yoghourt and yoghurt are older (being borrowed before the Turkish alphabet reform of 1928). The version yogurt is, most probably, based on the reformed spelling, yoğurt, by those who interpret the ğ as g, and an overall loss of the h. Thus, gh is the most appropriate way to render yumuşak ge in English, mirroring the way that combination has been used in the history of English spelling and pronunciation. --Gareth Hughes 10:50, 12 May 2005 (UTC)
replies: text: Just curious: is this yumuşak ge sound the one I've seen described as "the sound that infidels produce after drinking too much wine"? Mikkalai 21:10, 12 May 2005 (UTC)
thread_title: Arguments from the linguistics and etymology of the word

message: I read some of the debate but I thought I would mention the Google and Yahoo search results. 
Google:
*Yogurt-4,370,000 (no udea where on list)
*Yoghurt-1,230,000(wikipedia is first on the list) 
Yahoo:
*Yogurt-4,990,000 (no idea)
*Yoghurt-1,360,000(2nd on list)
Personally, I've only seen Yogurt used on brand names, but I'm from the Mid-west so I don't think my experiences count for much. Falphin 01:08, 3 Jun 2005 (UTC)
replies: text: And what do Google/Yahoo stats prove in this instance? Nothing, but that the US has a lot web pages. Jooler 06:42, 3 Jun 2005 (UTC)
replies: text: Well, I saw a lot of brand titles on the Google search  "yogurt" on the first page and didn't see any on for the term "Yoghurt" on the first page. Falphin 19:07, 3 Jun 2005 (UTC)
replies: text: Yoghurts my eyes. ;-)   hydnjo talk 20:54, 10 Jun 2005 (UTC)
thread_title: Yogurt

message: Personally, I've tried it both ways, and this food definitely tastes better when the container is labeled Yogurt. The H character somehow seeps through the plastic walls of the container. Maybe it's the ink they use, or some kind of trick of the refrigeration unit at the grocery store, but Yoghurt just doesn't taste as good.
And this is crucially important to me, since I'm on a diet, yo? -- G. Hurt (talk) 17:10, Jun 13, 2005 (UTC)
:It also has a strange effect on the Pagename links in the "See also" section. ;-)  hydnjo talk 18:02, 13 Jun 2005 (UTC)
thread_title: A rose by any other name

message: Oh well. ;-) hydnjo talk 01:32, 19 August 2005 (UTC)
replies: text: Not any more.  violet/riga (t) 10:14, 19 August 2005 (UTC)
thread_title: Wikipedia:Votes for deletion/Yoghurt

message: This page was just moved by User:Robin Williams from yoghurt to yogurt. This is a clear breach of Wikipedia policy. This is not the first time this user has caused trouble. Jooler 23:17, 8 February 2006 (UTC)
thread_title: Page moved