My latest food delivery included 1kg of genuine Greek Yoghurt made in Greece. I was disappointed. There was nothing actually wrong with it. It was made with the same process and bacteria as the Yeo Valley Greek Style Yoghurt I’m used to. It just wasn’t as good in flavour, creaminess and texture. Economists will never grasp that food isn’t a standardised commodity. The quality of yoghurt depends on the quality of the milk. That depends on the breeding and health of the cows and the quality of the pasture. Pasture isn’t just grass. It can be a diversity of plant species that cattle will selectively eat. Plant health depends on the health of the soil, which depends on hundreds of thousands of different organisms affected by the way the land is managed, and things like climate and rainfall. It’s what the French call terroir. We are fortunate in this country to have conditions ideal for large areas of pasture, yet dairy farmers are being bankrupted every day because supermarkets have led a race to the bottom for cheap standardised homogenous products. Now the US wants to sell us feedlot beef with antibiotics and millions of apples with 400x the levels of pesticide that we allow here. Conditions in the UK are ideal for beef and orchards. What happened?
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Chronicles 
We are able to buy Lancashire Farms Greek Style yoghurt which competes well for flavour and creaminess. We buy the full fat version which although more expensive we believe fits in better with our reduced carb diet. Garry is seeing benefits with both weight loss and huge improvement in blood sugars. One medication eliminated and another reduced since September.
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Best wishes for you and Garry, there are tremendous benefits to be gained by the low carb route to lose weight, as you can see from my next blog post ( I lost 13kg). I see Lancashire Farms are based in Rochdale but I wonder where they get their milk. There is a ‘golden triangle’ of cheese makers between Preston, Garstang and Chipping because the pasture is so good there. I always avoid low fat products.
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