>Good point about Greek yogurt tasting a lot more like the yogurt that was around when we were kids than the later highly sugared brands like Yoplait, Dannon, et al.

Now I remember... for a few weeks we were buying greek yogurt here, from some wannabe chain here, but then they couldn't keep the quality and after a month it was one batch good, one batch bad. We reverted to our classic, which is just the same as it always was, and everyone seems to stick to the same recipe... one of the few things that weren't spoiled by marketing and petty proffiteering.

And, really, why is everything so sugared in the US? Now that you mention it, I remember I couldn't for the life of me understand what's sugar (or molasses, aka "HF corn syrup") doing in a sausage, beans, pickles (mislabeled as "dills"). Why, but why?