You can make your own "greek" yogurt at home very easily. Get a quart of (preferably) raw, full-fat yogurt which will be a bit runny. Line a colander with rinsed cheesecloth. Dump yogurt into lined colander and set it in a big bowl then put the whole mess into the fridge overnight. In the morning you will have a nice big lump of "greek" yogurt (aka farmer's cheese) and whey liquid in the bowl. You may need to dump the whey (or drink it, up to you) a few times depending on the source. The resulting cheese/yogurt lump can be easily peeled off the cheesecloth and eaten.
"In Western Europe and the U.S., the term "Greek yoghurt" has come to mean strained yoghurt. "Greek-style" yoghurts are similar to Greek strained yoghurt, but may be thickened with thickening agents, or if made the traditional way, are based on domestic (rather than Greek) milk."
The trans fat that is listed on the back of the yogurt is more than likely the naturally occurring Conjugated Linoleic Acid (CLA).
Disregard what the "board certified nutritionist" states as he has discredited his very profession and personal knowledge by stating what he did in his very first post, but CLA is found in abundance in grass-fed beef, dairy, and other ruminants. It has significant anti-cancer properties among other attributes that are positive to health.
But do not go out and buy "CLA" supplements though :)
There is a small amount of naturally occurring trans fat in cow's milk called vaccenic acid. You possess an enzyme to isomerise (convert to a cis fat) this particular trans fat, so it does not cause typical neolithic trans fatty acid problems.
I have some in my fridge here's the ingredients (I don't think there is such a thing as natural trans fat! )
Trader Joe's Greek style yogurt (1g trans fat per Cup)
Cultured grade A pasteurized milk
live and active cultures (cultured after pasteurization) S. Thermophilus, L. Bulgaricus , Lacidophilus, Bifidus
also got some Fage total (0g trans fat per 5 oz)
Strained Yogurt (grade A pasteurized milk, and Cream)
Live active cultures: S. Thermophilus, L. Bulgaricus
bet the trans fat is an additive in the nonfat milk in the TJ's one, thank god I can get full fat fage at Harris teeter and whole foods around here (TJ stopped carrying the full fat fage at my location for some reason.)