I've recently gone from low-carb to very-low-carb eating. I'm trying to get below 20 g/d. (And HOORAY has it done great things for my blood sugars! Also much less hunger while I'm dropping weight.) One of the things I've cut is fruits. And I miss 'em.

Is there a way to get the phytochemicals from fruits, without the sugar?

I'm thinking of live-culture yogurt. When it's packaged, it has a fair amount of lactose in it, and the label usually shows 4-8g/serving of sugar. But I've read several places that the live culture converts the lactose to lactate (lactic acid). So it doesn't increase your blood sugar at all.

Would this still work if I mashed up, and mixed in:

strawberries
cherries
blueberries
plums
beets?

Would the fermentation process kill all the antioxidants? That is, red wine seems to retain the antioxidants of the grapes, but preservation depletes the antioxidants in olives.

For a while in my childhood, my mother kept a crock of yeasty fruit on the counter, which got kind of sour and kind of alcoholic. She called it "brandied fruit." I wonder...

Adam