Yogurt and LC - what's your take?

I would like to eat yogurt again, but don't want to overload on the carbs. I
thought I had read that the carbs that are in yogurt weren't digestible (or
something to that effect), making it a nearly carb-free food. Is that still
the prevailing wisdom? Was it ever the prevailing wisdom, and I'm just
imagining things?

I know to stay away from the sugar-sweetened varieties, and that the
fat-free ones aren't the best choice either. I'm guessing that whole, plain
or maybe a vanilla flavor yogurt will be the best bet. No too concerned
about using yogurt for cooking or baking - it will just be for eating
straight-up, with maybe some berries or Splenda mixed in.

Thanks for any advice.

"Principal Skinner" skinner*at*springfieldcityschools.edu wrote in message
...
I would like to eat yogurt again, but don't want to overload on the carbs.
I thought I had read that the carbs that are in yogurt weren't digestible
(or something to that effect), making it a nearly carb-free food. Is that
still the prevailing wisdom? Was it ever the prevailing wisdom, and I'm
just imagining things?

I know to stay away from the sugar-sweetened varieties, and that the
fat-free ones aren't the best choice either. I'm guessing that whole,
plain or maybe a vanilla flavor yogurt will be the best bet. No too
concerned about using yogurt for cooking or baking - it will just be for
eating straight-up, with maybe some berries or Splenda mixed in.

Thanks for any advice.

http://lowcarbdiets.about.com/od/wha...ogurtcarbs.htm

I make my own with heavy cream and half'n'half, and let it culture for 24
hours; I don't recall the whys and wherefores of my original research a few
years ago, only that the outcome was that I should count it at about 4g/cup
after 24 hours. There have been quite a few threads on the topic here
though .

--
Sherry
lowcarb.owly.net

Can I recommentd total greek yoghurt by fage?

Per 100g:
Energy 130kcal
Protein 6.8g
Carb 3.2g
fat 10g

and it's excellent. It has been strained, so is thicker, less carby, and
cooks better.

"Principal Skinner" skinner*at*springfieldcityschools.edu wrote:

I would like to eat yogurt again, but don't want to overload on the carbs. I
thought I had read that the carbs that are in yogurt weren't digestible (or
something to that effect), making it a nearly carb-free food. Is that still
the prevailing wisdom? Was it ever the prevailing wisdom, and I'm just
imagining things?

The idea is milk sugar gets converted to lactic acid during
fermentation
so the more sour the yogurt the lower the carb count. To me this
means it's important to do the arithmatic to see if the numbers on the
label are preducted. I also wonder about a parallel with claims that
glycerine does not count as a carb - All glycerine gets converted to
and all glycerine gets converted to glucose. It just happens slowly.
It has low glycemic load because the process is slow, but brocolli has
low glycemic load and we count its carbs. I wonder if lactic acid
gets
converted to glucose or get consumed in the Krebs cycle in the place
of glucose.

I know to stay away from the sugar-sweetened varieties, and that the
fat-free ones aren't the best choice either. I'm guessing that whole, plain
or maybe a vanilla flavor yogurt will be the best bet.

Needless to say the yogurt we don't want with the added junk sugar
are the packages with the bright labels on a shelf easy to reach. And
the yogurt we do want is the one tucked away in the corner with the
least colorful label. Sigh.

No too concerned
about using yogurt for cooking or baking - it will just be for eating
straight-up, with maybe some berries or Splenda mixed in.

I repeat Dominic's suggestion for Greek yogurt. Susan's caution about
how your body reacts to any one food applies across the board.

UsenetID wrote:
"Principal Skinner" skinner*at*springfieldcityschools.edu wrote in message
...

I would like to eat yogurt again, but don't want to overload on the carbs.
I thought I had read that the carbs that are in yogurt weren't digestible
(or something to that effect), making it a nearly carb-free food. Is that
still the prevailing wisdom? Was it ever the prevailing wisdom, and I'm
just imagining things?

I know to stay away from the sugar-sweetened varieties, and that the
fat-free ones aren't the best choice either. I'm guessing that whole,
plain or maybe a vanilla flavor yogurt will be the best bet. No too
concerned about using yogurt for cooking or baking - it will just be for
eating straight-up, with maybe some berries or Splenda mixed in.

Thanks for any advice.


http://lowcarbdiets.about.com/od/wha...ogurtcarbs.htm

I make my own with heavy cream and half'n'half, and let it culture for 24
hours; I don't recall the whys and wherefores of my original research a few
years ago, only that the outcome was that I should count it at about 4g/cup
after 24 hours. There have been quite a few threads on the topic here
though .


You get a lot of carbs from so called Half & Half. Half & half is 1/8
cream and 7/8 milk. It really should be called "Eighth & Seven eighths"

Susan wrote:

Dominic wrote:
Can I recommentd total greek yoghurt by fage?

Per 100g:
Energy 130kcal
Protein 6.8g
Carb 3.2g
fat 10g

and it's excellent. It has been strained, so is thicker, less carby,
and cooks better.

But it's not less carby, IME. It's not very fermented, and I've had to
take lactase to eat it.

I like Stonyfield pretty well, but like Fage much more so I switched.

While I'm not lactose intolerant, I have not seen Fage rising my blood
glucose more than Stonyfield did and I test it regularly.

--
http://www.ornery-geeks.org/consulting/

Susan wrote:

You can make your own, or buy whole milk plain yogurt, the oldest
container in the case. If it's fermented 24 hours, virtually all the
lactose (the carbs) is converted to lactic acid. The more tart the
yogurt, the lower the carbs.

Tartness, yes. Bitterness no - the bitterness seems to be in the whey
in that strained yogurts aren't nearly as bitter.

I buy Stonyfield Farms whole milk plain, and keep it in the fridge
unopened for weeks to ferment further. Doesn't budge my blood sugar at
all.

The bacteria don't ferment when refrigerated; refrigeration stops their
growth. Yogurt must be fermented at pretty warm temperatures, you
usually need a hot water bath to make it at home.

Really, if you want to ensure full fermentation in a product, you either
need to ask the manufacturer what their process is or make it yourself.

--
http://www.ornery-geeks.org/consulting/

What do you think about sour milk with Acidophilus? It seems to be
similar to plain yogurt, but there must be some difference in how it is
created. It would be interesting to know if they are still equal for low
carbohydrate dieters.