yogurt?

[2big4mysize]

The testing emthod is good for somethings, but when it comes to testing fermented products, it has serious flaws. By USDA/FDA specifications the testing does not test for the amount of lactict acid and if it did you would find a very result. The methods counts fat, protein, etc then all else by the standard of testing must be labeled as carbohydrate. The USDA allows for a single testing methods for all foods without exception, which is a good idea for unformity, but simply put there are flaws.

I would suggest you do a little research on the methods used. If as you say lactic acid has now value as a carbohydrate then it will not contribute to the total caloric production of the product being tested and will not have contributed any calories that will be credited to the carbohydrates after the protein and fats calories are subtracted as they can be directly measured.

Don't be fooled by the word acid. Lactic acid is a very fast fuel in the human body and a very important part of carbohydrate metabolism. Most of the liver glycogen is produced from said lactic acid and this process is called the Glucose Paradox.

EDIT

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