yogurt?

[Sashie]

I have been adding yogurt to my whey shakes in the morning. I have the dannon natural (full fat) plain @ 14g per 1 cup. I only use like 1 tablespoon, just curious if thats alot of carbs and if I should spend the money to buy a lower carb version?

[MotherOfGizmo]

I have never seen a plain low carb version---they are all fruit flavored and sickly sweet! If you can find a real authentic greek yougurt--it will be much lower in carbs and IMO much tastier. If you have a Whole Foods in your area they carry it.

[Esdios]

There is a great flaw in the way yogurt is labeled, plain no sugar no fruit nothing added yogurt doesn't really have 14 grams of carbs. Depending on the brand it actually has 3 to 5 grams of carbs. In commercial yogurt 60 to 75 of all the sugars are converted into lactic acid by the bacteria culture. However because the way the the USDA makes companies print labels they can not put down 3 to 5 but must go with th 12 to 14 the milk had to start with. if you want to read more on the subject go to http://www.lowcarbluxury.com/yogurt.html

[Sashie]

Thank you so much Esdios! :hug

[book]

In commercial yogurt 60 to 75 of all the sugars are converted into lactic acid by the bacteria culture. However because the way the the USDA makes companies print labels they can not put down 3 to 5 but must go with th 12 to 14 the milk had to start with.

Sadly, I believe this has been disproven or started out as a myth that grew to be accepted. I do not have the link to offer as prove at the moment, I believe Bren posted it and will pm her to provide it again here. The bacteria in yogurt is quite beneficial but does not lower the carbs.

Blue Bunny makes a very tasty 5 carb yogurt, and is an economical brand.

LeCarb is nasty.

book

[JoanOH]

Janice has a sticky in the FAQ forum about yogurt. Here it is:

This is our answer to the "YOGURT DILEMMA"!

The following was sent to the Atkins Center:

"I have heard different opinions on whether or not yogurt is allowed on the Atkins diet, what kind is allowed and how to count the carbs (see http://www.lowcarbluxury.com/yogurt.html).

Some Atkins followers on several forums indicate that eating whole milk yogurt has definitely helped in their weight loss.

Just wondering what your opinion is on this...can we eat yogurt? Is it true about the "eating" of lactose so in fact carb counts are lower than indicated? Any suggestions on the best kind of yogurt to eat?"

And they replied:

Unfortunately, that is not true. The cultures break down lactose to glucose and galactose which allow those who are lactose intolerant to eat yogurt without discomfort. However, the full amount of sugar is still available. Yogurt along with most dairy products contain a relatively large amount of carbs. Cheese is used because the portion consumed is usually controlled. However, if one eats too much cheese they will exceed their carb levels.
Having said that about the carb count, we do not want to ignore the beneficial effect that the probiotics (beneficial bacteria) have on health. This can be obtained with a probiotic supplement. Our colon restoration formula is a good way to get these friendly bacteria without the carbs. If you really want to eat yogurt, you should select regular unflavored plain yogurt and control your portion size. You should include the carb count in your total daily intake and budget for it.

Joan J

[book]

Thank you Joan, I had forgotten where I had read that, I appreciate it very much, you saved my bothering Bren!

book

[Esdios]

In commercial yogurt 60 to 75 of all the sugars are converted into lactic acid by the bacteria culture. However because the way the the USDA makes companies print labels they can not put down 3 to 5 but must go with th 12 to 14 the milk had to start with.

Sadly, I believe this has been disproven or started out as a myth that grew to be accepted. I do not have the link to offer as prove at the moment, I believe Bren posted it and will pm her to provide it again here. The bacteria in yogurt is quite beneficial but does not lower the carbs.

Blue Bunny makes a very tasty 5 carb yogurt, and is an economical brand.

LeCarb is nasty.

book

Actually Book it has never been disproven of course if you have a link please share it. The notion that the full sugars are there is acually based on the reasoning that totaling carbohydrates difference is always acurate, which it is not.

[book]

The cultures break down lactose to glucose and galactose which allow those who are lactose intolerant to eat yogurt without discomfort. However, the full amount of sugar is still available

.

this was the information I was thinking of, Esdios, that the lactose is broken down, but is still a sugar.

book

[toymom74]

Regardless of all of that--Sashie, since 1/4 c. pf that yogurt has 3.5g, and 1 tablespoon is something like 1/8 c. or less--so don't think you'll have a problem using what you're using...

Belinda :wave

[MotherOfGizmo]

Toymom--you look gorgeous!!!!!!!!!!! Is that really you in the before pic? AMAZING! You look like a totally different and much younger person! Congratulations!!!!!

[toymom74]

Thanks!! Yes, it is really me, sorry to say...this WOL is the best!

Belinda :wave

[2big4mysize]

the statements about the yogurt being mislabed with regards to the carb counts are all tracible back to the GO diet creator

There are a few reasons this is wrong.

first all yogurt is the changing of the milk proteins by the lactic acid produced as a by product of the chosen bacterias feeding. Since you want live cultures in the yogurt there must be some lactose in the final version of the yogurt to keep your bacteria alive and feeding from the time the plant processes that yogurt to the expiration date on it. SO a secret formula is created with the exact amount of lactose still contained in the yogurt carefuly measured. too much and the bacteria bloom making your yogurt too tart and containing lumps like cottage cheese too little and those active cultures die off before the deadline rendering your yogurt non probiotic.

The second is that during this fermenting of the proteins the bacterial actions produce polysaccharides that enhance the yogurt’s texture, as well as compounds such as acetaldehyde. Both of those are fancy forms of carbobydrates.

thirdly The disaccharide lactose in milk doesn't all go to lactic acid. lactose is converted mostly to glucose and galactose which are sugars as we all know and polysaccharides. it is the same as our muscle cells. we breakdown sugars to lactic acid but not all of the sugar ends up as lactic acid in our bodies either.

the yogurt manufactures test their product at independant testing labs post production to make sure their labels are correct as the FDA gets on them and can fine them for bad info in the labels so if your yogurt says X carbs it has X carbs.

[Esdios]

the yogurt manufactures test their product at independant testing labs post production to make sure their labels are correct as the FDA gets on them and can fine them for bad info in the labels so if your yogurt says X carbs it has X carbs.

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.

[leslie0021]

NO DOUBT...toymom took a good 10 years off herself! WOW! I am stunned by the difference!

Fantastic!