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  • #1

    Yogurt question

    I've been draining my yogurt because I heard it lowers the carbs or something (can't quite remember exactly what I read). But now I'm wondering. When I drain one of those big containers it drains down to less then a cup. I could eat that in one sitting which doesn't seem right either I personally prefer yogurt undrained so I'm wondering if anyone knows the exact benefits of draining yogurt
    My doctor told me to stop having intimate dinners for four. Unless there are three other people.
    ~Orson Welles




    Everytime I am tempted to use food to satisfy my frustrated desires, build up my injured ego, or dull my senses, I will remember,
    That even though I overeat in private, my excess poundage is there for all the world to see.
    ------------------------------------------------------------

    "Eating like most people won't, so I can look like most people don't."
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  • #2
    Re: Yogurt question

    I'm not too sure, but have you tried eating Greek Yogurt? You dont have to drain, it has signifigantly LESS carbs (7 per cup) and is YUMMY :<)
    Wife to Chris ( who is HOME!!!! :<))
    Mommy to: Katie,Kayla,Kennedy Grace, and finally my prince Cruz

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    • #3
      Re: Yogurt question

      I found an interesting discussion about draining yogurt here
      http://www.chowhound.com/topics/344290
      It doesnt answer your question I am afraid

      I read this about whey in a yogurt company's Q&As at http://www.stonyfield.com/Wellness/Faqs.cfm
      Why is there liquid (sometimes) on the top of my yogurt?
      This liquid, called whey is a natural component in cultured yogurt. Whey contains many of the most important vitamins and nutrients in yogurt. Simply stir it back in to take advantage of its nutritional benefits. It occurs whenever there has been any type of pressure on the curd, or also from temperature change. A little bit whey is normal. The appearance of whey is actually a good sign, indicating that the beneficial cultures are alive and active.
      I did find a scientific report that talks of finding out the carb content of yogurt whey drained from yogurt but it makes no sense to me!
      Maybe someone with more science knowledge could work out if whey has many carbs in from it, but I certainly can't
      http://jds.fass.org/cgi/reprint/59/1/45.pdf
      Wondering how to get 'most' of your net carbs from your induction veggies?
      Take a look at the thread from the latest Veggie Challenge to see how others manage it!



      Check out our Low Carb Recipes website and add to it!!





      F/60 yrs/5ft 5.5" (Though due to collapsing vertebrae I am now only 5'3" - but I refuse to recalculate my BMI )

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      • #4
        Re: Yogurt question

        Originally posted by mom23kgirls
        I'm not too sure, but have you tried eating Greek Yogurt? You dont have to drain, it has signifigantly LESS carbs (7 per cup) and is YUMMY :<)
        I'm not able to find greek yogurt in any stores around here. I've heard it's good though. That's one of the reason I started draining it, I've heard it was similar to greek yogurt.
        My doctor told me to stop having intimate dinners for four. Unless there are three other people.
        ~Orson Welles




        Everytime I am tempted to use food to satisfy my frustrated desires, build up my injured ego, or dull my senses, I will remember,
        That even though I overeat in private, my excess poundage is there for all the world to see.
        ------------------------------------------------------------

        "Eating like most people won't, so I can look like most people don't."

        Comment

        • #5
          Re: Yogurt question

          Originally posted by Elizellen
          I found an interesting discussion about draining yogurt here
          http://www.chowhound.com/topics/344290
          It doesnt answer your question I am afraid

          I read this about whey in a yogurt company's Q&As at http://www.stonyfield.com/Wellness/Faqs.cfm

          I did find a scientific report that talks of finding out the carb content of yogurt whey drained from yogurt but it makes no sense to me!
          Maybe someone with more science knowledge could work out if whey has many carbs in from it, but I certainly can't
          http://jds.fass.org/cgi/reprint/59/1/45.pdf
          Thanks, Elizellen, for the links. It sounds to me like it would be more nutritious not to drain it.
          My doctor told me to stop having intimate dinners for four. Unless there are three other people.
          ~Orson Welles




          Everytime I am tempted to use food to satisfy my frustrated desires, build up my injured ego, or dull my senses, I will remember,
          That even though I overeat in private, my excess poundage is there for all the world to see.
          ------------------------------------------------------------

          "Eating like most people won't, so I can look like most people don't."

          Comment

          • #6
            Re: Yogurt question

            I found this information at lowcarbdiets.about.com. The yogurt that I eat is home-made from raw milk and cream, and it doesn't get watery.

            1. Stuff is Added to Yogurt

            Yes, even plain yogurt often has added ingredients that increase carbs. In the case of this reader, it was almost certainly nonfat milk powder, which is often added to thicken up nonfat yogurt. Milk has lactose, and powdered milk is going to have a greater concentration of it. Lactose is a kind of sugar, hence, added carbs. Moral: Read the label carefully.
            2. The Bacteria That Makes Yogurt Dines On Lactose

            But wait, there’s good news. It turns out that when you introduce the bacteria that makes yogurt (this is also true of kefir) it eats up much of the lactose, thus reducing the amount of sugar in the final product. This was confirmed by Dr. Jack Goldberg, co-author of the GO-diet and the Four Corners Diet, who has done extensive testing of fermented milk products. He found that up to 8 grams of carbohydrate are consumed by the bacteria in a cup of yogurt, kefir, or buttermilk that contains live cultures. Under ideal circumstances, this would reduce the 12 grams of carb in a cup of milk to 4 or so grams of carb.

            How much carbohydrate can we subtract? Two factors are involved in how much lactose gets eaten by the bacteria. First, you must determine that live cultures are in the yogurt. This does not mean that the yogurt was “made with” live cultures; by definition all yogurt is made that way. If the yogurt says on the label that it was “made with” live cultures, you can bet that those cultures are not living now. After the bacteria are killed, the carbohydrate level becomes stable. So you want the label to say that the yogurt "contains" live cultures, with the names of at least two kinds of bacteria (and the more the better), such as lactobacillus acidophilus, bifidus, or l. casei.

            The second factor that makes a difference in this process has to do with how long the yogurt is left to ferment. Although the process continues slowly after chilling, the vast majority happens in the stage where the yogurt is kept warm. Most commercial yogurt does not ferment long enough for the maximum amount of lactose consumption by the bacteria. Dr. Goldberg says that most commercial yogurt with live cultures has 7 to 8 grams of carbohydrate per cup, but that that amount will continue to slowly diminish over time, even after purchase. He also says that by the time the carbohydrate decreases to about 4 to 5 grams per cup, the amount stabilizes because so much lactic acid has been produced that the bacteria go dormant. If you make your own yogurt, it may take as long as 20 hours to get to this point (depending upon temperature). Dr. Goldberg tells me that when he sees the whey start to separate, he stops.
            3. Straining the Whey

            More potentially good news for low-carbers: It turns out that most of the lactose in milk and yogurt is in the whey. Furthermore, it is easy to strain much of the whey out of yogurt, and at least one company, FAGE, sells strained Greek-style yogurt. To strain the whey out of yogurt yourself, put a coffee filter in a strainer or colander and put that over a bowl in the refrigerator overnight. What will be left is sometimes called “yogurt cheese,” which has a consistency that can reach the thickness of soft cream cheese if enough whey drains off. This can be eaten any way you want or mixed with other ingredients for foods such as dips. How many carb grams can you deduct for straining? There's no really great way to tell for sure, but FAGE Classic Greek yogurt claims it has 6 grams of carb for a 7-oz. serving. Another advantage to straining yogurt is that the concentrated yogurt has more protein per cup.
            F ~ 5' 5"
            262/262/135
            Restart 1/1/10
            2 week Induction



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            • #7
              Re: Yogurt question

              Does anyone have the paper written by Jack Goldberg on this? I (obviously) could borrow his book from the library, but I'd like to see the details of their study, not just the conclusion. I looked for the paper in the Journal of Dairy Science, but couldn't find it (or is it camouflaged under some weird title?).
              "Get action. Seize the moment. Man was never intended to become an oyster."

              -- Theodore Roosevelt

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