OWL Rung 2 - What to add?

[Georgiana]

Re: OWL Rung 2 - What to add?

I searched at 2 grocery stores today for plain high fat yogurt and found them to be high in carbs

What do you consider "high"?

Greek yogurt is typically lower in carbs.

[Aprile]

Re: OWL Rung 2 - What to add?

As someone who just started rung 2. You might want to try a little cream and yogurt. I am finding it bothers my stomach where I didn't notice it before. If you wait to add yogurt or cream until the berry rung you may not know which if any are bothering you.

Until this week I didn't even know I had a lactose intolerance but boy I had some coffee with a little cream and a yogurt and my belly wasn't happy with me. I went without those and it settled down. Tried it again and darn it my belly yelled again. I went and bought some lactaid and now it seems better. If I hadn't done the rungs on Atkins I would have never known I had a lactose intolerance. I would have just assumed it was one of the many things I ate that day and moved on. Now I know.

[PolarBearKing]

Re: OWL Rung 2 - What to add?

Polar-I have a question on your board, hope you don't mind.

I searched at 2 grocery stores today for plain high fat yogurt and found them to be high in carbs...is there a certain brand out there I should be looking for?

Not a problem JaxMama, we're all in this together.

Sorry I can't help ya with your question, since I've only added heavy cream and some soft cheeses. Still haven't ventured into the yogurts...

[atkinsgal08]

Re: OWL Rung 2 - What to add?

I try to buy Dannon full fat ... it's hard to find.

Then there is Stonyfield.

There's also the "yogurt exception" ... that you don't count the actual carbs as they are on the label. For full fat, unsweetened yogurt, you would count 2 net carbs for 1/2 cup and 4 net carbs for 1 cup ... this is because of the natural sugars getting "eaten" by the yogurt.

My usual link to this information is gone, so I'll dig around for it on my hard drive.

[atkinsgal08]

Re: OWL Rung 2 - What to add?

Here's from the article that used to be on lowcarbluxury.com:

""The problem with the stated carbohydrate content on the packages of fermented food products arises because the government makes manufacturers count the carbohydrates of food "by difference." That means they measure everything else including water and ash and fats and proteins. Then "by difference," they assume everything else is carbohydrate. This works quite well for most foods including milk. However, to make yogurt, buttermilk and kefir, the milk is inoculated with the lactic acid bacteria. These bacteria use up almost all the milk sugar called "lactose" and convert it into lactic acid. It is this lactic acid which curds the milk and gives the taste to the product. Since these bacteria have "eaten" most of the milk sugar by the time you buy it (or make it yourself.) At the time you eat it, how can there be much carbohydrate left? It is the lactic acid which is counted as carbohydrate. Therefore, you can eat up to a half cup of plain yogurt, buttermilk, or kefir and only count 2 grams of carbohydrates (Dr. Goldberg has measured this in his own laboratory.) One cup will contain about 4 grams of carbohydrates. Daily consumption colonizes the intestine with these bacteria to handle small amounts of lactose in yogurt (or even sugar-free ice cream later.)"

[JaxMama]

Re: OWL Rung 2 - What to add?

I couldn't find a lot of yogurts without added sugars. Some that said no sugar added had over 10 grams of carbs per 1/2 cup serving.

I'd rather eat 2 cups of cabbage.

[atkinsgal08]

Re: OWL Rung 2 - What to add?

>>I couldn't find a lot of yogurts without added sugars.>>

A full fat plain yogurt will not have added sugar.

>>Some that said no sugar added had over 10 grams of carbs per 1/2 cup serving.>>

Thus, the yogurt exception.

[Georgiana]

Re: OWL Rung 2 - What to add?

Regarding the "yogurt exception"...

Dr. Goldberg only measured the amount of lactose in the final product. Lactose is broken down into two shorter sugars -- glucose and galactose, out of which only part of the glucose will be converted to lactic acid.

The amount of sugar left in the final product will further depend on the fermentation time, which for commercially made yogurt is probably not the same as that in Dr. Goldberg's experiment. If the yogurt would be allowed to ferment for too long, it would become more sour than the stuff we typically find in supermarkets.

While the net carbs in 8 oz of yogurt will be lower than that in 8 oz of milk, they will not be as low as 4 per cup.

[2big4mysize]

Re: OWL Rung 2 - What to add?

I try to buy Dannon full fat ... it's hard to find.

Then there is Stonyfield.

There's also the "yogurt exception" ... that you don't count the actual carbs as they are on the label. For full fat, unsweetened yogurt, you would count 2 net carbs for 1/2 cup and 4 net carbs for 1 cup ... this is because of the natural sugars getting "eaten" by the yogurt.

My usual link to this information is gone, so I'll dig around for it on my hard drive.

actually this was based on false assumptions with faulty methods.

the fellow who first wrote the yogurt exception tested for lactose in the final product not carbs. Naturally the lactose content of the final product did not match the carb content of the yogurt be cause the carbs are not all lactose. He however decided he had discovered that yogurt had less carbs then the manufacturers listed and folk could eat yogurt and not count the carbs at all.
He failed to realize that the bacteria fracture the lactose to 2 smaller sugars that are both present in the final product along with the unreacted lactose.

Count your yogurt carbs as listed and enjoy a small healthy serving as part of your rung 2 OWL experience

[2big4mysize]

Re: OWL Rung 2 - What to add?

Regarding the "yogurt exception"...

Dr. Goldberg only measured the amount of lactose in the final product. Lactose is broken down into two shorter sugars -- glucose and galactose, out of which only part of the glucose will be converted to lactic acid.

The amount of sugar left in the final product will further depend on the fermentation time, which for commercially made yogurt is probably not the same as that in Dr. Goldberg's experiment. If the yogurt would be allowed to ferment for too long, it would become more sour than the stuff we typically find in supermarkets.

While the net carbs in 8 oz of yogurt will be lower than that in 8 oz of milk, they will not be as low as 4 per cup.

LOL you type faster then I do

[2big4mysize]

Re: OWL Rung 2 - What to add?

I couldn't find a lot of yogurts without added sugars. Some that said no sugar added had over 10 grams of carbs per 1/2 cup serving.

I'd rather eat 2 cups of cabbage.

so add more cabbage to your OWL instead.

you can find greek yogurts that have less carbs for 1/2 cup serving because they use a different manufacturing system and have more milk fat in their product then regular yogurts. Becareful though cause many are now marketing nonfat and low fat greek yogurts so you will need to add some fat to them inorder to make them be OWL compliant with Dr Atkins have a fat with your carbs advice for blood sugar stability.

[Georgiana]

Re: OWL Rung 2 - What to add?

You should probably be able to find this brand of Greek yogurt:

FAGE Total Authentic Greek Yogurt

[2big4mysize]

Re: OWL Rung 2 - What to add?

if you want smaller portions Brown Cow and Oikos Organic Greek by stoneyfild the plain has 6 grams of carbs per container for individual servings

[Elizellen]

Re: OWL Rung 2 - What to add?

If you can find the FAGE yogurt (contact the company via the website Georgiana posted a link to and ask them for stockists in their area) make sure you buy the 'classic' version which has more fat (and less carbs) then the other 2 lower fat types.

[JaxMama]

Re: OWL Rung 2 - What to add?

Thanks for the link, to FAGE. I don't remember seeing it, maybe it's in specialty food stores. And Publix isn't nationwide.