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According to the container, my plain unsweetened yogurt has 12 grams of carbs per cup (8 oz). According to "Dana Carpender's" 500 low-carb recipes cookbook, you should only count 1 cup of plain unsweetened yogurt as 4 grams of carbs. Here is her reasoning. Does anyone know if this is true???
FROM THE BOOK;
Yogurt and buttermilk both fall into the category of "cultured milks"-milk has deliberaely had a particular bacteria added to it and then kept warm until the bacteria grows. These bacteria give yogurt and buttermilk their characteristic thick textures and tangy flavors.
If you look at the label of either of these cultured milk products, you'll see that the nutrition label claims 12 grams of carbs per cup. This is the same carb count as the milk these products were made from. For this reason, many low carbers avoid yogurt and buttermilk.
However, in GO-Diet, Dr, Goldberg and Dr. O'Mara explain that in actuality, most of the lactose (milk sugar) in the milk is converted into lactic acid by the bacteria. This is what gives the foods their sour taste. The labels say "12 grams of carbs" largely, they say, because carb count is determined by "difference." What this means is that the calorie count is determined first. Then the protein and fat fractions are measured, and the number of calories they contribute is calculated. Any left over are assumed to come from carbohydrate.
However, Goldberg and O'Mara say, this is inaccurate in the cases of yogurt and buttermilk, and they say we should count just 4 grams of carbs per cup for these cultured milks. Accordingly, I have added them back to my diet, and I have had no trouble with them, meaning no weight gain and no triggering of "blood sugar hunger." I really enjoy yogurt as a snack! Based on this, the carb counts in this book are calculated using that 4 grams-of-carbs-per-cup figure.
Keep in mind that these numbers only apply to plain yogurt. The sweetened kind is always higher in carbs. If you like fruit flavored yogurt, flavor it yourself. You'll find a recipe for making your own plain yogurt, easy as pie, in the eggs and dairy chapter, but any store bought plain yogurt is fine. END OF BOOK QUOTE
So, that is what my recipe book says. Any opinions out there to it's validity????? I have dairy intolerances, but am experimenting to see if I can tolerant yogurt. I made my smoothie with it this morning, so far I am not tolerating it.......but thought this may be beneficial to others to explore.
FROM THE BOOK;
Yogurt and buttermilk both fall into the category of "cultured milks"-milk has deliberaely had a particular bacteria added to it and then kept warm until the bacteria grows. These bacteria give yogurt and buttermilk their characteristic thick textures and tangy flavors.
If you look at the label of either of these cultured milk products, you'll see that the nutrition label claims 12 grams of carbs per cup. This is the same carb count as the milk these products were made from. For this reason, many low carbers avoid yogurt and buttermilk.
However, in GO-Diet, Dr, Goldberg and Dr. O'Mara explain that in actuality, most of the lactose (milk sugar) in the milk is converted into lactic acid by the bacteria. This is what gives the foods their sour taste. The labels say "12 grams of carbs" largely, they say, because carb count is determined by "difference." What this means is that the calorie count is determined first. Then the protein and fat fractions are measured, and the number of calories they contribute is calculated. Any left over are assumed to come from carbohydrate.
However, Goldberg and O'Mara say, this is inaccurate in the cases of yogurt and buttermilk, and they say we should count just 4 grams of carbs per cup for these cultured milks. Accordingly, I have added them back to my diet, and I have had no trouble with them, meaning no weight gain and no triggering of "blood sugar hunger." I really enjoy yogurt as a snack! Based on this, the carb counts in this book are calculated using that 4 grams-of-carbs-per-cup figure.
Keep in mind that these numbers only apply to plain yogurt. The sweetened kind is always higher in carbs. If you like fruit flavored yogurt, flavor it yourself. You'll find a recipe for making your own plain yogurt, easy as pie, in the eggs and dairy chapter, but any store bought plain yogurt is fine. END OF BOOK QUOTE
So, that is what my recipe book says. Any opinions out there to it's validity????? I have dairy intolerances, but am experimenting to see if I can tolerant yogurt. I made my smoothie with it this morning, so far I am not tolerating it.......but thought this may be beneficial to others to explore.
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