I’ve like yogurt but rarely ate it until now because of the high carb content on the label. The following quote explains how the government messed up the labeling of carbs on PLAIN yogurt.
This comes from “Living the Low Carb life” by Johnny Bowden MA, CNS.,
"Cultured milk products restore healthful bacteria to your body and are usually well tolerated even by people who have problems with dairy. You need to eat PLAIN YOGURT with REAL LIVE CULTURES (not the junk food with tons of fruit on the bottom). Even better use Kefir. Here’s the deal with the carb content: it’s not as high as the package says. In fact, for 1/2 cup of yogurt, kefir, or buttermilk, you need to count only 2 grams of effective carbohydrate!
How can this be? It’s because of the way the government measures carbs. They measure everything in the food–water, ash, protein, fat, AND THEN ASSUME that what’s left is carbohydrate. This works fine for everything including mile, but it does not work for FERMENTED milk products. As Dr. Jack Goldberg of GO-Diet fame points out, when you ferment milk, you inoculate it with lactic acid bacteria, which then “eats up” almost all of the milk sugar (lactose) and converts it into lactic acid, the stuff that curds the milk and gives the product its unique taste. So the milk SUGAR that the government thinks is left in the product is really just about gone–it’s been “converted” in the fermenting process by the lactic acid bacteria. The REAL amount of carbohydrate left in 1/2 cup of plain yogurt or kefir is only 2 grams–this has been measure by Dr. Goldberg in his own lab. I recommend that you get the full-fat variety of kefir or yogurt and enjoy it on an almost daily basis." pages 252-253
So enjoy your PLAIN FULL-FAT YOGURT I like the organic kind myself. Pretty cool stuff.
yogurt is the best and brightest example of mis information.
normal, full fat, natural yogurt is great.
as soon as it goes low fat, the sugars get added in, and wham, you have an insulin spike on a ‘diet’ product.
now when I say ‘normal’ im probably wrong.
‘normal’ would be defined as the average, consensus or generally accepted.
perusing the isle at a British supermarket, I found 2 full fat yogurts, 1 organic and 1 non organic.
The other 19…yes 19! plain yogurts were all low fat and high carb.
why do people need a choice of 19 products that are all equally shit and all the same?
I really really had to search for actual yogurt. its no wonder most dieters dont get anywhere.
I love watching fat women eat their Dannon’s Low Fat/Fruit at the bottom Yogurts for lunch. “They’re low in fat!” (yeah, but they have 40g of sugar in 'em). Trying to explain why I won’t touch a cup is purely a waste of time though.
So would the dannon all natural plain yogurt be a good option?
It has no added ingredients and in a 6 ounce cup it is said to have 12 grams of carbohydrates with all 12 coming from sugar. I am happy to find this is an overestimate.
[quote]ajweins wrote:
So would the dannon all natural plain yogurt be a good option?
It has no added ingredients and in a 6 ounce cup it is said to have 12 grams of carbohydrates with all 12 coming from sugar. I am happy to find this is an overestimate.
[/quote]
I’d get the big 32 oz tub of Dannon Plain yogurt, or Stonyfield Organic Full-Fat yogurt.
Read the first post, it explains why the government labeling is incorrect.
Unless your yogurt has sugar added or with fruit on the bottom, your carbs will be 2 grams per 1/2 cup for Plain Full Fat Yogurt.
[quote]The Mighty Stu wrote:
I love watching fat women eat their Dannon’s Low Fat/Fruit at the bottom Yogurts for lunch. “They’re low in fat!” (yeah, but they have 40g of sugar in 'em). Trying to explain why I won’t touch a cup is purely a waste of time though.
S
[/quote]
In my office there’s only 3 of us (well 4 as of today), but anyway the one guy is on a weight-watchers diet (yup, you read that right). He is by no means fat, but it’s hilarious to hear him going on about “healthy, low fat crisps and yogurt”.
Yeah, regular store bought milk is fine. I use Danon Plain whole fat yogurt for a starter. You have to brink the milk to a rolling boil for two minutes, cool to 100-110 and then add the yogurt. Ferment in the oven for 24-36 hours at 100-110 degrees and it comes out great. The way to keep my oven at that temp is to just turn on the interior light and keep the door shut. I add splenda for flavor since it will be rather tart. Most commercial yogurts are only fermented for 6-8 hours and retain more lactose which makes them less tart but not as healthy and full of live good for you bacteria. I usually make up a couple gallons on the weekend and it will keep in the fridge for weeks.
This is the link that I used to find information on making my own yogurt. Scroll down to the bottom of the page for making the yogurt without a yogurt machine. Good luck!
[quote]The Mighty Stu wrote:
I love watching fat women eat their Dannon’s Low Fat/Fruit at the bottom Yogurts for lunch. “They’re low in fat!” (yeah, but they have 40g of sugar in 'em). Trying to explain why I won’t touch a cup is purely a waste of time though.
S
[/quote]
Then why not try making your own:)
BTW Kefir freaking rocks!
I am not getting this. I am looking at the back of a tub of Mountain High Plain whole fat yogurt. The label says it has 180 cals per 8oz with 8g fat, 17g carbs (15 sugar) and 11g protein.
Breaking those macros down to cals, you get (8 x 9)+ (17 x 4) + (11 x 4) = 184 cals. If the bacteria “eats up” the sugars, do those just become “less harmful” carbs? The extra cals have to come from somewhere. Anyone come across any further info?
I’ve always been curious, how much fat is full-fat yogurt? I don’t think I’ve ever seen a label that said more than 2%, but they always touted that as a low-fat option. Anybody know?