Plain low-fat yogurt....

Roger Zoul said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Here comes the BS.

You are going to hear someone say that the microbes eat all the carbs
but the label is not allowed to take that into consideration.

Don't believe it. Instead, just but the low-carb yogurt.

JimL

Roger Zoul said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Because they assume that the lactose that started out in it is still
there. Carbs aren't usually actually measured for nutrition labelling
data, they're computed "by difference" (q.v.).

Here's way more than you probably want to know about the subject:
<http://www.fao.org/docrep/w8079e/w8079e07.htm>

All yogurt packages offer the same sort of incorrect information. At a
seminar run by the FDA, I raised this question with several food
scientists and they unanimously agreed that this is incorrect. Lactose
is partially or fully converted to lactic acid and other byproducts,
none carbs, by the culture bacteria. The balance will vary depending on
production process employed and predominance of the different bacteria.

Pastorio

JimL said:

Roger Zoul said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Here comes the BS.

You are going to hear someone say that the microbes eat all the carbs
but the label is not allowed to take that into consideration.

Don't believe it. Instead, just but the low-carb yogurt.

JimL

I hate idiots that don't take time to proof their postings!!!
Lazy SOBs.
It is 'just buy the low-carb yogurt'. And I prefer the Blue Bunny
brand.

JimL

x-no-archive: yes

Roger Zoul said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Because they count the carbs in the unfermented milk.

Susan

"JimL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JimL said:

Roger Zoul said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Here comes the BS.

You are going to hear someone say that the microbes eat all the carbs
but the label is not allowed to take that into consideration.

Don't believe it. Instead, just but the low-carb yogurt.

JimL

I hate idiots that don't take time to proof their postings!!!
Lazy SOBs.
It is 'just buy the low-carb yogurt'. And I prefer the Blue Bunny
brand.

JimL

Before I realized you were only being mean to yourself I got all cranky
about your attitude and ran off to find this:

I cdnuolt blveiee taht I cluod aulaclty uesdnatnrd waht I was rdanieg. The
phaonmneal pweor of the hmuan mnid! Aoccdrnig to a rscheearch at
Cmabrigde Uinervtisy, it deosn't mttaer in waht oredr the ltteers in a
wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in
the rghit pclae. The rset can be a taotl mses and you can sitll raed it
wouthit a porbelm! Tihs is bcuseae the huamn mnid deos not raed ervey
lteter by istlef, but the wrod as a wlohe. Amzanig huh? Yaeh and I awlyas
thought slpeling was ipmorantt!

Cool, eh?

In article <[email hidden]>,

Roger Zoul said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Because they're counting the ingredients that went *into* it, not the
resulting product.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

On Sat, 28 May 2005 12:46:40 -0400, "nanner" <[email hidden]>

Quoted message said:

"JimL" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JimL said:

On Sat, 28 May 2005 11:59:32 -0400, "Roger Zoul"
<[email hidden]> wrote:

>Okay, with this recent thread on yogurt, why is it that a cup of plain,
>low-fat yogurt has 17g of carbs, according to
>
>http://www.nutritiondata.com/facts-001-02s002x.html
>

Here comes the BS.

You are going to hear someone say that the microbes eat all the carbs
but the label is not allowed to take that into consideration.

Don't believe it. Instead, just but the low-carb yogurt.

JimL

I hate idiots that don't take time to proof their postings!!!
Lazy SOBs.
It is 'just buy the low-carb yogurt'. And I prefer the Blue Bunny
brand.

JimL

Before I realized you were only being mean to yourself I got all cranky
about your attitude and ran off to find this:

I cdnuolt blveiee taht I cluod aulaclty uesdnatnrd waht I was rdanieg. The
phaonmneal pweor of the hmuan mnid! Aoccdrnig to a rscheearch at
Cmabrigde Uinervtisy, it deosn't mttaer in waht oredr the ltteers in a
wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in
the rghit pclae. The rset can be a taotl mses and you can sitll raed it
wouthit a porbelm! Tihs is bcuseae the huamn mnid deos not raed ervey
lteter by istlef, but the wrod as a wlohe. Amzanig huh? Yaeh and I awlyas
thought slpeling was ipmorantt!

Cool, eh?

Pretty cool...,
But I wouldn't go so far as to say you can read it 'without' a
problem.

before I switch to plain yoghurt- has anyone here proved this?

Diane

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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Roger Zoul said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Because they count the carbs in the unfermented milk.

Susan

x-no-archive: yes

diane said:

before I switch to plain yoghurt- has anyone here proved this?

Diane

If the yogurt isn't fermented for 24 hours, there will still be some
lactose left, but not all or most of i after 12 hours of fermenting.
Unless you make it yourself, it's impossible to know the count for sure.

The person who shared the information about fermentation time and carbs
on this group was a Ph.D. biologist who studied fermentation processes.

Susan

I think that is enough proof Susan.

Since I still have the heater on in the bedroom (NH is the pits this
summer), I probably can mix up a batch as soon as I get a good culture. I
happened to be reading about the bacteria in the book "Atkins Essentials"
good reading.

Diane

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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diane said:

before I switch to plain yoghurt- has anyone here proved this?

Diane

If the yogurt isn't fermented for 24 hours, there will still be some
lactose left, but not all or most of i after 12 hours of fermenting.
Unless you make it yourself, it's impossible to know the count for sure.

The person who shared the information about fermentation time and carbs on
this group was a Ph.D. biologist who studied fermentation processes.

Susan

x-no-archive: yes

diane said:

I think that is enough proof Susan.

He was very persuasive. It made good sense, too. The longer you
ferment it, the more [censored] your yogurt will be, due to lost sugar, I guess.

Quoted message said:

Since I still have the heater on in the bedroom (NH is the pits this
summer), I probably can mix up a batch as soon as I get a good culture. I
happened to be reading about the bacteria in the book "Atkins Essentials"
good reading.

Hey, until today, Lawn Guyland, NY has been cold and yicky, too. Not
springlike. Heat came on all week.

Susan

still reading on the subject- check out this thread
http://www.lowcarbfriends.com/bbs/archive/index.php/t-265775.html

I also wrote to Hood dairy- wonder if the will respond.

BTW where is Lawn Guyland?

Diane

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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diane said:

I think that is enough proof Susan.

He was very persuasive. It made good sense, too. The longer you ferment
it, the more [censored] your yogurt will be, due to lost sugar, I guess.

Quoted message said:

Since I still have the heater on in the bedroom (NH is the pits this
summer), I probably can mix up a batch as soon as I get a good culture.
I happened to be reading about the bacteria in the book "Atkins
Essentials" good reading.

Hey, until today, Lawn Guyland, NY has been cold and yicky, too. Not
springlike. Heat came on all week.

Susan

I got it....actually looked for a zipcode. lol
"diane" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

still reading on the subject- check out this thread
http://www.lowcarbfriends.com/bbs/archive/index.php/t-265775.html

I also wrote to Hood dairy- wonder if the will respond.

BTW where is Lawn Guyland?

Diane

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

x-no-archive: yes

diane said:

I think that is enough proof Susan.

He was very persuasive. It made good sense, too. The longer you ferment
it, the more [censored] your yogurt will be, due to lost sugar, I guess.

Quoted message said:

Since I still have the heater on in the bedroom (NH is the pits this
summer), I probably can mix up a batch as soon as I get a good culture.
I happened to be reading about the bacteria in the book "Atkins
Essentials" good reading.

Hey, until today, Lawn Guyland, NY has been cold and yicky, too. Not
springlike. Heat came on all week.

Susan

x-no-archive: yes

diane said:

BTW where is Lawn Guyland?

Noo Yawk. :-)

Susan

x-no-archive: yes

diane said:

I got it....actually looked for a zipcode. lol

LOL

Susan

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, with this recent thread on yogurt, why is it that a cup of plain,
low-fat yogurt has 17g of carbs, according to

http://www.nutritiondata.com/facts-001-02s002x.html

Low fat stuff probably has a load of fillers in it. Make your own, then you
can get practically zero carb yoghurt in quantities that suit you.

Nicky.

--
A1c 10.5/4.5/<6 Weight 95/77/72Kg
1g Metformin, 100ug Thyroxine
T2 DX 05/2004

x-no-archive: yes

Priscilla Ballou said:

Today we finally had a beautiful day in Boston -- mid-high 70s, just a
bit of breeze, blue sky which didn't get at all cloudy until afternoon.
Happy *sigh*

Oh, no! That funny sound outside is raindrops falling on the tarp!
Grrrr.

Yup, we had a very nice day earlier, now it's dark and cloudy and we're
expecting heavy rain.

Susan

diane said:

before I switch to plain yoghurt- has anyone here proved this?

http://lowcarbluxury.com/yogurt.html

Quoted message said:

All yogurt packages offer the same sort of incorrect information. At a
seminar run by the FDA, I raised this question with several food
scientists and they unanimously agreed that this is incorrect. Lactose
is partially or fully converted to lactic acid and other byproducts,
none carbs, by the culture bacteria. The balance will vary depending on
production process employed and predominance of the different bacteria.

this is true but the ferment process is usually not long enough to get it really
low carb. it takes about 24 hours to get it down to nice and low carb. but most
people would not like it that sour.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.