yogurt

I highly recommend the Dr Atkins' Vita-Nutrient Solution book for reading
and reference. I got my copy cheap on Amazon.com. To increase your calcium
intake- worry more about your magnesium intake. calcium tabs alone can
actually reduce your body's supply of calcium. And if you want to see if the
cal tabs your taking are even being digested....put one in a cup of vinegar
for 1/2 hour to see if it dissolves.

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

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

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I've come full circle on the yogurt project. The yogurt turned out great-

I

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couldn't believe how thick it was! 2 cups whole milk, 1 cup dry milk,
1/4
cup Stonyfield Farm yogurt with 6 cultures that I call "AB yogurt"

Cultured

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24 hours at 109 degrees, in my small cooler with a heating pad inside the
lid. Ideal temp is 110 degrees. it wasn't too [censored].

I made enough so I could make frozen yogurt ( that I know is still a good
cultured product )

2 cups yogurt
1 cup heavy cream
spenda to taste
2 cups frozen strawberries-mashed
1/4 cup rum ( to help keep frozen desert soft)

fitday estimated calculations 89 calories per 1/2 cup 1 g fiber 3

net

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carb trusting that the carb count on the yogurt has been reduced

Did you know that all this good bacteria helps you absorb your
vitanutrients? (Dr Atkins' Vita-Nutrient Solution)

Diane I AM THRILLED for you too! And now that you've reported back, I'll
be
trying it for myself next week!
--
Sherry
360/?/195
LC since 4/4/05
My LC Journey - www.livejournal.com/users/ShrinkingSherry

Martha Gallagher said:

Doug Freyburger said:

BlackShadow said:

Martha Gallagher wrote:

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My main issue with buying plain full fat yogurt and then
adding flavor is waste. It only comes in quart tubs, and
that's 4 servings. I will eat about 2 servings in a week
and then trash the rest. I like yogurt okay but not enough
to remember that it's in the fridge.

It should keep for a couple of weeks - if the yellow stuff separates and
you find that unappealing, you can just pour that off.

My wife cleans out the fridge, so keeping stuff more than
two weeks isn't an option for me for reasons other than
actual spoilage in this case.

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Why would someone on a low carb diet add protein powder to a food?

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For the flavor. Notice that Martha mentioned "you like".
Powdered protein brands often come flavored.

Actually, that's why I started adding it, but I continued because I find
that I need a certain minimum amount of protein in a meal in order for it
to be satisfying. A cup of yogurt by itself won't keep me going until
lunch, but a cup of yogurt and a scoop of protein powder will do it.

You could add the same calories worth of oil and it would
have a bigger reduction in your appetite, but for flavor
effect yuck. There's more to life than effect on appetite.

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Most people think that low carb means high protein and this
tends to run down that direction. I'm on Atkins which is
low-carb, medium-protein, high-fat so adding protein isn't
something I'd do for myself. It is not harmfull, though.

Really depends on how much protein you get at your other meals. Even with
the protein powder for breakfast I don't always get up to 100 grams of
protein a day.

Many people find it easy to over-eat protein. You're not one
of those many.

When I read Protein Power by Drs Eades it turned out my protein
minimum is 77 gm per day. I regularly get 100+ so protein's
something I can limit without problems. It's also something I
don't want to add extra just because. You're not in the same
boat.