T Nation

Yogurt Exception?


Any comments on the following? It comes from this page:


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.


Goldberg might have measured it in his lab, but I have measured it in mine. Being diabetic, I have the joy of carb counting and insulin dosing and have learned a hell of a lot about the way our bodies process carbs. Long story short, I definetly dose for the carbs in yogurt because they are "real" carbs and do affect your bg and of course, insulin. Also, worth noting, though I am sure you know, is that dairy (yogurt included) has a rather high II so regardless of the carbs, you are getting the insulin for them and that is the more important aspect of it. "Net carbs" and "effective" carbs, great words, shady concepts. Fiber is basically the only freebe you get in the carb world, enjoy what you got :slight_smile:


I would really like to here more info about this also..