I know a lot keto people say fermented foods are good including yogurt, but even sugar free plain that I have found has at least 15g carbs per serving.
Then I found this article that states that the labels aren’t accurate for yogurt. Anyone know if this is true or now?
http://www.lowcarbluxury.com/yogurt.html
This is only my opinion, but I’d want to know where the carbs came from. If it’s just lactose, I don’t see a problem but if it’s related to sweeteners or added fruit or something then it’s not “incidental” and I’d probably avoid.
I’d avoid anyway but that’s just me. 
The one I have says carbs 6.5g (3.4g sugar) per 100g and I have around 180g each morning with some sort of berry mixed in with it. I do fine on it, in fact I feel better since I reintroduced it to my diet as I had been avoiding it for a while.
Just as sweet fruit is fermented by sugar-consuming yeast to produce low-carb dry wine, milk sugars are consumed to produce sour yogurt. The article does a nice job explaining exactly why I brought full-fat yogurt into my life a couple months ago. Good find, Miss Simon!
My thought: if the yogurt is made with lactobacillus and milk, there’s no way it should have More carbs than milk does. The bacteria should be eating the lactose, not adding to it. Since milk has 12 carbs per cup, 8 oz of whole milk yogurt should never have more than that, and in fact should have about 8 carbs or less because the carbs were eaten by the lactobcillus. Unless “a serving” is 2 cups of yogurt, somethings sweetened in Denmark. (Alternative: this is low fat or no fat yogurt. Skim milk has a lot more carb than whole milk.)
I’ve yet to find a clear answer on this. You’d think one of those consumer sites would have a “we sent all the yogurt brands to labs and here are the real carb counts.”
All I’ve found is “here is the obscure rule they estimate carbs in yogurt”. Like, they use the pre-fermented ingredients count and the real amount is half the amount on the label. Or the they take the final weight subtract out the protein and fat and that’s the quasi estimate number they use.
It’s a little frustrating.
I never had a feeling for yogurt with fruits. I do not like the sweet taste
I love the plain yogurt.
Some brands tastes sweet others tastes less sweet.
my tung is my lab.
The article is specifically about milk kefir which personally I think is vile, I used to make it for the health benefits but stopped as I just couldn’t stomach it any longer.
