For some reason, I feel like yoghurt today. I have one in the fridge - it is greek full fat and unsweetened. But in cronometer it says that just about any kind of plain yoghurt has a whopping 4-5 carbs in it! Why is that? I am not going to eat it, if it ruins my daily intake by taking out such a huge chunk of my allowed carbs. I would then rather eat my veg, I am thinking that I seem to be one of those people who only loses weight if my carbs are under 20g.
The carbs listed will be the lactose in the milk before fermentation and the fermentation process uses most of them.
Just as Allie says. I avoided yogurt for ages until I realised. Now I halve the carb count, as long as it is a good live yogurt. I like yeo valley in particular.
In any case, I feel better when I eat yogurt.
AHA!!! Why do they make life so hard for us…going to get myself a yoghurt
Thx guys- you’re the best.
I eat it every once in a while for breakfast 4 or 5 carbs isnt going to have same effect from yogurt as a donut! Enjoy!
Gosh, this really surprises me! Don’t they have to do analyses of stuff before labelling?
I make my own yoghurt, and need 1.5u insulin per portion (for me, that is - not as an ingredient! ). I find straining it has less impact on my blood glucose, though (yoghurt, plastic sieve, kitchen towel, small basin = homemade Greek-‘ish’ yoghurt).
I’m a fermenting fan, and have wanted to try making kombucha. However, I have no way of analysing how much of the sugar gets eaten through fermentation, and I don’t want to end up with unintended diabetic consequences!
Have you tried Bulgarian? It’s lower carb than Greek and tastes amazing. You can get a culture from Freshly Fermented for about £8 - it’s what I made for a long time, added extra double cream
Never seen “bulgarian” yoghurt on any shelf here and wont make my own. I don’t think they sell it here but have also never looked for any cultures. Just greek and the regular kind ready made. Low fat. I dont want low fat anymore. They even have greek with or with sugar so that is a bonus. Now that I know I can subtract half of the carbs, I am not going to make a big deal out of it.
I love yogurt and my digestive system does also. I have rarely had it since going keto in late 2018 as couldn’t justify the 4-6g carbs per 100g.
Alli, my gut and I thank you.
Oooh, that’s interesting - thanks! I think I’ll stick to making my own though with my own starter, and strain off the whey to lessen its impact.
The food-labelling issue really bothers me!
Here’s an interesting review of yogurts with good info on how it’s made and the difference between styles