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Medical Forum / Diseases and Disorders / Diabetes / August 2005Yogurt
Last month I was happy to learn of Hood's Carb Countdown line of very low fat yogurt. Well, my joy was short-lived. Hood is discontinuing the product line. Any recommended low sugar yogurts? > Any recommended low sugar yogurts? Read the label for sugar content ? What was Hood's ? Kam > Last month I was happy to learn of Hood's Carb Countdown line of very low > fat yogurt. [quoted text clipped - 4 lines] > > Any recommended low sugar yogurts? Make your own. Google for instructions. It's easy. Also remember that the nutrition numbers on a carton of yoghurt are for what went in, not for what comes out. The cultures eat up a lot of the lactose. Make or buy plain yoghurt and add your own lower-carb berries, sweetener, etc. if you want. Nice low-carb treat. Priscilla >Make your own. Google for instructions. It's easy. I'm doing that; it's working well - beautiful yogurt the consistency of clotted cream. However, I haven't the faintest idea what the carb/protein/fat numbers are for my finished article. Mine is drained through cloth for 8 hours after a 4 hr cure time. Any ideas on how I can determine the numbers? Cheers Alan, T2, Australia.  SignatureEverything in Moderation - Except Laughter. >>Make your own. Google for instructions. It's easy. > [quoted text clipped - 5 lines] > > Any ideas on how I can determine the numbers? There are labs in the UK that will, for a price, do that kind of nutritional analysis - you presumably have the same tech. Not a cheap passtime, though. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/76/72Kg "However, I haven't the faintest idea what the carb/protein/fat numbers are for my finished article." If you are near a university there are no doubt classes which teach how such an analysis is done and might accept samples for the exercise. Somewhere in aussie land are those gi folk who are part of a biochemstry department, if memory serves, maybe they would be a good source looking for student testing samples. > >Make your own. Google for instructions. It's easy. > [quoted text clipped - 5 lines] > > Any ideas on how I can determine the numbers? For the carb info, Google for posts on yoghurt (yogurt?) by Susan. She has a figure for the number of hours needed to get the carbs down to zero (12? 24?), although I wonder about that because when I've bought cultures they have different times on them for full effect. What you want is more than full effect, though, since a normal "cook" of a batch of yoghurt leaves a little lactose. I use an 8 hour culture and let it "cook" (I call it "yoge") for 12+ hours. Nice and thick and zippy. Priscilla Signature"Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong >>Make your own. Google for instructions. It's easy. > [quoted text clipped - 5 lines] > > Any ideas on how I can determine the numbers? J. David Anderson uses powdered skim milk which lowers the fat content compared to whole milk based yogurt. At 24 hours the carb content is suppose to be minimal. "J. David" yoghurt - Google Groups archives - http://groups-beta.google.com/groups?q=%22J+David%22+yoghurt yoghurt - http://groups-beta.google.com/groups?q=+yoghurt&qt_s=Search yogurt - http://groups-beta.google.com/groups?q=yogurt&qt_s=Search yogurt content - http://groups-beta.google.com/groups?q=yogurt+content+&qt_s=Search yogurt content protein - http://groups-beta.google.com/groups?q=yogurt+content+protein&Submit3=Search Frank > Last month I was happy to learn of Hood's Carb Countdown line of very low > fat yogurt. [quoted text clipped - 4 lines] > > Any recommended low sugar yogurts? Goat yogurt, 7gr/cup sugar. More expansive than cow milk yogurt, about $4/quart. Julius >> Last month I was happy to learn of Hood's Carb Countdown line of very low >> fat yogurt. [quoted text clipped - 8 lines] > $4/quart. > Julius Is that the same as Greek Yogurt? A very thick yogurt that I had in a Greek restaurant, but I do not know what brand it was or where to find it? Signaturehttp://homepage.mac.com/mkatzman/ > >> Last month I was happy to learn of Hood's Carb Countdown line of very low > >> fat yogurt. [quoted text clipped - 12 lines] > A very thick yogurt that I had in a Greek restaurant, but I do not know > what brand it was or where to find it? Regular cow's milk yoghurt is nice and low-carb. No need to get exotic. Priscilla >>>>Last month I was happy to learn of Hood's Carb Countdown line of very low >>>>fat yogurt. [quoted text clipped - 16 lines] > > Priscilla Hahaha! Cow milk at least 13gr/cup sugar/carb, if it's low fat, than 15-16gr/cup. Do you ever read labels? JS > Hahaha! Cow milk at least 13gr/cup sugar/carb, if it's low fat, than > 15-16gr/cup. > Do you ever read labels? Try reading the science. Most of the sugar is used up by the bacteria in the yoghurt-making process. The end result bears very little resemblance to the start point, which is what they're describing on the label. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/76/72Kg >>Hahaha! Cow milk at least 13gr/cup sugar/carb, if it's low fat, than >>15-16gr/cup. [quoted text clipped - 5 lines] > > Nicky. Than why don't you read the label on your yogurt container for carb or sugar content. How come plain yogurt drives my BG up? JS >>>Hahaha! Cow milk at least 13gr/cup sugar/carb, if it's low fat, than >>>15-16gr/cup. >>>Do you ever read labels? >> >> Try reading the science. Most of the sugar is used up by the >> bacteria in the yoghurt-making process. The end result bears very >> little resemblance to the start point, which is what they're >> describing on the label. >> [quoted text clipped - 3 lines] > sugar content. > How come plain yogurt drives my BG up? She did, and just explained it to you. What you see as carb count for yoghurt is from the original ingredients, not the end result. And why does plain yoghurt drive your bg's up? You could be eating more than you can handle. And you are different to the next person. Everyone will have their own personal limit of yoghurt they can eat without spiking. I can handle 200 mls of either plain non fat or artificially flavoured fruit low fat yoghurt. >>>>Hahaha! Cow milk at least 13gr/cup sugar/carb, if it's > [quoted text clipped - 34 lines] > can handle 200 mls of either plain non fat or artificially > flavoured fruit low fat yoghurt. That's BS! Why would the MFG-er list the original carb count for the original ingredients, in this case the milk? That's falls information, they can be sued! JS > That's BS! Why would the MFG-er list the original carb count for the > original ingredients, in this case the milk? > That's falls information, they can be sued! Because that's what they put in the pot. What comes out is dependent on a number of factors, not least the strains of bacteria involved, and it's something the manufacturer has only limited control over. It's the same for bottle-brewed beers, wine, and anything else that changes in the packaging. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/76/72Kg >>That's BS! Why would the MFG-er list the original carb count for the >>original ingredients, in this case the milk? [quoted text clipped - 6 lines] > > Nicky. Sorry, I don't buy that! Companies test products to full effect, even when it goes bad or chemical, biolagical change happen in the packages, for shelf life etc... would inform the public. Sugar and salt contents are important information, since lot of people has high BP or diabetic. They not stups and very care full not to get sued for miss labeling or miss representation. Julius >>>That's BS! Why would the MFG-er list the original carb count for the >>>original ingredients, in this case the milk? >>>That's falls information, they can be sued! >> >> Because that's what they put in the pot. What comes out is dependent >> on a number of factors, not least the strains of bacteria involved, >> and it's something the manufacturer has only limited control over. >> It's the same for bottle-brewed beers, wine, and anything else that >> changes in the packaging. >> [quoted text clipped - 3 lines] > when it goes bad or chemical, biolagical change happen in the > packages, for shelf life etc... would inform the public. Sugar and > salt contents are important information, since lot of people has high > BP or diabetic. They not stups and very care full not to get sued for > miss labeling or miss representation. So you suggest they put 500 variations of the result on each tub? Are you not understanding what is being said here? As for a diabetic, the upper amount (before the changes) would be better to see. They label things with what they put in it. With a product like yoghurt the manufacturers cannot have any control what the final carb count would be, except that it would be less than the original. >>>>That's BS! Why would the MFG-er list the original carb > [quoted text clipped - 52 lines] > have any control what the final carb count would be, except > that it would be less than the original. They test the yogurt during shelf life and take an average reading, simple is that. Do you know how much sugar, vine making needs? It goes away during fermentation, bacteria uses it up. Even grapes are picked when it has the most sugar content, all most rots. But vine labels don't reflect the original sugar used for making the vine!!!!That's crazy! Red vine has very little effect on my BG. Julius >>>>>That's BS! Why would the MFG-er list the original carb >> [quoted text clipped - 61 lines] > vine!!!!That's crazy! > Red vine has very little effect on my BG. Now amazingly enough, that's exactly why I chose wine as a comparable example for what happens in yoghurt culture. The difference is that wine manufacturers are not required to put carb labels on their product, whilst food manufacturers are. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/76/72Kg > Than why don't you read the label on your yogurt container for carb or > sugar content. > How come plain yogurt drives my BG up? > JS What other ingredients are in it besides milk and cultures, how long was it cultured, how much of it do you eat at a sitting, and what do you add? SignatureNo Husband Has Ever Been Shot While Doing The Dishes "Try reading the science. Most of the sugar is used up by the bacteria in the yoghurt-making process. The end result bears very little resemblance to the start point, which is what they're describing on the label." While the bacteria does consume some lactose I am wondering about the labeling laws under which the above resides, I think for prepared foods the final product is what is reflected on the label because many foods are fermented also. I'm not wanting to argue, just to clarify as to the label thing. Have you a web source that discusses this, or otherwise what is the source of your information? You can get wonderful Mediterianin yoghurt from Trader Joes. We eat it all the time with fruits for breakfast. We use it to top off cereals. It is also great with some honey on it. Can be used in place of cream cheese in cheesecakes or things like that. Dannon has a Light and Fit Carb Control, made with Splenda. 3 grams carbs per little plastic cup. I eat it... it's all right. I do have a Yogurt Maker on my list of things to buy though. I'll take a look. Signaturehttp://www.standards.com/; See Howard Kaikow's web site. > Dannon has a Light and Fit Carb Control, made with Splenda. 3 grams > carbs per little plastic cup. I eat it... it's all right. I do have a > Yogurt Maker on my list of things to buy though. > You can get wonderful Mediterianin yoghurt from Trader Joes. A few daze ago, I asked at a local Trader Joe's whether they had a low sugar yogurt. Guess I'll ask again. > You can get wonderful Mediterianin yoghurt from Trader Joes. > We eat it all the time with fruits for breakfast. > We use it to top off cereals. > It is also great with some honey on it. > Can be used in place of cream cheese in cheesecakes or things like > that. How are your blood glucose levels after eating like that? This is a DIABETIC newsgroup Putting HOMEY on things is not something we do. Giney and fruit ang yoghurt, I am sure it tasts FINBE, as my BG heads off the scale! > You can get wonderful Mediterianin yoghurt from Trader Joes. > We eat it all the time with fruits for breakfast. > We use it to top off cereals. > It is also great with some honey on it. > Can be used in place of cream cheese in cheesecakes or things like that. Signature"...in addition to being foreign territory the past is, as history, a hall of mirrors that reflect the needs of souls observing from the present" Glen Cook > This is a DIABETIC newsgroup > [quoted text clipped - 8 lines] >> It is also great with some honey on it. >> Can be used in place of cream cheese in cheesecakes or things like that. IMHO, If you count the honey in your carb input vs insulin intake or exercise there is nothing wrong with using it; same with sugar. I'm still trying to locate "Greek" yogurt. "Greek" yogurt is very thick, almost the consistency of cream cheese; is that what "Mediterranean" yogurt is? Signaturehttp://homepage.mac.com/mkatzman/ > IMHO, If you count the honey in your carb input vs insulin intake or > exercise there is nothing wrong with using it; same with sugar. Absolutely. Portion control is the key. I often use a little sugar or honey in a recipe if it's a minor component. When you split it up into portions, the effect is negligible, but there *is* a difference between sugars and artificial sweeteners. I prefer a little of the real thing. Priscilla, T2, controlled-carber Signature"Inside every older person is a younger person -- wondering what the hell happened." -- Cora Harvey Armstrong > This is a DIABETIC newsgroup > [quoted text clipped - 8 lines] >> It is also great with some honey on it. >> Can be used in place of cream cheese in cheesecakes or things like that. IMHO, If you count the honey in your carb input vs insulin intake or exercise there is nothing wrong with using it; same with sugar. I'm still trying to locate "Greek" yogurt. "Greek" yogurt is very thick, almost the consistency of cream cheese; is that what "Mediterranean" yogurt is? Signaturehttp://homepage.mac.com/mkatzman/ >> This is a DIABETIC newsgroup >> [quoted text clipped - 11 lines] > IMHO, If you count the honey in your carb input vs insulin intake or > exercise there is nothing wrong with using it; same with sugar. I can see eating it when hypo, or before exercising, but most T2's have to control by diet only. FEW of us are on insulin, and most of those are on "N" or longer only. I am one of the few who even uses "R" Most of the posters here are fanatical low-carbers. In any case Honey is particularly bad for most of us, as it is higher in carbs than it appears. Signature"...in addition to being foreign territory the past is, as history, a hall of mirrors that reflect the needs of souls observing from the present" Glen Cook <SNIP> > FEW of us are on insulin, and most of those > are on "N" or longer only. I am one of the few who even uses "R" > > Most of the posters here are fanatical low-carbers. <SNIP> I did not realize that this was a T2 group. Is there a T1 newsgroup? Signaturehttp://homepage.mac.com/mkatzman/ It is not restricted to any type of diabetic, however, most people here are T2's, and all of us should realize it when posting things where the TYPE might be critical. > <SNIP> > [quoted text clipped - 7 lines] > I did not realize that this was a T2 group. > Is there a T1 newsgroup? Signature"...in addition to being foreign territory the past is, as history, a hall of mirrors that reflect the needs of souls observing from the present" Glen Cook >>> Most of the posters here are fanatical low-carbers. >> >> <SNIP> >> >> I did not realize that this was a T2 group. >> Is there a T1 newsgroup? Some of the posters are fanatical and rave about lo carb. Remember that diabetes is probably many diseases that finally results in low or no insulin production. You MUST determine where you are in the spectrum. Then it up to you to do what works for you. What others do will not affect you., If you are wrong, you are the one that pays. MY main complaint is the type that want to justify what they do with unproven idea spiced with falsehoods. There are no quick fixes and diabetes is a very complex problem. We do know that eating less is the easiest thing we can do. Many lo camber are sensible people that find they do well that way. They are not the pushy easily insulted people "> Most of the posters here are fanatical low-carbers. <SNIP> I did not realize that this was a T2 group. Is there a T1 newsgroup?" There are both types in this group, there are also t 1 diabetics who use low carb diets as part of their diabetes control by being able to reduce insulin to match the lower amounts and thus avoid the large highs and lows and possible problems with too much insulin and the potential of prompting insulin resistance. >> IMHO, If you count the honey in your carb input vs insulin intake or >> exercise there is nothing wrong with using it; same with sugar. [quoted text clipped - 4 lines] > >Most of the posters here are fanatical low-carbers. I'd disagree there Ted. I'm not. I'm possibly a fanatical low-spiker though:-) Let me put that comment of yours another way: Most of the general population are careless eaters, in that they don't care what the carb levels are in what they eat. Most of the diabetic population are excessively high-carb eaters, because that is what their medical advisors and national authorities have suggested. We just aren't part of the "most" group. >In any case Honey is particularly bad for most of us, as it is higher in >carbs than it appears. My meter agrees with the intent of your comment, but do you have some support for that? Local honey has a GI of 35-50 and a GL of 7-11. PS Thanks for taking the time to proof-read. Cheers Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. >I'm still trying to locate "Greek" yogurt. "Greek" yogurt is very thick, >almost the consistency of cream cheese; is that what "Mediterranean" >yogurt is? As far as the scene here in Australia is concerned, "Greek" yogurt is the most delicious of the plain yogurts IMHO. It is the sweetest without any added sugar, presumably it uses a bacteria that produces a different combination of acids during fermentation. Unfortunately, "Greek" yogurt is close to twice the price of the ordinary stuff. We find it on the super market shelves alongside all the others. As far as "continental" and "mediterranean" go, they are less tart than the cheapies but still not quite the same as "Greek". Your scene might differ though. I wouldn't hazard a guess as to their different effects, if any, on BG. SignatureJohn Savage (my news address is not valid for email) >>I'm still trying to locate "Greek" yogurt. "Greek" yogurt is very thick, >>almost the consistency of cream cheese; is that what "Mediterranean" [quoted text clipped - 8 lines] > "mediterranean" go, they are less tart than the cheapies but still not > quite the same as "Greek". Your scene might differ though. Could you check the ingredients list next time you see it? I wonder if it's goat milk? >Could you check the ingredients list next time you see it? I wonder if it's >goat milk? Hi Nico. I'm quite certain that it is not goat's milk. It would be five times its price if it were goat's milk: goat's milk is quite expensive here. But to repeat: this may be different in other countries. SignatureJohn Savage (my news address is not valid for email) > >I'm still trying to locate "Greek" yogurt. "Greek" yogurt is very thick, > >almost the consistency of cream cheese; is that what "Mediterranean" [quoted text clipped - 10 lines] > > I wouldn't hazard a guess as to their different effects, if any, on BG. In our country, The Netherlands (a.k.a. "Holland"), Greek yogurt is the same (as in Australia), i.e. very nice, but pricey. I don't have a container handy, but if I remember correctly, the carb count is about the same as regular yogurt: 3.5 grams per 100 milliliter. (Sorry, we don't do silly measures, like grams per cup, in this country.) "Mediterranean" may be, for example, Turkish yogurt. It's cheaper than Greek, but (for me) not nearly as nice, so I don't bother with it. And then there is Bulgarian yogurt. Probably a bit of a stretch to call that "mediterranean". And then we have all kind of yogurt-like stuff. To me, they are mostly all the same, but probably not to their manufacturers! :-) I really like yogurt. Sometimes I 'even' put some cruesli in it. I hope that's allright with Ted!? :-) [BTW, is it really spelled "yogurt", not "yoghurt"?] SignatureFrank Slootweg, T2, 59y, Diag 4/2000, weightloss (81->68 kg), diet, 2 * 0.5 mg Repaglinide >[BTW, is it really spelled "yogurt", not "yoghurt"?] Both. Originally it had the "h" but it seems to have fallen into disuse. I have cultured yogurt using warm milk + spoonsful of Greek yogurt. It turns out quite good, but is more tart than the Greek. So there is no escaping the need to keep buying the exxy Greek stuff if you really want it, you can't culture it easily in the kitchen it seems. SignatureJohn Savage (my news address is not valid for email) >>[BTW, is it really spelled "yogurt", not "yoghurt"?] >Both. Originally it had the "h" but it seems to have fallen into disuse. [quoted text clipped - 3 lines] >escaping the need to keep buying the exxy Greek stuff if you really >want it, you can't culture it easily in the kitchen it seems. I'm experimenting with my first batch of Greek yoghurt at the moment. The starter is a local "Greek Style" commercial yoghurt; the first batch of results are very close to the original after some straining through cloth. It remains to be seen if subsequent batches diverge from the original as each one provides starter for the next. I use about three litres of scalded milk in a batch, with about a half-cup of starter. It makes a little over half that volume of thick creamy yoghurt. I've noticed it is thicker, with less whey strained off, and less acidic in taste than the "standard" plain yoghurts I've been making. I also noticed that it takes longer to "set". Cheers Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. Hi Alan, The low carb web site you referred me to makes the same argument posted earlier in this thread, but the extracts cited by you and the following poster did not seem to exlicitly address the accuracy of food labeling, so I am still somewhat skeptical. I have just emailed Dannon, a major manufacturer here in the states, and it will be interesting to hear what they say. On the one hand they would like to sell me more yogurt as a diabetic, but they also have to dfend the integrity of their nutrition labels. So we'll see if they can somehow shed any light on this. I will post their response if there is any value in it. >I'm experimenting with my first batch of Greek yoghurt at >the moment. The starter is a local "Greek Style" commercial >yoghurt; the first batch of results are very close to the >original after some straining through cloth. I'm puzzled by your mention of straining the culture. I've only ever heard of this in connection with making a crude cheese from the yogurt where you drain it in a thin linen cloth. My method for making yogurt is tres simple: 1 litre of UHT long-life milk, warmed a bit, and optionally fortified by the addition of skim-milk powder. (Alternatively, make it up entirely of skim milk with extra milk powder.) Adjust temperature to slightly warmer than blood temperature and stir in a few spoonsful of supermarket yogurt than has been sitting out of the fridge and allowed to reach room temperature. Maintain at body temperature for at least 12 hours. (Extra hours make no noticeable difference.) Allow to return to room temperature, then refrigerate. This forms a thick setting product, far too thick to be poured. Alan, as you live in Australia you might have seen a commercial powdered yogurt mix on sale in Coles & Woolworths, at least. You just mix with warm water and keep it warm for 12 hours or so. The brand is "Easiyo" and it comes in plain, also low fat, and flavoured full cream. I often use it as the starter in my recipe above, stretching it out from 500 ml to 1 litre by adding water plus skim milk powder. If you do make it, you'll notice it has a "slimy" texture that you really don't see in commercial yogurt, but its taste is superb. You can get a plain one that has all 3 types of lacto bacteria for a healthy gut, they are listed on the pack. SignatureJohn Savage (my news address is not valid for email) >>I'm experimenting with my first batch of Greek yoghurt at >>the moment. The starter is a local "Greek Style" commercial [quoted text clipped - 24 lines] >yogurt, but its taste is superb. You can get a plain one that has all 3 >types of lacto bacteria for a healthy gut, they are listed on the pack. Thanks John I'll follow some of the tips. I strain it to obtain a rich thick creaminess - I've never let it get to the cheesy state. I usually only cure mine for 4-6 hours. Still experimenting. The greek (based on Paul's Greek Style as a starter) is definitely milder and creamier than the standard. Cheers Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. > The brand is "Easiyo" and > it comes in plain, also low fat, and flavoured full cream. Also in Greek in this part of the world - my favourite : ) Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/75/72Kg >> The brand is "Easiyo" and >> it comes in plain, also low fat, and flavoured full cream. > >Also in Greek in this part of the world - my favourite : ) Not fair! So I looked at the pack and I see that Easiyo is producted in NZ and distributed in Aus and the UK. At http://www.easiyo.com we read that their Greek yogurt has the highest fat content at 5% (I think) so that might be a consideration for some consumers. Further notes that may be of interest to some here: All EasiYo Yogurt contain L. bulgaricus, L. thermopiles and L. acidophilus cultures (great for the intestine). The unique combination of these gives EasiYo its great taste and texture. In EasiYo Bio-Life Yogurt there are additional "human compatible" probiotic cultures. These are cultures that are able to survive the stomach and intestinal juices and are beneficial to intestinal health (B. bifidus, L. casei and L. acidophilus). Note that they need to be human compatible to be effective, as with Easiyo Yogurt. What is the difference between Bio-Life and the other EasiYo sachets? The combination of special cultures in the Bio-Life sachets have been developed to replenish any depleted ABC cultures that live in the intestine. These naturally occurring cultures become depleted in your digestive system due to conditions such as stress, illness, after antibiotics, ageing or poor diet etc. So everyone can use Bio-Life. However, all yogurt is good for you because it assists with food absorption, is easily digested, and is full of protein, calcium, vitamins and minerals. What is the fat content of Easiyo Bio-Life Yogurt? The fat content of Easiyo Bio-Life Yogurt is 1.5 %. SignatureJohn Savage (my news address is not valid for email) This post not CC'd by email On Fri, 26 Aug 2005 22:28:45 GMT, John Savage <rookswood@suburbian.com.au> wrote: >>> The brand is "Easiyo" and >>> it comes in plain, also low fat, and flavoured full cream. [quoted text clipped - 18 lines] > >What is the difference between Bio-Life and the other EasiYo sachets? G'day G'day, The Bio-Life yogurt sachets have a gold back ground. IMHO the Bio-life ones taste better. The ordinary one's sometimes taste "flat". The difference is quite noticeable with the nectarine flavoured Bio-Life. Its much better that the ordinary ones. For some reason the Bio-life ones aren't always available locally. The fruit flavoured ones are possibly seasonal. > The combination of special cultures in the Bio-Life sachets have been > developed to replenish any depleted ABC cultures that live in the [quoted text clipped - 8 lines] > > The fat content of Easiyo Bio-Life Yogurt is 1.5 %. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > Last month I was happy to learn of Hood's Carb Countdown line of very low > fat yogurt. [quoted text clipped - 4 lines] > > Any recommended low sugar yogurts? Safeway has low-carb yogurt, has 6gr/cup sugar, all most $5/ quart. JS > Safeway has low-carb yogurt, has 6gr/cup sugar, all most $5/ quart. No Safeway around here. Stores here are Market Basket; Hannaford; Shaws; Stop and Shop. >> Last month I was happy to learn of Hood's Carb Countdown line of very low >> fat yogurt. [quoted text clipped - 7 lines] > Safeway has low-carb yogurt, has 6gr/cup sugar, all most $5/ quart. > JS Here in Melbourne Australia, we have at almost every supermarket, including Safeway, Jalna continental style youghurt. Comes in low fat variety, nothing added. It's delicious, all by itself. Henry. >>>Last month I was happy to learn of Hood's Carb Countdown line of very low >>>fat yogurt. [quoted text clipped - 13 lines] > > Henry. It's not the fat we talking about, but the carb count, two different things! JS When food manufactureers list nutritional analysis it is supposed to be based on the final product, not the sum of the ingedients, which can be different. For example, baking will change the nutritional composition of breads or mufiins. Similarly with yogurt. Nutiritonal testing is a lot more costly than running a spreadsheet with columns fo nutrients and totalling at the bottom, which is why the smallest manufactureers are generally exempt from labeling requirements. But I wonder about the statement that the bacteria keeps working after it is packaged until the moment you eat it, thus causing a continual decline in the number of carbs in yogurt--did I get that right? If that were so, and the carbs in yogurt are mostly sugar, wouldn't yogurt with an expiration date 3 weeks from now taste really sweet now, but then taste tarter two weeks from now? The only time I ever made yogurt was in five-gallon batches for a convention of wholistic health practitioners at Harbin Hot Springs in California. To get the right temperature to activate the culture, we placed the (well-sealed) 5 gallon pails under the steps leading into the small swimming pool sized tub fed by the hottest spring they had there. It took something like most of a day--I'm not sure how long it was-- for the yogurt to develop properly and then we took it out and refrigerated it. Doesn't the refrigeration stop the process? And if it does, then the nutritional labels would state values that would remian constant, unless the freezer in the store breaks down. I hpe I don't offend anyone, but this seems like the right place to throw in the old question--Why is yogurt better than Los Angeles? The answer, of course--because it's a living culture. > But I wonder about the statement that the bacteria keeps working after > it is packaged until the moment you eat it, thus causing a continual > decline in the number of carbs in yogurt--did I get that right? If > that were so, and the carbs in yogurt are mostly sugar, wouldn't yogurt > with an expiration date 3 weeks from now taste really sweet now, but > then taste tarter two weeks from now? How else would you get a live culture? I notice a difference in taste between the batches of yoghurt I make, but not a huge one - I don't add sugar, so it's only as sweet as milk to start. Refrigeration doesn't kill the culture, so presumably it does keep living and eating as long as it's in the package. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/76/72Kg >But I wonder about the statement that the bacteria keeps working after >it is packaged until the moment you eat it, thus causing a continual >decline in the number of carbs in yogurt--did I get that right? If >that were so, and the carbs in yogurt are mostly sugar, wouldn't yogurt >with an expiration date 3 weeks from now taste really sweet now, but >then taste tarter two weeks from now? Hi Morris Welcome to mhd; I think we met elsewhere:-) I'm no expert, I've only just started making and eating the stuff. However, you may find this link intersting: http://www.lowcarbluxury.com/yogurt.html They don't give the scientific references, but it's food for thought. I may do a little searching if I get time. Cheers Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. >>But I wonder about the statement that the bacteria keeps working after >>it is packaged until the moment you eat it, thus causing a continual [quoted text clipped - 16 lines] > >Cheers Alan, T2, Australia. Post-script I couldn't get access to the full paper, but this seems to back up the other web-site to some degree: http://highwire.stanford.edu:4141/cgi/medline/pmid;2628? Qualitative and quantitative changes in carbohydrates during the manufacture of yogurt. ER Goodenough and DH Kleyn J Dairy Sci, January 1, 1976; 59(1): 45-7. The average lactose content of yogurt mix was 8.50% and decreased during fermentation to 5.75%. The initial galactose content of the mix was a trace but increased to 1.20% during fermentation. Glucose content remained a trace throughout fermentation. Several brands of commercial yogurt were purchased from local supermarkets and analyzed for carbohydrate content. Lactose ranged from 3.31 to 4.74%, galactose varied from 1.48 to 2.50%, and glucose was only a trace in all samples. Several samples of buttermilk also exhibited the near absence of glucose. Cheers Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. Hi Alan: > I couldn't get access to the full paper, Not many articles this old are available in full. but this seems to > back up the other web-site to some degree: > [quoted text clipped - 15 lines] > trace in all samples. Several samples of buttermilk also > exhibited the near absence of glucose. A High-Wire search for "oligosaccharides in yogurt" resulted in 90 finds - http://tinyurl.com/bn3hk. The first article listed was published in the same journal in 2002 and involves a more complex way of fixing good bacteria in yogurt. This is probably what Quentin called yuppy yogurt. I will also post this search link in the "maximizing 'incretin effects' though diet and supplements" series of post in this newsgroup since yogurt, whey protein, and a few other things seem to be converging with fiber and fatty acids for optimizing the incretins GLP-1 and GLP-2 that may help beta-cell function as well as reduce insulin resistance. While the test, test, test approach for selecting foods based on glucose response is a favorite, it is not the only health concern for diabetics. The whole digestive tract, from the mouth to the tail end, can be managed for better glucose, blood pressure, and lipid control. Plus there are other health benefits as well. Frank This post not CC'd by email On Sat, 20 Aug 2005 11:33:09 -0400, Jefferson <croom1935@netscape.net> wrote: > This is probably what Quentin called yuppy yogurt. The yuppie Easiyo yogurts have what is advertised as an ABC blend (acidophilus,bifidum and casei) The lactobacillus acidophilus, bifidobacteria, lactobacillus casei, lactobacillus bulgaricus populate different portions of the gut. Streptococcus thermophilus is used as a starter to create the anaerobic conditions for the ABC cultures to work. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin |
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