Guest guest Posted April 14, 2010 Report Share Posted April 14, 2010 I think I've answered correctly in saying that our yogurt is carb-free. True? False?Actually, I think it does still have carbs. This is because when the lactose is eaten by the bacteria, it's changed into galactose, which is still a carb. If you drip the galactose out of the yogurt though, then it's probably more or less carb free depending on how dry you get it. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2010 Report Share Posted April 14, 2010 Interesting! I almost always drip it. So much better that way. I think I've answered correctly in saying that our yogurt is carb-free. True? False? Actually, I think it does still have carbs. This is because when the lactose is eaten by the bacteria, it's changed into galactose, which is still a carb. If you drip the galactose out of the yogurt though, then it's probably more or less carb free depending on how dry you get it. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted) Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2010 Report Share Posted April 14, 2010 - we are on the Specific Carbohyrdate Diet which means that our foods contain carbs but only the monosaccharide type which are easier to digest. When we ferment the yogurt for 24hrs the lactose changes to galactose which is a carb but it is a monosaccharide and hence easier to digest. Hope that helps. Steve SCD - 4mths Constant nausea and stomach ache - 19 mths Mirtazapine 30mgs > " The yogurt you are making, that really has only 0 carbs? " > > I responded: > " Yes, I think. This is what I believe to be true about milk: > " Milk contains approximately 4.9% carbohydrate that is predominately lactose > with trace amounts of monosaccharides and oligosaccharides. " > Since I incubate the yogurt for at least 24 hours that gets rid of pretty > much all the lactose. Which leaves just those trace amounts of > monosaccharides and oligosaccharides. So there might be some carbs, but it's > a very, very low amount if any. " > Taking in consideration the conversations about DCCC that we've been having > and what Marilyn said: > " If the lactose has not been fermented out, the cheese will have higher > carbs. That is why you look for the carb content. > The cheeses listed in BTVC under " use freely " are basically carb-free, thus > lactose free. " > > I did not consider the type of milk I used (half and half), but I assume it > makes no difference since it ends up lactose free or I don't eat it. > > I think I've answered correctly in saying that our yogurt is carb-free. > True? False? > > > ~ > CD, SCD 02/21/2010 > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.