Guest guest Posted April 14, 2010 Report Share Posted April 14, 2010 The other day my nutritionist asked if there were really zero carbs in the yogurt we make. She wrote: " 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...
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