well the title says it all...
i have been reading around in here about how one should only count around half the number of carbs on youghurt as long as its the sugarfree kind... since sourcream is fermented too i wondered if this applies for that too...
thanks in advance
mylle

I love sour cream and eat it all the time. Mine only has 1 carb per tablespoon. Yogurt, I haven't been able to find a good sf kind. Any suggestions?

Yoplait has a line of yogurts made with aspertame -- they are wonderful! I haven't had any since LC'ing because I wasn't sure how to go about counting the carbs under Atkins (I know I downgraded the carbs when I was SB'ing, one of the many reasons I didn't do well on SB).

I would love to have the occasional yogurt -- what is the latest common wisdom? I read, ages ago, do decrease by either 6 or 8 grams of carbs.

I read here the "exemption" is a myth YMMV ...

Its a good carb choice if you can eat dairy-- I used to make my own until Horizon plain came on the horizon

I use Fage full fat greek yogurt which has only 6 carbs per cup. You can sweeten it if you like but if eaten with berries I find it sweet enough.

The yogurt exception doesn't even apply to yogurt.

hmmm so now the youghurt exeption is no longer true... could you please explain why??
the confused youghurt lover

Read this thread for more some good yoghurt info: http://forum.lowcarber.org/showthread.php?t=138905

Roz

I actually think that the exception does apply. Most of the lactose, milk sugar in the milk is converted into lactic acid by the bacteria used to "culture" it to make yogurt. Hence we can count yogurt as 4 grams of carbs per cup, not 12.
Now saying that, I didn't add yogurt to my meals until I got to OWL -fresh cheese but I found I have no trouble eating it
But the others are right. This exception only applies to yogurt and buttermilk.

Have you actually read the info in the link I supplied?

So, no, you cannot count yoghurt as 4 grams per cup - more like 8 or 9. But please, read the full linked post for more info.

Roz

It's excellent information, Rosebud. Thank you very much for posting that link. Personally, I have always been doubtful of the "yogurt exception," but not having a lab available to me anymore, I have never been able to actually test it on my own.

I wonder how successful one would be trying to make your own yoghurt with splenda and the addition of cream, because using plain milk has more carbs. If it would work with 1/2 cream, or half 'n half. All you have to do is put your half n half in a mason jar that has been sterilized, put about 2 T.plain yogurt in it. shake, set it on a heating pad on the low setting overnight, and in the morning you should have yogurt. I would then add Splenda to taste and berries. I don't know if the higher fat content will keep the yogurt from clabbering, but it would be worth a try.

yanktongal

No, I didn't read the link, sorry.
I read about the exception in Dana Carpenters book and she was quoting the GO-Diet Doctors. Science changes.
I do know that it has little effect on my blood sugar and since I have added it to my plan I've gone from 233 to 227. Its probably coincidence but I ain't gonna stop.