Quote:
Originally Posted by Lizzy63
Joysh - you can get away without much cooking. I buy the precooked turkey sausage pop it in the microwave, then have greek yogurt, 1/2 cup of blueberries or raspberries, topped w/ 1/4 cup of granola. Takes me about 2 minutes to get it ready.
That sounds tasty and fast!
All,
Here is some interesting info I found on the lowcarbfriends website re yogurt. When I was phase 3, picking out which yogurt to buy took the most time. And lately there seems to be an explosion of choices.
In general around here about yogurt, are due to the fact that people are eating plain or plain greek yogurt and applying something called "the yogurt exception" to the carb count of yogurt, counting only 4 net carbs per cup (8 oz). That is what I do too.
Here is the origin of that idea. This is a blurb promoting a book by Doctors Jack Goldberg, and Karen O'Mara called
The GO-Diet
"The problem with the stated carbohydrate content on the packages of fermented food products arises because the government makes manufacturers count the carbohydrates of food "by difference." That means they measure everything else including water and ash and fats and proteins. Then "by difference," they assume everything else is carbohydrate. This works quite well for most foods including milk. However, to make yogurt, buttermilk and kefir, the milk is inoculated with the lactic acid bacteria. These bacteria use up almost all the milk sugar called "lactose" and convert it into lactic acid. It is this lactic acid which curds the milk and gives the taste to the product. Since these bacteria have "eaten" most of the milk sugar by the time you buy it (or make it yourself.) At the time you eat it, how can there be much carbohydrate left? It is the lactic acid which is counted as carbohydrate. Therefore, you can eat up to a half cup of plain yogurt, buttermilk, or kefir and only count 2 grams of carbohydrates (Dr. Goldberg has measured this in his own laboratory.) One cup will contain about 4 grams of carbohydrates. Daily consumption colonizes the intestine with these bacteria to handle small amounts of lactose in yogurt (or even sugar-free ice cream later.)
Don't be afraid of plain, unsweetened varieties. This is how kefir and yogurt have traditionally been used. You may find that "plain" tastes best of all. Or, you can add your own no-calorie sweeteners and flavorings (or berries or nuts and seeds). It may be better if the product is "bovine growth hormone free" although this is still controversial.
Does it matter if it's "nonfat", "low fat" or "original, normal fat"? No. This will affect the texture a bit, but on this diet, you can eat any fat content product. Your preference rules here. We prefer the "mouth feel" of the whole milk varieties. Try them all and decide for yourself..."
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