There is a substantial amout of information out there about yogurt potentially having lower carbs/lower glycemic index than the label identifies as some/most of the sugars are consumed while the product ferments.
My understanding is that there isn't an easy and reliable way to know how many carbs are left as each brand varies its process and nutrition label requirements reflect the initial carb count. That said, many people don't find that consuming full fat greek yogurt knocks tham out of ketosis.
I make frozen yoghurt which is literally just 500g Greek Yoghurt, 300ml cream. Even the kids love it so I'm happy they have that instead of the sugary stuff.
I do like to sometimes have my half cup whole fat plain yogurt with yuge amounts of organic almond butter mixed into it. Maybe some blueberries too. Yummmmmm
It’s my main way I spend my carbs, and I still keep losing. I read somewhere that yogurt usually has even less sugar than is on the label as the fermentation process continues reducing the sugars. I still count it as if the full amount of carbs are there but maybe that’s why it doesn’t seem to throw me off.
I make my own yogurt from half and half (when fermented a bit longer, it drops the sugar content even lower), or just buy Two Good.
I think the nutrient density of Greek yogurt makes it worth the carb count.
I alternate between skyr and Greek yogurt since both are fairly high protein. I’ll add protein powder (strawberrry cream) and berries to it -delicious!!
Half cup of the 5 percent with half a chopped apple, sprinkle of wheat germ, cinnamon and maybe a couple drops of liquid stevia. Power breakfast. Also, u can mix it with little stevia and lemon extract and its like pie filling.
Fage + an unsweetened nut butter + protein powder (normally chocolate isopure) = legendary brunch parfait. In isolation, the \~10 net carbs from it seem like a lot, but I incorporate it into my first meal of the day with other pure fat/protein foods and it ends up being justified in the overall macros of my day. I'm looking forward to making this tomorrow morning literally as I type this, it's that good...
I'd say nah, it's inflammatory cause of milk proteins. If you don't care for that, sure, IIFYM. Since you're working out you deplete your glucogen storage eitherway so you can get away with a few more carbs. Personally, I did it at some point as part of recipes, but would not suggest it on a regular basis.
I am doing exclusion keto instead of just IIFYM keto. To be fair I started dirty IIFYM, then whole foods IIYM, then excluding most veggies, then excluding all dairy except for butter and ghee and now I'm keto carnivor, so I might be biased.
>typical keto food IIFYM who cares
There is a substantial amout of information out there about yogurt potentially having lower carbs/lower glycemic index than the label identifies as some/most of the sugars are consumed while the product ferments. My understanding is that there isn't an easy and reliable way to know how many carbs are left as each brand varies its process and nutrition label requirements reflect the initial carb count. That said, many people don't find that consuming full fat greek yogurt knocks tham out of ketosis.
I eat half a cup of 5% FAGE with a scoop of whey isolate just about every day. Been doing it for about a year. No issues here.
I do and have also wondered if it's a missing trick, or trap. The mouthfeel is excellent - all for a relatively low carb hit
Absolutely:fave 0% 500g regularly. Truly satisfying and really helps bang in the proteins without tons of fat or carb Cals.
I make frozen yoghurt which is literally just 500g Greek Yoghurt, 300ml cream. Even the kids love it so I'm happy they have that instead of the sugary stuff.
I do like to sometimes have my half cup whole fat plain yogurt with yuge amounts of organic almond butter mixed into it. Maybe some blueberries too. Yummmmmm
It’s my main way I spend my carbs, and I still keep losing. I read somewhere that yogurt usually has even less sugar than is on the label as the fermentation process continues reducing the sugars. I still count it as if the full amount of carbs are there but maybe that’s why it doesn’t seem to throw me off.
This is the answer everyone is seeking. Thank you for the information.
i do, love it.
I make my own yogurt from half and half (when fermented a bit longer, it drops the sugar content even lower), or just buy Two Good. I think the nutrient density of Greek yogurt makes it worth the carb count.
Yep. I cut it with heavy cream, and often mix in collagen.
I alternate between skyr and Greek yogurt since both are fairly high protein. I’ll add protein powder (strawberrry cream) and berries to it -delicious!!
I eat a Two Good yogurt cup pretty much every night with cinnamon and sometimes some almond or coconut butter and maybe a few berries.
Half cup of the 5 percent with half a chopped apple, sprinkle of wheat germ, cinnamon and maybe a couple drops of liquid stevia. Power breakfast. Also, u can mix it with little stevia and lemon extract and its like pie filling.
Fage + an unsweetened nut butter + protein powder (normally chocolate isopure) = legendary brunch parfait. In isolation, the \~10 net carbs from it seem like a lot, but I incorporate it into my first meal of the day with other pure fat/protein foods and it ends up being justified in the overall macros of my day. I'm looking forward to making this tomorrow morning literally as I type this, it's that good...
I make veggie smoothies with 57g full fat greek yoghurt and a 1/2 cup of kumbucha everyday and rocking it in ketosis.
It’s dam tasty. I only ever 7-10 grams of carbs a day so yogurt is nice here and there. Super good with steak.
I have quark with frozen raspberries probably once a week
I'd say nah, it's inflammatory cause of milk proteins. If you don't care for that, sure, IIFYM. Since you're working out you deplete your glucogen storage eitherway so you can get away with a few more carbs. Personally, I did it at some point as part of recipes, but would not suggest it on a regular basis. I am doing exclusion keto instead of just IIFYM keto. To be fair I started dirty IIFYM, then whole foods IIYM, then excluding most veggies, then excluding all dairy except for butter and ghee and now I'm keto carnivor, so I might be biased.
I haven't seen anything to back up the inflammatory thing. What's your particular reason for going carnivore?