[VyacheslaV]

I see we read the same info, Tril!
I posted that link in another thread, too.

Have been away from here for quite some time, BUT I'm back!!!

[textarchive]

I've started the dairy rung. I know that it doesn't say yogurt on the list (yes I read and re-read it) but I've read stuff on the forum about yogurt. If we can't add it at this point when do we get to add it? Ever?? I'm talking about plain ordinary yogurt - not the fun fruit flavored kind.

[JeorgeNoxeref]

I didn't find it on any of the lists except the carb counter dairy list. I think it could be added in PRE-Maintenance though. Here is what they say about P-M:

"You should be saying “Wow.” And if you’re not, we’ll say it for you. Wow, you’ve made it to Phase 3 and you know what that means – you’ve almost reached your goal. Now it’s time to slow your weight loss and find your ACE, Atkins Carbohydrate Equilibrium. And we have a great way to do it – more variety. Pair these foods, including some whole grains, with the Acceptable Foods lists from Phase 1 and 2 for your total variety eating plan.

In Pre-Maintenance, you add 10 daily Net Carbs per week – The Power of 10 makes it easy. These foods, in these portion sizes, all equal about 10 grams of Net Carbs – remember, total carbs minus fiber."

(The emphasis is mine)

Since plain full fat yogurt has 10.6 per one cup serving, it would make sense that it would be added at this point, but it doesn't appear that the diet specifically includes yogurt. If you wanted to have just 4 oz (½ cup) for 5.3 grams of carb, then you could probably get away with having it in OWL that way.

Here's a link to the Atkins dairy carb counter page: http://www.atkins.com/Program/FourPh...bCategoryId=34 On here you'll also see that plain yogurt has about the same carb count as regular milk per cup (11.4). Milk isn't on the phase lists, either. Maybe yogurt and milk are meant for Maintenance, where anything goes so long as you don't go over your ACE.

Hope this helps,
Tril

[textarchive]

It does help Tril. It helps to know that I'm not the only one confused about it. I think I'll leave it off for now. I'm adding cottage cheese (which I love) so I'm content for now.

Don't go looking for trouble!!!

[JeorgeNoxeref]

That makes sense bluehex, when you consider that some lactose-intolerant people can eat small amounts of yogurt with no issues. Same for hard cheeses like aged cheddar.

I miss yogurt... I have a maker and used to make my own all the time. I might have to dig that baby out again.

Tril

[JeorgeNoxeref]

I went looking and found this, which explains it well:

"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.) "

A link to the webpage: http://www.lowcarbluxury.com/yogurt.html

Tril