Glycemic response of fermented foods.

[Guest guest]

More on glycemic response of milk, from:

http://lowcarbluxury.com/yogurt.html

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.)