Re: yogurt

October 10, 2001

Yogurt is a " required " food for the G.O. Diet, an alternate low carb

plan. Their website talks about the reasoning behind only counting 4

gm/cup carb for plain yogurt or kefir. And many people find it helps

maintain good digestive health. A synopsis of the " Yogurt exception "

can be found here.

http://www.lowcarbluxury.com/yogurt.html

> I eat yogurt for breakfast most days, either Blue Bunny, or plain

flavored

> w/ Davinci syrup. I also usually put a few walnuts and

unsweetenend coconut

> in it. It doesn't cause cravings for me at all. This is

mainetence though

> for me, if I'm serious about losing it's bacon & eggs, but I get

where I

> can't face another egg LOL.

>

> Beth in TX

>

> Vered wrote,

>

> <<Some say you *can* use yogurt - that the carb count on yogurt is

only

> half what it says it is since the bacteria in the yogurt use up the

> sugar in it. >>

>

> _________________________________________________________________

> Get your FREE download of MSN Explorer at

http://explorer.msn.com/intl.asp

October 10, 2001

Yogurt is a " required " food for the G.O. Diet, an alternate low carb

plan. Their website talks about the reasoning behind only counting 4

gm/cup carb for plain yogurt or kefir. And many people find it helps

maintain good digestive health. A synopsis of the " Yogurt exception "

can be found here.

http://www.lowcarbluxury.com/yogurt.html

> I eat yogurt for breakfast most days, either Blue Bunny, or plain

flavored

> w/ Davinci syrup. I also usually put a few walnuts and

unsweetenend coconut

> in it. It doesn't cause cravings for me at all. This is

mainetence though

> for me, if I'm serious about losing it's bacon & eggs, but I get

where I

> can't face another egg LOL.

>

> Beth in TX

>

> Vered wrote,

>

> <<Some say you *can* use yogurt - that the carb count on yogurt is

only

> half what it says it is since the bacteria in the yogurt use up the

> sugar in it. >>

>

> _________________________________________________________________

> Get your FREE download of MSN Explorer at

http://explorer.msn.com/intl.asp

October 10, 2001

Yogurt is a " required " food for the G.O. Diet, an alternate low carb

plan. Their website talks about the reasoning behind only counting 4

gm/cup carb for plain yogurt or kefir. And many people find it helps

maintain good digestive health. A synopsis of the " Yogurt exception "

can be found here.

http://www.lowcarbluxury.com/yogurt.html

> I eat yogurt for breakfast most days, either Blue Bunny, or plain

flavored

> w/ Davinci syrup. I also usually put a few walnuts and

unsweetenend coconut

> in it. It doesn't cause cravings for me at all. This is

mainetence though

> for me, if I'm serious about losing it's bacon & eggs, but I get

where I

> can't face another egg LOL.

>

> Beth in TX

>

> Vered wrote,

>

> <<Some say you *can* use yogurt - that the carb count on yogurt is

only

> half what it says it is since the bacteria in the yogurt use up the

> sugar in it. >>

>

> _________________________________________________________________

> Get your FREE download of MSN Explorer at

http://explorer.msn.com/intl.asp

October 10, 2001

> Yogurt is a " required " food for the G.O. Diet, an alternate low

carb

> plan. Their website talks about the reasoning behind only counting

4

> gm/cup carb for plain yogurt or kefir.

That was terrific to read.

I love my plain yoghurt. I love having it as a snack, but always felt

guilty. Having read the article, I went straight to the kitchen &

fixed myself a " leben " with choc WPI.

How healthy & low carb is that ?

I'm so glad that it's legal.

Tania

October 10, 2001

> Yogurt is a " required " food for the G.O. Diet, an alternate low

carb

> plan. Their website talks about the reasoning behind only counting

4

> gm/cup carb for plain yogurt or kefir.

That was terrific to read.

I love my plain yoghurt. I love having it as a snack, but always felt

guilty. Having read the article, I went straight to the kitchen &

fixed myself a " leben " with choc WPI.

How healthy & low carb is that ?

I'm so glad that it's legal.

Tania

October 10, 2001

> Yogurt is a " required " food for the G.O. Diet, an alternate low

carb

> plan. Their website talks about the reasoning behind only counting

4

> gm/cup carb for plain yogurt or kefir.

That was terrific to read.

I love my plain yoghurt. I love having it as a snack, but always felt

guilty. Having read the article, I went straight to the kitchen &

fixed myself a " leben " with choc WPI.

How healthy & low carb is that ?

I'm so glad that it's legal.

Tania

October 10, 2001

holy cats....where are y'all finding yogurt thats even close to being low in

carbs...i have 2 different kinds of yogurt here for DH; one is 27 grams/carbs

and the other is 45 grams/carbs...i've seen Blue Bunny mentioned.....but of

all the yogurts i've seen at the store...the lowest i saw is 17

grams/carbs.....INQUIRING MINDS wanna know...i'd like to partake in some good

yogurt if i could find some remotely close to *low* in carbs?!

Sherry

October 10, 2001

> , If you do find the full fat plain yogurt, please post it for

> me. I used to use Dannon's plain yogurt as a culture to start my own

> yogurt. It worked so good! Now I have to buy a special yogurt

> culture from the dairy supply house to get decent yogurt at home. The

> Low Fat or fat free variety just never got thick and yogurty like the

> full fat did. It is so convenient, though, to stop by the store and

> pick up a fresh yogurt starter whenever I wanted to make a batch.

> I'll really miss that.

> Sydne

About 2 years ago, I could still find the full-fat Dannon at Kroger. I

don't know that they have it anymore though. But rest assured, I'll be on

the lookout.

--

in Indy

(262.5)253.5/218.5/<215*/150

3/26/01

* Thanksgiving mini goal

October 10, 2001

I'm so envious of you guys! We don't have many Super Wal Marts in the DC

area (the ones we DO have are like a 75 min drive from my house) and those

kinda by here, don't carry the Blue Bunny Yogurt (according to the Blue

Bunny person who replied to my email). I've asked my local grocery store

chain to carry it (they're really good about getting a particular brand if

you ask) and they said their buyer has never been approached by the Blue

Bunny folks. So I wrote back to Blue Bunny who decided our area wasn't one

of their target markets.

:-(

-Marlena

>

>Reply-To: Atkins_Support_List

>To: <Atkins_Support_List >

>Subject: Re: Re: yogurt

>Date: Wed, 10 Oct 2001 10:01:02 -0500 (EST)

>

> > So, is yogurt allowed once you are on OWL? I LOVE yogurt and would love

>to occasionally have it for a snack. Not sure where I can get the Blue

>Bunny stuff though. May have to research the one.

>

>Do you have a Super Wal-Mart nearby? They sell it. It's pretty good, but

>I don't feel right eating it because it's 99% fat free. (Why is it that

>those silly people think that to be healthy, something has to be fat free

>AND no-sugar-added? *sigh*) I know that the article says the fat doesn't

>matter, but that doesn't make any sense to me. When you take fat out of

>something, those calories HAVE to be replaced with carbs. I mean, skim

>milk has more carbs than whole milk which has more carbs than cream. And

>I doubt the little yogurt creatures know to eat more carbs in lower fat

>milk. Just my thought though.

>

>Another problem though is that it's hard to find full-fat PLAIN yogurt

>too. All the yogurt we found at Wal-Mart was low-fat. *sigh* (I guess

>that's better than fat-free, but still.)

>

>--

> in Indy

>(262.5)253.5/218.5/<215*/150

>3/26/01

>* Thanksgiving mini goal

>

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

October 10, 2001

> The little creatures eat the milk sugar (lactose), supposedly reducting the

> carbs. Anyway, I like the Blue Bunny and do well on it.

Right, but I thought I read that the little guys " reduce " the amount of

carbs. Do they eat ALL the milk sugar?

> I am usually able to find the full fat Dannon in a big container, but it

> keeps a really long time. But I don't think the lower fat is actually lower

> in carbs, and sometimes that is all they have.

When I've compared, I've found that the higher the fat, the lower the

carbs. I'm just having a tad bit of trouble reconsiling what the article

says with observation and the rule that " low-fat usually means high-carb " .

--

in Indy

(262.5)253.5/218.5/<215*/150

3/26/01

* Thanksgiving mini goal

October 11, 2001

If you don't mind buying a big container (rather than the little

cups) I know that Dannon Naturals has an unsweetened full-fat plain

yogurt. It's really good. I'm sure Horizon or Brown Cow probably

make something too (but our health food stores around here are too

pitiful to carry that kind of variety).

Britt

> > So, is yogurt allowed once you are on OWL? I LOVE yogurt and

would love to occasionally have it for a snack. Not sure where I can

get the Blue Bunny stuff though. May have to research the one.

>

> Do you have a Super Wal-Mart nearby? They sell it. It's pretty

good, but

> I don't feel right eating it because it's 99% fat free. (Why is it

that

> those silly people think that to be healthy, something has to be

fat free

> AND no-sugar-added? *sigh*) I know that the article says the fat

doesn't

> matter, but that doesn't make any sense to me. When you take fat

out of

> something, those calories HAVE to be replaced with carbs. I mean,

skim

> milk has more carbs than whole milk which has more carbs than

cream. And

> I doubt the little yogurt creatures know to eat more carbs in lower

fat

> milk. Just my thought though.

>

> Another problem though is that it's hard to find full-fat PLAIN

yogurt

> too. All the yogurt we found at Wal-Mart was low-fat. *sigh* (I

guess

> that's better than fat-free, but still.)

>

> --

> in Indy

> (262.5)253.5/218.5/<215*/150

> 3/26/01

> * Thanksgiving mini goal

October 11, 2001

... I have read the article and I still don't buy it.

As soon as we start talking about labeling being " wrong " , well, gee, people

have differing opinions and there doesn't seem to be a real hard true fast

fact on the matter. As such, folks can read articles, studies, journals ad

nauseum and then are entitled to make up their own minds.

Just because something is SUPPOSED to not act a certain way doesn't mean

that it happens that way for everyone. And since I personally have never

seen bacteria eat milk sugar I'm not goin there.

I feel the same way about yogurt as I do about low-carb chocolate, protein

bars, mfg foods etc... YMMV... and I just don't FEEL LIKE experimenting with

yogurt.

What concerns me is folks not understanding the concept 100%, eating yogurt

(with the misunderstanding firmly in check) and then two weeks from now

questioning why perhaps they're not losing.

But again, everyone is entitled to their own opinion, their own tweaking and

their own experimentation.

-Marlena

>

>Reply-To: Atkins_Support_List

>To: <Atkins_Support_List >

>Subject: Re: Re: yogurt

>Date: Wed, 10 Oct 2001 18:08:45 -0500 (EST)

>

> > I'm with you, Sherry. Even the blue-bunny splenda sweetened yogurt is

>about

> > 15g/serving. WAY WAY WAY too high for me to incorporate into OWL, even

>as a

> > treat. I know Beth in TX is in Maintenance and can be much more liberal

> > (lucky gal!!!) with her carbs. Perhaps when I get to maintenance I'll

>have

> > it for breakfast like once a week (oh who am I kidding, they don't even

> > carry it in the DC area! hahahah).

> >

> > -Marlena

>

>The idea, guys, is that the labeling on yogurt, kefir, and buttermilk is

>WRONG. Since carbs are calculated by difference, they get a much higher

>amount than what's really in there (since with yogurt, the bacteria eat

>the milk sugar). Look for " the yogurt exception " in the archives, and you

>can read the article that explains that in reality, plain yogurt is only

>about 4g/cup.

>

>--

> in Indy

>(262.5)253.5/218.5/<215*/150

>3/26/01

>* Thanksgiving mini goal

>

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

October 11, 2001

> As soon as we start talking about labeling being " wrong " , well, gee, people

> have differing opinions and there doesn't seem to be a real hard true fast

> fact on the matter. As such, folks can read articles, studies, journals ad

> nauseum and then are entitled to make up their own minds.

>

> Just because something is SUPPOSED to not act a certain way doesn't mean

> that it happens that way for everyone.

Oh, I couldn't agree with you more. Luckily, I can eat plain yogurt and

it causes me no trouble whatsoever. But I realize I'm just one person.

> And since I personally have never seen bacteria eat milk sugar I'm not

> goin there.

Bacteria eat sugar in your mouth to decay your teeth. Yeast eat sugar to

make your bread rise. Yogurt cultures eat sugar to release their little

by-products that make it yogurt rather than old milk.

> I feel the same way about yogurt as I do about low-carb chocolate, protein

> bars, mfg foods etc... YMMV... and I just don't FEEL LIKE experimenting with

> yogurt.

That certainly is your choice.

> What concerns me is folks not understanding the concept 100%, eating yogurt

> (with the misunderstanding firmly in check) and then two weeks from now

> questioning why perhaps they're not losing.

Again, I couldn't agree with you more! In fact, I'm also concerned about

people thinking, " Well, the article said I could eat yogurt and it's only

4g/cup, " , and then they go out and get some stuff filled with chocolate

and fruit and whatnot, and then they wonder why they didn't lose. People

would do that... Your concern is well-justified.

> But again, everyone is entitled to their own opinion, their own tweaking and

> their own experimentation.

Personally, I only use yogurt for health reasons. And luckily, I haven't

needed it for a while. (I eat it when I'm on an antibiotic, for

instance.) I don't believe that making it a part of my everyday eating

plan is wise. If that works for others, great! But that's not the way I

chose to go.

Isn't that the great thing about this world? We're all different. Life'd

be pretty boring if we weren't.

--

in Indy

(262.5)253.5/218.5/<215*/150

3/26/01

* Thanksgiving mini goal

October 11, 2001

ahhhh Mar-La-na!!!!!! I so totally agree with you...

I have not changed my weight since arount Macrh or so.... I definately don't

want to chance it! I am a die hard by the label/book kind of girl. Even after

reading the article, it is much to scientific for me, Ijust can't bring myself

to do it. Although it did make me have a vivd dream...

If Buttermilk " really " isn't so bad.... maybe I could heat up some cracklin's

put them in the buttermilk and convince myself that there was some cornbread in

there and......aaaaaahhhhhhhhhh...... ROFLMBO and dreaming....

--- Marlena M wrote:

>

> ... I have read the article and I still don't buy it.

>

> As soon as we start talking about labeling being " wrong " , well, gee, people

> have differing opinions and there doesn't seem to be a real hard true fast

> fact on the matter. As such, folks can read articles, studies, journals ad

> nauseum and then are entitled to make up their own minds.

>

> Just because something is SUPPOSED to not act a certain way doesn't mean

> that it happens that way for everyone. And since I personally have never

> seen bacteria eat milk sugar I'm not goin there.

>

> I feel the same way about yogurt as I do about low-carb chocolate, protein

> bars, mfg foods etc... YMMV... and I just don't FEEL LIKE experimenting with

> yogurt.

>

> What concerns me is folks not understanding the concept 100%, eating yogurt

> (with the misunderstanding firmly in check) and then two weeks from now

> questioning why perhaps they're not losing.

>

> But again, everyone is entitled to their own opinion, their own tweaking and

> their own experimentation.

>

> -Marlena

>

> >

> >Reply-To: Atkins_Support_List

> >To: <Atkins_Support_List >

> >Subject: Re: Re: yogurt

> >Date: Wed, 10 Oct 2001 18:08:45 -0500 (EST)

> >

> > > I'm with you, Sherry. Even the blue-bunny splenda sweetened yogurt is

> >about

> > > 15g/serving. WAY WAY WAY too high for me to incorporate into OWL, even

> >as a

> > > treat. I know Beth in TX is in Maintenance and can be much more liberal

> > > (lucky gal!!!) with her carbs. Perhaps when I get to maintenance I'll

> >have

> > > it for breakfast like once a week (oh who am I kidding, they don't even

> > > carry it in the DC area! hahahah).

> > >

> > > -Marlena

> >

> >The idea, guys, is that the labeling on yogurt, kefir, and buttermilk is

> >WRONG. Since carbs are calculated by difference, they get a much higher

> >amount than what's really in there (since with yogurt, the bacteria eat

> >the milk sugar). Look for " the yogurt exception " in the archives, and you

> >can read the article that explains that in reality, plain yogurt is only

> >about 4g/cup.

> >

> >--

> > in Indy

> >(262.5)253.5/218.5/<215*/150

> >3/26/01

> >* Thanksgiving mini goal

> >

>

> _________________________________________________________________

> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

>

=====

Kathy

__________________________________________________

October 11, 2001

As an alternative for eating yogurt for health reasons, you can

always buy the stuff in the bottle at the health food store and take

a couple tablespoons of that per day -- probably little or no carbs

in that. I find it works very well in keeping yeasties at bay

Britt

> > As soon as we start talking about labeling being " wrong " , well,

gee, people

> > have differing opinions and there doesn't seem to be a real hard

true fast

> > fact on the matter. As such, folks can read articles, studies,

journals ad

> > nauseum and then are entitled to make up their own minds.

> >

> > Just because something is SUPPOSED to not act a certain way

doesn't mean

> > that it happens that way for everyone.

>

> Oh, I couldn't agree with you more. Luckily, I can eat plain

yogurt and

> it causes me no trouble whatsoever. But I realize I'm just one

person.

>

> > And since I personally have never seen bacteria eat milk sugar

I'm not

> > goin there.

>

> Bacteria eat sugar in your mouth to decay your teeth. Yeast eat

sugar to

> make your bread rise. Yogurt cultures eat sugar to release their

little

> by-products that make it yogurt rather than old milk.

>

> > I feel the same way about yogurt as I do about low-carb

chocolate, protein

> > bars, mfg foods etc... YMMV... and I just don't FEEL LIKE

experimenting with

> > yogurt.

>

> That certainly is your choice.

>

> > What concerns me is folks not understanding the concept 100%,

eating yogurt

> > (with the misunderstanding firmly in check) and then two weeks

from now

> > questioning why perhaps they're not losing.

>

> Again, I couldn't agree with you more! In fact, I'm also concerned

about

> people thinking, " Well, the article said I could eat yogurt and

it's only

> 4g/cup, " , and then they go out and get some stuff filled with

chocolate

> and fruit and whatnot, and then they wonder why they didn't lose.

People

> would do that... Your concern is well-justified.

>

> > But again, everyone is entitled to their own opinion, their own

tweaking and

> > their own experimentation.

>

> Personally, I only use yogurt for health reasons. And luckily, I

haven't

> needed it for a while. (I eat it when I'm on an antibiotic, for

> instance.) I don't believe that making it a part of my everyday

eating

> plan is wise. If that works for others, great! But that's not the

way I

> chose to go.

>

> Isn't that the great thing about this world? We're all different.

Life'd

> be pretty boring if we weren't.

>

> --

> in Indy

> (262.5)253.5/218.5/<215*/150

> 3/26/01

> * Thanksgiving mini goal

October 11, 2001

As an alternative for eating yogurt for health reasons, you can

always buy the stuff in the bottle at the health food store and take

a couple tablespoons of that per day -- probably little or no carbs

in that. I find it works very well in keeping yeasties at bay

Britt

> > As soon as we start talking about labeling being " wrong " , well,

gee, people

> > have differing opinions and there doesn't seem to be a real hard

true fast

> > fact on the matter. As such, folks can read articles, studies,

journals ad

> > nauseum and then are entitled to make up their own minds.

> >

> > Just because something is SUPPOSED to not act a certain way

doesn't mean

> > that it happens that way for everyone.

>

> Oh, I couldn't agree with you more. Luckily, I can eat plain

yogurt and

> it causes me no trouble whatsoever. But I realize I'm just one

person.

>

> > And since I personally have never seen bacteria eat milk sugar

I'm not

> > goin there.

>

> Bacteria eat sugar in your mouth to decay your teeth. Yeast eat

sugar to

> make your bread rise. Yogurt cultures eat sugar to release their

little

> by-products that make it yogurt rather than old milk.

>

> > I feel the same way about yogurt as I do about low-carb

chocolate, protein

> > bars, mfg foods etc... YMMV... and I just don't FEEL LIKE

experimenting with

> > yogurt.

>

> That certainly is your choice.

>

> > What concerns me is folks not understanding the concept 100%,

eating yogurt

> > (with the misunderstanding firmly in check) and then two weeks

from now

> > questioning why perhaps they're not losing.

>

> Again, I couldn't agree with you more! In fact, I'm also concerned

about

> people thinking, " Well, the article said I could eat yogurt and

it's only

> 4g/cup, " , and then they go out and get some stuff filled with

chocolate

> and fruit and whatnot, and then they wonder why they didn't lose.

People

> would do that... Your concern is well-justified.

>

> > But again, everyone is entitled to their own opinion, their own

tweaking and

> > their own experimentation.

>

> Personally, I only use yogurt for health reasons. And luckily, I

haven't

> needed it for a while. (I eat it when I'm on an antibiotic, for

> instance.) I don't believe that making it a part of my everyday

eating

> plan is wise. If that works for others, great! But that's not the

way I

> chose to go.

>

> Isn't that the great thing about this world? We're all different.

Life'd

> be pretty boring if we weren't.

>

> --

> in Indy

> (262.5)253.5/218.5/<215*/150

> 3/26/01

> * Thanksgiving mini goal

October 11, 2001

As an alternative for eating yogurt for health reasons, you can

always buy the stuff in the bottle at the health food store and take

a couple tablespoons of that per day -- probably little or no carbs

in that. I find it works very well in keeping yeasties at bay

Britt

> > As soon as we start talking about labeling being " wrong " , well,

gee, people

> > have differing opinions and there doesn't seem to be a real hard

true fast

> > fact on the matter. As such, folks can read articles, studies,

journals ad

> > nauseum and then are entitled to make up their own minds.

> >

> > Just because something is SUPPOSED to not act a certain way

doesn't mean

> > that it happens that way for everyone.

>

> Oh, I couldn't agree with you more. Luckily, I can eat plain

yogurt and

> it causes me no trouble whatsoever. But I realize I'm just one

person.

>

> > And since I personally have never seen bacteria eat milk sugar

I'm not

> > goin there.

>

> Bacteria eat sugar in your mouth to decay your teeth. Yeast eat

sugar to

> make your bread rise. Yogurt cultures eat sugar to release their

little

> by-products that make it yogurt rather than old milk.

>

> > I feel the same way about yogurt as I do about low-carb

chocolate, protein

> > bars, mfg foods etc... YMMV... and I just don't FEEL LIKE

experimenting with

> > yogurt.

>

> That certainly is your choice.

>

> > What concerns me is folks not understanding the concept 100%,

eating yogurt

> > (with the misunderstanding firmly in check) and then two weeks

from now

> > questioning why perhaps they're not losing.

>

> Again, I couldn't agree with you more! In fact, I'm also concerned

about

> people thinking, " Well, the article said I could eat yogurt and

it's only

> 4g/cup, " , and then they go out and get some stuff filled with

chocolate

> and fruit and whatnot, and then they wonder why they didn't lose.

People

> would do that... Your concern is well-justified.

>

> > But again, everyone is entitled to their own opinion, their own

tweaking and

> > their own experimentation.

>

> Personally, I only use yogurt for health reasons. And luckily, I

haven't

> needed it for a while. (I eat it when I'm on an antibiotic, for

> instance.) I don't believe that making it a part of my everyday

eating

> plan is wise. If that works for others, great! But that's not the

way I

> chose to go.

>

> Isn't that the great thing about this world? We're all different.

Life'd

> be pretty boring if we weren't.

>

> --

> in Indy

> (262.5)253.5/218.5/<215*/150

> 3/26/01

> * Thanksgiving mini goal

October 11, 2001

, sorry I misunderstood the part about exactly how the breakdown of the

milk sugar works.

I interpreted your one post that said " since with yogurt, the bacteria eat

the milk sugar " as meaning it's the bacteria that eats the milk sugar.

I didn't realize it's really that " bacteria eat sugar in your mouth to

decay your teeth. Yeast eat sugar to make your bread rise. Yogurt cultures

eat sugar to release their little by-products that make it yogurt rather

than old milk " (which is what you said in a later post).

Knowledge is power - the more you know the better equipped you are for

success. Again my only concern is folks thinking " oh, I read on ASL that

yogurt is mislabeled and really only 4g " and then eating different

varieties/flavors (with somewhat wild abandon) and a short time later

bringing up all sorts of questions/concerns about why they're not losing.

Yes, we are all individuals... and that's a beautiful thing! And while we

all do some amount of tweaking to the WOE, it should be done responsibly

with as much knowledge as possible.

-Marlena

_________________________________________________________________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp

October 11, 2001

>

>ahhhh Mar-La-na!!!!!! I so totally agree with you...

Hey Kathy... don't forget the " Y " when pronouncing my name hahahah Terry can

teach ya how ;-) Mar-Lay-Na :-)

>

>I have not changed my weight since arount Macrh or so.... I definately

>don't

>want to chance it! I am a die hard by the label/book kind of girl. Even

>after

>reading the article, it is much to scientific for me, Ijust can't bring

>myself

>to do it. Although it did make me have a vivd dream...

>

>If Buttermilk " really " isn't so bad.... maybe I could heat up some

>cracklin's

>put them in the buttermilk and convince myself that there was some

>cornbread in

>there and......aaaaaahhhhhhhhhh...... ROFLMBO and dreaming....

>

hey, if I can make " mock bread pudding " with cream, eggs, pork rinds and

spices... AND convince myself it's a reasonable facsimile... hey, I can't

see why buttermilk and cracklings can't become " cornbread " ;-)

Thanks for the giggles!

-Marlena

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October 11, 2001

> I'm so envious of you guys! We don't have many Super Wal Marts in the DC

> area (the ones we DO have are like a 75 min drive from my house) and those

Wherewherewhere?

There are some wal marts up here but no super wal marts that I know of.

--jen (in Columbia, MD... about 45 min from DC)

October 11, 2001

Winchester, VA I think and also, someplace in WVA near the VA/WVA stateline

so for you, Jen, that'd be quite a haul! And when I contacted Blue Bunny,

they indicated the super walmarts anywhere in this region are not carrying

the blue bunny products. :-(

-Marlena

214.5/165.4/150

>

>Reply-To: Atkins_Support_List

>To: Atkins_Support_List

>Subject: Re: Re: yogurt

>Date: Thu, 11 Oct 2001 13:46:47 -0400 (EDT)

>

> > I'm so envious of you guys! We don't have many Super Wal Marts in the

>DC

> > area (the ones we DO have are like a 75 min drive from my house) and

>those

>

>Wherewherewhere?

>There are some wal marts up here but no super wal marts that I know of.

>

>--jen (in Columbia, MD... about 45 min from DC)

>

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October 11, 2001

Actually, Sydne, that was GREAT! thanks for the info!!! would you happen to

know a link to yogurt-making? your post was so interesting I'd like to know

more!

Thanks!

-Marlena

214.5/165.4/150

>

>Reply-To: Atkins_Support_List

>To: Atkins_Support_List

>Subject: Re: yogurt

>Date: Thu, 11 Oct 2001 20:24:29 -0000

>

>-

> > To make yogurt, you add yogurt cultures to milk. The yogurt

>cultures eat

> > the lactose. Whatever the bacteria excrete after eating the lactose

>is

> > what makes yogurt yogurt. (I donno what they excrete. I don't

>think it's

> > carbon dioxide like what yeast excrete after they've eaten the sugar

>in

> > bread.)

> >

>

>This is right. The cultures ferment. All fermentation requires sugar

>as food and the byproducts of all fermentation is alcohol and CO2.

>(Milk sugar is lactose) It is the variety of yeast that determines the

>final characteristics of the fermented food. That explains why Kefir

>has bubbles, just like sparkling wines. Notice that sour dough bread

>is sour? There is more alcohol excreted than normal bakers' yeasts.

>All liquors and wines, beers, and ales are made the same way

>(essentially)using different " breeds " of yeast (for lack of a better

>word). Cheese is legal on this WOE for exactly the same

>reason...except that in cheesemaking, the curd is extracted from the

>whey early in the production process, which leaves very little milk

>sugars for the culture to process (hence the long aging times for hard

>cheeses) and the true flavors to develop. (Molds are introduced later

>to add other flavors)

>When I make my own yogurt, (and if you made your own, also) you can

>see the CO2 bubbles in the bottles. If you leave the milk incubating

>for a longer period of time, you will have less sugar, more alcohol

>and a more " sour " tasting yogurt. Sour cream is done the same way,

>only using a special yeast to ferment the milk sugars into sour cream.

>If you used cream with yogurt cultures, you would get a much creamier

>yogurt, but it should work just fine, but you might need to incubate

>it for a while longer than usual because your initial amount of sugar

>to fuel the fermentation is so much less. (That explains why the full

>fat yogurt is lower in carbs, even when they are using the carb count

>of the ingredients to come up with the label info!) Everything clear

>as mud now?

>

>Sorry I have a degree in microbiology and one of my favorite hobbies

>is cheesemaking.....

>Sydne

>

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October 11, 2001