I'm sincerely interested in understanding more about Dr. Goldberg's scientific methods for determining the actual carb content of finished yogurt. If anyone has a copy of the book ... could you please post the details, ie .. did he use chemical reagents, electrical impedance (that's how a home glucose meter works) or electron microscopy??? Also, what are his comments on residual glucose and galactose sugars in the finished yogurt?

I'm trying to get my hands on a copy of either the previous GO-diet book or the newer "Four Corners" edition, but it's harder to find than chicken's teeth I prefer not to order from outside of Canada, but I'll keep looking.

I love yogurt, and have it often (plain balkan style with active cultures and 5% fat). But I account for 80% of the carbs listed on the label, not 4g per cup .


Doreen