I already posted this on Stallqueen's "I finally lost inches" post, but I am posting it again, along with a link explaining it too.

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

AND

Here is a quote from Jonny Bowden's book "Living The Low Carb Life"

anything the author put in italics, I put in CAPS.

"In the case of fermented milk products-again, kefir, yogurt, and buttermilk- you do NOT count the carb count on the label. This is now widely accepted on the Internet support boards for low-carb dieters, even those not following the Go-Diet, and the explanation for it is credited to Drs. Goldberg and O'Mara. For those who are interested: the government standards for calculating carb content involves MEASURING EVERYTHING ELSE THAT'S IN THE FOOD (including water, ash, fats, and proteins) and then assuming that the rest is carbs. That's usually true. But to make fermented milk products, bacteria are implanted in the milk; these bactera basically eat up all the carb milk sugar (lactose) and convert into something called lactic acid, which is what curdles the milk and gives it its unique "fermented" taste. The process the government established counts the lactic acid as carbs, but it's really not. Goldberg himself did the measurements in his lab and concluded that 1/2 a cup of plain buttermilk, yogurt, or kefir yeilds only 2 grams of carbs; 1 cup counts as 4 g carbs. The Go-Diet recommends at least 8 ounces (1 cup) of kefir, yogurt, or buttermilk per day. "

Needless to say I stand by it and I eat a cup of yogurt a day. It fits into my 20g just fine. And I even had a nice whoosh today. 1 pound a half!