Wed, Apr-28-04, 19:22
|
|
Forum Founder
Posts: 37,415
|
|
Plan: LC, GF
Stats: 241/190/140
BF:
Progress: 50%
Location: Eastern ON, Canada
|
|
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
|