[Lillemy71]

fant noe på Marks Daily Apple:

Sitat:

The fermentation process breaks down the lactose, thus mitigating a potentially problematic sugar and decreasing the carb content (you can consider the official carb count of real yogurt cut in half; producers list the number of carbs present in the dairy before fermentation, and the fermentation process breaks down the lactose/sugar).

Kanskje et samme som blir gjort her hjemme?

Sitat:

go for full-fat Greek style yogurt (high in saturated fat and protein, low in carbs) or strain your own yogurt (much of the sugars are in the liquid whey)