slow carb yogurt?

Slowdawg67
Slowdawg67 Posts: 5
in Food and Nutrition
I'm following Tim Ferriss's slow-carb diet, but I like a regular intake of greek yogurt because it controls my digestion issues so well. I buy only fat-free, plain greek yogurt, so it's all protein, no carbs. Does anyone have any thoughts on the matter? I know we should avoid white foods in general, including milk, but since it's devoid of all the bad stuff, shouldn't it be ok? I feel like I've done my due diligence on the subject, but input is always welcome.

Replies

  • yarwell
    yarwell Posts: 10,477 Member
    fat-free, plain greek yogurt, so it's all protein, no carbs

    Sugars 7g
    Protein 18g

    you may need to re-think

    http://chobani.com/products/non-fat-plain/
  • Acg67
    Acg67 Posts: 12,142 Member
    I'm following Tim Ferriss's slow-carb diet, but I like a regular intake of greek yogurt because it controls my digestion issues so well. I buy only fat-free, plain greek yogurt, so it's all protein, no carbs. Does anyone have any thoughts on the matter? I know we should avoid white foods in general, including milk, but since it's devoid of all the bad stuff, shouldn't it be ok? I feel like I've done my due diligence on the subject, but input is always welcome.

    I think we may have different definitions of due diligence. What bad things do white foods contain, for instance cauliflower?
  • Slowdawg67
    Slowdawg67 Posts: 5
    I think we may have different definitions of due diligence. What bad things do white foods contain, for instance cauliflower?
    [/quote]

    By "white foods" Ferriss is referring to processed foods such as bread and pasta, and to foods that are high in carbs like potatoes and milk products. It's not an absolute rule - just a general one. White foods are generally not conducive to the Slow Carb diet, but cauliflower is a cruciferous vegetable and therefore makes the cut.
  • Slowdawg67
    Slowdawg67 Posts: 5
    Sugars 7g
    Protein 18g

    you may need to re-think

    http://chobani.com/products/non-fat-plain/
    [/quote]

    I know it has small amounts of natural sugars, but the benefits in terms of digestion are noticeable enough to make it important to me. It's still a good source of protein, and I don't like to eat a lot of meat. Dividing the protein duties between yogurt and say, chicken, makes it considerably easier for me to get enough protein without making myself sick. Is that 7g of sugar per serving?
  • BigGuy47
    BigGuy47 Posts: 1,768 Member
    You could call chicken, turkey and pork tenderloin white as well. The "white" foods to avoid are generally; white bread, pastas, white rice and potatoes. I avoid these due to a metabolic condition (T2 diabetes). Although I don't follow Tim Ferriss's diet I do try to only consume carbs that digest slowly, for example sweet potatoes. I suppose that would be considered slow carb.
  • Slowdawg67
    Slowdawg67 Posts: 5
    You could call chicken, turkey and pork tenderloin white as well. The "white" foods to avoid are generally; white bread, pastas, white rice and potatoes. I avoid these due to a metabolic condition (T2 diabetes). Although I don't follow Tim Ferriss's diet I do try to only consume carbs that digest slowly, for example sweet potatoes. I suppose that would be considered slow carb.

    The slow carb diet is an excellent diet for folks with insulin issues - with a few modifications. Tim's own father was borderline T2 when he started the slow carb, and the results for him were dramatic. I love sweet potatoes but since I'm not diabetic I can live without them. For a T2 person, I'm sure they are quite beneficial, and as soon as I hit my target belt size, you can bet I'll be adding them to my regular diet.
  • Acg67
    Acg67 Posts: 12,142 Member
    iaz EO et. al. Glycaemic index effects on fuel partitioning in humans. Obes Rev. (2006) 7:219-26.

    http://onlinelibrary.wiley.com/doi/10.1111/j.1467-789X.2006.00225.x/full

    Summary

    The purpose of this review was to examine the role of glycaemic index in fuel partitioning and body composition with emphasis on fat oxidation/storage in humans. This relationship is based on the hypothesis postulating that a higher serum glucose and insulin response induced by high-glycaemic carbohydrates promotes lower fat oxidation and higher fat storage in comparison with low-glycaemic carbohydrates. Thus, high-glycaemic index meals could contribute to the maintenance of excess weight in obese individuals and/or predispose obesity-prone subjects to weight gain. Several studies comparing the effects of meals with contrasting glycaemic carbohydrates for hours, days or weeks have failed to demonstrate any differential effect on fuel partitioning when either substrate oxidation or body composition measurements were performed. Apparently, the glycaemic index-induced serum insulin differences are not sufficient in magnitude and/or duration to modify fuel oxidation
  • Slowdawg67
    Slowdawg67 Posts: 5
    iaz EO et. al. Glycaemic index effects on fuel partitioning in humans. Obes Rev. (2006) 7:219-26.

    Thanks for the information!
  • Steveburg123
    Steveburg123 Posts: 23
    Yes, even plain yogurt often has added ingredients that increase carbs. Milk has lactose, and powdered milk is going to have a greater concentration of it. Lactose is a kind of sugar, hence, added carbs.
  • BigGuy47
    BigGuy47 Posts: 1,768 Member
    I can't open the article, but I was able to find Lyle's take on this.

    http://www.bodyrecomposition.com/research-review/glycaemic-index-effects-on-fuel-partitioning-in-humans.html

    From what I gather the study wasn't specifically designed for people with existing metabolic conditions.

    In general I keep my carbs at a moderate level (80-140). I think the glycemic index is of limited use because it doesn't factor portion size. Glycemic load is a far better tool when considering food choices.
  • yarwell
    yarwell Posts: 10,477 Member
    it's 7g of sugar per 18g of protein - a 6 ozs pot.

    Not sure you need go beyond that as it clearly isn't the low or slow carb thing you were hoping for.
  • onestickshy
    onestickshy Posts: 1
    I know this is a bit late to weigh in on the subject, but I am having to make a decision about this too.

    1. Sugar content: this is lactose, NOT fructose, and metabolizes entirely different. Further, the sugar content in plain yogurt as listed on the container is pre-fermentation. If you test the yogurt that comes out the container, as much as half or more of those lactose sugars are not present because the fermentation process consumes them. Jonny Bowden and Barry Sears, among others, talk about this and why Greek yogurt should be an important part of a low carb diet.

    2. Greek yogurt is exactly the same as regular yogurt with one exception: it is strained longer, therefore more whey is removed and the protein content is higher (more concentrated). So you can get a tub of regular yogurt and strain it yourself and you'll have Greek yogurt. But like everything these days, different manufacturers/distributors/name brands mean different extra ingredients you may not want and different protein and milk sugar/carb numbers. I take nothing at face value these days. I always ALWAYS read the label.

    Finally, I know that Low Carb isn't exactly Slow Carb and Tim Ferriss' principles have a special domino chain that I can't say I'm an expert in. However, I suspect small portions of plain Greek yogurt function the same way that cottage cheese does. What I chose to do for myself: pick one not both and if my weekly efforts aren't what I want, then say no to the yogurt or find a way to kick things up to compensate. The book offers plenty of ways to do this. I've read the online blogs of several Slow Carb-ers who have things on their food diaries that aren't exactly kosher with the Principles, but in small amounts work fine for them and don't impact fat loss.

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