What is low carbohydrate yogurt?

low carbohydrate yogurt is a type of dairy product that contains less sugar than other comparable options. Some yoghurt brands simply do not contain any added sugar, while others have no sweeteners of any kind. Other products are specially designed and sold as low -ariding yogurt and often contain even less carbohydrates. Yogurt is a substance that is derived from milk, so some natural carbohydrates present will always be present due to lactose. In fermented dairy products, there is usually less lactose than a similar amount of milk due to the process used to create yoghurt.

yogurt is essentially milk that has been exposed to a bacterial culture that includes l. Bulgaricus and s. Thermophilus . Milk contains natural sugar known as lactose, which is processed by bacterial culture. It disintegrates into amino acids and turns into lactic acid, which then has a collision on milk. This results in a unique taste and texter yogurtAnd also a lower amount of lactose than usually present in milk. Other types of bacteria, such as l. Acidophilus , are often added either after creating yogurt or during the culture process.

Since most lactose present in milk during the cultivation process, the yoghurt tends to be naturally lower in carbohydrates than other dairy products. Many yogurt brands include added sugar and corn syrup as sweeteners that can present a large volume of carbohydrates. Low carbohydrate yogurt does not contain these ingredients and can be either common and unsweetened, or contains various non -life sweeteners that do not add any carbohydrates. Some products that contain no added sugar are launched as light or low -calorie, while others are specifically referred to as low carbohydrate yogurt; In both cases the actual content of carbohydrates shbatmarked on the label.

In some cases, yogurt also has less carbohydrates than the states of nutritional labels, because of the way manufacturers are obliged to reach measurements. For nutritional labels, carbohydrates in the diet are usually measured by means of a differential method that includes deduction of the weight of ingredients such as protein and fat from the total weight of the ingredients. The rest is assumed that they are carbohydrates, which is usually the case. This number is usually not accurate for yogurt and other fermented dairy products, because lactose carbohydrates are largely converted into lactic acid. This means that if the product does not contain any added sugar, corn syrup or other sweeteners, it may actually be a low carbohydrate yogurt, even if it is not possible to sell.