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Subject:
Re: Science magazine article on dietary fat
From:
William Schnell <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Tue, 10 Apr 2001 08:15:13 -0600
Content-Type:
text/plain
Parts/Attachments:
text/plain (25 lines) 
Home-made yogurt should be cultured at close to 110F for at least 24 hours. Commercial yogurt is cultured for
much less time. Commercial yogurt is sweeter.

Surprising that bacteria could convert carbs to acid, and still have more carbs when finished!

A room-temperature culture (kefir and others) would leave less carbs in the finished product, since it doen't
stop working until there is a lot of acid.

William



10/04/01 2:56:16 AM, Mark Labbee <[log in to unmask]> wrote:

>whole milk contains 11.3 gms of carbs
>plain whole milk yogurt 11.4 gms of carbs
>
>from the Protein Power Lifeplan gram counter
>
>Mark
>
>
>
snip

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