I came across something I hadn't heard before in a low carb cookbook I own. It says:
However, in GO-Diet, Dr. Goldberg and Dr. O'Mara explain that in actuality, most of the lactose (milk sugar) in the milk is converted into lactic acid by the bacteria. This is what gives these foods their sour taste. The labels say "12 grams carbohydrate" largely, they say, because carbohydrate count is determined by "difference." What this means is that the calorie count is determined first. Then the protein and fat fractions are measured, and the number of calories they contribute is calculated. Any calories left over are assumed to come from carbohydrate.
However, Goldberg and O'Mara say, this is inaccurate in the cases of yogurt and buttermilk, and they say we should count just 4 grams of carbohydrates per cut for these cultured milks.
(Source: 500 Low-Carb Recipes by Dana Carpender, page 40. Emphasis mine.)
Is this really the case? Does this mean my Chobani Vanilla Greek Yogurt has less than 13g effective carbs?
