Fri, Feb-14-03, 15:08
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Registered Member
Posts: 39
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Plan: Atkins
Stats: 292/190.5/180
BF:18%
Progress: 91%
Location: Kansas
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Ok, pushing this yogurt thing back up to the top......
I found plain, full fat yogurt at "Whole Foods Market" which lists only whole milk and the friendly bacteria. So I think thats ok. Still the question stands...... Is yogurt ok to have???? Has anyone noticed any "stall" since starting to have it???? I know that too much dairy can cause stalls.....(hidden carbs, hard to control serving sizes, and very calorie dense)
I have been trying to cut out the sour cream and cream while cooking but if yogurt is 4 grams of carb per cup VS 16 grams listed per cup of sour cream and cream.... Sounds like a good thing to use if the recipe will still work.....
Next, How about Kefir? Kefir to the best of my understanding is kinda like liquid yogurt. And this thing called quark??? Whats that????
Has anyone used yogurt or the yogurt "cheese" while cooking? Could we use it instead of sour cream in certain dishes???? Karen from Canada any thoughts??????
Thanks,
Kansas5
Last edited by Kansas5 : Fri, Feb-14-03 at 15:09.
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