Link leads back to this thread...

I have one small issue in this area of fermentation versus carb count, in that it's hard to quantify just how many carbs are left post fermentation, what we should count lactic acid as in the context of a low carb diet (on a standard diet, lactic acid produced during exercise will primarily go on to be used for energy by brain, heart etc., during starvation, most lactic acid will be processed back into glucose by the liver, I'm not sure about a ketogenic diet, but since scarcity of glucose is likely to be a big factor, I'd suspect it to be similar if not identical). For a very strict ketogenic diet--high fat ratio versus seizures, etc.--I'd just use the original pre-fermentation carb value, sad as that might make me (I'm towards that end of the diet spectrum).