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I make my own 24-hour yoghurt, which renders it lactose-free. Does anybody know if making it lactose-free also reduces the carb levels? I can't seem to find nutritional information about it anywhere.
How do you know that it is "lactose free?" While the acidophilus bacteria do love to chow down on lactose, it also stops working when the pH gets too low.
I've read good papers out there on the real carb content of yogurt, vs. the subtractive method used for determining carbs. The authors that have studied this say that the carbs are reduced by about half, IIRC. The remaining carbs would be.......lactose.
Beauty, where's the proof? The science, the lab results? The page is just hearsay.
Lactose is not evil if you are lactose tolerant. It is a sugar, so under paleo/primal goals, something to avoid. The page says it converts the lactose to galactose.......still sugar. I'm not sure that's correct.