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Thread: Amount of sugar in kefir page

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    Runner's Avatar
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    Amount of sugar in kefir

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    Since I don't know the amount of sugar in kefir prepared at home, I was checking the amount in the commercially available brands: it's around 10-12g in the "plain" variety (the one that has no added sugar and the closest to the home-prepared).

    Isn't it too much?

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    Damiana's Avatar
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    That's not even a teaspoon. Most commercial yogurt has more than that.
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    Almost non-existent.. it's like 40 calories
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    Quote Originally Posted by Cierra View Post
    My store bought kefir has 12g sugar/cup. There are just natural sugars in milk. I was taught that it was linked to the lactose, but my kefir says its 99% lactose free. So, I dunno. Even my Fage yogurt has 9g sugar. Dairy has carbs. Not much you can do about it, I guess.
    What I don't quite understand is that kefir is usually used even in SCD, like GAPS, body ecology, candida diets etc.

    Sure, it contains the beneficial strains but given all the trouble to restrict carbs in those diets, it seems to be a better idea to take probiotic capsules. I must be missing something, I suppose...

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    It's milk sugars. Lactose is one form, but it's not the only form.

    M.

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    Dr. Bork Bork's Avatar
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    Quote Originally Posted by MEversbergII View Post
    It's milk sugars. Lactose is one form, but it's not the only form.

    M.
    Was just about to say lactose!
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    We feed our kombuchua sugar, it makes it quite sweet.
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

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    Quote Originally Posted by Dr. Bork Bork View Post
    Was just about to say lactose!
    I -think- the bacteria that breaks down Lactose turns it into Sucrose, but I may be mistaken. That's why the overall sugar content doesn't go down - it just changes shape.

    M.

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    Quote Originally Posted by MEversbergII View Post
    I -think- the bacteria that breaks down Lactose turns it into Sucrose, but I may be mistaken. That's why the overall sugar content doesn't go down - it just changes shape.

    M.
    Are you thinking about lactose to glucose?

    Lactose Hydrolysis

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    Yes! That's the stuff. The sweet, sweet stuff.

    Man, I love milk.

    M.

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