A Question about Yogurt

Hi all

In getting my "ducks in a row" I have become a real fan of Chobani Greek yogurts.  Unfortunately, my preferences seem to run to the blueberry and pineapple flavors as opposed to the plain.  Are any of you able to eat those flavors post op?  They seem high in sugar (15 grams or so).  But how much different is that than throwing a handful of blueberries into a blender with the yogurt?  Thanks.

I actually havent even tried the flavored ones due to the sugar content. I usually buy the plain and add fresh strawberries, splenda, and granola. It makes it tastes like a yummy fruit parfait :-)

I do fine with natural sugars so that way I know if *I*  am adding the fresh strawberried I will be ok.

that is what i do too. i'd rather know exactly what i am putting in.

Russ -

15 grams of sugar is high, particularly when MOST post-op RNY folks are advised to stay below 5-7 grams.

I use only the 0% fat plain Greek yogurt.  I add plenty of Splenda to mine, and s/f preserves or fresh or frozen fruit - the difference in the sugars is that when you add fresh fruit, the sugars are natural.  In the fruit sweetened variety, the sugars MAY come from refined sugars, syrups, etc.

Hope this helps,

Tia

I've never had the flavored ones.  but 15 g of sugar is not a lot if it has fruit and milk...  so what are the ingredients.

usually i add fruit and sugar free syrups.

true it ain't bad. my mom had them at home and i was eating them but the quality of the fruit is not that great. i'd rather put some fresh or frozen stuff in there.

Russel i have tried the Chobani yogurt (plain) and did not care for it. I know alot of people LOVE it and get the plain and add their own fruit to it. Most caerate Natural sugars so do fine with it. Doesnt hurt to ry it thought. Also most NUTS sat to stay under 10 grams of sugar. Maybe further out when you can tolerate a bit more then 10 you can add those flavors back in to your diet

I lived off of Dannon Light and Fit (any flavor) after I came home from the Hospital

I absolutely LOVE the Vanilla Chobani, which is within my sugar range.  My best advice is that you set a breakpoint for yourself regarding grams of sugar per serving and you never breach that.. regardless of whether you find you can tolerate it or not.  Then, rather than working from a list of what you can and cannot tolerate, you simply stick to one rule and make the rule forever.

My breakpoint is 12 grams of sugar per serving.. including alcohol sugars.  If you create a mindset that you will never eat anything that contains more than your breakpoint, then you will create a good regiment for yourself.

I personally feel that many flounder by trying this and that and learning their "tolerance levels."  For me.. it's not what I can tolerate.. it's what is within my plan.

I wanted to start really taking better care of myself, and boost my immune system, too. I read lots about kefir and first started drinking in, buying in the store (costly). When I realized I wanted to continue it, bought the starter and the grains and began making my own.  I use skim milk, to lower the fat, etc.  I use it with frozen blueberries or banana, along with vanilla protein powder (syntrax nectar is the best) and it's GREAT.  Anytime I use a recipe that calls for milk, I use kefir.  My husband is also drinking it, without realizing it!
Ginger  

could you tell me more?