Yougurt????

I'm still trying to find or make a list of foods to eat after my surgury.  I was at the grocery store and was looking at yougurts and WOW most of them have a ton of sugars in them.  I was very surprised to see 25g and 30g in that little container.  I did find 1 brand with only 5g of sugars.  What have you guys found that is low sugar that is also decent enough to eat?  Is there any no-sugar yougurt? Thanks.

The yogurt that my wife and I found to be one of the best is Kroger brand Carb Smart.  It is lower in sugar and carbs.  Unfortunately there isn't much variety in flavors.  I think it only comes in Vanilla, Strawberry, Peach, and Raspberry.  Since I've reached my goal, I have switched to the Kroger Lite which isn't bad either, but has more flavors.  Good luck. Floyd

Hey Jack.... yougurt is tricky....you got sugar, and some form of lactose....and the ne activia yogurt give me the runs S/F pop cycles The broth off of chicken soup Boil the **** out of anything, and make your own broth crystal lite weak tea/weak coffee if allowed water the stuff with milk in it give some guys some problems I guess  you were looking for liquids Russ

Dannon Light&Fit has 2gms of sugar, 3 total carbs. http://www.dannon.com/ourproducts.aspx And it’s pretty good stuff.  It’s also carried by most grocery stores. There is also a “CarbControl” or “Carb Countdown” (but I can’t remember the brand names.) Just do some label reading. As far as the lactose, the bacteria that turn the milk into yogurt Also eat up the lactose sugars in the process, So any milk products that have had bacteria action In order to get to the final product, are usually safe for those who are lactose-intolerant. Cheese, cottage cheese, & yogurts. The Greek yogurts such as Fage® and Oikos® Typically have twice the protein and far fewer total sugars/carbs. They are also thicker, and have a smoother texture. Many people “swear by” Fage®.  Getting the plain or vanilla And adding a little Splenda seems to be the way to go. for example- http://www.oikosorganic.com/GreekYogurt/ Oikos (for a Full Cup) only has 130 calories and 9gms sugars/total carbs. Also 22 gms protein.  A ¼ cup serving is excellent early post-op food. The Kroger Brand Carb-Smart is also good, and it’s cheaper than many. Immediately after surgery, most docs have their patients ”Ramp-up” to soft/pureed foods, through a series of “phases.” Go with YOUR doc’s recommendations. For any looking for ideas?  Here was MY Liquid Phases…. CLEAR LIQUIDS- “if you can shine a flashlight through it it’s good!” (actual quote from my Doc) MY List included- Broth (of all sorts) Crystal-Lite (of all sorts) Sugar Free Jell-O (of all sorts) Decaffeinated  Tea and Coffee Juice that had been ‘cut’ with water to keep the Sugar gms lower Sugar Free Popsicles Ice chips, Crushed Ice, Shaved Ice (with SF Jell-O “syrup’ over like a snow-cone) Water Isopure Zero Carb – 40gms protein in each bottle. FULL LIQUIDS- “if you can drink it through a straw, and it’s low to no sugar.” (again, actual quote from my Doc) MY List included- Some Skim milk …(or LACTAID Milk, Non-fat or 1% low-fat is 70% lactose reduced) …(or DAIRY EASE Milk, Non-fat, or 1%, are also 70% lactose reduced) …(“early on”- SOY Milk, Calcium-fortified soy milk has no lactose, low fat) Soups- (thinned with Milk, Lactose Free Milk, or Broth) …Cream of Tomato *(No prohibition from my doc, but I was ‘starting late’ and on Prilosec) …Cream of Chicken (with the chicken bits strained out or run in blender) …Cream of Cheese (thinned with Milk/Lactaid/Dairy Ease) …Cream of Shrimp (Run in blender with some chicken Broth added) …Cream of Mushroom (with the mushroom bits strained out or run in blender) …Bean and Bacon (Run in blender with some milk added) …Cream of Celery (with the celery bits strained out or run in blender) …Chili (Run in blender with some Broth added) Thinned Down- …Low Carb Yogurt (thinned down with Lactaid.  CarbControl -One of my favorites) …Sugar Free Jell-O Puddings (Vanilla, Banana, Cheese Cake, Chocolate Fudge, White Chocolate) Protein Powder added to just about all of it. SF Protein Smoothies (Whey Proteins with ice in blender) SF Protein Shakes (same with SF pudding added) LowCarbSlimFast Vanilla Cream as De-Caf Coffee additive. ---PLUS all of the items from the Clear Liquids List. The “Pureed or MUSHY Stage, " gets very, very long…. And encompasses most things you can run through a food processor. Most Docs will have a “Hand-Out” of items and the directive- “DO NOT advance your diet until being told to do so by your Doctor!” Ask your Doc or Clinic for one. (I have a list of favorite easy stuff to eat on Mushy-Stage/phase, But will have to find it on my computer…) Hope these Help with some ideas… Best Wishes- Dx

 

Go for the Fage Total 0% Greek Yogurt. Tastes like ass alone but a cup of it with one packet of splenda (white or brown sugar substitute) it is the bomb. 20 g protein and 180 cals for a cup. Put a little fruit in it (grapes, berries, banana) or in the blender as a little extra to your protein shake and it is good.

I did Dannon Light and Fit too ( at UKROPS, Kroger, Food Lion, and Walmart) but that is phase II soft foods. You'll have two weeks of liquids before that if you go with any type of RNY. I also did SF pudding with protein powder, beef and chicken broth bu****ch the chicken broth for excessive fat content (surprised me).  Swanson makes a low fat chicken brith that is pretty good.  Then I started using vegetable protein powder like flour to make gravy that thickens the broth up some but provided my protein. Mashed potatoes with some grated cheese on top works for variety but lacks protein. Refried beans with grated cheese works well. kinda like a bean burrito without the burritio/flour torilla. And my CNP/NUT told me about Wendy's chli that goes down well but is really a phase III food because it has ground beef in it.  But it works and man was I ready for some meat at week 6 post op.  (I had a week long kidney failure complication 5 days out that put me a week off recovery schedule, so I did 3 weeks liquids instead of the standard 2) . You're doing a great job preparing.  Keep up the good research. 

Surprising, isn't it?  Yogurt isn't as good as cottage cheese, though the latter might need blending to make it smooth.  Cottage cheese with a bit of applesauce and cinnamon?  Awesome.

I'm a big dairy guy. Here's what I've learned about yogurt. According to my nutritionist there's an easy formula to follow for us (at least I know it's true for roux-n-y'ers). Look at the total carbs. Look at the total calories. Divide the total calories by 10. As long as this is a larger number than total carbs, you're ok. Soooo...210 calories per serving, with 13 carbs? 21>13 so you're ok.

Now, I personally wouldn't eat yogurt with 210 calories!

I always, and only buy non-fat, plain yogurt. I flavor this with strawberries, other berries, crystal light, SF syrups etc. I usually make my morning shake using yogurt.

If yogurt isn't your thing, try blending up crystal light with a little bit of milk. Add a single serving of crystal light powder (on-the-go, not the 2qt type). This tastes surprisingly like that old-timey jell-o salad.

Another dairy tip: Mozerella cheese sticks FTW! they're like 11g of protein, and packable!

Solution:  make your own at home - that way you know exactly what's in it and can make it the way you want.  I use Splenda instead of sugar. When I made mine the first few times, I noticed some graininess at the bottom of each jar (I put mine in wide-mouth pint canning jars). I think it was because of the milk sticking a bit at the bottom of the pan when I'm heating it up. I don't have a double boiler or I'd use that instead. Anyway, I have taken to using a small kitchen strainer when I'm ladling the yogurt into the jars, and that has taken care of the problem for me.  I’ve used a big bowl in the microwave too, and that didn’t leave any graininess. Here's how I make mine. I just eat mine plain this way, and it's really good. Heat one gallon of whole milk to 180 degrees. Sometimes I mix in a package of powdered milk while it's heating, and sometimes I don't. I can't tell that much difference anyway - it gets pretty thick and creamy either way, so once I use up my current box of milk packets, I won't buy anymore. While the milk is heating up, put a big pan of water on the back burner and heat it up until it just starts steaming, then cut the heat back to simmer. On my stove, that put's the water temp at around 130 degrees. When the milk reaches 180 degrees, remove from heat and allow to cool to 110 degrees. Then I inoculate with about 1/8 teaspoon of cultures (for the first batch - for subsequent batches, I just use about 4 heaping tablespoons of the previous batch). I buy my cultures here. I use the ABY-2C. Next stir in a couple of good "glurgs" of Mexican vanilla and 2.5 cups of Splenda. Pour through strainer into pint jars and cap the jars. Put the jars in a large cooler. Pour the heated water into the cooler and close it up. Let sit for at least 8 hours - I usually let it sit overnight. Then remove the jars and refrigerate.