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Yogurt
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misipimom posted:
I have tried the Greek yogurt, Chobani brand, and am pleased with this product. A 6oz serving had 13g carbs, 13g sugars, and get this, 16g of protein. It is more expensive that "regular" brands, but worth every penny.
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betaquartz responded:
Do yourself one better, and get the plain and add fruit to it. Maybe a little Stevia.
 
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flutetooter responded:
My favorite Greek Yogurt is Fa(fourth letter in the alphabet)e. The censor will not let me spell out that 4 letter word, which is pronounced Fa-yeh. An 8 oz. serving (1 cup) has 20 g protein, 0 g fat, and 9 g total carbs. I eat 1/2 cup with 1/2 strawberries or grapes or melon. Smooth!
 
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LBR72 responded:
Do you just eat the plain or the Chobani with fruit already added in? I love Chobani but saw how much more sugar was in the fruit ones, so I am using the plain and adding fruit to it (doesn't taste as good as the other).
 
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LBR72 replied to LBR72's response:
Wow, never mind, didn't read it all the way through! Thanks everyone, Beta thats exactly what I do. Its nice to know I'm doing a few things right
 
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betaquartz replied to LBR72's response:
A few sugars in something like that I don't think you should worry about, but when you get total carbs at 13 all from sugar, then I think twice. You get enough sugar unintentionally that watching something like that helps.
 
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krhudson replied to betaquartz's response:
Yes, and some are a base of skim milk and milk can be a spiker just on its own and then with the 13 carbs which is most likely the milk itself being sugar that is high. Everybody reacts different so I would check it out and test a couple hours later and if the blood sugar is higher than 140 I would take that snack down a little until it worked since it is one of those foods that is so very good. I know with my type 1 I should only have yoglurt before a work out or I take 1 unit of Humalog to cover it. I use Yoplait light.

krhudson

krhudson
 
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ironman97176 replied to betaquartz's response:
I prefer the Greek Yogurt but have been nly able to find it at one store near me.

I buy plain fat free yogurt and add fresh or frozen fruit also. Sometimes I add splenda or stevia if the fruit isn't sweet enough. I usually add 2 TBS of ground flax too for fiber and other nutrients.

Chopped almonds are good to add also.

I might try cinnamon/apple next.
 
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betaquartz replied to ironman97176's response:
Great mix with the flax and the almonds, try pecans, and walnuts too, they bring out different flavors in the fruit. Pecans being sweeter, and walnuts a little bitter. I'll have to try the flax. I use cinnamon a lot in my nut mixtures, it adds a great flavor, and a little sweetness-works with pepper too!
 
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Louise_WebMD_Staff replied to betaquartz's response:
Fage is fabulous and we fixed the censor for this very reason.
~Louise
 
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ejoy13 responded:
I stopped all yogurt, although I did like the Chobani vey much. I eat fat free cottage cheese with fresh fruit.
 
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flutetooter replied to ejoy13's response:
I use my fat free greek yogurt instead of mayonaise, especially in slaw, chicken/apple/walnut salad, shredded carrot salad, tuna or salmon salad, and best of all about 1/3 cup of it topped with Hershey syrup (just a bit) or no sugar cocoa powder and put in the freezer until just firm for a high protein, low sugar "ice cream". This also works with fresh berry toppings.
If at first you don't succeed, try, try again!
 
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mhall6252 replied to flutetooter's response:
Greek yogurt is becoming easier to find in the grocery store and the prices have dropped significantly. I like the idea of using it as a mayo replacement - I will try that although I've used a light mayo for decades. I feel like I am eating full fat sour cream or mayo when I eat greek yogurt. I had some this morning with fresh blueberries, almonds and sweetened with splenda. It was a little more tolerable...must be an acquired taste.

Michelle
 
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flutetooter replied to mhall6252's response:
Fage Greek Yogurt comes in no fat, low fat, and full fat. Since I do not like any sweets, the taste is perfect for me, especially when it is just used as a "binder" to keep salads together.
If at first you don't succeed, try, try again!
 
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betaquartz replied to flutetooter's response:
Take a double check on the low and no fats. Sometimes they either add sugar to help with the taste or the process makes it higher in sugars. I usually go for the plain and keep my additives low in sugars/carbs.


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