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Subject: Soy, cultured milk products, carb intake per day
Submitted by:
Joseph Scheidt, Bothell,
WA
Would you recommend soy milk as a substitute or milk in recipes that call for it? (I really enjoy homemade
chai and am loathe to give it up permanently.)
There's no reason to give up soy, as it is beneficial in moderate quantities. (The jury is still out on the effect of
high quantities of soy, which may be significantly different from the effects of moderate soy due to
phytoestrogen content.)
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I read somewhere that the carbohydrates present in cultured milk products like cottage cheese and
unflavored yogurt mostly don't count, due to bacteria eating the carbs present. Is this accurate?
That's a great question (though as worded the answer would be "no"). I've not been able to get a solid answer
on this through my research. I believe the operative analogy is to wine in which fermentation "deactivates"
some, but not all, of the original carbohydrate. The stumbling block is whether or not this is accounted for in the
carb value on the food label and what percentage of carbohydrate becomes unavailable through culturing.
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The lower limit of carbs per downcycle day on the general eating plan is 30. Will eating less carbs than this
each day negatively affect optimal fat loss?
I don't recommend this practice because it negatively affects: 1) muscle glycogen levels 2) thermogenesis 3)
adequate consumption of antioxidant-rich, cancer-protective fruits and vegetables.
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