"Calorie Countdown" Fat Free Milk

kickit · Sun Mar 23, 2008 1:58 pm

Hi all. Does anyone know anything about Calorie Countdown fat free milk (they call it "dairy beverage")? The reason I ask is because it has much less sugar - about 9 grams less - than normal fat free milk. I bought it once before, tried it and it was decent, and when cooking with it (like in pudding) it worked pretty well.

I'm wondering if anyone knows how this is health/SB-wise, as it seems pretty SB-friendly to me. If it is, I will still probably drink normal fat free milk, but may sometimes use this as well, as I never noticed until recently how much sugar is actually in milk.

Any info is appreciated :)

I wasn't able to find the ingredients list, but here are the nutrition facts:
Nutrition Facts
Serving Size 1 cup (240mL)

Amount per Serving

Calories 45 Calories from Fat 0

% Daily Values

Total Fat 0g 1%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 160mg 7%

Total Carbohydrate 3g 1%

Dietary Fiber 0g 1%

Sugars 3g

Protein 8g 16%

Vitamin A 10% Calcium 30%
Vitamin C 0% Iron 0%
Vitamin D 25%

CONTAINS: MILK

ladybugnessa · Sun Mar 23, 2008 4:19 pm

you want to avoid it.

you really want the good milk sugar (lactose) that's in regular milk.

RedRox · Sun Mar 23, 2008 7:00 pm

Frankenfood. Stick to the real stuff! :) Same thing applies to the "carb control" yogurts. They are taking out the good carbs we need. It's really just indiscriminate "carb/sugar" reduction. We're smarter than that on the beach! ;)

The Diet-Free Way · Sun Mar 23, 2008 11:05 pm

kickit wrote: I never noticed until recently how much sugar is actually in milk.
I only noticed how sweet regular milk is, after switching to an unsweetened soy milk which has just 1g of sugar.
But I don't like the taste of soy milk in tea or coffee, so I use the Hood l/c milk which has 3g carbs per 240ml/cup

kickit · Sun Mar 23, 2008 11:23 pm

Thanks everyone for your input!

See I was thinking that SB recommends not to have high amounts of sugar, so generalized that to the milk sugar/carbs, not thinking that those were actually essential to have. I get confused sometimes between sugar/carb listings, since sugar is a carb, and lots of sugar is not good, but GOOD carbs ARE good. Not sure if I just made sense with my confusion lol.

Anyway, thank you for the help everyone :)

nygirl22 · Mon Mar 24, 2008 12:46 am

It's added sugar that we want to avoid. Natural sugars, like in milk/yogurt, vegetables, and fruit (phase 2) are fine.

Of course it is always fine to ask questions when you're not sure. That's how we all learn!

The Diet-Free Way · Mon Mar 24, 2008 12:57 am

nygirl22 wrote: It's added sugar that we want to avoid. Natural sugars, like in milk/yogurt, vegetables, and fruit (phase 2) are fine.

I agree, natural sugars such as lactose are fine, but have you noticed how, when you reduce processed sugars, even "natural" sugars tend to taste sweet?

kickit · Mon Mar 24, 2008 12:58 am

nygirl22 wrote: It's added sugar that we want to avoid. Natural sugars, like in milk/yogurt, vegetables, and fruit (phase 2) are fine.

Of course it is always fine to ask questions when you're not sure. That's how we all learn!

Thanks Nygirl! Your input is much appreciated.

So the sugar in milk is natural, like from the cow, not added during manufacturing? Wasn't sure about that, so wanted to check it out. Especially since Carb Countdown advertises it as having all the nutrition benefits of regular milk -- which of course they would say LOL. To be honest, when I've tasted the Carb Countdown, it really just tasted like watered down milk, so it definitely seems like some of the good stuff would have been taken out.

Thanks for everyone's help!

Edit: Also thanks to The-Diet-Free Way for your input (didn't see your post until after I posted). I will be sure to enjoy my lactose sugar then, as I sure do love milk! :mrgreen:

RedRox · Mon Mar 24, 2008 2:07 am

The Diet-Free Way wrote: kickit wrote: I never noticed until recently how much sugar is actually in milk.
I only noticed how sweet regular milk is, after switching to an unsweetened soy milk which has just 1g of sugar.
But I don't like the taste of soy milk in tea or coffee, so I use the Hood l/c milk which has 3g carbs per 240ml/cup

same problem with it though! ;) There really are very few "low carb" products that meet SB guidelines. We tend to "control carbs" by sticking to those lower on the glycemic index in small portions with relatively few portions and just loading up on veggies. My personal issue is that it tends to reinforce the idea that all "carbs" and "sugars" are bad and that simply isn't true. We need "carbs" to survive and thrive just like we need essential fats and lean sources of protein. Beans, veggies, milk/yogurt, fruit, whole grains and starchy veggies are all on the P2 list for a reason. We don't really need to look for "substitutes" or "improved" versions of those.

yeah, i've got issues... :lol: ;)

kickit · Mon Mar 24, 2008 3:13 am

RedRox wrote: The Diet-Free Way wrote: kickit wrote: I never noticed until recently how much sugar is actually in milk.
I only noticed how sweet regular milk is, after switching to an unsweetened soy milk which has just 1g of sugar.
But I don't like the taste of soy milk in tea or coffee, so I use the Hood l/c milk which has 3g carbs per 240ml/cup

same problem with it though! ;) There really are very few "low carb" products that meet SB guidelines. We tend to "control carbs" by sticking to those lower on the glycemic index in small portions with relatively few portions and just loading up on veggies. My personal issue is that it tends to reinforce the idea that all "carbs" and "sugars" are bad and that simply isn't true. We need "carbs" to survive and thrive just like we need essential fats and lean sources of protein. Beans, veggies, milk/yogurt, fruit, whole grains and starchy veggies are all on the P2 list for a reason. We don't really need to look for "substitutes" or "improved" versions of those.

yeah, i've got issues... :lol: ;)

Thanks for your help. I've known that "low carb" products don't normally meet SB guidelines, but kinda forgot in this case, as even though sugar is a carb, I was under the impression that all sugar was essentially the same and was bad (unlike how there are good carbs and bad carbs). I got it wrong though I see lol, and probably confused some guidelines.

Thanks for clearing it up everyone :)

nygirl22 · Mon Mar 24, 2008 5:41 am

The Diet-Free Way wrote: nygirl22 wrote: It's added sugar that we want to avoid. Natural sugars, like in milk/yogurt, vegetables, and fruit (phase 2) are fine.

I agree, natural sugars such as lactose are fine, but have you noticed how, when you reduce processed sugars, even "natural" sugars tend to taste sweet?

Absolutely, I agree! That is a good thing, too, because it eliminates that feeling of needing foods filled with sugar [added sugar, that is]. Fruit can be our candy! :D

ami · Mon Mar 24, 2008 11:46 am

PLEASE READ FROM DR. A.

What Exactly Is Added Sugar?

Q: Phase 1 vegetables include fresh, frozen, or canned without added sugar. What exactly is added sugar, and how can we identify it on a nutrition label?
-Joe
A: Vegetables contain natural sugars and are, therefore, carbohydrate-containing foods. In some instances, however, manufacturers will also add other sugars to make the product sweeter and tastier. Luckily, these "added" sugars can be easily identified and avoided simply by reading the ingredients panel.

When you look at the nutrition label on canned or frozen vegetables, you'll see that it's broken down into grams of carbohydrates and grams
of sugars. But how can you tell whether these are from natural or added sources? Read the list of ingredients. Look for the words "dextrose," "corn syrup," "high-fructose corn syrup," and "honey." The presence of one of these ingredients means the vegetable has added
sugar and is not a good choice for The South Beach Diet(tm).

Why are you allowed to eat natural sugars but not added sugars?

Added sugars are high on the glycemic index and will contribute to cravings.
Natural sugars-for the most part-are lower on the glycemic index and, therefore, do not cause rapid swings in blood sugar levels. There are
a few exceptions: Beets, corn, carrots, and peas, which are naturally sweeter than most other vegetables, should be avoided during Phase 1 and eaten in moderation throughout the rest of the diet. You should avoid these vegetables during Phase 1, and eat them in moderation throughout the rest of the diet.

Arthur Agatston, M.D.
===========
FROM THE DAILY DISH
The Truth About Sugar

This Daily Dish is part of a series on how to read nutrition labels
In this health-conscious world, sugar is often avoided like the plague. But what some
fail to realize is that sugar exists in many foods-from fruits and vegetables to milk-as
a naturally occurring substance. How can a South Beach Dieter tell natural sugar from
added sugar? The answer lies in the nutrition label.

The amount of sugar grams reported in the nutrients list reveals nothing about the type
of sugar present in a food item. To get to the bottom of the sugar mystery, you have to
dig deeper and read the ingredients. Added sugar (put into the product during manufacturing)
can easily be identified by looking for the following ingredients: sugar, high-fructose
corn syrup, corn syrup, glucose, sucrose, dextrose, or honey.

In some cases, sugar may be added in the form of sugar alcohols (ingredients ending in
"-ol"). These do not cause rapid blood-sugar increases and are therefore acceptable on
The South Beach DietT. They can often have a laxative effect, however, so they should be
limited.

Natural sugars aren't as easy to identify in the ingredients. If a food contains dairy
products, fruits, or vegetables, chances are that much of the sugar comes from natural sources.
If you're wondering whether a particular source of natural sugar is allowed, consult the
Foods to Avoid/Enjoy list.
=============
ONE MORE:

Nutritive Sugars
To begin, below is a list of different types of caloric sugars and
the substances they are normally found in.

Naturally occurring sugars
Fructose: Also known as fruit sugar, fructose occurs naturally in
fruits, vegetables and honey, and high fructose corn syrup.
Calories per teaspoon: 16

Honey: Another naturally occurring sugar, honey is made up of
glucose, fructose and water.
Calories per teaspoon: 22

Lactose: Also called milk sugar, lactose is a mixture of glucose and
galactose, and is found in milk and milk products, like cheese and
yogurt.
Calories per teaspoon: 16

Refined sugars
Sucrose: Once extracted from sugar cane or sugar beets, sucrose is a
combination of fructose and glucose and is found in white, brown,
yellow, raw, turbinado, and powdered sugar. The color of sugar
depends on the quantity of molasses left in the sugar in the
refinement process.
Calories per teaspoon: 16

Maltose & dextrose: Maltose, also called malt sugar, is a white
crystalline sugar formed during the digestion or fermentation of
starch, and is usually extracted from corn. It is found in some
commercial cereals, baked goods, and beer. Dextrose is derived
synthetically from starch and is made up of glucose combined with
water.
Calories per teaspoon:16

Glucose: Normally found in dextrose, corn syrup, maple syrup, and
glucose syrup.
Calories per teaspoon: 16

Sugar alcohols: There are four types of sugar alcohols: sorbitol,
mannitol, xylitol, and maltitol, which are derived from fruits or
produced commercially from dextrose. They are usually found in
chocolate, candies, some table syrups, chewing gum, and jams.
Calories per teaspoon: 9 to 12 (at 1.5 to 3 calories per gram)

RedRox · Mon Mar 24, 2008 7:05 pm

good article, except maltose sugars are not found in beer! ;) they are used to make beer. big difference...

Avg. carbohydrate analysis of 1 can of beer from www.nutritiondata.com

Carbohydrates
Amounts Per Selected Serving %DV
Total Carbohydrate 12.6g 4%
Dietary Fiber 0.0g 0%
Starch 0.0g
Sugars 0.0g
Sucrose 0.0mg
Glucose 0.0mg
Fructose 0.0mg
Lactose 0.0mg
Maltose 0.0mg
Galactose 0.0mg

source: http://www.nutritiondata.com/facts-C00001-01c20zj.html

Also I found the statement above interesting: "Fructose: Also known as fruit sugar, fructose occurs naturally in fruits, vegetables and honey, and high fructose corn syrup." It's found naturally in HFCS? Did you know HFCS is only higher in fructose than other corn syrups and fructose is a relatively low GI sugar since we are able to consume it in fruits and vegetables so HFCS should be better GI wise than regular corn syrups, no? It really has about the same ratio of fructose to glucose as sucrose or table sugar. It's concentrated yes, but it's not like it is some super amped up form of sugar.

Apologies to the anti-beer and HFCS crowds... ;)

kickit · Mon Mar 24, 2008 7:45 pm

Great information. Thanks!


Page 1 of 1