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Full fat or no fat yogurt
- Thread starter Bayboy
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With type 2 diabetes, our body struggles with carbohydrates.
Therefore, it is common to focus on carbs rather than fats. Full fat Greek yoghurt contains less carbs.
However, if you have other medical conditions which require you to limit fats, that also needs to be considered and makes life a tad more challenging.
So, if your choice of yoghurt is based on managing your BG, full fat is best.
(Note, I never suggest we can "control" our BG. There is so much more than food, often which is outside our direct control, which can affect our BG, I think of controlling BG in the same way as I think of controlling a classroom of 4 year olds - we may think we can do it 80% of the time but there will always be that unexpected cheeky one who we could never predict/control.)
Therefore, it is common to focus on carbs rather than fats. Full fat Greek yoghurt contains less carbs.
However, if you have other medical conditions which require you to limit fats, that also needs to be considered and makes life a tad more challenging.
So, if your choice of yoghurt is based on managing your BG, full fat is best.
(Note, I never suggest we can "control" our BG. There is so much more than food, often which is outside our direct control, which can affect our BG, I think of controlling BG in the same way as I think of controlling a classroom of 4 year olds - we may think we can do it 80% of the time but there will always be that unexpected cheeky one who we could never predict/control.)
That's interesting, and makes sense. How about olive oil then. I'm sure that I've read somewhere that olive oil on your meal, or taken prior to your meal will help reduce your 'spike'. If that's true, does the full fat yogurt have a similar effect?
I have not read anything about olive oil.
However, it may be related to the impact fat has on your carb digestion - carbs are digested slower when eaten with fat. As I have Type 1, my body produces no insulin so life is different for me. However, with type 2, your body is producing insulin but your body is struggling to use it - hence the term "insulin resistance". By eating food that are digested slower, your body may find it easier to cope with the carbs.
Martin.A
Well-Known Member
- Relationship to Diabetes
- In remission from Type 2
Olive oil is considered a healthy option (although somewhat pricey these days) whether you have diabetes or not, and we always use it for cooking. I've not read that it does anything related to BG. It seems to be more often linked with good heart health due to its role in the Mediterranean diet.
Lucyr
Well-Known Member
- Relationship to Diabetes
- Type 1
That depends. Do you want less calories in your yoghurt or more?
nonethewiser
Well-Known Member
- Relationship to Diabetes
- Type 1
Personally prefer full fat yogurt, per 100ml there's no big difference carb wise so choose whichever you prefer taste wise.
Leadinglights
Well-Known Member
- Relationship to Diabetes
- Type 2
- Pronouns
- She/Her
If you are using plain yoghurt then there is not a huge difference in the carbs of full fat or the lower fat ones, it is when they start adding fruit or other stuff that there is much more difference. There is likely more difference between brands than full or reduced fat so just have what you prefer.
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