On Dec 2, 10:27*am, wrote:
I've recently gone from low-carb to very-low-carb eating. *I'm trying to get below 20 g/d. *(And HOORAY has it done great things for my blood sugars! *Also much less hunger while I'm dropping weight.) *One of the things I've cut is fruits. *And I miss 'em.

Is there a way to get the phytochemicals from fruits, without the sugar?

I'm thinking of live-culture yogurt. * When it's packaged, it has a fair amount of lactose in it, and the label usually shows 4-8g/serving of sugar. *But I've read several places that the live culture converts the lactose to lactate (lactic acid). *So it doesn't increase your blood sugar at all.

Would this still work if I mashed up, and mixed in:

* * strawberries
* * cherries
* * blueberries
* * plums
* * beets?

Would the fermentation process kill all the antioxidants? *That is, red wine seems to retain the antioxidants of the grapes, but preservation depletes the antioxidants in olives.

For a while in my childhood, my mother kept a crock of yeasty fruit on the counter, which got kind of sour and kind of alcoholic. *She called it "brandied fruit." *I wonder...

Adam

The bigger question here would be why you want or need
to go below 20g a day? That's less than even the 20g
permitted on Atkins induction. I have no problem with
people who want to stay at that level for awhile, but one
of the obvious problems is that it limits not only fruits,
but other vegetables choices as well. It doesn't take
much in the way of even LC vegs to get to 20g.

Also, fruits are not the only source of phytochemicals.
They are contained in most other plants as well. So,
you could probably get the same things you're getting
in fruit from LC vegetables. But then when I did induction
I wasn't worried about all the possible nutrients because
the induction level of carb is typically only 2 weeks. And
even if you extend it to a couple months, it's not like
you're going to be at 20g of carb and that limited in food
choices forever.