Love Siggi's yogurt. It is Icelandic yogurt, high Protein, tart taste, great flavors. They also have a line of filmjolk, which is like a cross between yogurt & buttermilk. I won't have my surgery for a couple of months, but I am trying to educate myself. Could someone look at the nutritional values of these products & tell me if they would be ok & the whys and wherefores? Many thanks.

http://skyr.com/filmjolk.html

I tried it and couldn't get past the smell....was the one I bought bad?

I've lived in Scandinavia and could never get past the smell of

filmjölk. Or the texture, or the taste.

If you try it, make sure you shake it up before you open it. It always seemed to be a lot stinkier if it had separated out at all.

The fruit ones are a little high in carbs for my personal taste - about on par with fruited Greek yogurts. But with no more than what you'll be eating post-op, I think they are fine. I could barely eat 1.5 tbls of Greek yogurt this morning.

What store did you find Siggi's at? DH loves it but the closest we can find is a Trader Joe's Lassi - not quite the same.

I've lived in Scandinavia and could never get past the smell of

filmjölk. Or the texture, or the taste.

If you try it, make sure you shake it up before you open it. It always seemed to be a lot stinkier if it had separated out at all.

The fruit ones are a little high in carbs for my personal taste - about on par with fruited Greek yogurts. But with no more than what you'll be eating post-op, I think they are fine. I could barely eat 1.5 tbls of Greek yogurt this morning.

What store did you find Siggi's at? DH loves it but the closest we can find is a Trader Joe's Lassi - not quite the same.

I get mine from whole foods and just found it ceaper at stop and shop. I prefer the plain.

If you like buttermilk mix the filmjok with milk or even regular buttermilk. The sourness is cut that way. Regular buttermilk wasn't sour enough nor think enough so I added filmjolk and that was great! There is 0% milkfat and it is acually lower in carbs than is reported on the label. That is true of ALL fermented milk products (yogart, buttermilk, kefer, etc). During fermentation the bacteria eat the sugar (lactose) in milk making lactic acid (the sour stuff), thereby reducing the carbs to about 4g per cup. You can read more at http://www.lowcarblu...com/yogurt.html and at other sites

Whatever happened to the NO LIQUIDS WITH CALORIES rule handed down by ye gods of surgery? I still sruggle with that one