Hi David,
I've purchased and read your book 'Sweet Poison' and found it very interesting.
I've been reading your teaspoon guide to Australian Yoghurts and would like you to explain why is 4.7g assumed to be lactose? I don't quite get it!
If a 'natural' (plain) yoghurt is 16.6g of sugar per serving and the average quantity of sugar per serving is 8.3g would the amount per teaspoon be 11.9?
No sugar is listed in the ingredients which are:
SKIM MILK, CREAM (CONTAINS MILK), MILK SOLIDS NON-FAT, LIVE YOGHURT CULTURES: S. THERMOPHILIS, L. ACIDOPHILIS, BIFIDOBACTERIUM & L. CASEI
Thank you.